Another Meatless Monday recipe idea that is perfect for the cool fall & cold winter nights.
Butternut squash soup is always a crowd pleaser. I add tons of garlic here to really give this soup a kick.
1 medium butternut squash
12-15 cloves of garlic (depending on how much you like garlic)
2 tablespoons of extra virgin olive oil
1/4 cup water
4 cups of vegetable stock or other preparedstock
Salt and pepper to taste
Preheat oven to 350 degrees. Peel the skin off of a medium-sized butternut squash. Cut into 2-3 inch pieces and add to a roasting pan. Add garlic, olive oil, and water to roasting pan. Roast for about 50 minutes or until squash is tender.
After roasting, add some of the squash and garlic to a blender or large food processor with the vegetable stock/broth. Transfer to a dutch oven or large pot. Do this in batches until you have pureed all of the vegetables. Add any remaining stock to the dutch over.
Simmer over medium heat for at least 20 minutes. Add salt & pepper to taste.
Peeling and cutting a butternut squash can take forever (and be dangerous) if you aren’t using the proper technique. Check out this link for info on How to Peel & Cut a Butternut Squash