Green markets are still abundant with winter squash and hothouse basil is finding its way into stores. So no excuse for not trying your novice hand with this butternut squash soup that packs a lot of flavor and nutrition. Combine with some crusty bread for the perfect winter meal.
2 large Butternut Squash, peeled and cubed
5 cloves of garlic
1 large onion
2 stalks celery
2 quarts chicken or vegetable stock
½ cup heavy cream
1 teaspoon salt
1 teaspoon pepper
Toss cubed pieces of squash in olive oil, salt and pepper. Roast in oven at 425˚ until golden and soft. In a soup pot sauté chopped garlic, carrots, shallot, onion, and celery until soft and caramelized. Add stock to deglaze. Bring to a boil and add roasted squash. Boil together until veggies begin to fall apart. Turn off heat and let cool 15 minutes. Blend soup together in blender and pour back into pot. Bring to simmer, add cream, salt and pepper.
Garnish with basil and croutons, and enjoy!