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Butternut-Garlic Soup




Source of Recipe


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List of Ingredients





1 butternut squash, cut in quarters (2 lb)
1 bulb garlic
3 1/2 cups low salt chicken broth
1/8 teaspoon ground nutmeg
1 1/2 teaspoons lemon juice
1/2 teaspoon pepper


Recipe



Preheat oven to 375 degrees. Arrange squash pieces in shallow baking pan. Add 1/2 inch of water and bake until the squash is tender, about 30 minutes. Cut off the top of the garlic bulb to reveal just the tips of the cloves inside. Place the whole garlic bulb in a garlic roaster or wrap it tightly in aluminum foil. Place it in the oven and bake twith the squash for 30 more minutes.
Remove the garlic cloves form the bulb, peel, and transfer them along with the squash to the blender. Add 1/2 cup broth and blend until smooth. Transfer the squash-garlic mixture to a large saucepan. add the remaining broth, nutmeg, lemon juce and black pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.