Roasted Garlic Butternut Squash Soup

• Paleo

• Produce

  • 1 Butternut squash ((about 2.5 lbs/1200g
  • 1 Garlic, bulb
  • 1 Thyme

• Canned Goods

  • 1 liter Broth

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

Found on greenhealthycooking.com

Description

Directions

• Pre-heat oven to 400 F (200°C).
• Peel and deseed butternut squash and dice into 1 pieces.
• Put butternut squash on a baking sheet, sprinkle with salt and pour about a tablespoon of olive oil on it and move around with your hands to make sure all dice are well coated with oil. Then spread out evenly into one layer.
• Peel off the paper-like outer layer of the garlic bulb, leaving intact the skins of the individual cloves and being careful to keep the bulb as a whole.
• Cut the top part of the garlic in order to expose the upper part of every clove (see video).
• Drizzle a few drops of olive oil onto each clove.
• Place garlic bulb in cocotte and cover.
• Put butternut squash and garlic in the oven for about 40 minutes or until soft and golden.
• Take out from the oven and transfer into a pot, add broth, 1 teaspoon very finely chopped fresh Thyme and bring to the boil.
• Once hot, remove from heat and blend with an immersion blender until smooth. Add more broth or water if needed to reach desired consistency.
• Salt and pepper to taste.
• Top with a little pepper and a string of thyme.