Fall Roasted Vegetable Soup with Garlic and Herbs
Roasted vegetable soup made with butternut squash, carrots, red onion, and a whole garlic head, plus fresh thyme, rosemary, and sage. Everything roasts together on one sheet pan for a cozy, simple, and incredibly fragrant fall soup.
Equipment
- 1 sheet pan
- 1 blender
Ingredients
- 1½ lbs butternut squash 700 g
- 1 lbs thick carrots 450 g
- 1 red onion
- 1 garlic head
- olive oil
- kosher salt
- black pepper
- 1 branch fresh rosemary
- 2 branches fresh thyme
- 4 fresh sage laves
- 4 cups vegetable broth 1 L
- ½ cup cream 12 cl
- handful of hazelnuts optional
Instructions
- Preheat the oven to 425°F (220°C) conventional heat or 400°F (205°C) convection heat. Line sheet pan, if desired.
- Peel and cube the butternut squash. Peel and slice the carrots. Peel the red onion and cut into chunks. Arrange in a single layer on your sheet pan.
- Add the fresh rosemary and thyme leaves (removed from stem), 2 Tbl olive oil, ¼ tsp salt, and generous black pepper to the vegetables. Toss to coat evenly.
- Cut off the top of the garlic head to expose the cloves, drizzle with olive oil and a pinch of salt, rub to coat. Wrap in aluminum foil and add to the center of your sheet pan.
- Place the sheet pan in the oven for 30–40 minutes, until the vegetables are tender. Sprinkle sage leaves on top and return to the oven for 5 minutes. If the garlic isn’t softened, continue cooking it separately, under tender.
- (Optional) Chop and toast hazelnuts on the stove-top or in the oven until golden.
- Squeeze out the garlic flesh, discard the skins.Blend the vegetables, garlic flesh, broth (adjust depending on desired thickness), and cream until smooth. Taste and adjust seasoning.
- Enjoy!