Butternut Squash Soup With Vegetable Stock

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 3 lbs butternut squash
• 6 garlic cloves, unpeeled
• 2 large onions, peeled and quartered
• 1/4 cup water
• 3 cups vegetable stock
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• pepper
• 2 teaspoons butter
• 20 fresh sage leaves, sliced

Recipe

• 1 preheat the oven to 400°f.
• 2 brush the bottom of a baking pan with olive oil and set aside. cut the squash through the stem ends into halves, prick the skin in several places, and scoop out the seeds.
• 3 brush the cut surfaces with about a tablespoon of the olive oil.
• 4 put the garlic inside the squash cavities and place halves in the pan cut side down.
• 5 add the onions to the pan and brush with remaining olive oil. pour the water into the bottom of the pan, cover and bake for 50 minutes.
• 6 uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
• 7 when the squash is cooled enough to handle, scoop out the flesh.
• 8 squeeze the garlic cloves out of their skins and discard the skins.
• 9 in batches in a blender, combine the baked vegetables, vegetable stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (if you are making this ahead - chill here - and when ready go to the next direction).
• 10 pour the soup into a pot and heat gently.
• 11 in a small skillet, melt the butter and saute the sage leaves until dark and curled.
• 12 garnish each bowl of soup with the sage leaves.