Butternut Squash and Garlic Soup
Food blogger Marc Matsumoto explains why this butternut squash and garlic soup recipe doesn't need cream or stock on the Fresh Tastes blog.
- 1.3 kilograms butternut squash (2.9 pounds)
- 1 small head garlic (40 grams/1.4 ounces)
- 1/4 cup extra virgin olive oil
- 2 teaspoons coarse sea salt (halve if using table salt)
- 3 cups water
- 1 tablespoon tahini
- toasted pumpkin seeds for garnish
- Preheat the oven to 390F
- Peel the butternut squash using a vegetable peeler. Trim the ends off the squash and cut it in half lengthwise. Scrape out the seeds. Cut the halves in half again lengthwise (so that it's quartered). Slice each quarter into 1/4" thick pieces and add them to a bowl.
- Remove the outer skin from the head of garlic, and break up the head into individual cloves, but do not peel the cloves. Add the garlic to the bowl with the butternut squash.
- Toss the butternut squash and garlic with the olive oil and salt and then dump it all onto a baking sheet along with any oil and salt that's remaining in the bowl. Spread the squash around evenly and place them in the oven.
- Roast the squash for 25-30 minutes, or until they are golden brown. You want to take them close to, but not quite burnt around the edges.
- When the squash is done, remove it from the oven and pour 1 cup of water over it. Use a silicone spatula to scrape up the browned squash juices clinging to the pan.
- When the garlic is cool enough to handle, peel the cloves and put them in a blender along with the squash, liquid in the pan, tahini, and another 2 cups of water.
- Blend the soup until smooth and transfer to a pot to reheat before serving.
- Serve garnished with toasted pumpkin seeds and lots of good bread.