... make soup.
From time to time clients bring me groceries. Often it is a client that is staying for awhile, unsure of whether we offer meals here or not. Some are regular clients, who bring something along with them for me. Thanks to a couple of clients I recently found myself with a couple of large heads of garlic, and two butternut squash, so I thought I'd try and whip up some sort of soup with them, and was very pleased with the results.
So, here's the recipe, or at least an approximation of what I did, and added.
Take two Butternut Squash, slice them lengthwise, and remove the seeds. Put the squash cut side down on a shallow roasting pan with a layer of water in it. Peel and quarter two medium onions, and place them on the pan also. Lastly, slice the tops off a couple of large heads of garlic, drizzle them with olive oil and place them on the pan also. Cover with aluminum foil and back for an hour at 350. Take the foil off for the last 10 minutes.
Once the vegetables are roasted, and have cooled to the point you can handle them, scoop out the meat of the squash into a pot, squeeze the roasted cloves of garlic out of the head and into the same pot, and add the roasted onion. Add about 2 cups of chicken stock, and a cup of apple juice, season with salt and pepper (I used a fair amount of salt, probably a teaspoon or more) about 1/4 teaspoon of nutmeg (mace would work well also) and 1/4 teaspoon of ground sage and 1/2 teaspoon of oregano. I would have used Thyme instead of the sage/oregano but I'm currently out. Heat to a low boil and puree with a hand blender. If you don't have a hand blender you can blend it in small batches in a blender.
Roasted garlic is wonderfully flavourful and very versatile. It is the dominant flavour in this soup by far. It is guaranteed to warm your soul on cool Fall day.