We’re lucky enough to have Chef Bill as part of the Gone Crackers team. Here is his recipe for butternut squash soup.
1 1/2 tbs butter
1 1/2 tbs Olive Oil
2 cups chopped onions
2 tbs fresh parsley chopped
2 tbs fresh sage chopped
4 cups roasted butternut squash (approx 2 med squash)
1 whole head of roasted garlic
1 tsp course seasalt
fresh ground pepper
5 cups chicken stock (more or less). Use less for thicker soup more.
Preheat oven to 350 degrees.
Cut squash(s) in half, season with a bit of salt and pepper, and drizzle with some olive oil. Turn flesh side down on parchment paper on a baking sheet.
Cut the tops of a head of garlic, drizzle with a bit of olive oil, and place on same baking sheet as squash.
Bake both for about 40 minutes, or until soft.
Cut roasted squash into smaller pieces or mash, and sgueeze garlic out of skins. Set aside.
In a large soup pot, add butter, olive oil onion, parsley, sage, and cook until onions are transparent.
Add roasted squash and garlic to onion mixture, and continue to heat.
Slowly add chicken stock to the consistency you want.
Optional: add a little whip cream or sour cream to the chicken stock.
Salt and pepper to taste.
Top with: chopped parsley, crème fraiche, sour cream or whipping cream.
Serve with: Gone Crackers Moroccan Spice. The blend of cinnamon and other spices in this cracker will really compliment your soup!