Marshall Field's Butternut Squash Soup

The soup may be topped with cubed ham and apple. To roast a head of garlic, cut off the top inch of the head, exposing the cloves. Set it on a piece of foil, drizzle it with a little olive oil and salt lightly. Roast at 400 degrees until very tender, about 45 minutes. When cool enough to handle, squeeze the garlic from the papery skin.

Courses: Soup
Serves: 6 people

Recipe Ingredients

3/4 cup	46g / 1.6oz	Minced onion
5 tablespoons	75ml	Minced garlic
4 teaspoons	20ml	Olive oil
2		Carrots - diced
3 cups	594g / 20oz	Chopped peeled seeded butternut squash
8 cups	1896ml	Chicken stock
2 teaspoons	10ml	Chopped ginger root
1/4 cup	59ml	Whipping cream
4 teaspoons	20ml	Roasted garlic
1 teaspoon	5ml	Coarse salt
1 teaspoon	5ml	Freshly-ground black pepper
4 teaspoons	20ml	Maple syrup

Recipe Instructions

Cook the onion and garlic in the oil over medium heat until softened, about 5 minutes. Add the carrots and squash, and cook until softened, about 10 minutes.

Add the chicken stock and simmer until the squash is very tender, about 25 to 30 minutes. Add the ginger and roasted garlic.

Puree the soup in batches in a blender, adding the cream slowly to each batch. Be careful pureeing the hot soup. Return the soup to the pot and add the salt and pepper. Stir in the syrup.

This recipe yields 4 to 6 servings.

Each of 6 servings: 191 calories; 1,649 mg sodium; 14 mg cholesterol; 9 grams fat; 3 grams saturated fat; 21 grams carbohydrates; 9 grams protein; 1.22 grams fiber.

Source:
The Los Angeles Times, 09-12-2001

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