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Soup being poured from a ceramic pitcher into a bowl

Roasted Garlic and Butternut Squash Soup

Mandy and Rebecca Wolfe's recipe for butternut squash soup is designed to highlight one of their favourite foods: roasted garlic.
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Course Appetizer, lunch, Soup
Cuisine Canadian, french-canadian
Servings 4

Ingredients
  

  • 1 whole head garlic divided into cloves and peeled
  • 2 small butternut squashes cut into 1-inch cubes (about 8 cups)
  • ¼ cup olive oil
  • salt
  • freshly ground black pepper
  • 1 cup diced-small onion
  • 2 tsp thyme leaves
  • 3 cups low-sodium vegetable broth

Instructions
 

  • Preheat the oven to 375°F.
  • In a large bowl, toss the garlic and squash with 3 tbsp of the olive oil and a generous amount of salt and pepper. Transfer and spread out on a 13-by-9-inch sheet tray and roast in the oven until the squash is very soft, 40 to 45 minutes.
  • In a Dutch oven, heat the remaining 1 tbsp of olive oil over medium-low heat. Add the onion and 1 tsp of the thyme and cook, stirring occasionally, until the onion softens and becomes translucent, about 5 minutes.
  • Add the roasted squash and garlic to the pot, followed by the vegetable broth. Bring to a boil, then lower the heat and simmer for a few minutes.
  • Purée the soup in a blender (or directly in the pot using an immersion blender) until smooth. Check the seasoning, and adjust with salt and pepper to taste. Serve topped with the remaining thyme leaves.

Notes

This soup can be refrigerated in an airtight container for up to 6 to 7 days or frozen for up to 6 months.