Roasted Garlic Summer Squash Soup Recipe

Name: Roasted Garlic Summer Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bulb Garlic; 2 Tablespoons Butter, Divided; 1/2 whole Small Onion, Chopped; 1 stalk Celery, Chopped; 12 whole Small To Medium-sized Summer Squash (such As Yellow Or Pattypan), Chopped; 2 cups Chicken Or Vegetable Stock, Plus More If Needed; 1/4 cups Heavy Cream; 2 Tablespoons Parmesan Cheese; Salt And Pepper, to taste; Crusty Bread And Fresh Basil, To Serve (optional)

Servings: persons

1 bulb Garlic
2 Tablespoons Butter, Divided
1/2 whole Small Onion, Chopped
1 stalk Celery, Chopped
12 whole Small To Medium-sized Summer Squash (such As Yellow Or Pattypan), Chopped
2 cups Chicken Or Vegetable Stock, Plus More If Needed
1/4 cups Heavy Cream
2 Tablespoons Parmesan Cheese
Salt And Pepper, to taste
Crusty Bread And Fresh Basil, To Serve (optional)

1
Place garlic in a small dish with a drizzle of olive oil, or wrap tightly in tin foil. Roast garlic for 20 minutes at 450u00b0F until very soft. Remove from the oven and let cool to the touch.
2
Meanwhile, make the soup. To a large soup pot, add half the butter, the onion, and celery over medium heat. Saute for 5 minutes until veggies start to soften, then add all the squash. Increase heat to medium-high and add stock. Let stock come to a boil (with the pot uncovered) and then reduce heat so that the soup simmers heavily. Simmer the soup uncovered until the squash is very tender and breaks down, for about 15 minutes. If the pot is dry, add a bit more stock.
3
When the squash is very soft, carefully cut the garlic bulb in half and squeeze the cloves into the soup. Use a blender or immersion blender to puree the soup until very smooth, then reduce heat to low. Add cream, Parmesan, and remaining butter; stir into the soup. Taste, and add salt and pepper to your preference.
4
Serve the soup with extra pepper, olive oil for drizzling, fresh basil, and crusty bread for dipping. Enjoy!

378

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 bulb Garlic, 2 Tablespoons Butter, Divided, 1/2 whole Small Onion, Chopped, 1 stalk Celery, Chopped, and more.

Yes, Roasted Garlic Summer 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.

Roasted Garlic Summer Squash Soup

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