Go Back
Bowl of Roasted Garlic and Butternut Squash Soup

Crazy Delicious Roasted Garlic Butternut Squash Soup

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash (8 cups) Peeled and cut into 1 inch cubes
  • 1 tbsp olive oil used for cooking the onion
  • 5 tbsp olive oil used for coating butternut squash cut cubes
  • 1 small Spanish onion coarsely chopped
  • 2 lg garlic cloves whole
  • 32 oz chicken broth 1 box container
  • 2 pinches red pepper flakes
  • 1/4 tsp ground nutmeg
  • 2 tsp butter
  • 1 tbsp maple syrup
  • 1/2 cup papita *Optional garnish

Equipment

  • 6 qt soup pot

Method
 

  1. Preheat oven to 425 degrees F. cover large baking pan with parchment paper. Trim, peel and cut a large butternut squash into 1" pieces or until you have approximately 6-8 cups.
  2. Place cut butternut squash pieces into large bowl. Add 5 tbsp of olive oil to bowl, toss until all the squash is coated with olive oil. Place and evenly spread out onto large covered baking pan. For better roasting, squash pieces should not touch. Leave a small corner area of the pan to place the peeled garlic.
  3. Peel and cut off ends of garlic cloves, place baking pan with squash pieces. Place baking pan in preheated oven for 20 minutes. Remove pan from oven, remove the two roasted garlic cloves from pan and place in bowl, then set to side. With a large spatula turn the butternut pieces over, then place back in oven another 30 - 45 minutes.
  4. While the butternut is finishing in the oven, coarsely chop the onion. Place 1 tbsp olive oil in a large pot, then lightly saute chopped onion until it becomes clear. Remove pot from heat, set to side.
  5. Remove baking pan when edges of the roasted butternut squash has become light golden brown.
  6. Using a blender alternate hot roasted squash, broth, garlic and onion until the blender jar is about half full. Warning: do not overfill blender jar as the contents will be hot. Blend on low for a few seconds then, turn up to high for a few more seconds or until the contents of the blender jar are smooth.
  7. Place the pureed soup from blender into the large pot used for sauteing the onion. Add the next four ingredients, stir until ingredients are mixed. Simmer on medium low the soup is heated. Place is serving bowl or individual bowls and serve. Optional: garnish with papita

Notes

For a soup with thinner consistency add 1 - 2 cups additional chicken broth.