Roasted Garlic and Butternut Soup

This just in from the Canary Islands (via Michelle of Mich's West Coast Journal fame). Sounds like the perfect addition to the Thanksgiving feast, if you ask me! Many thanks to Michelle's mom, Sharon (Canarybird) for sharing the recipe!

Roasted Garlic & Butternut Soup

6 - 8 servings  (My own recipe.  I always make too much!)

Sharon (Canarybird)

1 1/2 lbs butternut squash - after baking there should be about 2 cups of mashed squash

1 lg Spanish onion - peeled and cut into 8 chunks

1 medium leek - washed & chopped, including best-looking top green leaves

1 teasp cumin

1 head of garlic - sliced across top to expose cloves

2 - 3 cups chicken or vegetable broth

200 ml (about 3/4 cup) light cream or half & half

olive oil

fresh ground black pepper and salt to taste

homemade garlic croutons (optional) & chopped flat leaf parsley

Utensils needed: oven or toaster oven and roasting pan or tray, frying pan & lid, blender or food processor, large heavy saucepan with lid.

1.  Preheat oven or toaster oven to 300F

2.  Split, quarter and seed butternut squash,  and arrange on roasting tray together with cut chunks of onion and head of garlic.  Drizzle with a little olive oil and roast 1 hr or until all is golden and tender, including garlic.

3.  Clean and chop leek, including top green leaves.  Sauté in a little oil for in frying pan 5 minutes.  

    Then add 2 cups of chicken broth, turn down to simmer with lid on until tender - about 12 - 15 minutes.

4.  When butternut etc is cooked, scrape it from skin and place in food processor along with the onion, cumin, and some pepper.

     Squeeze the garlic cloves  - which should be soft and buttery - from their skins and add to food processor.

5.  Add some of the rest of the chicken broth and process to a puré.  Gradually add the leek and liquid from pan.  Process until all is smooth, adding more of the chicken broth as needed. 

6.  Place the mixture in the saucepan and gently heat. Add the rest of the broth as needed for the desired consistency..

 Add the cream, reserving 2 TBS for swirling as a garnish when served.  Check the seasoning - adding salt and pepper as needed.

7.  Serve with a swirl of cream, chopped parsley and small homemade garlic-flavoured croutons.