Roasted Garlic and Butternut Squash Soup Recipe

There’s something incredibly comforting about a bowl of Roasted Garlic and Butternut Squash Soup, especially when shared in the warm embrace of family gatherings or quiet evenings. This recipe combines the aromatic indulgence of roasted garlic with the sweet, earthy goodness of butternut squash, making it a must-try for all seasons. Its creamy texture and harmonious flavors evoke a sense of home, creativity, and togetherness – perfect for family dinners or seasonal celebrations.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4-6
• Skill Level: Easy

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 bulb of garlic, cloves separated and peeled
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 cup heavy cream
• Fresh parsley, for garnish
• Crusty bread, for serving

Instructions

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash and garlic cloves on a baking sheet. Drizzle with 1 tablespoon of olive oil, and toss to coat evenly. Roast for 25-30 minutes, until tender and golden brown.
2. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
3. Add the roasted butternut squash and garlic to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes to allow the flavors to meld.
4. Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, carefully transfer the soup to a blender in batches.)
5. Stir in the salt, black pepper, ground nutmeg, and heavy cream. Simmer for another 5 minutes. Taste and adjust seasoning if necessary.
6. Ladle the soup into bowls, garnish with fresh parsley, and serve with a side of crusty bread.

Helpful Tips

• If butternut squash is hard to peel, microwave it for 2-3 minutes to soften the skin.
• Add a pinch of red pepper flakes for a spicy kick.
• Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
• For a dairy-free version, substitute heavy cream with coconut milk.

Pairings

This soup pairs beautifully with a crisp green salad and a glass of Chardonnay. For a cozy winter meal, serve alongside a hearty roast chicken and garlic mashed potatoes.

We hope this Roasted Garlic and Butternut Squash Soup brings warmth and joy to your family table. Share your beautiful creations with us using #ZynahzRecipes or tag @Zynahz on Instagram. Don’t forget to leave your feedback on our website at https://www.zynahz.com/. Subscribe to our newsletter for the latest updates and follow us on social media for more culinary inspirations!