Roasted Squash & Garlic Soup

From Debra Revere

  • 2 unpeeled heads of garlic
  • 2 lbs of squash (see notes below re types)
  • 1 large onion
  • 1 Tab dried basil
  • 3 Tab olive oil
  • 1/2 c whipping cream
  • 14 oz chicken broth

 

Oil a 3-quart baking dish. Cut 1/3 inch off tops of garlic; place cut side down in baking dish. Cut squash into chunks, remove and discard seeds. Place in dish, cut side down. Halve onion and add to dish, cut side down. Sprinkle with basil and remaining olive oil. Cover tightly with foil. Bake in a 350 degree over for 1-1/2 hours.
Allow vegetables to cool slightly. Remove squash pulp from skin and add to food processor bowl. Remove onion from skin and add. Squeeze pulp from garlic heads into bowl. Add any herbs and liquid from the baking dish. Add whipping cream and process until almost smooth. Add broth and process until smooth.
Transfer to a saucepan and heat through. Taste, adding salt and pepper if needed.
Makes 5 cups of soup.

Squash Notes:
You can use almost any squash in this soup except spaghetti squash. Each squash will convey a different flavor. For a “meaty” flavor use butternut squash. Acorn and Delicata make a slightly sweet taste while pumpkin will be very sweet. Carnival can be a bit bland so you may want to use more spices.

Options/Substitutions:
This soup can be made without cream for a non-dairy option.
For a vegetarian version substitute vegetable broth for chicken broth.
Use coconut cream instead of whipping cream and vegetable broth for a vegan version. Note that can be sweet so best to use butternut or Carnival squash.
Keep 6-8 garlic cloves aside and squeeze onto individual bowls of soup for taste and texture.

 

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