Roasted Butternut Squash Soup.
Recipe type: Entree
Cuisine: Soup
  • 1 butternut squash (seeded) -large enough to give you 5 - 6 cups of pulp after roasting.
  • 2-3 large onions, peeled and quartered
  • 3 heads of garlic
  • 6 cups of chicken broth
  • ½ tsp of marjoram
  • ¼ tsp of ground black pepper
  • ¼ tsp of cayenne pepper
  • 1 8 oz package of cream cheese
  1. Preheat oven to 350*F.
  2. Line a baking sheet with parchment or foil.
  3. Halve the squash lengthwise, place on baking sheet with onion.
  4. Drizzle with some vegetable oil and season heavily with salt and pepper.
  5. Leaving the paper skins on the heads of garlic, and keeping the heads whole, slice of part of the end, exposing the bulbs.
  6. Place the heads of garlic on a sheet of foil and drizzle with vegetable oil, season heavily with salt and pepper.
  7. Wrap tightly and place in the corner of the baking sheet.
  8. Roast all in the oven for about an hour or until the squash is tender.
  9. If the garlic bulbs are not a nice toasted golden color place back into the oven for another half hour.
  10. Remove and set aside till cool enough to handle.
  11. Scrape the flesh from squash, squeeze the garlic out of the skins and put all in the blender or food processor along with the roasted onions and cream cheese.
  12. Puree, adding abour 4 cups of the broth.
  13. Transfer to a pot and whisk in the remaining broth.
  14. Heat on medium until warm.
  15. Serve hot but do not boil.
Recipe by Nutmeg Disrupted at