Best Ever Butternut Squash Soup

Perfect Butternut Squash Soup
Several years back, I became obsessed with butternut squash soup. I'm not sure where I got the idea, because when my obsession began, I'd never even eaten butternut squash soup. I do however, have a very vague memory of making it one Thanksgiving for 25 people, which required finding 25 soup bowls.

Yeah.

Thankfully, my original recipe was simple and tasty and now, years later, I've developed a new technique to turn out velvety, deeply hued, nutritional goodness that will keep your guests clamoring for more. While this is the perfect recipe for your Thanksgiving feast, I like to keep pitchers of it in my refrigerator for a quick lunch or satisfying snack.

Before you get started, this isn't one of those overly cloying and sweet butternut squash soups--this soup is savory and earthy--just the way butternut squash is supposed to taste. The bottom line? This is the best ever butternut squash soup.


Best Ever Butternut Squash Soup
1 large butternut squash, split vertically
5-6 toes of garlic, unpeeled
3-4 chicken bullion cubes
olive oil
salt
pepper
Parmesan cheese
toasted bread crumbs
chopped peptitas 
chopped parsley

1. Place squash cut side down into a large, high sided roasting pan.
2. Pour in enough water to come halfway up the sides of the squash, but not cover it entirely.
3. Toss in unpeeled garlic toes and bullion cubes.
4. Drizzle with olive oil.
5. Bake squash in a 350 degree oven until the squash is tender and soft when pierced with a fork.
6. Remove from oven and let cool.
7. When squash is cool enough to handle, discard seeds and scoop out flesh; set aside in a separate bowl.
8.  Remove garlic and peel off skins; place in bowl with squash.
9. Strain remaining liquid and transfer to a separate vessel.
10. Working in small batches, puree the squash, garlic and liquid (adding additional chicken broth as necessary) until all of the squash has been pureed.
11. Return 3 cups of the soup to the blender and add 1/3 cup of olive oil. Puree for 3-5 minutes, until the color changes and the puree is emulsified.
12. Combine with the rest of the squash puree.
13. Season to taste.
14. To serve, gently warm soup and ladle into bowls. Top with crushed breadcrumbs, Parmesan cheese, chopped pepitas, and a drizzle of olive oil.

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