Name: Roasted Garlic and Squash Soup
Prep time: 15 min
Cook time: PT-476235H1M20S
Total time: PT-476235H1M20S
Yield: 2
Ingredients: 1 1/4 cups butternut squash, cut into chunks; 3 garlic cloves, fresh, unpeeled, whole; 2 tbsp water; 1 cup onion, sliced; 1/2 cup celery, chopped; 2 1/2 cup vegetable broth, low-sodium; 2 tbsp rice, brown, uncooked; 2 tbsp parsley, fresh, chopped

Roasted Garlic and Squash Soup

A chunky and satisfying homemade plant-based soup that is guaranteed to be a crowd-pleaser in your home.

Author: Dr. Rosane Oliveira
Prep Time: 15 minutes
Cook Time: 60-70 minutes
Total Time: 75-85 minutes
Yield: 2 1x

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Ingredients

1 1/4 cups butternut squash, cut into chunks
3 garlic cloves, fresh, unpeeled, whole
2 tbsp water
1 cup onion, sliced
1/2 cup celery, chopped
2 1/2 cup vegetable broth, low-sodium
2 tbsp rice, brown, uncooked
2 tbsp parsley, fresh, chopped

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Instructions

Preheat oven to 400°F.
Place squash chunks and garlic cloves in roasting pan with 2 tablespoons of water and cook for 30–40 minutes.
Meanwhile, sauté onion and celery in a large saucepan over medium heat. When tender, add vegetable broth and brown rice. Bring to a boil then reduce heat and simmer 15–20 minutes until rice is tender.
Remove squash and garlic from oven. When cooled, pop garlic cloves out of the peels. Add garlic and squash to saucepan. Bring to a boil then simmer for 10 minutes.
Purée soup using immersion or regular blender. Garnish with parsley. Serve warm.

Roasted Garlic and Squash Soup