I love Fall and I am lucky to live in Northern Nevada where we enjoy four seasons. Our autumn air is crisp at night but the days are still sunny and warm. Our local produce changes from tomatoes and summer squash to delicious root vegetables and winter squashes.
Winter squashes are comfort food and their deep yellow and orange flesh provides carotene, vitamin A and fiber. Their natural sweetness is enhanced by roasting.
Enjoy a bowl of my heart warming, garlicky butternut soup with a decadent parmesan crisp. I’m late for the party but check out this weeks recipes at Fiesta Friday.
Roasted Garlic Butternut Squash Soup with Parmesan Crisps
1 butternut squash, roasted
1 tablespoon olive oil
1 head of garlic, roasted
2 medium potatoes, chopped
1 small onion diced
4 cups vegetable or chicken broth
2 tablespoons fresh sage or 2 teaspoons dried
3 fresh thyme sprigs or 2 teaspoons dried
1/2 teaspoon ground black pepper
1/2 teaspoon salt or to taste
Squeeze of lemon juice to finish
4-6 ounces Parmesan cheese
Optional serving suggestions, fried sage leaves, dollop of Greek yogurt, fresh thyme
1. Cut squash into 4 pieces and remove seeds. Roast in a covered dish with a drizzle of olive oil at 375 F about 45 minutes until soft. Wash and pierce potatoes and roast until soft about 45 minutes. Wash full head of garlic and roast whole in a separate dish, remove at about 25 minutes. Don’t burn the garlic or it will be bitter.
2. Sauté onion in olive oil until soft in a large sauce pan. Add broth and herbs.
3. Cube squash, peel and dice potatoes, remove garlic cloves from skins. Combine roasted vegetables with broth and simmer 30 minutes.
4. Carefully purée soup in batches in a blender until smooth. Adjust seasonings. I used a squeeze of lemon to balance the sweetness. 1-2 squeezes of fresh lemon makes the flavors pop.
5. If using fried sage, slice leaves into 1/4 strips and fry in olive oil until crisp. Sprinkle over soup.
Shred Parmesan cheese with a grater. Spread out 2 tablespoons of cheese for each crisp on parchment paper over a baking sheet. Top with a grind of fresh black pepper and a few fresh thyme leaves or any herb. Bake at 400 F 5-7 minutes until melted and pale brown. Watch them closely because they burn easily which will make the cheese bitter.