Food Friday on Empty Streets: Squash Soup

With the flu season hitting us here in Manila and the issue of the H1n1 virus spreading across the globe one has to keep their immune system working well. Soups of all kinds have been known to do just that and one soup in particular is just as healthy as it is tasty - Squash Soup.

Here is how one can make this delish dish:

Utensils

* knife
* sturdy spoon
* 1 or 2 shallow baking dishes
* food processor
* medium sauce pan
* wooden spoon

Ingredients

* several ounces water
* 2 pounds winter squash (I like butternut)
* 1 head garlic
* 3-4 c vegetable stock or water
* salt

Directions

Preheat oven to 350. Pour water in baking dish so that it's about half an inch deep.

Cut the unpeeled squash in half, scoop out and discard the seeds, and cut the squash into 2-in chunks. Arrange the pieces in a single layer in the baking dish, flesh-side down. Separate the garlic head into individual cloves but do not peel, and sprinkle them in the baking dish alongside the squash.

Bake for an hour or so, until squash is soft. Let cool for a few minutes, then place squash in food processor. For each clove of garlic, squeeze over food processor to extrude roasted garlic from skin. Process for a minute or two, until smooth.

Heat vegetable stock over medium heat, add puréed squash along with a bit of salt and bring to a simmer. Taste and add more stock/salt as need. Serve hot, with croutons.

Here is another version of this tasty veggie dish for you to enjoy and replicate: