Squash Soup with Roasted Garlic
Highlighted under: Healthy & Light
This creamy squash soup with roasted garlic is the perfect comforting dish for chilly days.
This squash soup with roasted garlic is a delightful blend of flavors that warms the soul. The sweetness of the squash combined with the rich, nutty taste of roasted garlic creates a comforting dish that is perfect for any occasion.
Why You'll Love This Recipe
- Creamy texture that is both satisfying and comforting
- Rich flavor from roasted garlic enhances the natural sweetness of the squash
- Quick and easy to prepare, making it perfect for weeknight dinners
The Benefits of Butternut Squash
Butternut squash is not only delicious but also packed with nutrients. It's an excellent source of vitamins A and C, which are vital for maintaining healthy skin and vision. The high fiber content in butternut squash aids in digestion and promotes a feeling of fullness, making it a great option for those looking to manage their weight.
Furthermore, butternut squash is a versatile ingredient that can be used in various dishes beyond soup. From roasting to mashing, its sweet, nutty flavor complements a wide range of recipes, making it a favorite in autumn and winter cooking.
The Magic of Roasted Garlic
Roasted garlic transforms the sharp, pungent flavor of raw garlic into a sweet, buttery delight. This process mellows the garlic's intensity, allowing it to blend seamlessly into dishes without overwhelming other flavors. The addition of roasted garlic to this squash soup provides a depth that elevates the entire dish, enhancing the natural sweetness of the squash.
Moreover, garlic is known for its numerous health benefits. It has been linked to improved heart health, boosted immune function, and may even have cancer-fighting properties. Including roasted garlic in your meals is an easy way to add both flavor and health benefits.
Perfect Pairings for Squash Soup
Squash soup pairs beautifully with a variety of accompaniments. For a complete meal, consider serving it alongside a fresh salad or a crusty piece of bread. A simple arugula salad with lemon vinaigrette adds a refreshing contrast to the creamy soup, while toasted sourdough or a garlic bread provides a satisfying crunch.
If you're looking to enhance the flavor profile, consider adding a sprinkle of toasted pumpkin seeds or a dollop of sour cream on top of your soup. These garnishes add texture and a hint of nuttiness that complements the soup's rich flavors.
Ingredients
Ingredients for Squash Soup
- 1 medium butternut squash, peeled and cubed
- 1 head of garlic, roasted
- 1 onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup heavy cream (optional)
- Fresh herbs for garnish (optional)
Ensure all ingredients are fresh for the best flavor.
Instructions
Prepare the Ingredients
Preheat your oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, and wrap in foil. Roast in the oven for 30 minutes.
Sauté the Vegetables
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the cubed butternut squash and cook for another 5 minutes.
Add Broth and Seasonings
Pour in the vegetable broth, and add salt, pepper, and nutmeg. Bring to a boil, then reduce heat and let it simmer until the squash is tender, about 15 minutes.
Blend the Soup
Once the squash is cooked, squeeze the roasted garlic cloves into the pot. Use an immersion blender to puree the soup until smooth. If using heavy cream, stir it in at this point.
Serve
Serve hot, garnished with fresh herbs if desired.
Enjoy your delicious and creamy squash soup!
Storing and Reheating
This squash soup can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stovetop over medium heat until heated through, stirring occasionally. If the soup thickens too much upon cooling, feel free to add a splash of vegetable broth or water to reach your desired consistency.
For longer storage, consider freezing the soup. Allow it to cool completely, then pour it into freezer-safe containers, leaving space for expansion. It can be frozen for up to 3 months. When you're ready to enjoy it again, thaw it in the refrigerator overnight and reheat as mentioned.
Customizing Your Soup
One of the great things about this squash soup recipe is its adaptability. Feel free to experiment with different types of squash such as acorn or pumpkin. Each variety will bring its unique flavor and texture to the soup, allowing you to create a dish that's perfectly suited to your taste preferences.
You can also adjust the seasonings to suit your palate. Adding a pinch of cayenne pepper can introduce a lovely warmth, while a splash of apple cider vinegar can enhance the soup's overall flavor profile. Don't hesitate to get creative and make this recipe your own!
Serving Suggestions
To create a more substantial meal, serve the soup with a side of grilled cheese sandwiches or a hearty quiche. Both options provide a delightful contrast to the creamy soup and make for a cozy dining experience.
For a touch of elegance, consider garnishing your soup with a swirl of crème fraîche or a sprinkle of microgreens. These finishing touches not only beautify your dish but also add an extra layer of flavor that enhances the overall enjoyment of the meal.
Questions About Recipes
→ Can I use other types of squash?
Yes, you can substitute with acorn or pumpkin squash.
→ Is this soup vegan?
Yes, if you omit the heavy cream or use a plant-based cream alternative.
→ How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
→ Can this soup be frozen?
Yes, it freezes well. Just make sure to let it cool completely before transferring to a freezer-safe container.
Squash Soup with Roasted Garlic
This creamy squash soup with roasted garlic is the perfect comforting dish for chilly days.
Created by: Ainsley Harper
Recipe Type: Healthy & Light
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
Ingredients for Squash Soup
- 1 medium butternut squash, peeled and cubed
- 1 head of garlic, roasted
- 1 onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup heavy cream (optional)
- Fresh herbs for garnish (optional)
How-To Steps
Preheat your oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, and wrap in foil. Roast in the oven for 30 minutes.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the cubed butternut squash and cook for another 5 minutes.
Pour in the vegetable broth, and add salt, pepper, and nutmeg. Bring to a boil, then reduce heat and let it simmer until the squash is tender, about 15 minutes.
Once the squash is cooked, squeeze the roasted garlic cloves into the pot. Use an immersion blender to puree the soup until smooth. If using heavy cream, stir it in at this point.
Serve hot, garnished with fresh herbs if desired.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 600mg
- Total Carbohydrates: 40g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 6g