Roasted Butternut Squash Soup
- 1 large butternut squash
- 3 large garlic cloves
- 2 sprigs fresh rosemary
- salt
- pepper
- 2 teaspoons chicken bouillon granules (I used better than boullion)
- 1 teaspoon dried ancho chile powder
- 1 teaspoon whole cumin seed
- 1 cup sour cream (optional)
- fresh cilantro, roughly chopped (optional)
- Preheat oven to 375.
- Cut squash in half and remove seeds.
- Score the butternut squash halves being care not to go too deep.
- Peel garllic cloves and cut one in half.
- Rub the cut garlic over the edges of the squash.
- Drizzle olive oil over squash, and sprinkle with salt and pepper.
- Place the whole garlic cloves in the hole of each squash half.
- Place the rosemary sprig lengthwise across the squash.
- Put squash into a baking dish and roast for about an hour and fifteen minutes.
- When done remove from oven and let cool about 15 minutes or until easy to handle.
- Remove rosemary sprigs.
- Don't worry if there are still bits of rosemary on the squah.
- Peel skin off with your fingers and place squash into a large dutch oven.
- Add 8 cups water and chicken flavoring.
- Bring to a boil, and reduce heat to a simmer.
- Add chili powder and cumin seeds.
- Simmer about 2 hours.
- Puree in blender or use and immersion blender.
- Add water if you'd like it thinner.
- Add more chili powder if you like it spicier.
- Ladle into individual bowl and garnish with a tablespoon of sour cream and sprinkle with cilantro if desired.
butternut squash, garlic, rosemary, salt, pepper, chicken bouillon granules, chile powder, cumin, sour cream, fresh cilantro
Taken from www.food.com/recipe/roasted-butternut-squash-soup-447281 (may not work)