Creamy roasted garlic butternut soup

Tis the season for butternut squash! I love it in certain things- and this homemade soup that I tweaked from a sauce recipe, is my favorite thing lately!

Butternut squash isolated on white background

First of all, know that the recipe is adapted from this AMAZING autumn lasagna.  I make it every fall, and it’s worth the calories! Actually, I don’t think of it is “bad for you,” since it’s homemade, and contains lots of vitamins and fiber and protein 😉 Try it out if you wish!

Anyhow, my favorite part of the recipe is the sauce, which I slimmed up to make a little less fattening, and it’s still SO GOOD! I wanted to eat it by the spoonfuls, so I did. It’s now soup lol.butternut-squash-soup-1

Here’s your ingredients:

• 3 heads garlic, tops cut off
• Olive oil for drizzling
• 3 teaspoons salt, plus a pinch, divided use
• 4 lbs. butternut squash, peeled and cubed (I used 4, 1lb. packages pre-cut squash)
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• 1 cup chicken broth, warm
• 1 8-oz block Greek yogurt cream cheese (extra protein, lower fat!)
• ¼ cup grated Parmesan cheese

(*This sauce can be made ahead, and kept refrigerated.)

-Preheat the oven to 400 degrees, and line a baking sheet with parchment paper or foil.


-Drizzle a little olive oil over the 3 heads of garlic, and sprinkle a couple of pinches of salt over top, as well; wrap each head of garlic tightly in foil, and place the heads directly onto the rack of the oven (on the side) to roast; once the garlic heads have roasted for about 10 minutes, toss together the cubed butternut squash with a little olive oil, 1 teaspoon of the salt, black pepper and Italian seasoning; turn the squash out onto the lined baking sheet, and place it into the oven next to the garlic heads, to roast along side for about 30-35 minutes, or until the squash is very tender (the total roasting time for the garlic will end up being about 40-45 minutes); once the squash is tender, remove from the oven, along with the heads of garlic, and allow the squash and garlic heads to cool slightly, so they can be handled; once slightly cooled, squeeze the cloves of garlic from the whole heads, and mash lightly with a fork (they should be very tender and sweet), and set aside; next, add about 1/3 of the roasted squash into the bowl of a food processor or blender (you will work in about 3 batches), and process with about 1/3 of the roasted garlic, until smooth and pureed; turn the processed squash/garlic into a large pot, and repeat the pureeing process with the remaining squash/garlic and turn that out into the pot once pureed, as well.

-Place the pot with the pureed squash/garlic onto low heat, and add in the warm chicken broth and the cream cheese, and whisk together. Add the Parmesan and the remaining 3 teaspoons of salt, and once again stir/whisk to combine, until the cream cheese and Parmesan are blended in completely.  So yummy!!


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