This butternut squash soup with garlic is a powerful soup for those who like garlic dishes that pack a punch.
Word of warning with this butternut squash soup recipe – if you’re planning on going on a date or interacting with people on a conversational level, be sure to pack some mints or breath fresheners – other than that, this is a great soup which really does make you feel warm and cosy inside.
Butternut squash soup with garlic
A powerful butternut squash
Not for the non-garlic lovers!
- 2 whole garlic bulbs
- 900g butternut squash (or pumpkin, either is just as good)
- 2 tablespoons of thyme
- 25g of butter
- A large spanish onion, chopped
- 1 tablespoon flour
- A litre of chicken stock
- First pre-heat the oven to 190C/Gas mark 5. Line a roasting tin with foil and place in the garlic. Peel, de-seed and dice the butternut squash and cover with olive oil, salt and pepper. Bake for one hour or until the squash and garlic are soft.
- In a saucepan melt the butter, add the onion and fry off until soft, this should on take a few minutes if you apply a medium to high heat, add the chicken stock and keep on a low to medium heat.
- Once the butternut squash has browned, crush the gloves of garlic add the whole of the roasting tin to the saucepan. Cook for 10 minutes on the same heat.
- Add the thyme, blend and serve warm. To make it look really fancy, and add flavour of course, drizzle over olive oil and add a dollop of cream.
Butternut squashes are great pollinators yet they’re something I don’t grow enough of. They store well and are good plants to have for ground cover, which keeps the weeds at bay.