I was making this recipe up as I went along, so I don't have great measurements for it (sorry).
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1 butternut squash
1 potato
5 cloves garlic, unpeeled
sage leaves
1/2 red onion, chopped
chicken broth
salt, pepper, paprika, pepper seeds
optional: butter, sour cream
Preheat Oven to 400F.
On a sheetpan covered with foil...
Split the butternut squash in half, scoop out the seeds, drop the unpeeled garlic and sage into the hollowed squash halves, and then drizzle with olive oil.
On the same pan, place the potato (poked a few times with a fork) and put into the hot oven. After a half hour, add the chopped red onion, drizzled with olive oil, to the pan. Once everything is very soft (another 15-30 minutes), take the pan out of the oven to cool.
Into a large pasta pot (once everything is cool enough to handle), add the red onion, sage leaves, and flesh from the squash, potato, and garlic (discard all skins). Mash and add chicken broth to get desired consistency and then season with salt, pepper, red pepper seeds, and paprika. After that has cooked down for a few minutes, blend the chunky mixture into a smooth one. Add more broth, seasoning, and optional butter or sour cream.
Side Note...
I roasted the butternut squash seeds and they were very tasty! Here they are sprinkled with sea salt and paprika before going into the oven.
3 comments:
That sounded really tasty, how was it??? We were just talking about squash at work and wondering what different ways to prepare it might be......
I do believe you are beginning to show signs of the phsycic powers of the Szabo sisters
It was good. We served it over homemade cheese ravioli that we had in the freezer. A tasty combination!
Next time Craig would like to try it as a sweeter soup... we were thinking maybe adding diced apple, cinnamon, nutmeg, etc instead of the roasted garlic.
Yummmmmmm..........
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