It's a Keeper: Roasted Garlic and Butternut Squash Soup

We had a bit of a Spring cold snap here in Northern California, so I was in the mood for something warm for dinner. I was inspired by a local cafe chain called La Bou, which has the best roasted butternut squash soup - it's a creamy and delicious treat for lunch pretty often for me. Luckily, I didn't have to figure out how to make it on my own (which pretty much would have been a disaster) because the February issue of Every Day with Rachael Ray has a recipe for Roasted Garlic and Butternut Squash Soup. I had to give it a try.

This is not advertised as a 30-minute meal, so I recommend it for a weekend night, although it's easy enough to make for a sick day at home, too. It just takes awhile to do the roasting. The recipe was part of a feature on all the things you can with caramelized onions. Unfortunately, I was too lazy to do that part, but the recipe for the onions is included below. Since they were just a topping, I thought I could cut corners....

Here's the recipe with my comments in brackets:

Four Servings
Prep Time: 25 min
Cook Time: 55 min

1 butternut squash (about 2 3/4 pounds), halved lengthwise and seeded (I am probably the only person who uses the scale at my grocery store - I cannot look at a squash and say, "yeah, that's about 2 3/4 pounds.")
4 cloves garlic, peeled
1 tablespoon extra-virgin olive oil
Salt and pepper
4 sprigs fresh thyme
1 large yellow-fleshed potato, such as Yukon Gold (about 8 ounces), peeled and cut into 2-inch pieces
2 1/2 cups chicken broth [I often wonder if they mean stock when they say broth. Chicken broth is so pale and salty, that I am often tempted to get either the chicken stock or the reduced sodium broth. I went with the stock this time.]
1/4 cup plain yogurt [Don't know about your store, but at mine they only sell plain yogurt in huge tubs. Any ideas for what I can do with the extra?]
1/4 cup caramelized onions [Follow that link for the caramelized onion recipe.]
2 teaspoons finely chopped fresh parsley or chives

1. Preheat the oven to 375º. Line a baking sheet with parchment paper. Brush the cut side of the squash and the garlic cloves with the olive oil; season with salt and pepper. Place the squash cut sides down on the baking sheet, tucking the garlic cloves and thyme into the squash cavities. Roast until tender, about 45 minutes. [By the way, this will make your house smell sooooo good.]

2. Meanwhile, place the potato in a medium saucepan and fill with enough water to cover by 1 inch. Bring to a low boil and cook until tender, about 15 minutes. Drain and set aside.

3. When the squash is cool enough to handle, remove and discard the peel and the thyme. Cut the squash into large pieces. In a blender, working in batches, puree the squash, garlic cloves, potato and chicken broth. [I used my food processor.] Season with salt and pepper.

4. In a medium saucepan, heat the soup over medium-low heat until warmed through. Divide among 4 serving bowls and top with the yogurt, onions and parsley. [Or, if you are lazy like me, skip the onions.]


  1. Hi. Just found your blog and loving it. I've made Robin Miller's version of this soup but I think I might like this one better with the roasted garlic.

    One thing Robin has you do is double the amount of butternut squash. Then you can have one for a side dish and the rest for the soup.

  2. Oooh, that sounds like a good tip! I will definitely do that since sweet potatoes are on our favorites list.


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