Squash Soup is something I try to make at least once each fall. My kids have gotten used to the fact that there will be a different soup each week once the temperatures start cooling off. When this one appears, I get mixed looks of delight and angst. However, for the gluten eaters, I simply whip up a batch of garlic bread and they are happy to dip the bread into their bowls. For me, I like it plain. It’s a lighter soup, so I feel no guilt over having seconds.
Most squash soups tend to be rather uniform in appearance. This variation has beautiful flecks of herbs and a heady aroma to go with them. I tend to use herbs in all of my savory dishes. I steer away from hot spices, but I love flavor. Squash is such a thick vegetable that you need no thickener. If you like the soup a bit more thick, add less broth.
- 3 pounds of butternut squash, halved & seeded
- 2 medium unpeeled onions
- 1 garlic bulb
- olive oil
- 2 tsp dried thyme
- 1 14 oz can chicken broth
- 1 12 oz can evaporated milk
- 1 Tbsp dried parsley
- salt & pepper to taste
- Peel squash and cut squash into large pieces.
- Trim onions and garlic and slice.
- Place cut side up on baking pan.
- Brush with oil; cover tightly with foil and bake 350 degrees for 1½ to 2 hours
- ( I found that the squash is often done at 1½ hours).
- Uncover and let rest until cool enough to handle.
- Combine veggies, broth and milk.
- Puree in small batches in a food processor ( I actually used my immersion blender instead - it worked fine) until smooth.
- Transfer to a large saucepan.
- Add herbs and season.