Thanksgiving Starter: Butternut Squash and Roasted Garlic Soup

The bright orange color of butternut squash is a seasonal addition to your holiday meal. For families with babies over 8 months old, this soup can be easily made into baby food by thickening it with mashed rice, potato, or baby cereal. Butternut Squash and Roasted Garlic Soup

Ingredients:

  • 1 Large or 2 small butternut squash (4 lb)
  • 20 garlic cloves ,peeled
  • 2 Tbsp. olive oil
  • ¼ cup water
  • 4 cups (32oz.) chicken broth
  • 1 can (12oz.) coconut milk or 1 cup half & half
  • 1 tsp. tarragon
  • Salt and Pepper, to taste
  • Zest of 1 lemon, finely grated
  • Chives or Parsley, chopped as garnish (optional)

Directions:

Preheat oven to 350° F. Cut the squash in half lengthwise and remove seeds and fibers. Using a vegetable peeler or a paring knife, remove the skin from the squash and cut the flesh into 1-inch thick slices.

In a roasting pan, combine the squash and garlic cloves. Sprinkle with salt and pepper. Drizzle with olive oil and toss with a spoon until well coated. Pour in the water. Roast, stirring occasionally, until the squash and garlic are soft and golden, about 50-60 minutes. Add a bit more water if the squash begins to look dry or scorched. Remove from the oven and set aside to cool slightly.

Combine roasted squash and garlic with 2 cups of the stock in a blender or food processor. Puree until very smooth, about 1 minute. (You may need to work in batches to prevent overflowing the blender). Transfer the puree to a large soup pan. Stir in the remaining soup stock, coconut milk (or Half & Half), tarragon, and lemon zest.

To serve, warm soup thoroughly and ladle into soup bowls. Sprinkle with chopped chives or parsley.

Makes 8 servings

Note: Can be made 1-2 days ahead of time and stored in the refrigerator or frozen up to 2 months.