Butternut Squash and Garlic Soup
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Good cooking is all about using seasonal, good quality ingredients, and preparing them in a way that allows them to shine. There is perhaps no better representation of pure cooking than Soup. A great Soup showcases good ingredients better than any other type of cooking, and this dish may just take the cake. This amazing Roast Butternut Squash and Garlic Soup packs the most wonderful flavor yet is so simple to make. That’s our kind of cooking!

How to make this delicious Butternut Squash and Garlic Soup

A good quality Soup is all about celebrating good quality ingredients and using the right techniques to extract as much flavor from them as possible. There is simply no better way to extract the flavor from Squash and Garlic than by roasting them in the Oven. The roasting technique produces the most amazing caramelization of the Butternut Squash which produces a beautiful sweetness that cannot be replicated by any other cooking technique

Oven Roasted Garlic is another marvel of cooking. The sharp, spiciness of the Garlic completely transforms when roasted into a rich sweet flavor. The flesh of the Garlic becomes super tender and will literally melt out of the Garlic Bulb once cooked properly. Yes, oven roasting is the only way to go to create the best Butternut Squash and Garlic Soup

Roasting the Vegetables is easy!

Oven roasting anything is such an easy way to prepare food. Simply prepare your ingredients, season them, and straight into the oven it goes! For this dish we keep the ingredients super-simple. Only Squash and Garlic are to be roasted. Each requires a slightly different preparation, but they both get roasted at the same time

Preparing the Butternut Squash for roasting

Begin by peeling off the skin from the Squash. This is best done with a large, sharp knife. The safest and easiest technique is to cut the Squash in half, so that you have flat surfaces of the vegetable to work with. Place the flat surface of the Squash onto a cutting board, and then use your knife to cut around the edges to remove the skin

Remove the Seeds and either retain them for roasting, or discard. We won’t be using the seeds in this dish, but if you’re a diehard Squash seed fan then you can roast them up and add them to the dish. Also discard the stringy, fleshy insides of the squash

You can, however, retain the skin that you’ve just peeled from the Butternut Squash. This dish requires a Broth, so you can use those skins as a basis to form a wonderful Vegetable Broth

Cut the now peeled Squash into cubes about 1 – 1 ½ inches thick. Just make sure the pieces are evenly sized, so they all roast for the same time. Scatter them all over a large baking sheet and douse liberally with Olive Oil and Salt. Mix them up so they’re coated on all sides and they’re ready to be roasted

Butternut Squash cut into pieces
Cut the Squash pieces into uniform chunks so they will roast evenly

Preparing the Garlic Bulb for roasting

Roasting Garlic requires a different technique. First, cut the top part of the Garlic Bulb off so the very top of the flesh inside is exposed. Then, wrap the Garlic Bulb in Aluminum Foil, enough to completely encase it, but keep the top part exposing the flesh open

Pour a little bit of Olive Oil into the exposed gap, and then add a pinch of Salt. Wrap the Aluminum Foil tightly to seal up the Garlic then onto the roasting pan with the Squash pieces it goes

The whole thing gets roasted for about 45 – 50 minutes at 375F. We’d recommend flipping the Squash pieces about halfway through to ensure you get a good, even cook on all sides. Once the Squash is tender and has started to slightly char & caramelize, it’ll be done. Remove the Squash and Garlic from the oven and set aside to cool

Bringing the Roast Butternut Squash and Garlic Soup together

Once the vegetables have cooled a little (about 10 minutes or so), into the blender they go! The Squash can go straight in, but you will need to peel the skin off the Garlic and only use the flesh inside. The Garlic will be lovely and tender, so peeling the skin is easy to do. You can also simply squeeze the flesh out, however you’ll lose some of the flesh doing this method, so best to peel

You will need to add some good quality broth to the Blender along with the vegetables. The broth adds even more wonderful fresh flavors to the recipe and gives the dish it’s soup-like texture. You will need to add the liquid at this point otherwise the blender simply won’t be able to blend the ingredients

What broth to use in the dish, Vegetable or Chicken?

It really comes down to flavor preference (and availability) on what type of broth you use. We’re always fans of using broth in recipes that have similar ingredients. Therefore, if you can make a delicious Vegetable Broth utilizing the skins of the Squash, this would be an ideal choice

The best way to do this is to simply add 2 cups of water into a large Pot along with the peeled Squash Skins. You can also add some other popular broth vegetables like a Carrot, Onion, and Celery. Cover and boil for about 30 minutes. Strain through a fine sieve and you’ve got a delicious Vegetable Broth

You can prepare the broth while the vegetables are roasting in the oven. Vegetable Broth takes a fraction of the time to make compared to Chicken and Beef Broth, so it’ll be done by the time the Veggies have roasted

Another alternative is Chicken Broth. Chicken broth adds a silkier texture to the Soup than Vegetable Broth does. This is because of the collagen and fats that reside in Chicken Broth. Chicken Broth is another great option and packs a load of flavor into the dish. We’ve got a great recipe here on how to prepare Chicken Broth. You will need to prepare it well in advance though, as it takes about 4 – 5 hours

Blend everything together and check for the Soup consistency and seasoning at this point

Give the Soup a good blend until smooth. We recommend adding one cup of the Broth and then blend everything together. The Soup will likely be a little thick at this point, but it will depend on the quantity of Squash you’ve added to the Soup

