This amazingly smooth butternut squash soup will become a winter favorite. With roasted garlic added, there is a deep flavor that will satisfy your craving for comfort food.
How healthy is butternut squash soup?
Butternut squash soup is low in calories, fat, and carbs. It’s a great source of vitamin A, vitamin C and fiber. No matter what diet you follow, this is a great choice.
How do you peel a butternut squash?
Because of its shape, butternut squash can be very awkward to peel. These tips will make it easier:
- Microwave the entire squash for two minutes first. This softens the otherwise very tough outer skin.
- Cut the squash in half so you have one half that is the neck and the other half is the round part with the seeds.
- Cut each of the halves in half so they have flat stable edges to rest on the cutting board.
- Use a vegetable peeler or serrated knife to remove the peel from the squash.
Another option is to roast the butternut squash halves before you peel them. They will take longer to roast, but when they cool, the skin will slip right off.
And keep the seeds! Just like its cousin the pumpkin, the seeds of a butternut squash can be roasted and eaten.
How do you roast garlic?
You can roast garlic right with the butternut squash for this soup. The roasted garlic adds a dimension to the flavor that you don’t want to miss.
Follow these steps for perfect roasted garlic:
- Peel the outer layer of papery skin from the entire bulb of garlic. Don’t separate the individual cloves yet.
- Cut the top off the bulb so that you can see the cloves
- Drizzle the bulb with olive oil so it drains down inside each of the cloves
- Place the entire bulb in a Dutch oven or cocotte. If you don’t have either of these, you can cover the garlic with foil.
- Let the garlic roast with the butternut squash. When it’s done, slide all of the cloves out of the paper.
What is a good garnish for butternut squash soup?
This soup may look rather plain in the bowl, but the flavour is amazing! Add some garnish to dress it up and add even more flavour. Ideas include
- Black pepper
- Cayenne pepper
- Sour cream
- Creme fraiche
What to do with leftovers
Butternut squash soup will last in the refrigerator for four days. You can reheat a single bowl, or if you have a large portion to reheat, use a large pot on the stove top.
This is a great dish for meal prep. You can make it in advance for a quick weeknight meal. Or, divide it into single servings and be prepared with a healthy lunch for several days.
NOTE: The soup will thicken the longer it sits. For a thinner consistency, you can add a little water to the soup while reheating it.
This soup also freezes well. It will keep well in the freezer for three months.
Roasted Garlic Butternut Squash Soup
- 1 butternut squash - (about 2.5 lbs/1200g)
- 1 bulb garlic
- olive oil
- 1 liter broth - (vegetable for vegan/vegetarian versions, beef for carnivore version)
- Pre-heat oven to 400 F (200°C).
- Peel and deseed butternut squash and dice into 1" pieces.
- Put butternut squash on a baking sheet, sprinkle with salt and pour about a tablespoon of olive oil on it and move around with your hands to make sure all dice are well coated with oil. Then spread out evenly into one layer.
- Peel off the paper-like outer layer of the garlic bulb, leaving intact the skins of the individual cloves and being careful to keep the bulb as a whole.
- Cut the top part of the garlic in order to expose the upper part of every clove (see video).
- Drizzle a few drops of olive oil onto each clove.
- Place garlic bulb in cocotte and cover.
- Put butternut squash and garlic in the oven for about 40 minutes or until soft and golden.
- Take out from the oven and transfer squash (whithout peel if you didn't peel) and peeled garlic into a pot, add broth, 1 teaspoon very finely chopped fresh Thyme and bring to the boil.
- Once hot, remove from heat and blend with an immersion blender until smooth. Add more broth or water if needed to reach desired consistency.
- Salt and pepper to taste.
- Top with a little pepper and a string of thyme.