Roasted Garlic & Butternut Parmesan Soup
Total Steps
7
Ingredients
8
Tools Needed
8
Related Article
http://bakingatmidnight.blogspot.com/2009/10/ugh.htmlIngredients
- 1 medium Butternut squash (peeled and cut into even sized cubes)
- 1 medium sweet onion (like vidalia), chopped into quarters
- 1 entire garlic, skin on
- olive oil
- sea salt
- 2 cup Chicken stock
- 1 cup Parmesan or Romano Cheese, shredded
- 1 cup Whole Milk
Instructions
Step 1
Preheat oven to 400F.
Step 2
In a large roasting pan, mix the butternut squash and the onion, drizzle with olive oil and sea salt.
Step 3
Take about 12 inches of parchment paper and place garlic in centre. Drizzle with olive oil and sea salt. Wrap tightly, and then wrap parchment in foil. Place this package beside the roasting pan in the oven.
Step 4
Bake for about 45 minutes or until squash is tender and garlic is mushy.
Step 5
Add the roasted squash and onion (and all the pan juices) to a glass blender and blend, adding stock to desired consistency. Squeeze out garlic from its package (including any olive oil) and add into the squash purée. Continue to blend until smooth.
Step 6
Transfer the purée to a large sauce pan and mix in milk and Parmesan. Bring to a simmer.
Step 7
Simmer for 10 minutes and serve with a drizzle of olive oil and additional Parmesan.