Roasted Garlic Butternut Squash Soup
Ingredients
- 1 medium sized butternut squash
- 1 whole head of garlic
- 2 tbsp extra virgin olive oil
- 1½ cups vegetable stock
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 400 degrees. You will start by roasting the garlic first. Peel away the outer layers of the garlic bulb skin, but leave the skins of the individual cloves intact. Cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
- Drizzle a couple teaspoons of olive oil over the entire head, make sure the garlic head is well coated. Wrap in aluminum foil and bake for 30-35 minutes, or until the cloves are starting to turn brown and feel soft when pressed.
- While the garlic is roasting, prepare your butternut squash. Remove the skin and seeds, then chop into bite size pieces. Place on a baking sheet, toss with a tbsp of olive oil, season with salt and pepper, and roast for 20-25 minutes, until soft.
- When the squash and garlic are done roasting, let cool slightly. Squeeze the garlic cloves out of the head, and place the garlic, butternut squash and vegetable stock into a blender. Blend until smooth and creamy. *see notes
- Transfer to bowls and top with roasted pepitas and parsley.
Notes
- you can decide how many garlic cloves you want to use after roasting, but I recommend using at least 3-4 in this soup. Remember, roasted garlic is sweet, not bitter, so you are able to use much more than you would with raw garlic.
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