Roasted Garlic And Butternut Squash Soup Recipe

Name: Roasted Garlic And Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 3/4 lb) butternut squash, halved and seeded; 5 garlic cloves, peeled; 1 tablespoon olive oil; salt and pepper; 4 sprigs thyme; 1 large yukon gold potato; 3 cups chicken broth; plain yogurt; 1/4 cup caramelized onion; 2 teaspoons chopped parsley or 2 teaspoons chives

Servings: persons

1
Preheat oven to 375. Line a cookie sheet with foil. Brush cut side of squash and garlic cloves with oil. season with salt and pepper. Place the squash cut sides down on the sheet, tucking the garlic cloves and thyme into the squash cavities. Roast about 45 minutes.
2
Meanwhile, place the potato in a medium saucepan and fill with enough water to cover by 1 inch. Bring to a low boil and cook until tender, about 15 minutes Drain and set aside.
3
When the squash is cool enough to handle, remove and discard the peel and the thyme. Cut the squash into large pieces. In a blender, working in batches, puree the squash, garlic, potato and chicken broth. Season with salt and pepper.
4
In a medium saucepan, heat the soup over medium-low heat until warmed through. Divide among 4 bowls and top with yogurt, onions and parsley.

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (2 3/4 lb) butternut squash, halved and seeded, 5 garlic cloves, peeled, 1 tablespoon olive oil, salt and pepper, and more.

Yes, Roasted Garlic And Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Garlic And Butternut Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions