Description
A creamy, comforting roasted butternut squash and garlic soup featuring caramelized garlic and tender squash, blended into a smooth, flavorful dish perfect for cozy meals. This recipe is enhanced with a touch of crème fraîche or heavy cream and pairs wonderfully with crusty bread.
Ingredients
Vegetables
- 1 whole butternut squash, 2.25 to 2.75 lbs
- 1 whole head of garlic
Liquids & Dairy
- 1 quart of stock of choice (vegetable or chicken)
- 3 tablespoons crème fraîche or heavy cream (optional)
Other Ingredients
- Extra-virgin olive oil (for roasting)
- Kosher salt (about 1 to 1.5 teaspoons, adjust to taste)
- Fresh cracked pepper (to taste)
- Bread for serving (such as peasant bread, focaccia, or no-knead thyme dinner rolls)
Instructions
- Preheat and prepare oven: Preheat your oven to 350ºF. Line a sheet pan with parchment paper to ensure easy cleanup after roasting.
- Prep squash and garlic: Carefully halve the butternut squash by slicing off the bottom bulbous end, standing it upright, and cutting straight down the center. Scoop out and discard the seeds. Drizzle the cut sides with olive oil and place them cut side down on the lined sheet pan. Cut the garlic head in half horizontally and rub a small amount of olive oil on the sheet pan before placing the garlic cut sides down in the oil.
- Roast squash and garlic: Roast the squash and garlic together in the oven. After about 40 minutes, check the garlic; when it is knife tender and caramelized, remove it from the oven but continue roasting the squash for roughly 1 hour total, or until tender at the solid end.
- Cool and scoop: Allow the roasted squash and garlic to cool for about 20 minutes until safe to handle. Scoop the squash flesh into a pot and squeeze the roasted garlic cloves into the pot as well.
- Add stock and simmer: Pour in the quart of stock and bring the mixture to a gentle simmer on the stove.
- Blend soup: Use an immersion blender to purée the soup until smooth. Alternatively, transfer the mixture in batches to a blender or food processor and purée, then return to the pot and reheated to a simmer. Taste and adjust seasoning with kosher salt (about 1 to 1.5 teaspoons) and fresh cracked pepper.
- Optional cream addition: If desired, whisk in crème fraîche or heavy cream to add richness and smoothness. Add more stock if needed to reach your preferred consistency.
- Serve and store: Ladle the soup into bowls and serve hot alongside your choice of bread. Store any leftovers in the fridge up to one week or freeze for up to three months. When reheating, thin with water or additional stock as it thickens upon standing.
Notes
- Be sure to monitor the garlic while roasting to avoid burning; it should be caramelized and tender.
- Adjust the salt cautiously and taste as you go, since kosher salt quantities can vary in intensity.
- The type of stock used will influence the soup’s flavor; vegetable stock maintains a vegetarian profile, chicken stock adds richness.
- Roasting the squash and garlic enhances the natural sweetness and depth of flavor in the soup.
- Thinning the soup with extra stock or water during reheating helps maintain optimal texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting
- Cuisine: American
