Roasted Garlic Summer Squash Soup

Garlic has been used for thousands of years for both culinary and medicinal purposes. It is known for its strong flavor and numerous health benefits.

This is vegan and gluten free recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Roasted Garlic Summer Squash Soup

Cooking Method: Blending, Roasting Cuisine: American Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 600

Best Season: Summer

Ingredients

Servings

• 4 cup Summer squash
• 4 cloves Garlic cloves
• 2 tablespoon Olive oil
• 1 medium Onion
• 4 cup Vegetable broth
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Heavy cream
• 2 tablespoon Chives

Instructions

1. Preheat the oven to 400°F (200°C). Cut the summer squash into small cubes and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25 minutes or until tender.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic cloves. Cook until the onion is translucent and the garlic is fragrant.
3. Add the roasted summer squash, vegetable broth, and fresh thyme leaves to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender or a regular blender to puree the soup until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 5 minutes.
6. Serve the soup hot, garnished with chopped chives.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 16g6%

Sugars 6g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.