Makes 8 servings
1 butternut squash (approximately 3 pounds)
1 head garlic
1/4 cu | 50 mL
1 medium Vidalia onion, chopped salt and black pepper
4 cups | 900 mL
chicken or vegetable broth
1 cup | 250 mL
Tre Stelle® Extra Smooth Ricotta Cheese
Preheat oven to 400º F (200º C).
Prick squash all over with a fork.
Cut the top off the garlic bulb.
Place both on a large baking sheet and roast for approximately 45 minutes or until the squash has softened.
Remove from oven and cool.
When cool enough to handle, cut the squash in half, remove the seeds, peel and cut into 2 inch pieces.
Squeeze the roasted garlic cloves from the bulb, set aside.
Melt butter in a large saucepan over medium heat, add onion and cook until onion is translucent and begins to brown– approximately 5 minutes.
Add the squash pieces and roasted garlic; season with salt and pepper.
Add the chicken or vegetable stock and bring the soup to a boil, lower heat and simmer for 30 minutes.
Remove from heat and allow to cool for approximately 10 minutes.
Whisk in Ricotta and purée in small batches in a blender or food processor.
Return to pot and bring the soup to a gentle boil.
Ladle into bowls and serve with an additional dollop of Ricotta if desired.
Created By: Tre Stelle Kitchen