Roasted Butternut Squash and Garlic Soup
Ingredients
Scale
- 1 medium butternut squash
- 1 head of garlic
- 3 tbsp olive oil
- 1 white onion chopped
- 4 cups chicken broth or 2 chicken cubes and 4 cups water
- 1/2 cup milk or cream
- salt and pepper to taste
- pumpkin seeds for garnish
- toast to dip into soup
Instructions
- Preheat oven to 350ºF
- Cut the butternut squash in half and scoop out the seeds. Also cut your garlic in half and put both in a baking tray.
- Drizzle with a little bit of olive oil. Rub the olive oil inside the butternut squash.
- Roast in the oven for 45 – 50 minutes until butternut is cooked through. Garlic will be brown halfway through the roasting process. Take it out if it’s already brown.
- Peel the garlic and put into a bowl. Set aside.
- Remove the squash from the oven when it is soft and let it cool. Once cooled, scoop the squash out from it’s skin and put into the same bowl with the garlic.
- Heat the remaining olive oil in a pot, sauté the chopped onion until translucent. Add the squash and garlic.
- Pour in the chicken stock. Bring into a boil.
- Puree with an immersion blender or if you don’t have an immersion blender, let it cool down slightly and use a regular blender. Transfer back into the pot and bring to a boil.
- Simmer for 5-10 minutes until thickened. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
- Season with salt and pepper to taste.
- Turn off heat and add milk into the soup, if using milk.
- If using cream, transfer soup into serving bowls and drizzle with cream and sprinkle with pumpkin seeds on top before serving.
- Enjoy with a toast for dipping.