If you haven't started using fall vegetables, it's time!! This velvety rich soup can be made with any autumn squash you like, including pumpkin!
ROASTED BUTTERNUT SQUASH SOUP
1 lg butternut squash, cubed
1 lg shallot, rough chopped
3 cloves garlic, peeled
2 Tbs olive oil
4 cups chicken stock
1/2 cup dry white wine
Spice Pouch (tie together cheese cloth)
4-5 sprigs fresh thyme
5-6 whole cloves
1 tsp whole peppercorns
Preheat oven to 450 degrees. Combine squash, shallot and garlic on baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast for about 20-25 minutes until light golden.
Transfer squash mixture to soup pot and add chicken stock, wine and spice pouch. Simmer for 20-25 minutes then purée until smooth. Season with salt and pepper to taste. Garnish with crispy zucchini chips (see recipe) and fresh thyme.
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