About Us saturday chef recipe

Butternut Squash Soup

Original date aired: February 19th, 2011

Overview

This recipe serves 6 to 8.


Ingredients

The Meez

4 cloves        garlic, roasted                                                                      

1 Tbsp.         olive oil                                                          

1 med.          onion, peeled and coarsely chopped                

2 med.          potatoes, peeled and coarsely chopped           

1 ½ lb.          butternut squash, roasted 

6-8 cups       vegetable stock or water                                           

2                  bay leaves                                           

1 Tbsp.         thyme - fresh                                                 

to taste         salt & pepper                   


Directions

The Method

  1. Cut off the top of the garlic and place in a piece of foil. 
  2. Drizzle a small amount of oil on the garlic, then wrap it up.
  3. Bake the garlic at 400F for 25 minutes. 
  4. Remove from the oven, and gently squeeze cloves out. 
  5. Peel squash and cut in half, removing the seeds. 
  6. Now cut the squash into 1 inch pieces and place on a parchment covered baking sheet to roast. 
  7. Roast the cubes of squash at 400F until golden brown and tender (about 45 minutes).
  8. In a medium sized frying pan, heat the oil over medium high heat.
  9. Add onions and cook until they are soft.  Make sure it's not too hot that the onions turn brown (about 10 – 15 minutes).
  10. Add garlic, potatoes, squash, bay leaves and stock and allow soup to cook on a slow boil for 25 minutes. 
  11. Remove the bay leaves. 
  12. Puree the soup and return it to the pot. 
  13. Bring to a simmer and then add the thyme, salt and pepper. 

Enjoy!  For questions about this recipe or any other recipe featured on our website, please email me at chefjudywood@meezcuisine.com.

 

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