The very best part of this soup is the roasted garlic warmth of it, but the thing that puts this recipe over the top is how easy it is to make.
- 2 medium butternut squashes, cut in half, seeds removed
- 3 medium onions, cut in half, unpeeled
- 2 medium heads garlic, top ½ cm sliced off
- Olive oil for drizzling
- Salt and pepper to taste
- 1 litre chicken broth
- More water if needed
Preheat oven to 200 C (400 F) and place all the vegetables in a large-rimmed roasting tin, or two if you run out of space, Drizzle them with olive oil and sprinkle with salt and pepper. Roast vegetables in the bottom half of the oven, you don’t want the top of the vegetables to burn. Roast until all the vegetables are tender and a knife inserted into the flesh of the squash slides in with ease.
Remove the tray from the oven; separate the flesh of the squash from the skin and place in a large saucepan. Peel the papery skin from the onions and garlic and add them to the pot as well. Add half the broth and, using an immersion blender, process until smooth, adding broth (and more water) as needed to reach desired consistency.
Turn on heat and bring to the boil, check for seasoning before serving.