INGREDIENTS Serves 3-4
1 medium butternut squash
½ tbsp extra virgin olive oil
1 garlic clove -finely grated
3 scallions (white and light-green part) -diced
1 (900 ml) container vegetable broth
4 cups water
1 large carrot -peeled and cut into rounds
2 small parsnips -peeled and cut into rounds
4 bay leaves
Salt and black pepper to taste
Pinch of cayenne pepper -optional
DIRECTIONS
- Pre-heat the oven to 425 degrees F.
- Line a cookie sheet with parchment paper.
- Cut the butternut squash in half and scoop out the seeds.
- Cut slits in the hollow part of the butternut squash to allow the steam out.
- Place the butternut squash on the parchment paper curve side up.
- Bake for 40-50 minutes or until you can easily pierce the inside of the squash with a fork.
- When the butternut squash is cooked, scoop out the inside, and set aside.
- Put the extra virgin olive oil in a pot and heat on medium.
- When the oil is heated, add the garlic and the scallions. Cook for a few minutes.
- Add the rest of the ingredients to the pot and increase the heat to bring to a boil.
- Reduce the heat to medium and cook for 1 hour. Stir often.
- Reduce the heat a little if needed.
- Remove the bay leaves and puree the contents of the pot.
- Continue to cook until the soup thickens on medium heat.
- Reduce the heat a little if the soup is bubbling too much.
Tip: The baked butternut squash can be made the day before. Sometimes I'll prep items the day before if I know I'll be short on time the day the dish is being made.
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