As the only CBC member left in Ithaca (congrats to our founder Carmen for her early graduation!), I have to tell you it is FREEZING here (actually well below….)- which means, it is the perfect time for a hearty, healthy, tasty, winter roasted soup! This soup’s recipe is vaguely flexible, feel free to add or subtract vegetables (or liquids) to taste- I always do.
p.s. this would go GREAT with David’s corn muffins from last week!
3lbs of butternut squash
1 head of garlic (thats right I said head)
Herbs/seasonings (I used rosemary, thyme, salt, and pepper)
Chicken stock (about 2 cups)
White wine ( a generous splash)
Apple cider (to taste)
Preheat oven to 375
Peel and cube squash and apples (squash can be bought pre-cut), and slice the leeks (only the white parts). Then, peel every clove of garlic on the head (every single one).
Take garlic cloves and the cubed vegetables/fruit and spread on an aluminum foil covered cookie sheet. Toss vegetables lightly in olive oil and season with your herbs and salt/pepper.
Put the vegetables in the oven, and cook for about 45 minutes (or until the squash can be easily pierced by a fork).
About 10 minutes before the vegetables are done, combine liquids (stock, wine, and apple cider), and bring to a boil. (In total there should be about 2 1/2 cups of liquids in the pot- so whatever proportion of liquids you want to do- go nuts!)
Take the vegetables out of the oven and put them in the pot with the liquids. Let the vegetables and broth simmer for about 10-15 minutes.
Finally, take your immersion blender (or pour your pot of soup into a conventional blender), and puree away!
Enjoy your soup with parsley or chives, and goat cheese for garnish!