Roasted Garlic Butternut Soup

By ezunich

Ingredients

• 1 whole garlic bulb
• 1 tsp olive oil
• 1 medium butternut squash (3 lbs) peeled and cubed
• 1 medium sweet potato, peeled and cubed
• 1 large onion, chopped
• 2 tbs butter
• 3 1/4 cups water
• 1 can (14 1/2 oz) chicken broth
• 1 tsp paprika
• 1/2 tsp pepper
• 1/4 tsp salt
• 9 tbs crumbled blue cheese

Details

Servings 9

Preparation

Step 1

1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with oil; wrap in foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.

2. Meanwhile, in a Dutch oven, saute, the squash, sweet potato and onion in butter until crisp-tender. Add the water, broth, paprika, pepper and salt; squeeze softened garlic into pan. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly.

3. In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; top with blue cheese.