- 1 Butternut Squash, cubed
- 1 Butternut Squash, halved lengthwise, rubbed with olive oil, sprinkle with salt
- 2 Tablespoons Butter
- 1 Onion, diced
- 1 Cup White Wine
- 8 Cups Broth (Chicken or Vegetable)
- 6 Sprigs Parsley, chopped
- 1 Head of Garlic, roasted
- 1 Cup Cream (optional)
Roast the halved squash in a 375° oven for about an hour, until very soft. Reserve.
Melt the butter in a soup pot. Add the onion. Cook for 2 minutes. Add the cubed squash. Cook over medium heat for 5 minutes. Add the wine. Let the wine reduce by half. Add the broth and parsley. Cook for 30 minutes, until the squash is tender. Add the pulp from the roasted squash and the cloves of roasted garlic. Puree with a hand blender (or in a blender or Cuisinart). If the soup is very thin, allow it to reduce to your desired thickness. Stir in the cream and season to taste with salt and pepper.
(Depending on how large the squashes are, this soup may be a bit thick. You can thin it with a little broth or cream.)
Sometimes I serve this soup with a little dollop of sour cream.