1 no – Butternut squash
1 bulb – Garlic
1 no – Onion, small size
1 tbsp – Olive oil
1 tsp – Rosemary, fresh or dried
Salt to taste
Freshly milled black pepper
Cut the butternut squash into half, scrape the seeds using a spoon.
Preheat the oven to 200°C.
Place the butternut squash on baking paper. Also place half a garlic next to it. Sprinkle salt and pepper over the butternut squash .
Mix chopped onions, garlic and rosemary and fill this mixture into the cavity. Drizzle olive oil over it and roast it for 40 minutes or till the butternut squash starts getting brown on the edges.
Once roasted, remove the tray from the oven. Drizzle little more olive oil over it. Let it cool for a couple of minutes. Scoop the pulp using a spoon into a mixer jar, along with the onion mixture. Using water grind it to a smooth soupy paste. Pour it into soup bowls. Garnish it with roasted garlic and cream. *While grinding the soup, i also add some roasted garlic pods as i like that bit more roasted garlicy taste to the soup. You can decide to either add or not depending on your taste.
I also roast the butternut squash seeds. Once roasted you need to peel the outer cover and its a nice snack. Very tedious but kids enjoy the whole process. Do it only if you are really patient.