Recipe: Garlic Butternut Squash Soup
Course: Appetizer / Prep Time: 20 minutes
Total Time: 1 hour / Servings: 4
2 garlic bulbs, outer skin removed
1 large butternut squash, halved
2 onions, chopped
5 cups vegetable or chicken broth
2-3 tbsp of chopped fresh oregano
6 tbsp olive oil
1 tsp ground coriander
A few fresh thyme sprigs
Salt and pepper to taste
Preheat oven to 425 degrees. Place garlic bulbs on a piece of foil and pour over half of the olive oil. Add thyme sprigs and fold foil around bulbs. Place on a baking sheet with butternut squash and brush with remaining olive oil. Roast vegetables for 25 minutes, then reduce temperature to 375 degrees and cook for another 20-25 minutes or until squash is tender.
Heat remaining oil in a large pan, then cook onions and coriander gently for about 10 minutes. Squeeze garlic out of its papery skin into the onions and scoop the squash out of its skin, adding to the pan. Add the stock, 1 tsp of salt and plenty of black pepper. Bring to a boil and let simmer for 10 minutes. Stir in half of the oregano and cool the soup slightly, before processing in a blender or food processor. Reheat soup without allowing it to boil, then taste for seasoning before serving.