Butternut Squash Soup

Yield- Serves 10

Ingredients 

Winter Squash 3 ea. (large)

Thyme 1 bunch

Olive oil 1C

Garlic 6 Cloves

Chicken Stock 2 Quarts

Paprika 3T

Onion powder 5T

Dried Oregano 2T

Method of Prep

1. Heat oven to 400 degrees F.

2. Cut all squash in half and oil evenly with olive oil and thyme leaves and put in oven until squash is very soft. about 30 minutes.

3. Meanwhile place all the garlic cloves into a piece of aluminum foil and cover completely. Place the aluminum covered garlic in the oven and roast for about 20 minutes until fragrant and completely soft.

4. Once squash is fully soft, let them cool for about 10 minutes. once cool enough to touch use a spoon to scrape the squash flesh out of the skin and place into a blender.

5. Blend all the squash and add the garlic. Keep blending until you've reached a smooth consistency. Add olive oil consecutively to keep the blender from stopping.

6. Transfer the squash and garlic puree into a large pot over medium heat.

7. Add the chicken stock, paprika, onion powder, dried oregano, salt and pepper for seasoning.

8. Simmer for 20-30 minutes, serve warm and enjoy. Garnishes that work well are grated parmesan cheese, toasted nuts or seeds and herbs!