The
Varsity Brasserie and Coffeehouse’s Roasted Summer Squash
Soup
3-4
summer squash, sliced ½ in. thick |
1
T. dried thyme |
1
medium yellow onion, chopped |
2
T. olive oil |
3
cloves garlic, minced |
1
c. heavy cream |
1
T. dried basil |
1
c. chicken broth |
1
T. dried oregano |
salt
and pepper to taste |
Drizzle sliced squash with olive oil and place on a baking sheet. In a 450°F. oven, roast squash until golden brown, stirring every 7-10 minutes. In the meantime, sauté onions, garlic, and herbs in olive oil until translucent. Add squash, cream, and chicken broth. Then place all ingredients in a food processor and purée until smooth. Return to the stove and let warm to desired temperature. Makes 4 servings.