Brett's Pan Roasted Garlic and Butternut Squash Soup

By tamalone

I got this recipe from Brett Caires, owner and wine maker of Boa Ventura Vineyards.

Ingredients

• 2 pounds butternut squash, peeled, seeded, and diced into 1-inch chunks
• 1 large yellow onion, cut into very large dice/chunks
• 1/2 cup peeled cloves of garlic, whole
• 4 tablespoons olive oil, more if needed
• 2 quarts chicken broth
• 1/4 cup heavy cream
• 1 teaspoon salt
• 1/8 teaspoon curry powder
• 1/8 teaspoon Chinese five spice
• 1/8 teaspoon nutmeg
• 1/4 teaspoon cayenne

Details

Servings 6

Preparation

Step 1

1. Place a dutch oven over medium high heat. Add olive oil. Saute the squash, onion and peeled garlic until good and browned "caramelized". Color is flavor!

2. Add chicken broth and simmer for a hour.

3. Blend in pot with a stick blender until smooth, then slowly add in heavy cream. Blend and sample for the consistency. Add more stock to thin if needed.

4. Add kosher salt, curry powder, five spice , nut meg and cayenne. **

5. Serve with toasted crusty bread - slice bread into 3/4inch slice drizzle with olive oil and kosher salt. Place bread in hot pan until good and crunchy.

** When I tested the recipe, I used the amount of spices written into the ingredient list. You can add more or less according to taste.