Butternut Squash Soup with Roasted Garlic & Fresh Thyme

Serves 6 – 8

4 cloves garlic, roasted

1 Tbsp. olive oil

1 med. onion, peeled and coarsely chopped

2 med. potatoes, peeled and coarsely chopped

1 ½ lb. butternut squash, roasted

6-8 cups chicken stock

2 bay leaves

1 Tbsp. thyme – fresh

to taste salt & pepper

Place the whole garlic bulb on a baking sheet and bake at 350F for 45 minutes. Remove from the oven, cut the top off and gently squeeze cloves out.

Cut the squash into four, remove the seeds and place on a baking sheet to roast. Cook it in a 400F oven until golden brown and tender, about 45 minutes.

Heat the oil in a pan. Add the onions and cook on a medium heat until they are soft, making sure that it’s not to hot for the onions to brown, 10 – 15 minutes.

Then add the garlic, potatoes, squash, bay leaves and the stock then allow it to cook on a slow boil for 25 minutes. Remove the bay leaves. Puree the soup and return it to the pot. Bring to a simmer then add the thyme, salt and pepper.

Maple Crusted Croutons

½ small loaf ciabatta

1/3 cup butter

¼ cup maple syrup

Cut the bread into ½ inch cubes. Melt the butter in a large skillet. Add the maple syrup, heat it through and then add the bread cubes. Sauté over medium heat, stirring and tossing until brown, this should take 10 minutes, at least.

Heat the soup & taste for seasonings. Place the soup in a bowl with the croutons on top, then serve.