The bright orange color of butternut squash is a seasonal addition to your holiday meal. For families with babies over 8 months old, this soup can be easily made into baby food by thickening it with mashed rice, potato, or baby cereal.
- 1 Large or 2 small butternut squash (4 lb)
- 20 garlic cloves ,peeled
- 2 Tbsp. olive oil
- ¼ cup water
- 4 cups (32oz.) chicken broth
- 1 can (12oz.) coconut milk or 1 cup half & half
- 1 tsp. tarragon
- Salt and Pepper, to taste
- Zest of 1 lemon, finely grated
- Chives or Parsley, chopped as garnish (optional)
- Preheat oven to 350° F. Cut the squash in half lengthwise and remove seeds and fibers. Using a vegetable peeler or a paring knife, remove the skin from the squash and cut the flesh into 1-inch thick slices.
- In a roasting pan, combine the squash and garlic cloves. Sprinkle with salt and pepper. Drizzle with olive oil and toss with a spoon until well coated. Pour in the water. Roast, stirring occasionally, until the squash and garlic are soft and golden, about 50-60 minutes. Add a bit more water if the squash begins to look dry or scorched. Remove from the oven and set aside to cool slightly.
- Combine roasted squash and garlic with 2 cups of the stock in a blender or food processor. Puree until very smooth, about 1 minute. (You may need to work in batches to prevent overflowing the blender). Transfer the puree to a large soup pan. Stir in the remaining soup stock, coconut milk (or Half & Half), tarragon, and lemon zest.
- To serve, warm soup thoroughly and ladle into soup bowls. Sprinkle with chopped chives or parsley.
Can be made 1-2 days ahead of time and stored in the refrigerator or frozen up to 2 months.