1. Preheat Your Oven To 400

Preheat your oven to 400°F (200°C.)

2. Prepare The Butternut Squash By Peeling It

Prepare the butternut squash by peeling it, scooping out the seeds, and cutting it into 1-inch cubes.

3. Brown

Prepare the garlic by slicing off the very top of each garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil, and roast in the oven for 30-40 minutes, or until the cloves are soft and golden brown. Roast the cubed butternut squash on a separate baking sheet, tossed with 1 tablespoon of olive oil, salt, and pepper, for 25-30 minutes, or until tender and lightly caramelized.

4. Heat The Remaining 1 Tablespoon Of Olive Oil

While the squash and garlic roast, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.

5. Add The Roasted Butternut Squash

Once roasted, squeeze the soft garlic cloves from their skins into the pot with the sautéed onion. Add the roasted butternut squash, vegetable broth, thyme, and nutmeg. Bring to a simmer, then reduce heat and let it gently cook for 10-15 minutes, allowing the flavors to meld.

6. Transfer The Soup In Batches To A Blender

Carefully transfer the soup in batches to a blender and blend until completely smooth. Alternatively, use an immersion blender directly in the pot.

7. Return The Blended Soup To The Pot

Return the blended soup to the pot (if using a regular blender). Stir in the heavy cream. Heat through gently, without boiling.

8. Season With Salt And Freshly Ground Black Pepper

Season with salt and freshly ground black pepper to taste.

9. Garnished With Fresh Chives Or Parsley

Serve hot, garnished with fresh chives or parsley if desired.

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Recipes

Golden Comfort: Creamy Roasted Garlic & Butternut Squash Soup

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