How to Make Butternut Squash Soup

This butternut squash soup recipe is a lovely addition to Thanksgiving dinner or any holiday meal. It's also ideal because you can prepare this soup two days ahead of time to lessen your stress.

Difficulty:

Moderate

Instructions

Things You'll Need

• 3 tbsp. olive (not virgin) oil
• 1 c. hot water
• salt
• 1 head garlic cloves separated and unpeeled
• white pepper
• 1 2-lb. butternut squash
• 2 1/2 c. reduced sodium chicken stock

1. Preheat oven to 350 degrees F.

2. Cut the butternut squash in half lengthwise and remove seeds and pulp with a sharp-edged spoon.

3. Rub the flesh of the squash with olive oil and place it cut-side down in a glass baking dish.

4. Place garlic cloves in the dish around the squash.

5. Pour water and oil into the baking dish and bake for 1 to 1 1/2 hours, or until the butternut squash is soft.

6. Remove squash from oven and cool until you can handle it.

7. Scrape the meat of the butternut squash into the bowl of a food processor.

8. Squeeze the garlic cloves until the garlic squirts out. Place garlic in food processor with squash.

9. Process the squash mixture for 30 seconds, or until no lumps remain.

10. Pour in stock 1/2 c. at a time, and pulse four times after each addition.

11. Add salt and pepper to taste.

12. Pour processed butternut squash mixture into a saucepan and bring to a simmer over medium heat. Serves six.

Tips & Warnings

• Butternut squash is nutrient- and flavor-rich, so vegetarians can make an entree out of this soup if desired.