Roasted Garlic and Butternut Parmesan Soup

Place the squash and onion in a large roasting pan, drizzle with olive oil and season with sea salt, tossing to coat evenly.

Ingredients

15 mL of Butternut Squash

15 mL of Onion

30 mL of Olive Oil

2½ mL of Sea Salt

Equipment

Roasting Pan

Place the garlic cloves in the center of a piece of parchment paper, drizzle with olive oil and sea salt, then fold the paper into a tight packet and wrap it in aluminum foil.

Ingredients

15 mL of Olive Oil

1¼ mL of Sea Salt

1 piece of Garlic

Equipment

Aluminum Foil

Roast the squash, onion, and the garlic packet in the oven for 45 minutes, or until the squash is tender and the garlic is soft and caramelized.

Ingredients

15 mL of Butternut Squash

15 mL of Onion

15 mL of Garlic

Equipment

Oven

Roasting Pan

Transfer the roasted vegetables and all pan juices to a blender. Add the stock and the roasted garlic, squeezing the cloves out of their skins, then blend until the mixture is completely smooth.

Ingredients

15 mL of Garlic

700 mL of Stock

Equipment

Blender

Pour the pureed soup into a large saucepan, stir in the milk and Parmesan cheese, and bring to a gentle simmer for 10 minutes. Serve hot with an extra drizzle of olive oil and a sprinkle of Parmesan.

Ingredients

15 mL of Olive Oil

240 mL of Milk

120 mL of Parmesan Cheese

Equipment

Sauce Pan

Wooden Spoon