Servings: 0
Equipment
- 1 Immersion blender or regular blender
Ingredients
- 1 Butternut squash (whole)
- 2 Heads of garlic
- 2 tbsp Extra virgin olive oil
- 1 cup Grape Tomatoes
- 1 Onion (white, red, whatever you have)
- Salt and Pepper (to taste)
- 4-5 cups Chicken broth (or vegetable)
- 1/4 Milk or heavy Cream
Instructions
- Preheat oven to 400°F.
- Wash all veggies.
- Prep all veggies by first washing. Cut the butternut squash in half, scoop out the seeds. Take heads of garlic, peel loose skin and chop garlic ends. Cut both ends of the onion and peel skin.
- Place all veggies in a single layer on a baking sheet and drizzle generously with olive oil and season with salt and pepper Roast for 25-40 minutes, or until softened.
- Once removed from oven scrape squash out with spoon and place it in a large pan. Add remaining veggies from pan. Add chicken broth and milk/cream.
- Cook over medium heat and bring to a simmer. Use immersion blender to quickly blend together until creamy. Add more cream/ broth as necessary. Serve with crunchy bread and enjoy!
Notes
You really can customize this however you want! I make most of my meals with whatever I have on hand. You can also use coconut milk in place of cream or regular milk. Sometimes I use apples in place of tomatoes and season with cumin, ginger and cinnamon! I love the flavors for a delicious soup in the fall!
Tried this recipe?Let us know how it was!