Roasted Butternut Squash Soup with Roasted Garlic is a warm, silky, comforting and filling soup. It’s sweet from roasted butternut squash, savory from roasted garlic and tangy from apples. It’s perfect for chilly days.
Makes 4 to 6 servings.
- 1 medium whole butternut squash (about 2 lbs or 1 kg), halved lengthwise, seeds removed
- 28 g (2 tablespoons) butter, softened
- 3 g (1/2 teaspoon) salt, plus extra for sprinkling
- .5 g (1/4 teaspoon) black pepper
- 1 head garlic
- 15 ml (1 tablespoon) olive oil
- 15 ml (1 tablespoon) vegetable oil
- 14 g (1 tablespoon) butter
- 2 small Granny Smith apples, peeled, cored and diced
- 1 whole shallot, finely diced
- .25 g (1/4 teaspoon) dry thyme
- 1.5 g (1/4 teaspoon) salt
- 1 g (1/4 teaspoon) celery salt
- 1.5 g (1/2 teaspoon) black pepper
- .75 g (1/4 teaspoon) garlic powder
- 3 g (1/2 teaspoon) MSG
- 600 ml (2 1/2 cups) chicken broth
- 6 g (1/2 tablespoon) sugar
- Up to 9 g (1/2 tablespoon) salt
- 28 g (2 tablespoons) butter
- 30 ml (2 tablespoon) heavy cream
1. PREHEAT THE OVEN TO 425°F (218°C). PREPARE A BAKING SHEET.
– Place the oven rack in the middle position and preheat the oven to 425°F (218°C).
– Line a baking sheet with aluminum foil.
2. ROAST THE BUTTERNUT SQUASH AND THE GARLIC.
Prepare the butternut squash:
– Place the squash pieces cut-side up on the baking sheet.
– Score the squash with the tip of a sharp knife.
– Rub the 2 tablespoons softened butter onto the squash with your fingers or a spoon.
– Season with salt and pepper.
Prepare the garlic:
– Peel some of the outside layers of paper skin off the garlic.
– Slice the top off the head of garlic, about 1/4-inch, exposing the tips of the cloves.
– Place it on a sheet of foil large enough to completely wrap the head of garlic.
– Drizzle the olive oil and sprinkle some salt over the exposed cloves.
– Then wrap the head garlic, sealing the foil completely.
– Place on the baking sheet along with the butternut squash.
Roast the butternut squash and garlic:
– Roast both the butternut squash and the garlic a little more than 1 hour or until both are knife tender.
3. SAUTE THE APPLES AND SHALLOTS.
– Meanwhile, in a large skillet, melt the remaining 1 tablespoon of butter with the vegetable oil over medium heat.
– Cook the shallots slowly until softened and starting to brown.
– Add the apples and saute until softened.
– Add the thyme, salt, celery salt, black pepper, garlic powder and MSG. Continue to cook until fully softened and beginning to brown. Add a little of the broth, if the mixture seems dry.
– Remove from heat, and set aside.
4. PUREE THE INGREDIENTS:
– Use a large spoon to scoop out the flesh from the roasted squash halves into the skillet with the apples and onions.
– Squeeze the roasted garlic out of the papery skins into the skillet, as well. Stir briefly to combine.
– Puree the mixture in a blender in small batches, ladling in the broth, until smooth and silky.
5. SEASON TO TASTE. STIR IN THE BUTTER AND CREAM.
– Pour the soup into a large saucepan.
– Heat over medium low heat.
– Stir in the sugar and add salt, as needed.
– Bring to a slow simmer.
– Lastly, stir in the butter and heavy cream and serve.
Serve garnished with sour cream, if desired.
About this recipe
Butternut squash is sweet, nutty and hearty. And additional layers of flavor from sweet shallots, tangy apples and savory roasted garlic make this soup comforting and warm. This soup is probably considered an Autumn soup, but we actually eat this soup year-round.
Here are a couple of tips:
1) Don’t be afraid to get some color on your butternut squash and garlic.
- All the caramelized bits of butternut squash have intense roasted flavor!
- The longer you roast your garlic, the creamier it will be, too.
- See my post on Roasted Garlic (How to Oven Roast Garlic).
2) Adjust the consistency to your liking.
- Puree longer for a smoother soup, or shorter for a chunkier soup.
- Add more broth for a thinner soup.
- Add more cream and butter for a richer, silkier soup. Or add less for a lighter soup with stronger butternut squash flavor.
The wonderful flavor that roasting brings to food is based on the Maillard reaction. Learn more about the Maillard reaction: