Ok, I know it's spring and all, but when the BF brought home a bunch of these oh so pretty butternut squashes I knew I had to make something delish. He got these from the Plant Sciences department of our unversity -- apparently they were just giving them away. Since this department grows tons and tons of produce all year long, I'm guessing these were some leftovers from this winter.
I decided to make roasted butternut squash soup, because it's so good, easy, and healthy.
Butter Nut Squash Soup (very loosely adapted from Gourmet Feb 2009):
- 4 small or 2 large butter nut squash, peeled and cut in half lenth-wise
- 2 Tb olive oil + extra for brushing
- 1 large onion, chopped
- 4 large garlic cloves, chopped
- 2 cups of vegetable broth (I only had one cup so I used it and 1 cup of water)
- 5 - 6 fresh sprigs of thyme
- 8 bay leaves
- 1 tablespoon butter
- 1 tablespoon sour cream
- 3 tablespoons plain yogurt
- salt and freshly ground pepper, to taste
2. Heat olive oil in large skillet. Once hot, add chopped onion. Cook until browned. Add garlic. Cook for 3-4 minutes. Add squash and vegetable broth. Cook for 8-10 minutes over medium heat.
3. Remove from heat. Using a hand blender or regular blender, puree the mixture. Stir in butter, sour cream, and yogurt. Add thyme and bay leaves. Cook for 15 minutes over low to medium-low heat. Season with salt and pepper.
4. Remove thyme sprigs and bay leaves before serving.