Rich, smooth, flavourful Butternut Squash Soup that can be made gluten free, dairy free and vegetarian while still having tons of flavour.
Preheat the oven to 425 F and line a baking pan with parchment paper.
Add butternut squash to the pan and coat with the olive oil. Use more if you need it. The quantities are estimated as butternut squashes are not all the same size!
Cut the top or the pointy part of the head of garlic off to expose the cloves inside. Coat with some olive oil and add to the pan. Do not peel the garlic! The skin helps to protect the garlic and keep it nice and soft in the roasting process.
Cut the top off the onion and coat with olive oil and add to pan. Same instructions as the garlic. Do not remove the skin of the onion yet!
Give a generous seasoning of sea salt and fresh ground pepper if you have it. If not, regular salt and pepper certainly works.
Roast veggies until soft turning once during the roasting process.
Once the veggies are soft, remove the pan from the oven and let the onion and garlic cool until you can handle them to remove the skins.
Get your blender out and put the cooked butternut squash, onion and garlic into the blender and add the vegetable broth.
Blitz the veggies until they are smooth. If you are open to dairy, I would add about 1/4 cup of milk or heavy cream and blend it. If you are avoiding dairy, this soup does not need it.
Pour the contents of the blender into a pot on the stove and slowly reheat.
Optional garnishes include sourdough croutons (link in blog post above) and crispy genoa salami (link in blog post above) with a drizzle of crema.... MMMMMM.. Obviously if you are gluten-free, ditch the sourdough croutons. If you are vegetarian, eliminate the genoa and if you are dairy or vegan, drop the crema! This can work for virtually any dietary restriction.
The nutrition facts are calculated without any of my little "extras".