Okay, okay, I know. This is a fall/winter recipe and it’s spring now, but, hear me out! I am thinking of it as a farewell to winter. Goodbye to rich, slow cooked dishes, soups and stews. And a happy hello to salads, grilling and fresh fruit.
It’s also a sad goodbye to new TV episodes and the beginning of a summer full of re-runs….ugh. Luckily this will give me time to catch up on the last 5 seasons of Sons of Anarchy. Can I tell you a secret? I have a crush on Jax….
…Mom? I think I like bad boys.
Oh, sorry you had to hear that. Anyways lets get on with this whole butternut deal. I have a really fun way to cook butternut squash with garlic, and I’m going to show you!
Start by lopping a head of garlic in half. Try to use a head of garlic that is not already starting to sprout, don’t be like me.
Then try gracefully lopping your butternut squash in half, but instead, get your knife halfway through and have to call Mr. Delish to come finish cutting it through because you have zero upper body strength. Yeah do that.
Then scoop out the seeds with a spoon.
Drizzle the whole deal with olive oil and salt and pepper and use your hands to massage the seasoning in.
I actually used some Trader Joe’s African Smoked Pepper instead of regular pepper, which is why it looks all chunky and weird.
Now for the fun part, stick half of the garlic head into each half of the butternut squash, like this.
Now flip ’em over and roast ’em in the oven until soft and cooked through.
Once they are done, the garlic will be roasted and softened and there will be a nice roasted garlic flavor that has nestled right into the squash. You will also be able to squeeze out the roasted garlic into the soup!
You also need croutons of course. Croutons make the world go round.
And a dollop of sour cream. Sour cream makes the world go round too.
Roasted Garlic & Butternut Soup
1 medium butternut squash
1 head garlic
3 tbsp olive oil
1 tsp salt
1 tsp pepper
3 cups low sodium chicken broth
1/2 cup milk
More salt and pepper to taste
2 tbsp butter
1/2 cup cubed day old bread
2 tablespoons sour cream
Preheat your oven to 350 degrees.
Cut your butternut squash in half and scoop out the seeds, also cut the head of garlic in half. Place the garlic and squash pieces onto a baking sheet. Drizzle the garlic and squash with olive oil and season with salt and pepper. Use your hands to massage the oil and seasonings into the veggies. Place one of the garlic halves in cavity of the butternut squash, flip the butternut squash so it is flesh side down.
Bake for 45-50 minutes until softened and cooked through. Remove from oven and allow to cool slightly.
Once it is cooled enough that you can handle it, scoop out the squash into a blender, discard the skin. Also squeeze out the roasted garlic cloves into the blender. Add the chicken broth and blend until smooth. Pour into a medium pot and bring to a boil over medium high heat, lower heat to medium low and allow to simmer for 10-15 minutes until reduced slightly.
Meanwhile, heat the butter in a small pan over medium high heat until melted and bubbly. Add the cubed bread and cook until the bread is browned on all sides. Remove to a plate lined with paper towel to cool.
Add the milk to the soup and bring back to a simmer, season to taste with salt and pepper.
Pour into bowls and top with a dollop of sour cream and some croutons.