Butternut Squash & Roasted Garlic Purée
Sweet roasted butternut squash and a whole head’s worth of garlic, blended smooth with sautéed leeks and vegetable stock. A velvety soup that takes patience but very little effort — most of the time is just the oven doing its thing.
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2 small butternut squash (~2 kg total) -
20 cloves garlic (about 1 whole head) -
4 tbsp olive oil (EVOO) -
¼ cup water -
2 leeks, finely chopped -
5 cups vegetable stock, divided -
2 tbsp finely chopped chives or Italian flat-leaf parsley -
salt and pepper, to taste
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Preheat oven to 180°C (350°F). Cut the squash in half lengthwise, remove seeds and fibres. Peel and cut the flesh into 1″ slices.
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In a roasting pan, combine the squash slices and garlic cloves. Drizzle with EVOO and toss until well coated. Pour in the ¼ cup of water.
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Roast, stirring occasionally, until the squash and garlic are golden — about 50–60 minutes. Add more water if the squash is starting to scorch. Remove from oven and set aside to cool slightly.
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While the squash roasts, warm 2 tbsp EVOO in a frying pan over medium heat. Add the leeks and sauté until golden, about 12–15 minutes. Set aside.
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In a blender, combine the roasted squash and garlic with the leeks and 1 cup of stock. Purée until very smooth.
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Transfer the purée to a large pan. Stir in the remaining 4 cups of stock and bring to a simmer over medium heat. Season with salt and pepper. Garnish with chives or parsley and serve.
Notes
- If butternut squash isn’t available, acorn, yellow-fleshed Hubbard, multi-hued turban, or any winter squash will work.
