This Roasted Garlic Butternut Squash Soup will convert every soup hater into a soup lover for all eternity. Yes, it is THAT good! It is one of the best soups I have ever created.
The reason? Have you ever in your life tried roasted garlic? If so, you’ll be able to imagine how amazing the soup tastes, if not, you have been missing out on one of the most amazing tastes in the food world. Roasted garlic is all soft like butter and nutty and sweet in flavor. Once roasted it is muuuch easier to digest than raw and it doesn’t leave you that wee bit appalling breath many of us dread when indulging in garlic. That means you can eat a whole pot of Roasted Garlic Butternut Squash Soup in one sitting without any repercussions. Isn’t that amazing?
Recipe Video for Roasted Garlic Butternut Squash Soup
The best way to roast a whole bulb of garlic
I found the cocotte to be perfect for roasting whole bulbs. If you don’t have any, a ramekin with a double layer of aluminum foil on top will also work though. Aluminum foil altogether wrapped around will do the trick as well probably. I try to avoid the use of aluminum foil directly on my food though. It’s always best to use oven-proof ceramic, glass or cast iron to roast your food in.
In case you don’t have cute little cocotte like these but want to buy some, I highly, highly recommend these: Staub Mini Round Cocotte, Set of 3, Dark Blue, 0.25 qt. – Dark Blue
I absolutely adore my little Staubs. If you don’t live in the U.S. DON’T buy these through Amazon.com. You’ll pay three times their price in shipping. Check out your country’s amazon or a local shop carrying Staub cookware.
NOTE: This is an affiliate link. If you purchase the cocotte through this link I earn a small commission at no extra cost to you :)
How to make Roasted Garlic Butternut Squash Soup creamy?
So, there are several ways to make any soup creamy. You can “add” an ingredient that helps to make it creamy, such as cream, a floury potato, starch or similar. Or, if you don’t want to change the taste too much, the best way is to use little liquid and loads of the main ingredients. In case of this Roasted Garlic Butternut Squash Soup it’s obviously roasted garlic and butternut squash. We basically have a 1.5 to 1 solid to liquid ratio. 1.5 kg of butternut squash and garlic to 1 liter (=1kg) of broth. Use a good blender and it’ll smooth out all bits and pieces and transform everything into the creamiest soup ever.
No need to peel anything for this Soup
If you don’t want to peel the butternut squash because you love your fingers and don’t want to risk loosing one of them, I’ve got good news for you. There is no need to peel the squash for this soup. You can simply cut it in half, remove the seeds, cover in olive oil inside and out and roast as halves cut side up and then spoon out the flesh. The roasting will take longer though and you will have to wait for the squash to cool down a little to be able to handle it and remove the flesh. To be honest, I much prefer to peel and dice it and then use a spatula to scoop the squash into the pot. Yes, my fingers are very important to me but my time is too and if I can reduce roasting time by half, I will do so. The garlic bulb I don’t peel. The skin protects the cloves from the heat and keeps them from burning and turns them into butter instead.
What other vegetable can I use instead of butternut squash?
Literally any squash will do, however, most squashes have a strong flavor and will cover the delicious taste of the roasted garlic. I believe the best replacement is a less flavor-strong root vegetable, such as potato or carrot. I made another soup containing roasted garlic that I’m sure you will love in case you’re not a squash lover (do these people even exist?). The soup I’m talking about is this Roasted Garlic Potato Leek Soup.