A healthy Butternut squash with roasted garlics. I love The Williams-Sonoma Collection: Soup book, easy to follow, great images and never fails to turn me into an expert cook! I always refer to it when in the mood to prepare a healthy delicious soup!
Here's what you need:
- 1 large butternut squash (about 4lb)
- 20 cloves garlic
- 4 Tablespoons olive oil
- 1/4 cup water
- 2 leeks (include tender green parts) finely chopped
- 5 cups vegetable stock
- Salt and pepper
- Fresh italian parsley finely chopped
Here's what you need to do:
Preheat oven 350°F
Cut squash in half length wise, remove seeds and fiber
Remove peel and cut flesh in 1 inch slices
In roasting pan, combine the squash and garlic cloves, drizzle with olive oil tossing them to cover them all. Pour water. Roast 50-60 minutes, stirring occasionally, until both squash and garlic are soft and golden. (if squash begins to scorch, add water).
While squash and garlic are roasting, in a heavy frying pan over medium heat, warm 2 tbs of olive oil. Add the leeks and sauté until golden brown (15 min max) Set aside.
Once your squash, garlic and leeks are prepared, combine with vegetable broth in a blender and purée in batches until very smooth. About 1 minute.
Transfer the purée in a sauce pan, add remaining vegetable stock and bring it to a simmer over medium heat. Season to taste and garnish with parsley.
(makes 4 to 6 servings)