Summary

Need a gluten free and primal hor d'oeuvre? Roasted Garlic & Butternut Parmesan Soup could be a super recipe to try. For $1.1 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 7. One serving contains 289 calories, 9g of protein, and 20g of fat. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. A mixture of chicken stock, olive oil, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. 2 people were impressed by this recipe. With a spoonacular score of 77%, this dish is solid. Users who liked this recipe also liked Roasted Butternut Squash with Parmesan-Garlic Breadcrumbs, Roasted Garlic Butternut Soup, and Butternut Squash Soup With Roasted Garlic.

Instructions

Preheat oven to 400F. In a large roasting pan, mix the butternut squash and the onion, drizzle with olive oil and sea salt. Take about 12 inches of parchment paper and place garlic in centre. Drizzle with olive oil and sea salt. Wrap tightly, and then wrap parchment in foil (I dont like putting foil directly on food, but its up to you!). Place this package beside the roasting pan in the oven. Bake for about 45 minutes or until squash is tender and garlic is mushy. Add the squash and onion (and all the pan juices) to a glass blender and blend adding stock to desired consistency. Squeeze out garlic and add (with all the olive oil from the little package) into the squash pure and continue to blend until smooth. Add to a large sauce pan and mix in milk and Parmesan. Bring to a simmer. Simmer for 10 minutes and serve with a drizzle of Olive oil and additional Parmesan.

Ingredients

• 1 Butternut squash (peeled and cut into even sized cubes)
• 2 sweet onion (like vidalia), chopped into quarters
• 3 entire garlic, skin on
• 4 olive oil
• 5 sea salt
• 6 Chicken stock
• 7 Parmesan or Romano Cheese, shredded
• 8 Whole Milk

Directions

• 1 Preheat oven to 400F.
• 2 In a large roasting pan, mix the butternut squash and the onion, drizzle with olive oil and sea salt.
• 3 Take about 12 inches of parchment paper and place garlic in centre.
• 4 Drizzle with olive oil and sea salt. Wrap tightly, and then wrap parchment in foil (I dont like putting foil directly on food, but its up to you!).
• 5 Place this package beside the roasting pan in the oven.
• 6 Bake for about 45 minutes or until squash is tender and garlic is mushy.
• 7 Add the squash and onion (and all the pan juices) to a glass blender and blend adding stock to desired consistency. Squeeze out garlic and add (with all the olive oil from the little package) into the squash pure and continue to blend until smooth.
• 8 Add to a large sauce pan and mix in milk and Parmesan. Bring to a simmer.
• 9 Simmer for 10 minutes and serve with a drizzle of Olive oil and additional Parmesan.