Butternut squash soup with roasted garlic

One of the most popular cookbooks in Sweden in the autumn was Lotta Lundgren’s amazing Om jag var din hemmafru (translates: If I was your housewife). The design of the book is very spectacular for a cookbook with glossy sexy pictures, not just of food, and the texts are amazing as well as the recipes. It is no surprise that Lotta has a background in advertising.

I bought this book as soon as it was published but haven’t have time to properly read it until now. Love it though! And it was also about time I tried one of her recipes, this fabulous soup with roasted butternut squash, garlic and onions.

The only changes I made to the recipe was to exchange a regular onion for a red onion, and to use less stock as my butternut squash was rather small.

Butternut squash soup with roasted garlic, serves 4

1 butternut squash

1 regular onion (or a red onion)

4 garlic cloves

1 lemon, the zest and juice

400-600 ml chicken or vegetable stock

200 ml cream

salt, pepper

Place the squash, onion and garlic cloves whole with the peel on on a roasting tray. Place in 200C oven. Roast the garlic for 20 minutes and the rest for 50 minutes. Leave to cool a little. Cut the squash in half and remove the seeds. Scrape out the flesh. Cut off the roots on the onion and squeeze out the whole thing. Peel the garlic. Grate the zest off the lemon and purée the squash, onion, zest and garlic. Heat up the stock in a saucepan and add the purée, then add the cream and bring to the boil. Season with salt and pepper and add a few drops of lemon juice.  Lotta suggests serving the soups with parmesan shavings or crispy bacon, I just added a dollop of creme fraiche.


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