Roasted Butternut Squash And Garlic Soup

1. 1

   Preheat oven to 400u00b0 F.

2. 2

   Slice the squash in half lengthwise. Scoop out the seeds and stringy parts. Pour about half a tablespoon of olive oil in each cavity. Slice the top off of the garlic head and place it upside down in one of the cavities.

3. 3

   Place the squash on a baking sheet. Pour a bit of water in the bottom of the pan. Bake in preheated oven until fork tender, about 45-60 minutes. Allow to cool and scoop out the flesh of the squash and squeeze the garlic cloves out of their skins.

4. 4

   Meanwhile, heat the bacon fat and broth in a pot over the stove. Add the squash, garlic, and cream and simmer for about 10 minutes. Remove from heat and allow to cool slightly. Pour into a blender and blend until smooth. Taste and adjust seasonings if necessary. Return to pot and heat just until hot.

5. 5

   Serve with crumbled bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.