1 buttercup squash2 cloves garlic
2 cloves garlic
1 small onion, chopped
½ tsp fresh thyme leaves
2-4 cups vegetable broth
Sprigs of thyme (optional, for decoration)
Heavy cream (optional, for decoration)
- Preheat the oven to 400 F.
- Cut buttercup squash in half and spoon out all the seeds. Place cut side up on a baking tray, drizzle with olive oil and sprinkle generously with salt and pepper.
- Add two cloves of unpeeled garlic to a small cocotte, drizzle some olive oil over them and cover. Alternatively, you can use aluminum foil to wrap the garlic cloves and prevent from burning.
- Roast squash halves and garlic cloves for 40-50 minutes or until squash is nice and soft.
- Heat a large pot over medium to low heat and once hot add a dollop of olive oil.
- Add chopped onion and thyme leaves to hot oil and fry until onion is translucent.
- Peel squash and garlic and add to pot with onion and thyme.
- Add 2-4 cups of vegetable broth (amount will depend on size of buttercup, the bigger, the more liquid it needs). Start with 2 cups and add in more later if the soup is not liquid enough.
- Use an immersion blender or regular blender and blend until smooth.
- Season with more salt and pepper to taste.
- Decorate with a couple drops of heavy cream and a few sprigs of fresh thyme.