Roasted Garlic and Butternut Squash Soup
From Rachael Ray
1 butternut squash, halved lengthwise and seeded
4 cloves garlic, peeled
1 tbsp EVOO
1 large yellow-fleshed potato, peeled and cut into 2-inch pieces
2 1/2 c chicken broth
1/4 c plain yogurt
1/4 c caramelized onions
2 tsp fresh parsley
1. Preheat oven to 375. Line a baking sheet with parchment paper. Brush the cut sides of the squash and the garlic cloves with the olive oil, season with salt and pepper. Place the squash cut sides down on the baking sheet, tucking the garlic cloves and thyme into the squash cavities. Roast until tender, about 45 minutes.
2. Meanwhile, place the potato in a medium saucepan and fill with enough water to cover by 1 inch. Bring to a low boil and cook until tender, about 15 minutes. Drain and set aside.
3. When the squash is cool enough to handle, remove and discard the peel and the thyme. Cut the squash into large pieces. In a blender, working in batches, puree the squash, garlic cloves, potato, and chicken broth. Season with salt and pepper.
4. In a medium saucepan, heat the soup over medium-low heat until warmed through. Top with yogurt, onions, and parsley.