This soup is a little more work than most of my soups but the taste is definitely worth it. The butternut squash harvest is coming in now and it will store fairly well on the countertop.
- 3 medium Butternut Squash, cut length wise and deseeded
- 2 tablespoons Extra Virgin Olive Oil (EVOO)
- 5 fresh sprigs Thyme
- 5 fresh Parsley stems
- 1 whole Bay Leaf
- 4 cups low sodium Chicken Broth or Homemade
- 1 Lemon, juiced
- 1 cup 1/2 & 1/2
- Sea Salt and White Pepper to taste
Preheat oven to 350 F.
Coat the halves of squash with the EVOO and place on a cookie sheet, cut sides up. Roast for 1 hour until squash is tender.
While the squash is roasting, bring the herbs and the chicken broth to boil on the stove top. Remove from the heat and allow to cool. Discard the herbs from the broth.
When the squash is cooled, scoop out of the skin. Using a blender or immersion stick blender, puree the squash and the chicken broth until very creamy. Add 1/2 & 1/2, salt and pepper to taste. Add enough lemon juice to give a slight acidic taste to balance the creamy taste of the 1/2 & 1/2. Serve with crusty bread and creamy butter.