Ingredients

Preparation

1. Preheat the oven to 350°F.
2. Cut the top of the garlic head to see the flesh of the cloves. Wrap the entire head in aluminum foil. Bake for 30 minutes. Remove from oven and let cool.
3. In a large saucepan, melt the butter. Cook the onion until transparent.
4. Add the squash, cover and simmer for 5 minutes.
5. Add the broth. Season. Cover again and cook for 30 minutes.
6. Press the garlic head to extract the flesh in puree and mix it with the soup.
7. Cream just before serving.

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Entry

Cream of Squash and Roasted Garlic

Name: Cream of Squash and Roasted Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800g squash in cube; 1 tsp ground nutmeg; 1.2 liters of vegetable or chicken broth; 1 large chopped onion; 150ml 35% cream; salt, pepper; 1 head of garlic; 30g butter

Preparation: 15 min

Cooking: 30 min

Servings: 4

The cream of squash and roasted garlic combines the sweetness of squash with the richness of roasted garlic, creating a velvety soup full of comforting flavors. It’s the perfect dish for cold evenings when you want something nourishing and flavorful. Its simplicity and taste make it a must-have.