It’s taken me a while to get caught up but I wanted to finish my series of recipe posts with my friend good friend Julie of The Magic Fridge! This is part 2 of the 3 (see part 1 here) and today I am blogging Julie’s recipe for a delicious and easy squash soup. What’s great about this recipe (aside from the ease of making it!) is the fact that you can easily veganize it by using vegetable broth. A really simple recipe and perfect for warming up on a cold fall or winter day!
Easy and Healthy Squash Soup with Roasted Garlic
– 2 small or 1 large butternut squash, peeled and cut into chunks
– 1 head of garlic
– Olive oil
– Chicken or vegetable broth
– Thyme and/or sour cream to garnish
Cut the top off of the head of garlic and wrap it in two layers of foil, topping with a splash of olive oil before closing.
Toss the squash in a roasting pan with more oil and nestle the garlic foil bundle into the corner of the pan. Roast at 375F for approx. 1 hour or until garlic is brown and soft.
Squeeze garlic out of the cloves. Place squash, garlic and chicken into a blender or in a large pot if using an immersible stick blender. Puree, adding broth as necessary to blend smoothly and reach your desired consistency. Add fresh thyme and/or some sour cream before serving.