Butternut Squash Soup

Thick, smooth, and savory butternut squash to warm your senses

Butternut Squash Soup:

1 butternut squash
1 green apple
1 head of garlic
*Optional 1/3 cup of chopped hazelnuts or chestnuts
2 fried onions
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp salt
1/3 tsp ground sage
1/3 tsp ground thyme
3 cups of vegetable or chicken stock

Garnish:

pomegranate seeds
fresh sage
chopped hazelnuts

Garlic Bread:

2 heads of garlic
1 tbsp softened butter
1/3 tsp ground oregano
pinch of salt
1/2 bunch of leaks, chopped
French Bread

Steps for Soup:

1. On a baking tray, lay (1 chopped) butternut squash, (1 chopped) green apple, (1 cut) head of garlic with a drizzle of olive oil, and put in a 350 degree oven for 25 minutes
2. (Do you love a nutty soup? Consider adding (1/3 cup) of chopped hazelnuts or chestnuts to the baking tray to roast)
3. On a pan, caramelize (aka fry) (2 chopped) onions until very dark. Add in (1/4 tsp) nutmeg, (1/4 tsp) allspice, (1/4 tsp) cinnamon, (1/4 tsp) salt, (1/3 tsp) ground sage, (1/3 tsp) ground thyme and continue to caramelize. Please see the image at the end of this page on how dark your onions should look!
4. In a food processor, add your oven roasted ingredients, fried onions, and (3 cups) vegetable stock. (Feel free to substitute veggie stock with chicken stock. I just couldn’t find any halal chicken stock)
5. Blend until smooth. If you feel the soup is too thick for your liking, add an extra 1/2 cup of stock
6. Garnish soup with pomegranate seeds, fresh sage, and chopped hazelnuts

Steps for Garlic Bread:

1. Cut two heads of garlic in half. Add olive oil and roast in a 400 degree oven for 25 minutes
2. Take garlic out of oven and cool
3. Scoop out the soft garlic into a bowl and add (1 tbsp) softened butter, (1/3 tsp) ground oregano, and a pinch of salt
4. Cut fresh French bread into slices and toast until crispy
5. Use a basting brush to smother bread in the garlic mixture
6. Finely chop leaks and garnish the bread