Note by Phyllis Brown: My brother-in-law brought me butternut squash Sunday! The first thing I had to make was soup – it is so delicious! And especially on a day like today – windy, rainy and cool! I roast my butternut squash in the oven with garlic, olive oil, salt, pepper, sage and cumin – until it is so tender you can mash it with a fork! Then add a little vegetable broth. Top it with feta cheese and roasted pumpkin seeds – oh my! Ritchey had worked so hard today – and he loved this soup from the first bite – to the very last!
Roasted Butternut Squash and Garlic Soup
- 2 small butternut squash, peeled, seeded and cut into cubes
- 5 cloves garlic, roughly chopped
- olive oil
- 18 ounces vegetable broth
- feta cheese
- roasted pumpkin seeds
Place butternut squash and garlic on a cookie sheet. Sprinkle with salt, pepper, a good handful of dried sage and a handful of cumin. Drizzle with olive oil. With your hands mix together until squash is coated with olive oil and seasonings. Bake in a 425 degree oven about 30 to 35 minutes – or until you can easily mash with a fork. Mash garlic and squash. Put into a large pan, add vegetable broth a little at a time until soup is of desired consistency – I prefer a thick soup – almost a bisque. Use an immersion blender to puree. Add additional broth if needed. Serve topped with feta and roasted pumpkin seeds. Enjoy!