I just made this soup on the fly. It’s pretty good, but still needs a little something… maybe some apple cider vinegar? I dunno. I’ll experiment next time.
Roasted Goodness Soup
Ingredients
- 1 butternut squash
- 1 head garlic
- canola oil
- kosher salt
- 1 medium onion, finely chopped
- garlic powder
- ½ teaspoon rubbed sage
- ½ teaspoon dried thyme
- 4 cups water
Preheat oven to 425° while you prepare the squash and garlic for roasting. For the squash: peel, cut into eighths, scoop out seeds and nasty bits, put in a baking dish of some sort, brush with oil and sprinkle liberally with kosher salt. For the garlic: remove outer layers of paper, cut the very tops off of cloves, drizzle with oil, and wrap up in aluminum foil. Stick it all in the oven for 40 minutes, or until the kitchen smells so delicious that you can’t handle it anymore.
While the goodies are roasting, set a heavy pot over medium heat. Heat a little bit of oil and sweat the onion with a bit of salt until translucent. (At this point I sprinkled on a hefty amount of garlic powder, but I’m not really sure it did much.) Add the herbs and water, turn the heat down, and simmer until the veggies are done roasting.
Add the squash and squeeze each clove of garlic into the soup. Simmer for 15 or 20 minutes, then purée with a stick blender or food processor or whatever you’ve got.
If anyone tries this recipe, let me know how it turns out!