Roasted Butternut Squash Soup
Ingredients
- 2 large butternut squash
- 1 large onion
- 1 head of garlic
- 4-5 cups vegetable stock
- 1/2 cup cream
- 1 teaspoon cumin
- 1/2 teaspoon yellow or Madras curry
- 2 teaspoons garlic powder
- 1 teaspoon ginger powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1 teaspoon sweet paprika
- salt and pepper to taste*
- Clubhouse Roasted Garlic & Peppers Seasoning or seasoning of choice
Instructions
- Cut the squash in half lengthwise, cleaning out the seeds. Make a crosshatch pattern with a knife in the flesh. Drizzle with olive oil and sprinkle generously with the rub.
- Steak cut the onion into 3 large slices, rub both sides with oil, and sprinkle with the seasoning.
- Cut the top off of the head of garlic, place in tinfoil, drizzle with oil and a bit of salt, and seal up the foil.
- Set the squash, garlic, and onion pieces on a rack on foil-lined baking sheet. (You can also roast them on the BBQ if desired.)
- Set your oven to 375°F and roast for 1 hour.
- Peel the skin off the cooked squash and roughly chop, and place in a large pot.
- Remove the outer ring of the onion slices, as they'll most likely be quite charred. Cut roughly and add to the pot.
- Add the remaining ingredients, and puree with an emulsion blender. Add more stock to get the consistency you desire.
- Bring to a simmer and adjust spices or stock amount if required, simmering for 15 minutes before serving.
Notes
I like to use a lot of black pepper (1/2 a tablespoon at least), so use what you prefer!