Thank you for the kind and encouraging feedback I received over the last couple of days. The recipe for the Roasted Butternut Squash Soup could not be easier.
1 medium-sized Butternut Squash
5 to 7 garlic gloves, peeled
pinch of red pepper flakes
a few springs of thyme, destemed
Roast everything with a few splashes of olive oil in a 350 degree oven until the edges start browning (like in the photo below)
When done every think goes in the blender with a quart of chicken stock. I blend it until smooth. Sometimes a bit more stock or water is required to get to the right consistency. I put every in a pot and heat, season with salt and pepper to taste. Sometimes I feel that half a teaspoon of lemon juice helps to brighten the flavor.
For some elegance I often sprinkle the delishes Roasted Butternut Squash Soup with some herbs like parsley or chives. You also could float a parmesan crisp (wait for future posts) for a very yummy combo. But last week we had the plain soup for just a regular week night dinner.
Jean George Vongerichten inspired me for this soup. You can find the unaltered recipe in his book ‘Simple to Spectacular’.