Black Garlic and Squash Soup Recipe

SHARED BY MINDBODYGREEN

Prep Time: 30 minutes | Servings: 3

Ingredients

  • 3 pounds (1.4 kg) butternut or kabocha squash, peeled, seeded, and cubed (8 cups)

  • 3 tablespoons extra-virgin olive oil

  • 1 large Vidalia onion, diced (1½ cups/240 g)

  • ¾ teaspoon peeled and minced black garlic (about ¾ large clove)

  • 5 thyme sprigs 

  • 2 cups (480 mL) filtered water

  • 1 cup (240 mL) unsalted organic vegetable stock

  • 2 tablespoons unfiltered cider vinegar

  • 2 teaspoons Himalayan pink salt

  • ½ teaspoon freshly ground black pepper, plus more for sprinkling

  • ¼ teaspoon crushed red pepper flakes

  • 5 ounces (145 g) cooked and peeled chestnuts, chopped (1 cup)

  • ¼ teaspoon freshly grated nutmeg 

  • ¼ teaspoon Maldon sea salt flakes

  • Lemon wedges

  • Super Seed Blend, optional

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Directions

Preheat the oven to 400°F (200°C). Place the cubed squash on an unlined half sheet pan and toss with 1 tablespoon of the olive oil. Place in the oven to roast for 30 minutes, tossing the squash halfway through to roast evenly.

Heat 1 tablespoon of the olive oil in a heavy-bottomed pot over medium-low heat and add the onion, black garlic, and thyme. Sauté for 20 minutes to slowly caramelize the onion.

Add the water, vegetable stock, vinegar, and squash to the onion mixture. Bring to a simmer and cook for 15 minutes. Remove the thyme sprigs and stir in the pink salt, black pepper, and crushed red pepper.

Transfer the soup to a high-powered blender or use an immersion stick blender and puree until ultrasmooth.

Heat the final tablespoon of olive oil in a sauté pan over medium-high heat and add the chestnuts. Brown the chestnuts, about 4 minutes, then season with the nutmeg and sea salt.

Serve the soup with freshly ground black pepper, wedges of lemon, and the pan-crisped chestnuts along with Super Seed Blend, if using.