- 1 medium butternut squash approximately 700 gm medium
- 1 bulb garlic
- 1 tsp dried thyme
- 1 tsp dried Rosemary
- 1/4 tsp black pepper powder
- 1/4 tsp mustard powder
- 4 cups vegetable stock
- 1 bay leaf
- Olive oil 2 Tbsp divided
- Salt to taste
400 deg F
40 mins garlic
50 mins squash
- Pre heat the oven to 400 deg F.
- Cut the butternut squash in half and scrape out all the fibre and seeds with a spoon. Brush 1/2 Tbsp of olive oil on the butternut squash halves. Bake at 400 deg F for 50 minutes.
- Peel off the extra skin from the garlic bulb and cut a sliver off it’s top. Place the cut garlic bulb on a square of aluminium foil. Pour 1/2 Tbsp olive oil over over the exposed end of the garlic bulb and seal close the foil tightly. Bake at 400 deg F for 40 minutes.
- Once the butternut squash and garlic have completed baking, take them out of the oven and let cool completely.
- Scoop out the squash flesh and put it in a blender. Pop the garlic out of the skins and add them to the blender. Follow this with 2 cups of vegetable stock and blend until smooth.
- Heat a deep bottomed pot. Add 1 Tbsp olive oil. Add the bayleaf and the above squash & garlic puree.
- At this point turn heat down to low and cover the pot with a lid. This is because the puree tends to splutter. Once the spluttering stops, add the thyme, rosemary, mustard powder, black pepper powder and salt. Stir well and turn the heat up to medium low.
- Add the remaining 2 cups of vegetable stock and stir well. Let the soup come to a simmer and then take off heat.
**I prefer this soup to be on the thinner side. However, if you prefer it on the thicker side then add only 2-3 cups of the stock.