Ever since the hubs gifted me with a fabulous immersion blender, I’ve been slightly obsessed with pureeing. It’s come in super handy with a baby in the home – applesauce and baby food purees abound! It also makes soups and mashed potatoes (both white and sweet varieties) a snap. When I learned that the skin of a butternut squash was edible, I thought this would be the perfect job for the immersion blender – and it’s amazing.
- 3 lbs butternut squash
- 1 head garlic
- 2 cups chicken or vegetable broth
- olive oil
- fresh thyme
Preheat oven to 350 degrees. Halve the butternut squash and scoop out the seeds. Drizzle with olive oil and season liberally with salt and pepper. Cut the top off the head of garlic and drizzle with olive oil. Lay the squash cut side up on a foil lined baking sheet. Wrap the garlic head in aluminum foil and set on the same baking sheet. Roast in the oven for an hour.
Remove from oven, allow to cool until you can handle the squash and garlic. Place the squash halves in a bowl and puree with immersion blender (or blend in a stand mixer). Squeeze 5 to 6 cloves of the roasted garlic into the puree and run the blender to combine. (Wrap the rest of the head back in aluminum foil. It should keep in the refrigerator for up to a week.) Add the broth a 1/2 cup at a time until the soup reaches a consistency that is appealing to you. Add thyme, salt, and pepper to taste.