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Creamy Roasted Butternut Squash soup with savory Onions and Garlic

Nutritious and creamy butternut squash soup with a velvety texture and savory notes of roasted onion and garlic.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Course Soup
Cuisine American
Servings 8 Servings
Calories 214 kcal

Ingredients
  

  • 3 Lb Butternut Squash
  • 2 Large Onions
  • 1 Head of Garlic
  • ¼ C Olive Oil
  • 2 Tbl Fresh Thyme - can sub dried if that's all you have (2 TSP)
  • 3½ C Chicken Broth - or Vegetable Broth
  • ½ C Heavy Cream
  • 3 Tbl Fresh Parsley

Instructions
 

  • Heat the oven to 350℉.
  • Remove seeds and membrane from the squash. Get out a big sharp knife and cut the top and bottom off the squash. (This gives you stability when further breaking down the squash.) Cut in half and scoop out the seeds and membrane. You can use a spoon or a grapefruit spoon or anything you have that has a little bit of edge to it to cut through the membrane.
  • Cut the squash into 8 pieces. Cut the tops off onions and the garlic. Leave peels and skins on the veg. Place on a parchment lined jelly roll pan.
    Butternut Squash, onions and garlic ready for roasting
  • Prepare your olive oil and Thyme - get out the S&P.
  • Liberally brush the olive oil over the veg, and sprinkle with the thyme and S&P.
  • Cover the veg with aluminum foil and bake for 1.5 - 2 hours.
  • You know the veg is done when you can poke a fork through the butternut skin.
  • Let the veg cool a bit. When the veg is cool enough to handle - scoop the veg out of their skins and into a big soup pot on the stove. Smoosh out the garlic from the skin and into the pot.
  • Add your broth to the pot and puree with an immersion blender. If you don't have an immersion blender - use a traditional blender.
  • Add the cream or milk and warm the soup - don't boil...
  • Check the soup for spice / flavor. Add S&P if needed and serve !

Notes

The very first time I made this soup I used two heads of garlic - because I LOVE garlic.  That was a mistake.  Don't make that mistake.  The soup needed to be called Garlic and Butternut squash soup.  It wasn't great.  #KeepingItReal.  
Leave the skins on the veg - no need to peel - pop them into the oven with the skins on. 

Nutrition

Calories: 214kcalCarbohydrates: 26gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 19mgSodium: 397mgPotassium: 741mgFiber: 5gSugar: 6gVitamin A: 18945IUVitamin C: 52mgCalcium: 128mgIron: 2mg
Keyword Butternut Squash, Garlic, Onion, Thyme, Vegetarian
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