Roasted Garlic and Butternut Soup

  1. Preheat oven to 200°C.
  2. Grab your head of garlic and slice the top 1/4 off so you expose the garlic
  3. Remove the seeds from each butternut half. Rinse till the seeds are clean, and then coat in salt, pepper and a drizzle of olive oil. Set aside. 
  4. Fill the butternut with the whole garlic, all the thyme, and a generous sprinkling of salt, pepper and olive oil. 
  5. On a lined baking sheet, lay down your butternut cut side down.
  6. Roast for 45 minutes until soft. When the squash has 15 minutes remaining, place the butternut seeds on the sheet, and roast until crispy.
  7. Remove from the oven, and remove the garlic and thyme from the butternut. Scoop the flesh into a blender, and squeeze all the garlic cloves in too. Remove thyme leaves from the stalks and throw those in. 
  8. Add vegetable stock, almond milk and nutritional yeast (if using), and blend until silky smooth. 
  9. Pour into a saucepan to heat through, and adjust seasoning to taste. 
  10. Once heated through, pour into bowls and top with roasted butternut seeds, coconut cream, olive oil and fresh thyme.
  11. Serve with some fresh crusty bread and enjoy! 

This recipe uses Almond Breeze® Unsweetened

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1 butternut squash, halved

1 whole head of garlic

7-10 sprigs of fresh thyme 

250ml vegetable stock

170ml Almond Breeze Unsweetened 

2 tbsp nutritional yeast (optional)

salt & pepper

Optional toppings:

Coconut cream

Butternut seeds

Chilli flakes

Olive oil