Roasted Garlic & Butternut Soup Recipe

Name: Roasted Garlic & Butternut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Medium Butternut Squash; 1 head Garlic; 3 Tablespoons Olive Oil; 1 teaspoon Salt; 1 teaspoon Pepper; 3 cups Low Sodium Chicken Broth; 2 Tablespoons Butter; 1/2 cups Cubed Day Old Bread; 1/2 cups Milk; 2 Tablespoons Sour Cream, To Serve

Servings: persons

1 whole Medium Butternut Squash
1 head Garlic
3 Tablespoons Olive Oil
1 teaspoon Salt
1 teaspoon Pepper
3 cups Low Sodium Chicken Broth
2 Tablespoons Butter
1/2 cups Cubed Day Old Bread
1/2 cups Milk
2 Tablespoons Sour Cream, To Serve

1
Preheat your oven to 350u00b0F.
2
Cut your butternut squash in half and scoop out the seeds. Also cut the head of garlic in half. Place the garlic and squash pieces onto a baking sheet. Drizzle the garlic and squash with olive oil and season with salt and pepper. Use your hands to massage the oil and seasonings into the veggies. Place one half of the garlic head in the cavity of each butternut squash; flip the butternut squash so it is flesh side down.
3
Bake for 45-50 minutes until softened and cooked through. Remove from oven and allow to cool slightly.
4
Once it is cooled enough that you can handle it, scoop out the squash into a blender, discarding the skin. Also squeeze out the roasted garlic cloves into the blender. Add the chicken broth and blend until smooth. Pour into a medium pot and bring to a boil over medium high heat. Lower heat to medium low and allow to simmer for 10-15 minutes until reduced slightly.
5
Meanwhile, heat the butter in a small pan over medium high heat until melted and bubbly. Add the cubed bread and cook until the bread is browned on all sides. Remove to a plate lined with paper towel to cool.
6
Add the milk to the soup and bring back to a simmer, season to taste with salt and pepper.
7
Pour into bowls and top with a dollop of sour cream and some croutons.

957

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 whole Medium Butternut Squash, 1 head Garlic, 3 Tablespoons Olive Oil, 1 teaspoon Salt, and more.

Yes, Roasted Garlic & Butternut 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.

Roasted Garlic & Butternut Soup

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