Roasted Garlic & Butternut Soup

13 Apr

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.

Tricky, right?

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
Serves 2

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.

Okay bye winter, see you next year!

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10 Responses to “Roasted Garlic & Butternut Soup”

  1. Canadian Beauty April 13, 2012 at 8:52 pm #

    ohhhh man I want this soup so badly! thanks for the recipe, I'm going to make it!!

  2. Carley Bortolin April 13, 2012 at 10:55 pm #

    yum yum yum!!!!! can't wait to cook together in may!!!

  3. lauren February 13, 2013 at 3:47 pm #

    great recipe! just finished making it. only substitution i made was to use veggie broth instead of chicken. thanks!

    • missdelish February 13, 2013 at 4:30 pm #

      Great, let me know how you like it! Thank you for stopping by, Lauren.

  4. Lynn September 1, 2013 at 10:56 am #

    Oh my goodness. This made the kitchen smell gorgeous! While it was roasting, it smelled heavenly, and then while the soup was simmering, I couldn’t stop wafting the gorgeous aroma.

    It tastes fabulous, too! 😉

    • missdelish September 3, 2013 at 2:33 pm #

      Wow thanks Lynn, glad you liked it. And yes, it does smell amazing when it’s cooking! Thank you for reading!

  5. Yvette Robertson May 9, 2014 at 7:19 am #

    I got this recipe of Pinterest, just want you to know that I am from Wellington in the Western Cape, South Africa (google it) and tomorrow evening, 4 South Africans will have your soup for a starter, because it is winter here! Thanks for the cool idea!

    • missdelish May 13, 2014 at 3:32 pm #

      Hi Yvette, WOW that is amazing. Thank you for letting me know that you made my recipe from across the globe, totally made my day :)

  6. Jill November 21, 2015 at 3:09 pm #

    i made this tonight, very, very good!!! I did not make the croutons though because I knew I would eat them all.

  7. Mary September 5, 2016 at 3:22 pm #

    Made this today and it was AMAZING! The house smelled delish while the squash and garlic were in the oven. My teens kept coming in the kitchen asking what smelled so good! I subbed chicken broth for veggie and almond milk for milk and it was perfect. The croutons make the soup!

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