Butternut Squash Soup

Preparation: 85 min

Preheat an oven to 400F/200C degrees. Prepare a small butternut squash (approx. 2 lbs) by removing the end with the stem and slicing the squash in half lengthwise. Remove the inner seeds with a spoon.

Place the half of olive oil in the center of a sheet tray, spreading it to take up about the same amount of space as the squash will. Place the squash down on the olive oil with the skin facing up.

Bake the squash for 45-60 minutes. The exterior may caramelize a little, which is okay. Bake until the squash is completely cooked through and soft. Then, allow it to cool until you can handle it.

Use a fork or spoon to remove the squash from its skin. Gently mash the squash in a bowl - just enough for easier handling later. You should get about 1 ½ c. of mashed squash. Then, set the squash aside for later.

Heat the second half of olive oil in a large soup pot on low heat. Mince and toss in the garlic cloves. Let them roast for 60-90 seconds - just long enough to get browned and fragrant.

Pour in the vegetable broth. Place on the lid, turn up the heat, and bring the liquid to a strong simmer.

Gently add the squash to the hot broth. Use an immersion blender to emulsify the broth and squash. Then, blend in the heavy cream.

Add all the remaining ingredients to the soup. Return the lid, and let the soup simmer for up to 10 minutes. The flavors will marry and the liquid will thicken slightly.

Serve and enjoy! You should have about 6 cups total of soup.

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