Recipe: Roasted Garlic Butternut Squash Soup

Name: Recipe: Roasted Garlic Butternut Squash Soup
Ingredients: 1 whole head of garlic roasted (see notes); 3-4 tablespoons olive oil; 3 cups leeks thinly sliced (substitute onions if needed); 1 cup onion diced; 4 cups butternut squash cooked (see notes, peeled and cubed (3/4-inch) (about 1 medium squash)); 2 granny smith apples peeled, cored, and diced; 4 cups vegetable or chicken broth; 1 1/2 teaspoons ginger; 2 tablespoons maple syrup; season with salt and freshly pepper to taste about 1 teaspoon salt and 1 teaspoon pepper; Sour cream; Pepitas/Pumpkin seeds; green onion tops or chives

www.brucebradley.com

I love everything about soup—how it tastes, cooking it up, seasoning it just right, AND ... making a large enough batch so I can enjoy leftovers for several

View full recipe on www.brucebradley.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.brucebradley.com.

Share this recipe:

Cooking tools:

Immersion blender
Blender
Saucepan
Stove
Oven
Baking sheet
Aluminum foil
Chef's knife
Cutting board
Peeler
Measuring cup
Measuring spoon
Wooden spoon
Serving bowl

Ingredients

1 whole head of garlic roasted (see notes)
3-4 tablespoons olive oil
3 cups leeks thinly sliced (substitute onions if needed)
1 cup onion diced
4 cups butternut squash cooked (see notes, peeled and cubed (3/4-inch) (about 1 medium squash))
2 granny smith apples peeled, cored, and diced
4 cups vegetable or chicken broth
1 1/2 teaspoons ginger
2 tablespoons maple syrup
season with salt and freshly pepper to taste about 1 teaspoon salt and 1 teaspoon pepper
Sour cream
Pepitas/Pumpkin seeds
green onion tops or chives