This soup is super creamy and packs great flavor for such a small ingredient list. The roasting of the squash and garlic give the soup great depth and it came together quickly for a quick lunch soup and is great accompanied with grilled cheese for dinner. Popping the garlic into the squash to roast was also a great tip. —renee
small butternut squash, about 2 pounds
head of garlic
extra-virgin olive oil
salt, to taste
chicken or beef broth
crumbled bacon, for serving
In This Recipe
Preheat oven to 400° F.
Slice the squash in half lengthwise. Scoop out the seeds and stringy parts. Pour about half a tablespoon of olive oil in each cavity. Slice the top off of the garlic head and place it upside down in one of the cavities.
Place the squash on a baking sheet. Pour a bit of water in the bottom of the pan. Bake in preheated oven until fork tender, about 45-60 minutes. Allow to cool and scoop out the flesh of the squash and squeeze the garlic cloves out of their skins.
Meanwhile, heat the bacon fat and broth in a pot over the stove. Add the squash, garlic, and cream and simmer for about 10 minutes. Remove from heat and allow to cool slightly. Pour into a blender and blend until smooth. Taste and adjust seasonings if necessary. Return to pot and heat just until hot.