How can I make something less garlicky?

[sparkle789]

I've made some roast butternut squash soup and put some roasted garlic in, it's far to garlicky, is there anything I can use to make it less overpowering?

Possibly parsley?

Can you add more squash?
Ground caraway seed is supposed to help lessen/disguise the taste of garlic in e.g. stews and casseroles, but don't know if this would work in soup.
Cream, onion powder, potato - any of these may help.