1 small butternut squash
2 tablespoons extra-virgin olive oil
1 ½–2 teaspoons brown sugar
Salt and pepper to taste
1 medium yellow onion, diced
1 medium carrot, peeled and diced
1 garlic clove, root end removed, minced
½ cup whipping cream or Greek yogurt
2–3 cups vegetable or chicken stock
1–2 tablespoons ready-to-eat sun-dried tomatoes, julienne cut
- Preheat the oven to 375°F. Cut the top and bottom oﬀ a small butternut squash so the orange is fully showing on each end. Discard the ends. Cut the squash in half long ways.
- With a thin soupspoon, scrape out the seeds and membrane and throw away.
- Drizzle 1 tablespoon of olive oil over the squash and then sprinkle the brown sugar and some salt and pepper on the top and bottom of the squash. Place on a parchment lined heavy sheet pan face down and roast on the middle rack for 45 minutes.
- Turn over and roast an additional 15–30 more minutes, or until very soft.
- Remove from the oven and let cool, until cool enough to peel. Discard the peel and cut the cooked squash into cubes. (You will need about 2 to 2 ½ cups of squash; use any leftovers with crostini or pasta.)
- Heat the stock to a simmer on a back burner. Put a heavy bottom soup pot (2–3 quart-size or bigger) over a high heat. Add the remaining tablespoon of olive oil, heat, and then add the onion. Sauté for 4–6 minutes, stirring often, until golden.
- Add the carrot, reduce the heat to medium, and sauté/stir for 5 more minutes.
- Add the garlic and salt and pepper, reduce the heat to low and sauté for 5–10 more minutes, or until soft, stirring often. Add the cream, increase the heat to medium, and bring to a simmer. Then reduce the heat to low and simmer for 5 minutes. Add the stock, increase the heat to high, and bring to a simmer. Add the squash and stir.
- Carefully, in small batches, puree the soup until smooth. Taste and adjust the seasoning. Serve hot, garnished with the sun-dried tomatoes.
Courtesy of Mooney Farms