Roasted Squash and Garlic Soup with Beet Splash

Roasted garlic and squash adds a fabulous flavour to this soup. And with the beet splash, the dish looks and tastes stunning! This dish can be made a day ahead as well if necessary.

Roasted squash and garlic soupphoto credit: shutterstock
Roasted Squash and Garlic Soup with Beet Splash
Roasted Squash and Garlic Soup with Beet Splash
Servings Cook Time
10 1hour
Servings
10
Cook Time
1hour
Ingredients
Portions:
Units:
Ingredients
Portions:
Units:
Instructions
  1. Cut top quarter off garlic heads and wrap garlic in foil. Cut squash in half, lengthwise, and discard pulp and seeds. Place squash, cut-side down, on baking sheet lined with parchment paper. Cut onion into quarters and place beside squash on baking sheet.
  2. Roast garlic and vegetables in a preheated 350°F (180°C) oven for 45 to 60 minutes, or until very tender.
  3. Feed garlic into food processor. Scrape out squash flesh and add it, along with onions, to processor. Purée, adding a bit of stock if necessary.
  4. Transfer vegetable purée to a saucepan and add stock. Bring to a boil and simmer gently for 10 minutes. Season with salt and pepper, to taste.
  5. For beet splash, peel beet(s), cut into chunks and purée in pro­cessor. Add yogourt and purée until smooth. Add milk, yogourt or water if mixture is too thick.
  6. Serve soup in wide bowls, with some beet purée “splashed” on the top.