Roasted garlic and butternut squash soup

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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. ūüėČ

Roasted Garlic and Butternut Squash Soup

 

2 garlic bulbs, papery outer skin removed
5 tbsp olive oil
fresh thyme sprigs
1 large butternut squash, halved and seeded
2 onions chopped
1 tsp coriander
5 cups veg or chicken stock
2-3 tbsp chopped fresh oreganop
spicy, smoky, salsa (chipotle)
  1. Preheat oven to 425.
  2. 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.
  3. Heat remaining oil (1.5 tbsp) in large heavy pan and cook onions and coriander gently for 10 min until softened
  4. 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.
  5. Stir in oregano and puree.  Serve garnished with salsa and remaining oregano

 

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