Black Garlic Butternut Squash Soup, Silky Umami Comfort
Silky, cozy, and layered with sweet savory depth. This butternut squash soup gets its signature flavor from I Love Black Garlic Puree. Prefer texture? Mash a few Peeled Black Garlic cloves instead for tiny umami flecks.
Yield serves 4 to 6 • Time 35 minutes
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves fresh garlic, minced, optional
- EITHER 2 tbsp I Love Black Garlic Puree or 4 Peeled Black Garlic cloves, mashed
- 1 medium butternut squash, peeled and cubed, about 4 cups
- 3 cups vegetable broth, or chicken broth
- 1/2 cup coconut milk or heavy cream
- 1 tbsp butter, optional
- 1/2 tsp sea salt, plus more to taste
- 1/4 tsp black pepper
- Pinch of nutmeg or cayenne, optional
- Garnish, swirl of cream, toasted pumpkin seeds, fresh thyme
Instructions
- Sauté Warm olive oil in a pot over medium heat. Cook onion 5 minutes until translucent. Add fresh garlic if using and cook 30 seconds.
- Bloom black garlic Stir in puree or mashed cloves. Cook 30 seconds to release aroma.
- Add squash and broth Add cubed squash and broth. Bring to a boil, then simmer 20 minutes until squash is very tender.
- Blend Off the heat, blend with an immersion blender until completely smooth.
- Finish Stir in coconut milk or cream, butter, salt, pepper, and optional spices. Warm gently and adjust seasoning.
- Serve Ladle into bowls. Garnish with a cream swirl, pumpkin seeds, and thyme.
Pro Tips
- Roast squash at 400°F until caramelized for deeper flavor, then proceed from Step 3 with less simmer time.
- For vegan, use olive oil only and coconut milk.
- Thin with a splash of warm broth for a lighter texture just before serving.
Approximate Nutrition, per serving
Calories 210, Fat 11 g, Carbs 26 g, Fiber 4 g, Protein 3 g, Sodium 520 mg
Make It With Real Black Garlic
Choose your favorite format: I Love Black Garlic Puree or Peeled Black Garlic.
