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Roasted Vegetable and Garlic Soup


Submitted by Tzippy Bishop


My friend was telling me about a butternut squash soup recipe she made. That got me thinking. Hers was a sweet soup, while I wanted something less sweet. I have read many recipes, so I picked up on the idea of mire poix, combined it with the roasted squash, as well as roasted garlic. Yum!



Slice the squash open. Remove seeds. Place both halves face down in pan. Keep uncovered. Roast on 400 F for about 45-60 minutes, until a fork can pierce easily.


At the same time, roast the garlic: Cut off the top of head of garlic, so the cloves just “peek out.” Drizzle or spray with olive oil. Cover in foil. Roast on 400F for 45 minutes. I place this on the same tray as the squash.


While the squash and garlic are roasting, prepare the other vegetables: Peel and dice the carrots and onions. Scrub and dice the celery.


Heat a pot with 2 tbsp olive oil over low-medium heat. When the oil is hot (test by sprinkling water), add the onions. Sauté for 3 minutes. Stir to avoid burning. Add the carrots and celery. Add 1 tsp. salt. Sauté for about 10 minutes, until the veggies appear translucent, but not burnt.


Add zucchini and cook for 2-3 minutes, stirring once in middle. Turn off the flame until squash is ready.


Scoop the flesh out of the squash and place in the same pot. Squeeze the garlic out of the garlic head. Place in the pot. Add water to just below the level of vegetables, or more if you like it thinner. Add salt and pepper to taste.


Bring the soup to a boil, then simmer for about 30 minutes.


Blend with an immersion blender. You can keep some pieces whole.


Freezes nicely!