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Roasted Squash Soup

Roasted Squash & Garlic Soup

 

Category, , , DifficultyBeginner

A scrumptiously thick and creamy soup perfect for cold winter days. Serve with toasted or crusty bread. The thing that makes this soup shine is the fact that you just roast everything whole and blend it. The flavours are enhanced, you don’t have to fight with cutting up the squash or onions! Win, win situation!

Yields4 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
 1 Whole Large Squash
 1 Whole Large Onion
 1 Whole Large Garlic Bulb
 500 ml Good Chicken or Vegetable Stock
 500 ml Milk of Choice
 1 Sprinkle of Parmesan
 1 dash Olive Oil
 Salt and Pepper (to taste)
1

Heat oven to 180C and place whole squash on baking tray line with foil

2

Bake for 1 hour (depending on size of squash)

3

Wrap garlic and onion in foil and add to tray when only 30 minutes of baking time remains for squash

4

Meanwhile warm milk and stock in a large pan

5

Once baked unwrap onion and garlic and allow everything to cool

6

Peel squash and scoop flesh into pan with milk/stock mix

7

Being careful of extremely hot garlic, snip ends of each garlic clove and squeeze out flesh into pan, along with peeled onion flesh

8

Blend until smooth and serve into bowl, adding sprinkle of parmesan and dash of olive oil and season to taste

9

Note: For those who grow their own, this is a great way to use up your squash glut, as the soup can be frozen in batches ready for busy day lunch times. Perfect!

 

Ingredients

 1 Whole Large Squash
 1 Whole Large Onion
 1 Whole Large Garlic Bulb
 500 ml Good Chicken or Vegetable Stock
 500 ml Milk of Choice
 1 Sprinkle of Parmesan
 1 dash Olive Oil
 Salt and Pepper (to taste)

Directions

1

Heat oven to 180C and place whole squash on baking tray line with foil

2

Bake for 1 hour (depending on size of squash)

3

Wrap garlic and onion in foil and add to tray when only 30 minutes of baking time remains for squash

4

Meanwhile warm milk and stock in a large pan

5

Once baked unwrap onion and garlic and allow everything to cool

6

Peel squash and scoop flesh into pan with milk/stock mix

7

Being careful of extremely hot garlic, snip ends of each garlic clove and squeeze out flesh into pan, along with peeled onion flesh

8

Blend until smooth and serve into bowl, adding sprinkle of parmesan and dash of olive oil and season to taste

9

Note: For those who grow their own, this is a great way to use up your squash glut, as the soup can be frozen in batches ready for busy day lunch times. Perfect!

Roasted Squash Soup

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