Every once in a while you come across one of *those* recipes.
You know, the one you make over and over when you first discover it.
You make it so often that those around you start to roll their eyes when they hear your making it again.
Ya that one.
Well this soup is that recipe for me. Which is sort of surprising.
I have never been a big soup eater, I just prefer foods you can sink your teeth into, and soup has never fit the bill where my food cravings were concerned.
I received this recipe from a friend who lives on Singer Island down in Florida.
Of course, being the good Ukrainian girl that I am, I upped the amount of onion and garlic used, otherwise, the recipe remains the same.
The aromas that fill your kitchen are just a hint of the pleasure you are about to endulge in.
The creamy texture and deep roasted flavours leave your taste buds wanting more.
Hell, its even good cold!
Roasted Butternut Squash 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
1/2 tsp of marjoram
1/4 tsp of ground black pepper
1/4 tsp of cayenne pepper
1 8 oz package of cream cheese
Preheat oven to 350*F. Line a baking sheet with parchment or foil. Halve the squash lengthwise, place on baking sheet with onion. Drizzle with some vegetable oil and season heavily with salt and pepper. Leaving the paper skins on the heads of garlic, and keeping the heads whole, slice of part of the end, exposing the bulbs. Place the heads of garlic on a sheet of foil and drizzle with vegetable oil, season heavily with salt and pepper. Wrap tightly and place in the corner of the baking sheet. Roast all in the oven for about an hour or until the squash is tender. If the garlic bulbs are not a nice toasted golden color place back into the oven for another half hour. Remove and set aside till cool enough to handle.
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. Puree, adding abour 4 cups of the broth. Transfer to a pot and whisk in the remaining broth. Heat on medium until warm. Serve hot but do not boil.