This is a delicious soup with incredible flavor from the roasted garlic and sweetness from an unusual source. Serve with Heaven & Earth’s croutons — crunchy bites of healthy, completely plant-based flavor!

Serves 6

• 1 head garlic
• 3 Tbsp plus 1–2 tsp Tuscanini Olive Oil, divided
• 1 onion, diced
• 1 medium butternut squash, peeled, seeded, and cut into chunks
• 3–4 cups Manischewitz Vegetable Broth
• salt and black pepper, to taste
• 2–3 Tbsp Gefen Maple Syrup
• Heaven & Earth Onion and Garlic Croutons, for topping

Preheat oven to 400°F (200°C).

Peel most of the loose papery outer layers of the garlic while still leaving the whole head intact. Trim about ¼ inch (½ cm) off the top of the head of garlic to expose the cloves. Drizzle with 1–2 tsp olive oil. Wrap the garlic in aluminum foil and bake for 40 minutes. Some heads might need an extra 10 minutes or so, depending on their size.

While the garlic is roasting, heat 3 Tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until translucent. Add the butternut squash and broth.

Bring the soup to a boil, then lower to a simmer. Cover and cook for 35–40 minutes, or until the squash is very soft.

When the garlic is ready, remove it from the oven and set aside to cool for a few minutes. When it’s cool enough to handle, squeeze the roasted cloves into the pot.

Blend and season with salt and pepper. Add the maple syrup and enjoy with croutons!