Sharing soup recipes

This is a recipe for…

Roasted Butternut Squash Soup

Texted to me by a friend, who got it from a friend, who got it from a cookbook, who got it from Rustic Bakery in Larkspur.

Ingredients:

• 1 tbsp olive oil
• 1 large butternut squash, halved and seeded
• 3/4 tsp salt
• 1/4 tsp fresh ground pepper
• 6 cloves garlic (I omitted)
• 4 thyme sprigs
• 3 tbsp butter (I used olive oil)
• 1 large yellow onion, chopped
• 3 shallots (I used 2 tbsp shallot infused olive oil instead)
• 4 cups chicken or vegetable stock
• 1/4 cup heavy cream (I used Califia’s better half almond milk creamer)

Direction:

Preheat oven to 400 degrees.

Rub squash in olive oil and roast at 400 degrees F for ~45-50 minutes with garlic and thyme tucked under the cavity of the squash.

Meanwhile, heat butter (or oil) in a dutch oven or soup pot and sautee with onion and shallot.

Once cooled scoop the squash from the skin and add to the pot.  Add seasonings and let squash caramelize a bit.  Add the stock and bring to a boil.  Decrease to a simmer and let cook for 15 minutes.

Puree the soup with a hand blender (or in a food processor) then add cream.

Taste and adjust seasonings as needed.

Mmmmm…

A huuuuuuge favorite for adults and kids alike.

Topped with home-made croutons.