Roasted Butternut Squash and Garlic Soup - Buttered Side Up

Roasted Butternut Squash and Garlic Soup

Roasted Butternut Squash Soup Recipe
I have been planning to make this soup for about a month. You see, some squash are at their best if you let them "cure" for a while after they are harvested. So I waited patiently for the optimal flavor/texture to develop. And last week I finally cut into my precious butternut squash.

You see, I had procured it from the farmers market a month earlier. When I told Reuben that I was planning to make soup from it, he objected vehemently. I told him the soup was for Helen and I and that he couldn't have any. 

It was delicious. I know Reuben would have hated it (as he did last year), but my sister and I adored it.


Roasted Butternut Squash Soup Recipe
This soup is quite easy to make. Start by chopping your squash in half. It's SO much easier if you use a rubber hammer to tap on the back of your knife, y'all.


Roasted Butternut Squash Soup Recipe
Slice the top off of a head of garlic.


Roasted Butternut Squash Soup Recipe
Pour about half of a tablespoon of olive oil into the cavity of each squash.


Roasted Butternut Squash Soup Recipe
Place the head of garlic upside down in one of the holes.


Roasted Butternut Squash Soup Recipe
Sprinkle the squash with salt.


Roasted Butternut Squash Soup Recipe
Pour a bit of water into the pan.


Roasted Butternut Squash Soup Recipe
Roast in a hot oven for 45-60 minutes, or until the squash is fork-tender. Cool and remove the squash flesh from the skin.

Heat up some broth (chicken or beef) and bacon grease. Add the squash, garlic, and some cream. Pour into a blender and blend until smooth. Return to pan. Heat just until hot. Serve with bacon. Mmhmm.


Roasted Butternut Squash Soup Recipe
My sister made cheddar chive scones to go along with this soup. It was a wonderful pairing.



Roasted Butternut Squash Soup Recipe



Roasted Butternut Squash and Garlic Soup
recipe by Erica Kastner | Makes 4 servings | PRINT

Ingredients:
  • 1 butternut squash
  • 1 head of garlic
  • 1 tablespoon olive oil
  • salt to taste
  • 2 cups chicken or beef broth
  • 1 tablespoon bacon fat
  • 1/2 cup cream
  • crumbled bacon, for serving

Directions:

Preheat oven to 400 degrees 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 the head.

Meanwhile, heat the bacon fat and broth in a pot over the stove. Add the squash, garlic, and cream. 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. 

Serve with crumbled bacon.


7 comments

  1. Mmmmmm....your husband has no idea what he's missing...or how lucky he is to have a wife who cooks him healthy homemade food!

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    Replies
    1. I know, right?! :P I'm sure my husband would say he knows what he's missing, though. ;)

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    2. Sounds like someone I know ;)

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  2. Oh man, I can guarantee that my husband wouldn't touch this with a 10 foot pole. Which is fine, because then there's more for me. :) I'll be sure to try this with the next butternut squash that shows up in my co-op. I had never heard of letting squash cure though. I think it's worth a try.

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    Replies
    1. Yep - since Reuben doesn't like it he didn't get upset that I shared it with my sister and her kids. :D

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  3. Roasting the garlic in the squash cavity = genius! My husband actually loves butternut squash soup because he says it tastes unhealthy, even though it isn't. I usually do apples and onions in mine so next week I shall make it this way with the ones I have curing at home.

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    Replies
    1. Mmmm...apples and onions sound like lovely additions.

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