Who doesn’t dream about a warm garlic-infused butternut squash soup on a cool day?
I mean, it’s rich in flavour and packed with immune-boosting AND fertility-friendly ingredients.
The rich flavors of roasted garlic and butternut squash, combined with the warmth of fresh rosemary and a touch of sweetness from maple syrup, create a comforting and savory soup that is both nourishing and flavorful. The recipe is simple to make and ideal for meal prep, allowing you to make a big batch ahead of time. Reheat a bowl whenever you need something warm and satisfying without the extra effort.
In terms of health and fertility, the ingredients in this soup are packed with benefits. Butternut squash is rich in beta-carotene, which supports hormone regulation, while garlic has anti-inflammatory properties that can enhance immune function. Fresh rosemary not only adds flavour but also has antioxidants that support circulation and reduce oxidative stress. For storage, keep the soup in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months for an easy, healthy meal later on.
Garlic and Butternut Squash Soup
Ingredients
- 1 large butternut squash
- 4 cups chicken or vegetable stock
- 1 head garlic
- 1 spring fresh rosemary
- 1 tsp maple syrup
- 1/2 tsp sea salt or to taste
- 1/8 tsp pepper or to taste
- 2 tbsp avocado oil
Instructions
- Preheat oven to 425 F
- On a baking sheet, arrange the butternut squash, halved garlic head, and rosemary. Drizzle generously with avocado, and season with salt and freshly cracked black pepper. Roast on the middle rack of the oven for 40-50 minutes, or until the squash is tender.
- Once done, set the garlic aside and transfer the remaining vegetables to a blender. When the garlic is cool enough to handle, squeeze the roasted garlic cloves into the blender, discarding the skins.
- Add maple syrup and 4 cups of vegetable/chicken broth to the blender. Blend until smooth. Transfer the soup to a medium saucepan and bring it to a gentle boil over medium heat. Reduce to a simmer, adjusting seasoning with salt and pepper. Add more broth if needed to reach your desired consistency. Serve hot, garnished with extra black pepper.
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