- 1/3 cup olive oil
- 2 large butternut squash
- 1 sweet onion, cut into large chunks
- 1 bulb garlic
- ½ tsp. rice bran oil (can also use olive oil)
- 2 c. vegetable stock
- 2 tbsp. fresh lime juice
- Salt and fresh black pepper to taste
- Ground nutmeg
1. Preheat oven to 350 degrees. Prepare a large roasting pan by pouring oil in it, letting it coat the bottom. Cut the squash in half and remove seeds and string. Place squash in roasting pan, cut side down. Prick the skins with a sharp knife. Place onion around the squash. Using a sharp knife cut the top of the garlic bulb off and drizzle with rice (or olive) brand oil. Place in roasting pan with the other vegetables. Bake for 45 minutes to an hour or until tender. Remove and let stand.
2. Scrape baked squash into a large stock pot. Add the roasted onion and squeeze roasted garlic flesh in as well. Add vegetable stock and lime juice and bring to a boil. Reduce heat and simmer for 15 minutes. Using a hand blender, puree the soup until it is evenly smooth. Ladle into soup bowls and garnish with nutmeg, salt and pepper.
Recipe via MarthaFry.org