Warming Roast Garlic and Squash Soup, full of nutrients to keep you at your best!


Roast Garlic and Squash Soup

  • 2 whole garlic bulbs (outer skin removed)
  • 5 Tablespoons olive oil
  • A few fresh thyme sprigs
  • 1 large butternut squash (halved and seeded)\
  • 2 onions, chopped
  • 1tsp ground coriander
  • 1-2liters of organic vegetable or chicken stock
  • 2tsp fresh oregano or marjoram (chopped)



  1. Preheat oven to 220C/425F/Gas 7. Place the garlic bulbs on a piece of foil and pour over ½ the olive oil. Add the thyme and fold foil around the garlic to enclose completely.
  2. Place the foil on a baking tray with the butternut squash (brush the squash with 1tsp of the remaining olive oil).
  3. Roast the squash and garlic for 25 minutes, reduce the temperature to 190C/375F/Gas 5 and cook  or a further 20- 25 mins (or until the squash is tender).
  4. Heat the remaining oil in a large saucepan and cook onions and ground coriander gently for about 10 mins.
  5. Squeeze the roast garlic out of its skin into the onions, then scoop the squash out of its skin and add to the onions & garlic mix.
  6. Add the vegetable or chicken stock with ½ tsp of Celtic sea salt and plenty of black pepper. Bring to the boil and simmer for 10 mins.
  7. Stir in ½ the oregano or marjoram and allow the soup to cool slightly, and then process it (in batches if necessary). Re-heat the soup if necessary to serve and sprinkle over the remaining herbs.

in association with Rosie Millen, a fully qualified Nutritional Therapist specialising in helping individuals of all ages across the country regain their energy just by making changes to their diet and lifestyle.


SixSense Nutrition


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