Roasted Garlic & Butternut Squash Soup
Recipe by
Ingredients
- 2¼ lbs butternut squash, peeled, seeds removed, cubed
- 3 tbsp shallots, halved
- 2 heads garlic, top cut off
- 2 tbsp olive oil
- 1 sprig rosemary, leaves chopped
- 1 tbsp thyme
- 3½ to 4 cups vegetable broth (or chicken broth)
- 1½ tsp maple syrup (optional)
- Pinch nutmeg
- Kosher salt & black pepper, to taste
- Heavy cream or coconut milk, for swirling on top
- Fresh herbs for garnish
Directions
- Preheat oven to 425°F. Place squash, garlic, and shallots on a baking sheet, drizzled with olive oil and seasoned with salt, pepper, thyme, and rosemary.
- Roast 40–50 minutes, until everything is tender.
- Squeeze garlic from skins, add to high speed blender with squash/shallots. Add broth, maple syrup, and nutmeg. Blend until creamy, adding more broth to thin as needed.
- Transfer to saucepan, heat through on low. Taste and season.
- Ladle into bowls, swirl with heavy cream or coconut milk, garnish with herbs and pepper.
Tips for Meal prep
Soup freezes well and is perfect for batch meal prep
Delicious served with crostini or grilled cheese for dipping
Success Fitness 
Leave a comment