Roasted Butternut Squash and Garlic Soup
Ingredients
The main ingredients
-
1
whole
butternut squash (2.25 to 2.75 lbs)
-
1
whole
head of garlic
-
1
quart
stock (vegetable or chicken)
-
3
tablespoons
crème fraîche or heavy cream (optional)
Seasoning and oil
-
to taste
kosher salt
-
to taste
fresh cracked pepper
-
as needed
extra-virgin olive oil
For serving
-
as needed
bread (such as peasant bread or focaccia)
Instructions
- Preheat the oven to 350ºF and line a sheet pan with parchment paper.
- Halve the butternut squash, scoop out the seeds, and rub the cut sides with olive oil. Place them cut side down on the sheet pan.
- Cut the head of garlic in half and rub a small amount of olive oil on the sheet pan, placing the garlic cut side down.
- Roast the squash and garlic for about 1 hour, checking the garlic after 40 minutes and removing it if it's caramelized.
- Allow the roasted squash and garlic to cool for 20 minutes, then scoop the squash flesh into a pot and squeeze the roasted garlic cloves into the pot.
- Add the quart of stock to the pot and bring to a simmer.
- Purée the mixture until smooth using an immersion blender or a regular blender, then return to the pot and bring to a simmer again.
- Taste and adjust seasoning with salt and pepper. If desired, add the heavy cream or crème fraîche and whisk to incorporate.
- Ladle the soup into bowls and serve with bread on the side.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
500mg
Cholesterol
20mg
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