Butternut Squash Soup
If you haven't started using fall vegetables, it's time!! This velvety rich soup can be made with any autumn squash you like, including pumpkin!
ROASTED BUTTERNUT SQUASH SOUP
1 lg butternut squash, cubed
1 lg shallot, rough chopped
3 cloves garlic, peeled
2 Tbs olive oil
4 cups chicken stock
1/2 cup dry white wine
Salt/pepper
Spice Pouch (tie together cheese cloth)
4-5 sprigs fresh thyme
5-6 whole cloves
1 tsp whole peppercorns
Preheat oven to 450 degrees. Combine squash, shallot and garlic on baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast for about 20-25 minutes until light golden.
Transfer squash mixture to soup pot and add chicken stock, wine and spice pouch. Simmer for 20-25 minutes then purée until smooth. Season with salt and pepper to taste. Garnish with crispy zucchini chips (see recipe) and fresh thyme.
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