2medium butternut squashsliced in half and seeds scooped out
2large carrotschopped into large pieces
1red bell pepperhalved and seeds removed
1head garlic
1shallothalved and skin removed
2tablespoonsolive oil
1cupmilk or coconut milk
2-4cupschicken or vegetable stock
1teaspoonsred pepper flakes
For the Garlic Bread:
1 16-ounceloaf of Italian bread or French bread
1stick unsalted buttersoftened
2large cloves of garlicsmashed and chopped
1heaping tablespoon of freshly chopped basil
½teaspoonred pepper flakes
¼cupfreshly grated Parmesan cheese
Instructions
For the soup:
Preheat oven to 425
Place the halves of squash on a large baking sheet with the carrot, bell pepper, garlic and shallot and drizzle with olive oil and season with salt and pepper, roast for for 50-60 minutes until the squash is fork tender.
Once cooked, remove the baking sheet from the oven. Scoop out the insides of the butternut squash and discard the skins. Transfer all the vegetables to a high powered blender and add the liquids and red pepper flakes. Start with 2 cups of stock and puree for 2-3 minutes until completely smooth. If you want a thinner soup, add more stock until it reaches the desired consistency. Transfer the liquids back into a pot and bring to a simmer. Season with salt and pepper and serve as needed with a side of garlic bread.
For the garlic bread:
Preheat oven to 350°F.
Cut the bread in half, horizontally. Mix the butter, garlic, and basil together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan and heat in the oven for 10 minutes. Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese bubbles. Watch very carefully while broiling.
Remove from oven, let cool a minute, slice and serve.
Notes
You can always use some sweet potato or pumpkin in place of the butternut squash.