Roasted Squash and Garlic Soup

By ALICJA

Ingredients

• 2 tbsp olive oil
• 850 g(2 lb) butternut squash,peeled and cut into wedges
• 1 brown onion,peeled and cut into wedges
• 2 cloves garlic
• 1/4 cup honey(60 ml)
• salt and pepper
• 4 cups chicken stock
• 1 cup light cream
• 1 tbsp chopped tarragon leaves
• 1 cup sour cream
• 6 slices bread,toasted,to serve

Details

Servings 6

Preparation

Step 1

Preheat the oven to 350 F.Place the oil,squash,onion,garlic,honey,salt and pepper in a baking dish and toss to combine.Roast for 30 to 35 min or until the squash is tender and cooked through.Place half the squash mixture in food processor,add half the stock and blend until smooth.Repeat with the remaining squash mixture and stock.Place the squash poree and cream in a large saucepan over high heat and bring to boil.Reduce the heat to low and simmer for 2 to 3 min.or until the mixture is slightly thickened.Add the tarragon to the sour cream and stir to combine.Ladle the soup into bowls,top with the sour cream mixture and sprinkle with extra pepper.Serve with a slice of toast.