Roasted Garlic Butternut Soup Recipes

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ROASTED BUTTERNUT SQUASH, GARLIC, AND APPLE SOUP



Roasted Butternut Squash, Garlic, and Apple Soup image

Butternut squash, sweet potato, carrot, and garlic roasted in large pieces and then added to onion, celery, apple, and vegetable broth. Immersion blender does the trick for thickening without adding fat. Use curry powder in place of cayenne if you prefer more savory flavors than spicy. Apple juice can also be used in place of cider, and chicken broth in place of vegetable.

Provided by Nancy A.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 15

1 butternut squash, halved lengthwise and seeded
1 large carrot, cut into large chunks
1 sweet potato, cut into large chunks
1 head garlic
1 ½ tablespoons olive oil
½ teaspoon dried rosemary
salt and ground black pepper to taste
1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
½ teaspoon nutmeg
½ teaspoon cayenne pepper
2 Granny Smith apples - peeled, cored, and sliced
4 cups vegetable broth
1 cup apple cider

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Arrange butternut squash halves, carrot chunks, sweet potato chunks, and whole garlic head onto the prepared baking sheet. Drizzle 1 1/2 tablespoons olive oil over the vegetables; season with rosemary, salt, and black pepper.
  • Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks, and continue roasting until everything is tender, 20 to 30 minutes more. Set aside to cool.
  • Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
  • Heat 1 tablespoon olive oil in a large pot over medium heat; add celery and onion. Season the celery mixture with nutmeg and cayenne pepper; saute until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
  • Pour vegetable broth and apple cider into the pot; bring just to a boil, reduce heat to medium-low, and cook at a simmer for 30 minutes.
  • Stir squash, carrot, sweet potato, and garlic to the pot. Blend soup with an immersion blender until smooth.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 44.5 g, Fat 4.9 g, Fiber 8.7 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 277.7 mg, Sugar 15.8 g

ROASTED GARLIC BUTTERNUT SOUP



Roasted Garlic Butternut Soup image

This lower-fat soup is creamy, really intense in flavor and offers 545 mg of potassium. -Robin Haas, Cranston, Rhode, Island

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

1 whole garlic bulb
1 teaspoon olive oil
1 medium butternut squash (3 pounds), peeled and cubed
1 medium sweet potato, peeled and cubed
1 large onion, chopped
2 tablespoons butter
3-1/4 cups water
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon salt
9 tablespoons crumbled blue cheese

Steps:

  • Preheat oven to 425°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with oil; wrap in heavy-duty foil. Bake 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, in a Dutch oven, saute squash, sweet potato and onion in butter until crisp-tender. Add water, broth, paprika, pepper and salt; squeeze softened garlic into pan. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until vegetables are tender. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; top with blue cheese. ,

Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 340mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

BUTTERNUT SQUASH, ROASTED GARLIC & SAGE SOUP



Butternut Squash, Roasted Garlic & Sage Soup image

This is a great fall or winter soup. Very impressive for dinner parties! To roast garlic, cut off the top of a head of garlic & drizzle with a little olive oil. Wrap in foil & bake for about an hour at 350°F.

Provided by accidental glutton

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

2 large onions, julienned
3 lbs butternut squash, peeled, seeded & chopped
8 garlic cloves, roasted
1/2 bunch sage leaf, plus additional for garnish
6 -8 cups chicken stock
1/4 cup cream
salt & pepper
4 tablespoons butter, divided

Steps:

  • In a large soup pot, sauté the onion in half of the butter until caramelized, about 20 minutes.
  • Add squash, roasted garlic cloves, sage & chicken stock.
  • Simmer until squash is tender.
  • Puree with an immersion blender or in a food processor.
  • Add cream and season with salt & pepper.
  • Garnish with additional sage leaves fried in 2 tablespoons of butter.
  • Enjoy!

Nutrition Facts : Calories 311.7, Fat 13.9, SaturatedFat 7.6, Cholesterol 38.6, Sodium 426, Carbohydrate 41.4, Fiber 5.5, Sugar 11, Protein 9.4

BUTTERNUT SQUASH SOUP WITH ROASTED GARLIC



Butternut Squash Soup with Roasted Garlic image

When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 5

1 large butternut squash, halved and seeded
Kosher salt and freshly ground black pepper
4 sprigs of fresh thyme
4 large cloves of Roasted Garlic
1 cup warm Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned

Steps:

  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  • Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes.
  • When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and 1/2 cup of the chicken stock in a food processor and puree until smooth.
  • Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper.

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