Roasted Garlic Butternut Squash Soup
It’s been far too long since I had a delicious bowl of butternut squash soup. So when I went to the farmer’s market a few weeks ago and found a squash larger than my head, it felt like fate. Our wonderful recipe developer, Elena, whipped this flavor filled combination together, and I had the pleasure of testing it out in my own kitchen! Adding the roasted garlic cloves add a whole new level of depth to this classic dish, and I enjoyed my bowl with a hunk of homemade sourdough made by my roommate. We hope you all are staying warm and soaking in these last weeks of winter produce.
♡ Elizabeth, Elena, and Callie
Roasted Garlic Butternut Squash Soup
Ingredients
Serves 4-6
1 large butternut squashes
1 large shallots, finely diced
1-2 whole heads of garlic, plus a few cloves thinly sliced
4-5 cups of vegetable broth
3 tbsp butter
1 cups heavy cream
1 bunch of sage, tied up in kitchen twine (or a handful of leaves finely chopped)
¾ tsp brown sugar or more, depending on taste
Olive oil
Directions
Preheat oven to 425°
Cut top of the heads of garlic until all cloves are exposed, drizzle with olive oil, sprinkle with salt and pepper, and wrap in aluminum foil. Place in a ramekin and roast in oven for an hour (can be roasted alongside the squash, or in a separate oven or toaster oven).
Cut squash lengthwise, scoop out guts and discard. Rub all over with olive oil, season flesh with salt and pepper.
Roast squash face down in oven for 35-50 minutes, until soft and skin begins to brown.
In a large pot while squash is cooking, melt the butter. add the shallots and cook until translucent, about 3 minutes. add the thinly sliced garlic and continue to cook about a minute more
Add the sage and sauté 30 seconds to a minute
Pour in 4 cups of vegetable broth
Scoop out flesh of squash, and purée in a blender in batches. You can also squeeze the roasted garlic in and blend up as well, or add directly to the pot.
Stir in puréed butternut squash and garlic (a whisk can be helpful here), adding more broth if needed.
Add the brown sugar and season with plenty of salt and pepper
Pour in heavy cream, adjust seasoning if necessary
Serve, garnished with a little sage leaf and another little drizzle of cream and extra virgin olive oil
