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Butternut Squash Soup

Butternut Squash Soup
Gary Friedman / Los Angeles Times

Dear SOS: My daughter and I had lunch at the food court on the seventh floor at Marshall Field's in Chicago. We had the most delicious butternut squash soup ever! We would love to get the recipe. Cathi Popko Monrovia ... Read more

Total time: 1 1/2 hours | Serves 4 to 6
  • 3/4 cup minced onion
  • 5 tablespoons minced garlic
  • 4 teaspoons olive oil
  • 2 carrots, diced
  • 3 cups peeled, seeded and chopped butternut squash
  • 8 cups chicken stock
  • 2 teaspoons chopped ginger root
  • 1/4 cup whipping cream
  • 4 teaspoons roasted garlic
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 4 teaspoons maple syrup

Step 1Cook the onion and garlic in the oil over medium heat until softened, about 5 minutes. Add the carrots and squash, and cook until softened, about 10 minutes.

Step 2Add the chicken stock and simmer until the squash is very tender, about 25 to 30 minutes. Add the ginger and roasted garlic.

Step 3Puree the soup in batches in a blender, adding the cream slowly to each batch. Be careful pureeing the hot soup. Return the soup to the pot and add the salt and pepper. Stir in the syrup.

Note: The soup may be topped with cubed ham and apple. To roast a head of garlic, cut off the top inch of the head, exposing the cloves. Set it on a piece of foil, drizzle it with a little olive oil and salt lightly. Roast at 400 degrees until very tender, about 45 minutes. When cool enough to handle, squeeze the garlic from the papery skin.


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