This is a regular on our menu — Roasted garlic and butternut squash soup. It was from a soup cookbook borrowed from my mom (recipe below).
For topping, I toasted some whole wheat bread crumbs in a skillet with butter, minced garlic and salt. A tasty use of left-over end pieces of bread. 😉
Roasted Garlic and Butternut Squash Soup
- Preheat oven to 425.
- Place garlic bulbs on foil. Pour 1/2 oil over them and enclose them in the foil with the thyme sprigs. Place on a baking sheet with the squash (brushed with 1 tbsp olive oil). Roast 25 minutes. Reduce to 375 for 20-25 minutes more.
- Heat remaining oil (1.5 tbsp) in large heavy pan and cook onions and coriander gently for 10 min until softened
- Squeeze garlic out of skin into onions. Scoop squash out of skin into the pan. Add stock, 1 tsp salt, and plenty of pepper. Bring to a boil and simmer 10 minutes.
- Stir in oregano and puree. Serve garnished with salsa and remaining oregano