Cream of Squash and Garlic Soup
- 2 medium acorn squash
- 4 TB maple syrup (or maple-flavored)
- 4 tsp butter
- 1 head garlic, cloves separated and peeled
- 1 carrot, cut into 1-inch pieces
- 1 onion, cut into wedges
- 4 cups chicken broth (vegetarians can substitute vegetable broth)
- 1 cup whipping cream (I just use milk unless I’m feeding company)
- snipped fresh basil or Italian parsley (optional)
-> Cut squash in half lengthwise, and scoop out seeds. Place each squash half, cut side up, in a shallow roasting pan.
-> Place 1 tablespoon maple syrup and 1 teaspoon butter in each squash half. Arrange the garlic, carrot, and onion around the squash in the pan.
-> Pour 2 cups of the chicken broth into the pan (not into the squash halves) and cover tightly with aluminum foil.
-> Bake at 350F for 2 hours until all of the vegetables are very tender. (Sometimes I need to add a little more chicken broth and bake another half hour so the onion and carrot are soft enough.)
-> Cool slightly and scoop squash pulp from the shells and stir into the vegetable mixture. Discard shells.
-> Place half of the squash mixture into a blender and blend until smooth (make sure to cover blender first…heehee). Repeat with the other half of the squash mixture.
-> Put all of the blended squash mixture into a large saucepan and stir in the remaining chicken broth.
-> Bring just to a boil and then drop the heat and stir in the cream or milk. (don’t let it boil again)
-> Season to taste with S & P and cool for later or garnish and serve. It thickens as it cools, so add more broth or cream/milk to taste if needed.
A loaf of crusty bread is good with this.