Roasted Garlic & Butternut Parmesan Soup

9 steps · 45 min total

1. 01

   Preheat Oven

   Preheat your oven to 400°F.
2. 02

   Roast Squash and Onion

   In a large roasting pan, combine the butternut squash and onion. Drizzle with olive oil and a generous pinch of sea salt.
3. 03

   Prepare Garlic Packet

   Tear off about 12 inches of parchment paper and place the garlic in the center.
4. 04

   Wrap Garlic

   Drizzle the garlic with olive oil and a pinch of sea salt.

   Wrap the parchment paper tightly around the garlic, then wrap the parchment packet in foil. (If you prefer not to put foil directly on food, the parchment creates a barrier.)

5. 05

   Bake Garlic

   Place this foil-wrapped garlic packet beside the roasting pan in the oven.
6. 06

   Bake Vegetables

   Bake for about 45 minutes, or until the squash is tender and the roasted garlic is soft and mushy.
7. 07

   Blend Soup Base

   Carefully transfer the roasted squash and onion, along with any pan juices, to a blender. Begin blending, adding chicken stock gradually until you reach your desired consistency.

   Squeeze the softened roasted garlic from its skin and add it to the squash puree, along with any olive oil from its packet. Continue blending until the soup is completely smooth.

8. 08

   Simmer Soup

   Pour the blended soup into a large saucepan. Stir in the milk and Romano cheese. Bring the soup to a gentle simmer.
9. 09

   Finish and Serve

   Simmer for 10 minutes. Serve the soup warm, with a drizzle of olive oil and a sprinkle of additional Romano cheese.