Butternut Squash and Roasted Garlic Soup A Warm and Comforting Fall Treat

Bynews dail

Feb 25, 2025

Butternut Squash Soup with Roasted GarlicIngredients:
1 large butternut squash (about 3 pounds) 1 head of garlic 2 tablespoons olive oil 1 onion, chopped 2 carrots, chopped 2 celery sticks, chopped 4 cups vegetable broth 1/2 cup heavy cream (optional) Salt and black pepper to tasteInstructions:
1.
Preheat oven to 400°F (200°C).
2.
Cut the butternut squash in half lengthwise and scoop out the seeds.
Rub the cut sides with olive oil and place on a baking sheet.
3.
Cut the top off the garlic head and drizzle with olive oil.
Wrap in aluminum foil.
4.
Roast the squash and garlic for 45 minutes to 1 hour, or until the squash is tender and the garlic is soft and golden brown.
5.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the onion, carrots, and celery and cook until softened, about 5 minutes.
6.
Remove the roasted garlic from its foil and squeeze the roasted cloves into the pot.
7.
Scoop the roasted squash flesh into the pot and add the vegetable broth.
Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are very tender.
8.
Puree the soup using an immersion blender or a regular blender in batches.
9.
If desired, stir in the heavy cream.
Season with salt and black pepper to taste.
10.
Serve hot, garnished with a sprinkling of fresh parsley or chives.
Tips:
For a richer flavor, roast the vegetables with a drizzle of maple syrup or honey.
To make ahead, let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheat over medium heat before serving.
Serve with a crusty bread or crackers for dipping.

Butternut Squash and Roasted Garlic Soup A Warm and Comforting Fall Treat

Bynews dail

By news dail

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