Roasted Garlic & Butternut Squash Soup

For those of us lucky enough to be smack dab in the middle of squash season, this is a hearty, easy and delicious soup that can be made in big batches, frozen and eaten the rest of the winter. Defiantly a favorite at my house.

Roasted Garlic & Butternut Squash Soup

2 Butternut squash
2 Bulbs garlic
2 C Water
1 T Salt
1 t Olive oil

Garnish (optional)

1 T Heavy cream per bowl
A few Toasted walnuts


Slice tops off garlic bulbs and drizzle with olive oil, seal them tightly in a aluminum foil pouch. Roast squash whole in 350˚ oven for 40 minutes or until it softens to touch, roast garlic the last 20 minutes. Remove from oven and let cool. Slice squash in half, spoon out seeds & hairs and remove skin. Remove garlic from its skin. Put all ingredients in a food processor and process until smooth. Add more water if needed to reach a consistency slightly thicker than gravy. Transfer to a saucepan and bring to a boil, add more salt if needed. Transfer to bowls and garnish if desired.

This soup is great for lunch with fresh bread and roasted garlic olive oil (roast a couple extra bulbs, add some olive oil and salt for an easy and fantastic spread) or served with a big meal for those special occasions. And no one has to know how easy it was!