Roasted Butternut Squash Soup from Designing Chefs

Nonstick vegetable oil spray
1 2-pound butternut squash, halved lengthwise, seeded
3 cloves garlic
1 large onion diced
1 tablespoon oil
2 cups (about) canned vegetable stock
Pinch of grated nutmeg
1 cup heavy cream
Chopped fresh chives, green onions and or sour cream (optional)

Preheat oven to 375°F. Spray 13x9x2-inch glass baking dish with vegetable oil spray. Place squash cut side down in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes. Oil cloves of garlic and roast with squash.

In a heavy large sauce pan sweat onions.

Using large spoon, scrape squash, discard peel and add to food processor with onions and roasted garlic. Add 1 1/2 cups broth and nutmeg and puree until smooth.

Transfer puree to heavy large saucepan. Mix in cream and enough broth to thin to desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and chives, if desired.

Serves 4.
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