Once the mixture has all been combined in the blender. Check it for consistency and flavor. You’ll need to add a bit more Salt. We’d recommend adding 1 tsp. first, then adjusting with ½ tsps. Every time you taste it. Also add a generous amount of cracked Pepper to your liking

To smooth out the Soup, add a little more of the Broth as it is blending. Once you’ve reached your desired consistency pour the Soup into a large Saucepan

The final step in making this delicious Squash and Garlic Soup is adding Heavy Cream. Heavy Cream is a staple in hearty Soups, as it adds body and lusciousness to the dish. You don’t need too much, about 200ml / 6 oz. is more than enough. Add about half the Cream and cook for 5 minutes then check for taste and consistency. Add more if needed

Butternut Squash and Garlic Soup with Cream
Adding Heavy Cream to the Butternut Squash and Garlic Soup adds a luxurious, velvety texture to the dish. Vegetarian? No worries at all, just don’t add the Cream!

If you are looking to make this dish 100% Vegetarian then simply don’t add cream to the dish. Easy!

Once you’ve hit your desired flavor profile and consistency, serve immediately with a dollop of Sour Cream and some fresh chives sprinkled over the top. You can also add some crunchy croutons to add some nice texture to the dish

A lot of Butternut Squash Soup recipes have loads of spices in them, this dish truly doesn’t need them

You’ll notice so many different variations of Butternut Squash recipes. After all, it is a hugely popular dish worldwide, and one that has been around for a long time. Provided that you are making this Butternut Squash and Garlic Soup dish using fresh ingredients that are in season, there isn’t much need to add additional flavors to it

That is the beauty of this wonderful dish. The simplicity of the ingredients and it’s preparation means that the true flavors of the Squash and Garlic are what comes through in the dish. There is no need for additional ingredients such as Cinnamon, or Sugar. The Roasted Garlic adds so much richness and sweetness that’s all you need

Other popular spices to add to a Butternut Squash soup are Cumin, and Paprika. These are optional if you’re looking for some unique flavors in your Soup. However, we can tell you the Soup really doesn’t need them. The amount of flavor you extract form these wonderful ingredients by roasting them is all the flavor you need

We’ve found that adding too many additional ingredients to the dish will ultimately begin to dilute the pure flavor of the Vegetables, which is not what you want. This is a celebration of Butternut Squash and Garlic, so keep the dish simple. Trust us, it’ll be the best soup you’ve ever eaten!

Butternut Squash and Garlic Soup ingredients
This delicious Butternut Squash and Garlic Soup doesn’t need a whole lot of ingredients. Instead, it lets the flavor of the Vegetables really shine

You’ll get the best result for this Soup if using ingredients that are in season

The marvels of the modern world we live in means that at any time of the year, grocery stores will be stocking any kind of vegetable imaginable. Gone are the days where you can only buy Tomatoes in Summer, or Squash in the Fall

That being said, those ingredients are still at their absolute peak during those seasons. So yes, you can make this Roast Butternut Squash and Garlic Soup at any time of the year, it will be at its best if you’re using in-season ingredients. Therefore, fall-time is the absolute best time to make a hearty Squash Soup

Recipe Details

Servings

4 – 6 people

Prep time

10 minutes

Cooking time

1 hour

Total time

1 hour, 10 minutes

Butternut Squash and Garlic Soup Recipe

Ingredients

  • ½ a large Butternut Squash (approx. 2 lbs.)
  • 2 cups of Vegetable Broth or Chicken Broth
  • 200ml / 6 oz. Heavy Cream
  • 1 Garlic Bulb
  • 2 tbsp. Olive Oil
  • 1 tbsp. Sour Cream
  • 1 tsp. Chives, finely chopped
  • Salt and Pepper

Instructions

  1. Remove the skin and seeds from the Butternut Squash, then cut into even pieces about 1 – 1 ½ inches thick. Place on a large sheet pan and season with the Olive Oil and 1 tbsp. of Salt
  2. Cut the top off the Garlic Bulb to reveal the flesh inside. Wrap the Garlic in aluminum foil with the top exposed. Pour in ½ tsp. of Olive Oil and add a pinch of Salt. Wrap up foil then place onto the sheet pan with the Squash
  3. Roast the Vegetables in the oven preheated to 375F for 45 – 50 minutes, turning the Squash once. Once the Squash is tender and beginning to caramelize, remove from Oven and set aside to cool
  4. Remove the flesh from the Garlic Bulb and place in the Blender along with the cooked Squash and 1 cup of Vegetable or Chicken Broth. Blitz until smooth then check for seasoning and consistency. You will likely need to add more broth to get a Soup-like consistency, so add as needed
  5. Pour the Soup into a large pot over low heat. Add Heavy Cream and mix well to combine. Cook for 10 minutes and then pour Soup into individual serving bowls. Add a dollop of Sour Cream and fresh Chives. Serve immediately

Recipe Notes

  • If you do not have any Broth prepared, add the Squash Skin into a Saucepan with 2 cups of water along with 1 Carrot and 1 Onion. Cover, and Boil for 30 minutes while the vegetables are roasting to produce a wonderful Vegetable Broth
  • For a crunchy texture, add Croutons to the Soup right before serving

Nothing beats simple cooking made with good quality ingredients. That is what our Squash and Garlic Soup recipe is all about, and we hope you enjoy it. Check our more amazing Soup recipes here such as these favorites of ours:

Happy Cooking!

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