Roasted butternut Squash Soup

Its that time of the year when you want to tuck in bed with your cosy blanket, watch movies and drink hot tea and soup. Yeah its winter time and its been raining in Oxford since a few days and needless to say pretty chilly too. It's time to bring out my soup recipes and make some for dinner regularly as well. One of our favorite soups here is the butternut squash soup.

Butternut squash is almost like a pumpkin, sweet and nutty to taste. It's one of my favorite veggies I can just roast it in the oven with some olive oil, salt and pepper and eat it. The soup is thick , a little sweet & nutty..So here goes the recipe for one of my favorite soups...


1 Medium sized butternut squash
1-2 tsp Olive oil
1 small onion chopped
2 cloves garlic chopped
1/4 tsp Italian herb mix or just thyme
salt, pepper as per taste
2-3 tbsp Milk
1 tsp Sour cream (optional)
1/4 cup Chicken broth (optional)

Cut open the squash lengthwise scoop out the seeds and brush it with some olive oil and roast in the oven at 350 degrees F till soft (when a fork is inserted it should go in smoothly) about 30 minutes. Scoop out the orange flesh of the squash with a spoon and keep aside till it cools, throw away the skin.
While the squash is roasting heat a pan on the stove-top add oil, onion and garlic and fry till translucent. Add the herbs and mix well.
Now in a blender add the squash, onion and garlic and blend. If it gets too thick can add some milk or water.
Now heat this mixture in the same pan, season with salt and pepper and add a dollop of sour cream before serving.
This is a thick soup and not watery.It can be enjoyed with a piece of fresh bread or just by itself. I like some homemade rosemary bread along with this. I will post the recipe for the bread soon.

Note:
My friend suggested adding chicken broth to onion and garlic while frying and bring to a boil. Then while blending you don't need to add the milk.
This gives a good taste but then you need to go easy with the salt as the broth has salt in it.