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OxfordPress.com

Roasted butternut squash and garlic soup

This is really a simple soup with only six ingredients, starting with butternut squash and cloves of garlic coated with oil and roasted until they start to caramelize, for maximum flavor. A little chicken broth turns the blended mixture into soup. The topping, made of chipotle puree and sour cream, adds a high note. Serve it is small cups, as the first course of an autumn meal.

The only hard part in making the soup is peeling the butternut squash. As an option look for the peeled and sliced squash available in some produce sections. If only cubes are available, remember that the roasting time will be shorter.

The soup may be prepared up to 2 days ahead, covered and refrigerated. Reheat gently. Do not boil.

Makes 4 to 6 servings

1 butternut squash, about 4 pounds

20 cloves garlic*

3 tablespoons olive oil

1/4 cup water

4 to 5 cups chicken broth

1 teaspoon chipotle puree*

1/2 cup sour cream or creme fraiche

salt and pepper

Preheat the oven to 350.

Peel the squash. Slice in half lengthwise and remove stringy pulp and seeds with a serrated spoon or melon baller. Cut into 1 inch thick slices.

In a roasting pan combine the squash and garlic. Drizzle the olive oil over and stir until well coated. Add the water. Roast in the center of the oven, stirring occasionally, until the squash and garlic are soft and caramelized, about 60 minutes. Add a bit more water if the squash begins to burn.

Let cool slightly.

While the squash is roasting combine the chipotle puree with the sour cream.

Add 1/4 teaspoon salt. Refrigerate until ready to use.

In a blender puree half the squash and garlic with 1 cup of the broth. Repeat with remaining squash mixture with another cup of broth. Transfer the squash puree to a large saucepan. Add two cups of the remaining broth and salt and pepper to taste. Bring to a simmer over medium heat and stir to blend. Watch that the soup doesn't scorch. Add remaining broth if necessary to thin to desired consistency. Taste and adjust seasonings.

To serve, ladle the soup into individual soup bowls and garnish with the chipotle cream.

*Rosating tames the whole cloves of garlic; 20 is the correct number.

**To make chipotle puree process the contents of a 7-ounce can of chipotles en adobe in a small food processor. Place in a glass jar with a cover and refrigerate. It will keep for one month.

— Recipe from Seriously Simple by Diane Rossen Worthington.