We’ve been talking about getting back to basic flavor combinations for this month’s Tasty Tuesday series and today’s recipe exudes that classic culinary base. Soups are one of those things that once you understand the base of the recipe, you can begin experimenting and come up with some amazing combos. We’ve got a nice simple one to get you started – a Roasted Butternut Squash and Garlic Soup that is sure to warm your belly and your soul this fall!

Roasted Butternut Squash and Garlic Soup

1 large butternut squash
5 shallots
6-8 garlic cloves
3 cups chicken broth
1/2 cup light cream

From the pantry
2 tbs olive oil
salt and pepper to taste
1/4 tsp cayenne pepper
bacon bits
croutons (optional)

1. Preheat over to 375F degrees. Cut the squash and shallots lengthwise. Scoop the seeds out of the squash, brush cut sides with olive oil and put cut side down into roasting pan or baking sheet. Place garlic cloves, unpeeled, in pan. Roast for about 40 minutes or until squash is tender.

2. Once soft, scoop the flesh of the squash into a saucepan with shallots and insides of garlic cloves {it’s easiest to just squeeze the roasted garlic out of the peels}.

3. Add the stock and pinch of salt. Bring to a boil, reduce heat and simmer for 30 minutes until vegetables are very tender, stirring occasionally.

4. If you are using a food processor you will want to wait until the soup has completely cooled before transferring. We used an immerison blender which you should definitely invest in if you plan to cook more soups- it makes it so much easier and less messy as you just stick the blender into the pot. Transfer back to pot, stir in cream, heat through, season with salt and pepper and cayenne pepper.

5. To top it off, we made some bacon which you can crumble into homemade bits, served with croutons and garnished with a sprig of rosemary. So beautiful and it looks so much more fancy than it actually is!

Who says it takes a long, laborious day to produce some delicious comfort food? This soup is the perfect Five Ingredient Meal to take us right into the colder months. The roasted garlic and shallots really add an additional depth of flavor and I love the kick of cayenne you get at the end. I promise you, you’ll commit this recipe to memory and make it over and over again this season!

Need other quick, homemade meals for the work week? Check out our pasta recipe from last week here!

original photography for apartment 34 by Aubrie Pick // art direction by erin hiemstra