Ingredients
3 tbsp olive oil
2 medium butternut squashes, peeled and cubed
2 heads garlic, peeled into cloves (seriously, that much)
2 large yellow onions, roughly chopped
6-8 cups veggie broth*
2 bay leaves
½ cup cream (optional)
Salt & Pepper
Directions
Preheat oven to 350.
Peel and dice squash and try not .to cut yourself in the process. Mix in a large bowl with good salt, freshly ground pepper, and appropriate splashes of olive oil.
Cut heads off garlic, drizzle with some olive oil, and wrap in an aluminum pouch to roast along side the squash .
Roast in a pan until soft, approx 60 minutes. Stir every 20! Set aside when done—you can chill out for a couple of hours, too, if you aren’t quite ready to make the squash into soup!
Chop onions (again, you can make them as fug as you want, yay blended soups!) and heat oil in a large pot. Sauté onions over medium-high heat and cook until soft, about 7 minutes. If you have some to spare, splash in some white wine and cook down for 1 minute.
Add in squash and mix up, squeeze in roasted garlic.
Pour in broth until squash is covered and add bay leaves. Bring to a boil and then reduce to simmer.
Cook for 30 minutes. Make sure to taste and add salt as needed!
Turn off heat and use an immersion blender until soup is smooth. If you are lucky enough to own a Vitamix* go ahead and USE IT! The creamier, the better.
Return to stove on low heat, stir in cream (optional), and serve. This is such a flavorful soup that it doesn’t need much more, but season with more salt and pepper if you feel it needs it! No garnish either—this soup is perfect as is. :)
*Better than bullion is my stand by store bought broth! I much prefer to use home made, and only resort to bullion cubes in case of an emergency.
*Vitamix is not paying me to promote their products, we just LOVE them!
Roasted Butternut Squash Soup
Serves: 8-10 | Prep time: 30 minutes | Total time: 2 hours
Roasted butternut squash soup is one of those creamy, dreamy soups that you typically only order in restaurants and yet is very easy to make at home! The only true obstacle is the bulbous butternut itself, and the challenge of wrestling off its peel. The secret is a good vegetable peeler, a stiff drink, and a plan b to just use a knife if it’s too tough - fuck it. I served this soup annually at my Test-Giving dinner party and even though the turkey is the “star,” this dish always steals the spotlight.
