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Roasted Butternut Squash Soup Recipe
1 medium butternut squash
Olive oil or butternut squash seed oil (available at F. Oliver's, located on the Commons in Ithaca)
2-3 C vegetable broth
1 C 1/2 & 1/2 cream
1/2 C butter
1-2 cloves of garlic
Salt and pepper
Fresh ground nutmeg
Step 1: Cut squash in half, remove seeds, place cut side down on cookie sheet. Using your hands, coat the squash with oil. Add water to cover bottom of pan and come up the sides of the squash about 1/4". Roast in the oven for 1 hour at 300 degrees. Skin should be golden brown and start to bubble slightly to get that nice roasted flavor. Add water to the pan as necessary.
Step 2: Remove squash from oven, let cool and scoop squash, leaving the skin. Place squash in soup pot, add pressed garlic, salt and pepper. Add 2 cups of broth and the 1/2 and 1/2. Using a stick blender or regular blender, process until larger chunks of squash are gone. Using low to medium heat, heat until it simmers, add more broth to achieve desired consistency. Cook for about 10 minutes. Season soup with about 1/2 teaspoon nutmeg.
Step 3: Serve with a dollop of sour cream and croutons.
You can use the same recipe with most winter squash, including pumpkin.
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