Prep 10 mins
Cook 1 hr
A delightful way to ease into Fall. Serve with Butternut Squash Biscuits for a nice dinner. Roasting the vegetables brings out the flavour. You can substitute vegetable broth for the chicken broth if you prefer.
- 1 whole head of garlic
- 1⁄2 large onion
- 4 cups butternut squash, peeled, diced, about 2 lbs
- 1 small sweet potato, peeled and cut into chunks, about 1/2 lb
- 2 carrots, peeled and cut into chunks
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leave
- 1⁄4 teaspoon salt
- 4 cups low sodium chicken broth
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 cup plain yogurt
- Cut top quarter off the head of garlic and place cut side down on a baking sheet lined with parchment paper (or sprayed with cooking spray).
- Combine onion, squash, sweet potato and carrots in a large bowl and toss with olive oil, thyme and salt.
- Spread on baking sheet with garlic.
- Roast garlic and vegetables in a preheated 350 degree F. oven for 45 to 50 minutes until very tender.
- Squeeze garlic into food processor and add roasted vegetables. Puree mixture adding a bit of stock, if necessary.
- Transfer to saucepan and add stock to desired consistency.
- Bring to a boil and simmer gently 10 minutes.
- Season to taste.
- Serve in large soup bowls with a splash of yogurt on top, if desired.
This was a really nice soup for a rainy day. It needed extra broth, and I added some sage ad a pinch of nutmeg and ginger, and it was lovely. I can't have dairy, so I stirred a lump of soy cream cheese into the finished soup and it was a very nice touch. It needed quite a bit of salt. We had this with homemade artisan bread and it was perfect.