This is probably one of the best butternut squash soups I’ve ever had. It’s creamy, subtly sweet, and extremely savory. The combination of roasted butternut squash and thyme and rosemary make for a delicious soup that can be devoured for dinner or lunch. It reheats very well, so makes a perfect lunch or light dinner with a side salad. (*Indicates Star Hollow Farm produce.)
- 1 (4 lb) butternut squash*, peeled and cut into 1/2 inch cubes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 large onion, chopped*
- 3 cloves garlic, minced*
- 3 tbsp extra virgin olive oil, divided
- 3 cups organic, free-range chicken broth (or organic vegetable broth)
- 1 cup water
- 1 cup organic skim milk
- 3 tbsp organic half and half
- 1 tbsp balsamic cream vinegar
- Preheat oven to 400 degrees F.
- Combine 1 tbsp oil with cubed butternut squash, thyme and rosemary in a 9×13″ baking dish. Bake uncovered for 45 minutes, stirring every 15 minutes, or until golden brown.
- Meanwhile, in a large stockpot saute onions and garlic in 2 tbsp oil over medium-high heat. If the garlic begins to stick, add 1/4 cup chicken (or vegetable) broth. Continue to cook for about 10 minutes, until onions are translucent and evenly browned. Set aside.
- When the butternut squash is done, add roasted butternut squash to onion mixture in stock pot. Add remaining chicken (or vegetable) broth and water. Bring to a boil, and simmer for about 10 minutes. Add skim milk and half-and-half. Stir well. Then add balsamic cream vinegar. Remove from heat.
- Using a food processor or blender, blend in batches until smooth. Season with freshly ground salt and pepper.