Roasted Butternut Squash Soup
This is a wonderfully rich soup and perfect for Valentine's Day.
3 Parsnips. peeled and chopped
4 Cups Butternut Squash, peeled and chopped
2 Tablespoons Olive Oil
Salt, Pepper, and Sage to taste
1 Garlic Head
1 Teaspoon Olive Oil
Pinch of Salt and Pepper
2 Tablespoons Canola Oil
1 Sweet Onion, chopped
4 Cups Vegetable Stock
1 Cup Cilantro, chopped
1 Can Light Coconut Milk
Croutons for garnish
|Squash and parsnips ready to roast|
1. Pre heat oven to 400F. Spread the parsnips and squash on a baking sheet lined with parchment paper. Coat with the 2 tablespoons of olive oil. Sprinkle with salt, pepper and sage. Remove excess skin from garlic head. Cut the top off of the bulbs. Sit the bulb on a square of aluminum foil. Sprinkle with 1 teaspoon of olive oil and the salt and pepper. Close the foil around the garlic. Bake for 1 hour.
|Seasoned garlic head|
2. Heat the canola oil is a large pan. Add the onion and cook until caramelized, about 15 -20 minutes. Add the roasted vegetables and the stock. Carefully remove the softened garlic from the skins and add to the soup. Heat for 10 minutes. Remove from heat Using an immersion blender, puree the soup. It will be thick. Add the cilantro and coconut milk. Stir until thoroughly mixed in. Return to stove and heat through.
|Ready to roast|
3. Toast bread for croutons and add as a garnish to the soup.
Pairs well with 2009 La Follette Pinot Noir
Goes well with Spinach Salad
Soundtrack May East - Happy Valentine's