Prep 30 mins
Cook 40 mins
A devourable soup. I really love this made with smoked chicken stock as it adds a beautiful flavour.
- 1 butternut squash
- 1 large sweet onion, diced
- 14.79 ml butter
- 14.79 ml vegetable oil
- 4 garlic cloves, minced
- 946.36 ml chicken stock or 946.36 ml vegetable stock
- 9.85 ml cajun seasoning
- 9.85-19.71 ml fresh thyme or 9.85 ml dried thyme
- 9.85 ml fresh parsley
- salt and pepper, to taste
- 118.29 ml sour cream (optional)
- 4-5 slice bread, cut into cubes
- 73.94 ml garlic oil
- 14.79 ml dried herbs (e.g. italian seasoning)
- 0.25 ml salt and pepper
- Preheat oven to 400 degrees. Cut butternut squash in half from top to bottom and remove seeds from both halves.
- Place cut side down on baking sheet.
- Bake for 30-40 minutes or until flesh of squash is fully softened.
- On a low heat, saute onion in butter and oil until soft and browning.
- Add garlic and saute until fragrant and soft.
- Remove roasted squash from skin and put into soup pot.
- Add stock and bring soup to a boil.
- Reduce heat to a simmer and add seasoning and herbs.
- Simmer for 15-20 minutes and then add sour cream (if using) and blend until smooth using a hand blender or blender.
- While soup is simmering, toss bread cubes with oil and seasoning and toast in oven until golden brown.
- Serve with chopped green onion and/or croutons.
I scaled this back for 4 serves and 3 of us gobbled up the lot for a nice lunch on wet and chilly day. I did have to add another cup of vegetable stock and still ended up with a thick silky soup once blended. I added the sauted onion and garlic in with the seasoning then simmered. I made the croutons but next time I would make them just as garlic as the herbs tended to over power the pumpkin flavour but they added a lovely crunch. Thank you grrlee, made for ZAAR Chef Alphabet Soup.