Roasted Acorn Squash Soup With Rosemary And Garlic - cooking recipe

Ingredients

2 tablespoons clarified butter (ghee) or 2 tablespoons olive oil
6 plump garlic cloves, smashed and roughly diced
1 1/2 cups diced onions (Vidalia is best)
3 tablespoons minced fresh rosemary
1 teaspoon dried thyme
1 teaspoon kosher salt
3 cups pre-roasted acorn squash
3 cups broth (chicken or vegetable)
1 cup milk
fresh ground pepper
cubed gruyere cheese (to garnish)

Preparation

If you don't have any pre-roasted Thanksgiving leftovers --
Halve and scoop out the innards of 2 medium to large Acorn Squash. Roast them, cut side down in a 400 degree oven for about 45min or until tender when pierced with a fork. Remove from oven and allow to cool. When cool scoop out flesh and set aside.
Heat the ghee or oil in a deep sauce pan on medium heat. When warm add the onions, 4 cloves of garlic, rosemary, thyme, and salt.
Cook gently until the onions are translucent and just beginning to caramelize(about 8-10 minutes).
At this stage add your scooped out squash and gently mash it with a wooden spoon until it is soft and broken up and entirely incorporated with the onion, garlic and herbs.
Cook this mixture over medium heat for about 5 minutes or until squash is bubbling. Add the other two cloves of garlic, the broth and the milk.
Gently mix all. If it is too thick add a little more milk and adjust seasonings.
Allow this to gently simmer for about 5-8 minutes.
Turn off the heat.
Puree approximately half of the soup in a blender until smooth and add back to the pot. Mix thouroughly.
Serve piping hot with little cubes of gruyere scattered over the top.