3poundbutternut squash peeledseeded, and cut into large chunks. Note: If you are using fresh, precut squash, you will need 2 pounds.
1wholesweet onion, mediumpeeled and cut into chunks
2small sprigs for fresh rosemary
2sprigs of fresh thyme
1whole head of fresh garlictop removed to expose tops of garlic cloves
1/4cupolive oilextra virgin
3cupschicken brothor vegetable broth
Optional toppings for the soup
olive oil, extra virgin to drizzle
heavy cream or half-and-half to drizzle
baconcooked and crumbled fine
croutonshomemade or store-bought
nuts or seeds
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Instructions
How to make the Roasted Butternut Squash soup
In a 5 or 6-quart oven-safe Dutch oven or deep casserole, add butternut squash, sweet onion, whole garlic head, and fresh herbs. Add a generous drizzle of extra virgin olive oil to the vegetables and garlic head. Place the lid on the pot or cover it with foil tightly.
Roast for 45 minutes or until vegetables are very tender.
Once the vegetables are very tender, remove the Dutch oven or deep casserole from the oven. Remove the lid and carefully remove the whole garlic head. Remove any garlic skins that may have fallen off to the sides. Carefully remove roasted garlic cloves from the skins and place the cloves back in the pot with the vegetables.
Remove herbs from the vegetables. You can either remove the leaves from the stems and place the leaves in the pot or remove them altogether. The leaves should be pureed alongside the vegetables with the immersion/regular blender.
Warm the chicken broth before adding to the vegetables.
Once the chicken broth has been added to the pot, using an *immersion blender (see note below), carefully blend the soup until completely smooth and creamy. If the leaves from the herbs, remain, remove large herb leaf pieces before serving. You can add more broth for a more liquid consistency if you would like. Check for salt and adjust as needed.
If using a standard blender, place vegetables and broth until the blender cup is three-quarters full. Blend until completely smooth. Work in batches if needed and place back into the pot.
Once the soup is completely pureed, ensure it is completely heated through and serve with suggested toppings.
Notes
*NOTE: If using an enameled dutch oven, make sure your immersion blender has a silicon guard so you don't scratch or ruin enamel.
Nutrition
Serving: 2cupsCalories: 296kcal
Nutritional information is calculated online and should be used as a guide.