Ingredients
- 1 medium butternut squash, washed, deseeded and cut into quarters
- 1 red onion, cut into wedges
- 1 inch ginger, skin on, roughly chopped
- 4 cloves garlic, skins on
- 4 sage leaves
- 1 small bundle thyme
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon garam masala
- 1/2 teaspoon red pepper flakes
- salt and pepper to taste
To add after roasting:
- 2 1/2 C of chicken stock, veggie stock, or water
- 1/2 C heavy cream, coconut milk, or half and half
- drizzle of extra virgin olive oil
- salt to taste
Method
Preheat the oven to 425 degrees.
In a dutch oven or oven-proof pot, drizzle a little bit of olive oil to coat the bottom. Place squash in one layer flesh side up and scatter onion, ginger, garlic, and herbs on top and around. Drizzle a little bit more olive oil on top, a squeeze of honey, and season with garam masala, chili flakes, salt, and fresh cracked pepper.
Cover the pot with a lid and place in oven to roast for 30 minutes. Remove lid and continue to roast for an additional 30 minutes until squash is fork tender and veggies are nice and caramelized. Remove and allow to cool for 10-20 minutes, depending on how heat tolerant your hands are. Remove squash, garlic and thyme sprig. With a spoon, carefully scoop out the flesh from the squash and discard peel. Next, squeeze out garlic from the skin and crinkle thyme leaves away from stem. Return everything to the pot and add in stock and cream. With an immersion blender, blend until smooth. For a thicker soup, use less liquid. If soup is too thick, add more until desired consistency. Add salt and pepper to taste. Reheat over medium low.
Serve with a drizzle of extra virgin olive oil and some crusty bread. Enjoy!
Serves 2 as a main or 4 as a side dish