Roasted Garlic and Butternut Squash Soup
A delightful twist on the classic butternut squash soup, this version includes roasted garlic to enhance the flavor profile. Perfect for a cozy autumn meal, it is creamy, fragrant, and loaded with nutrients. Enjoy this comforting soup that is vegetarian, gluten-free, and rich in antioxidants.
Prep time: 15 minutesCook time: 45 minutesServes: 6
Ingredients
2 lbs butternut squash, peeled and cubed
1 whole garlic bulb
2 tbsp olive oil
1 large onion, diced
4 cups vegetable broth
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
1/4 cup heavy cream
Fresh parsley for garnish
Instructions
1. Preheat the oven to 400°F (200°C).
2. Cut the top off the garlic bulb, drizzle with 1 tsp olive oil, wrap in foil, and roast for 30-35 minutes until soft.
3. On a baking sheet, toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper.
4. Roast squash in the oven for 25-30 minutes or until tender.
5. In a large pot, heat the remaining olive oil over medium heat and sauté the onion until translucent.
6. Squeeze the roasted garlic cloves out and add to the pot with the roasted squash.
7. Pour in vegetable broth, add nutmeg, and bring to a boil.
8. Lower the heat to simmer for 10 minutes.
9. Using an immersion blender, puree the soup until smooth.
10. Stir in the heavy cream and adjust seasoning if necessary.
11. Serve hot, garnished with fresh parsley.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat in a saucepan over medium heat until warm, stirring occasionally.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
