Adapted from www.hidethecheese.com

Serves 5

20 minutes preparation time

60 minutes cooking time

Ingredients

• 1 medium buttercup squash, about 2 pounds
• 2 tablespoons olive oil, divided
• 2 shallots, whole with the peel on
• 2 garlic cloves, whole, with the peel on
• 1 1/2-inch by 1-inch sized piece of ginger
• 1/2-1 vegetable bouillon cubes
• salt and pepper to taste
• 1-2 tablespoons sour cream (optional)
• juice from one lime (optional)

Preparation

Preheat the oven to 400 degrees.

Halve the squash and scoop out the seeds. Brush the cut sides with a tablespoon or so of olive oil and place them face down on a baking sheet. Place the shallots and garlic in the nooks around the squash and put the sheet in the oven. Roast until the squash are tender and have browned, between 20 and 40 minutes, depending on the size of the squash.

Remove the squash from the oven, and let them cool enough so that you can handle them. Scoop out the flesh of the squash from the skin and slip the garlic and shallots out of their skins.

Heat the remaining oil in a soup pot, add the ginger and cook briefly, for 1-2 minutes. Add the squash, shallots, and garlic along with any juices from the baking sheet. If necessary, use a bit of water to loosen any roasted pieces that cling to the sheet. Cover the squash with water and add the bouillon. Cook over medium heat for 15-20 minutes. Remove the ginger and purée the soup with an immersion blender. Taste and add more salt and pepper as needed.

If you’d like to make the sour cream drizzle, put the sour cream and lime juice in a small bowl and whisk vigorously to eliminate lumps. Using a spoon or a small pitcher, drizzle the sour cream mixture over the soup in the design of your choice.

Related posts:

• Acorn Squash Quesadilla
• Roasted Acorn Squash with Chile-Lime Vinaigrette
• Potato and Parsley Soup
• Corn Fritters
• Roasted Delicata Squash Salad

Related Tags: