This Roasted Garlic and Butternut Squash Soup is a cozy, comforting dish perfect for those chilly days. With rich roasted garlic and sweet butternut squash, it’s a flavorful way to warm up during the fall and winter months.
Butternut squash provides a naturally sweet and creamy base for the soup. Its smooth texture makes it perfect for blending. Garlic, when roasted, becomes sweet and mellow, adding a lovely depth of flavor to the soup. Olive oil helps in roasting the vegetables while adding a subtle richness. Onion contributes a savory note that balances the sweetness of the squash. Vegetable broth is used to thin the soup to your desired consistency while adding a savory base. Salt, black pepper, and nutmeg enhance the natural flavors without overpowering them. Heavy cream adds a touch of luxury, making the soup silky and smooth. Finally, a sprinkle of fresh parsley brightens up the dish both visually and flavor-wise.
This soup is wonderful with a slice of crusty bread or a simple green salad. For a heartier meal, serve it alongside a grilled cheese sandwich or top with croutons for a bit of crunch.
First, preheat your oven to 400°F (200°C). While it’s heating up, take a whole garlic bulb and cut off the top to expose the cloves. Drizzle a teaspoon of olive oil over the garlic, wrap it up snugly in foil, and pop it into the oven. Let it roast for 30-35 minutes until it’s soft and fragrant.
Meanwhile, grab your butternut squash. Peel it and cut it into cubes. Toss these cubes with a tablespoon of olive oil, a pinch of salt, and a sprinkle of black pepper. Spread them out on a baking sheet and roast them in the same oven for 25-30 minutes, or until they’re tender and slightly caramelized.
In a large pot, add the remaining olive oil and heat it over medium heat. Toss in the diced onion and sauté until it turns translucent and soft. This should take about 5 minutes.
Once the garlic is roasted, squeeze the soft cloves out of their skins and add them to the pot, along with the roasted squash. Pour in the vegetable broth and add a dash of nutmeg. Stir everything together and bring it to a gentle boil.
Lower the heat to a simmer and let it cook for about 10 minutes to allow the flavors to meld together. Then, using an immersion blender, carefully puree the soup until it’s smooth and creamy.
Stir in the heavy cream, giving the soup a final taste to check if it needs more seasoning. Ladle it into bowls and garnish with fresh parsley before serving.
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