Oct 24, 2011

Garlic-Squash Soup

Creamy Roasted Garlic-Squash Soup
2 heads garlic
1 teaspoon extra virgin olive oil
1/4 cup butter or any replacement
2 cups diced onions
1/2 cup diced celery
3/4 cup diced carrot
4 pounds butternut squash, seeded, peeled, and roughly chopped
6 cups vegetable broth
2 tablespoons freshly chopped sage
1/2 cup Soymilk (unsweetened)
Sea salt & pepper, to taste

1. Preheat the oven to 350°F.
2. Cut the garlic heads in half crosswise. Rub the cut surfaces with the olive oil and put back together. Wrap in foil and bake for 30 to 40 minutes, or until tender. Remove from the oven and let cool.
3. Meanwhile, melt the Butter Spread in a large pot over medium heat.
4. Sauté the onions, carrots and celery until the onions are translucent. Add the squash, broth and sage. Bring to a boil and reduce the heat to medium-low. Simmer for 25 minutes or until the squash is tender.
5. Once the garlic has cooled, remove and mash the cloves. Stir into the soup.
6. Purée the soup in a blender or food processor in batches until smooth.
7. Return to the pot and stir in the Earth Balance® Soymilk.
8. Season with the salt and pepper.

You can also make up some extra roasted garlic using step #2 from the recipe to whip up some garlic bread to enjoy with the soup. Just toast up some crusty French bread, coat with  Butter then top off with a smear of roasted garlic directly from the bulb. Sprinkle with a bit of salt or dried herbs for a filling & hearty meal!

1 comment:

  1. ouh i SO want to try this! LOVE squash and LOVE it in soup. mmmm. cant wait :)