Ingredients
Scale
- 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 head of garlic
- 4 tablespoons olive oil, divided
- 1 yellow onion, chopped
- 4 cups vegetable broth
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup heavy cream (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Cut the top off the garlic head, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 45 minutes, or until softened.
- Step 2: Toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
- Step 3: While the squash and garlic are roasting, sauté the chopped onion in the remaining 1 tablespoon of olive oil in a large pot over medium heat until softened, about 5 minutes.
- Step 4: Once the garlic is roasted, let it cool slightly, then squeeze the softened cloves into the pot with the onions. Add the roasted butternut squash, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
- Step 5: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches.
- Step 6: Stir in heavy cream (if using) and season with additional salt and pepper to taste. Serve hot.
Notes
- To store leftovers, cool completely then refrigerate in an airtight container for up to 3 days.
- For best reheating, gently warm the soup over low heat on the stovetop, stirring occasionally to prevent scorching.
- Garnish with toasted pumpkin seeds or a swirl of crème fraîche for a restaurant-worthy presentation.
- Roasting the butternut squash until slightly caramelized enhances its natural sweetness, adding depth of flavor to the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American