This simple roasted garlic and butternut squash soup is easy to make, super creamy and one of my favorite soups to make during fall and winter. If you are looking for light and comforting eats, this soup is definitely for you.
If you are in the mood for more cozy soups, then try my Curried Butternut Squash Soup, Creamy Spinach Tortellini Soup and Creamy Tomato Bisque recipes, next!
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Roasted Garlic and Butternut Squash Soup
As the colder months set in, I am all about all-things cozy like this roasted garlic butternut squash soup. It’s quite simple to make, packs big flavor and always a hit in our home. Pair this delicious soup with crostini or your favorite sandwich and you have your new go-to winter soup.
Why This Recipe Works
- Simple to make. I love how easy this soup comes together. A simple roasting of vegetables in the oven, followed by a quick blitz in the blender–that’s it!
- Plant-based. If you are looking for butternut squash soup that’s vegan, look no further. This soup is fantastic for lighter fare or if you are opting for a satisfying meatless option. It’s flavorful, full-bodied with the perfect amount of roasted garlic flavor.
- Perfect for meal-planning. For those days when you just don’t feel like cooking, this soup has your back. Double the recipe and keep it handy in the refrigerator or freezer. When I know I have a busy week ahead of me, I rely on this soup to get me through without having to turn on the stove.
Ingredients You Need
- Aromatics and Vegetable – Shallot, garlic and butternut squash
- Herbs – Thyme and rosemary
- Broth – Vegetable or chicken
- Spices – Nutmeg, salt and pepper
- Sweetener – Maple syrup
How to Make Roasted Garlic Butternut Squash Soup
What I love about this roasted butternut squash soup is how easy it all comes together. With just a few steps, you’ll have creamy, flavorful and filling butternut squash soup. I typically use whole butternut squash (peel, deseed and cut into cubes) but in a pinch, pre-cut squash is also great.
Another secret to big flavor is by using two heads of garlic that’s roasted with the vegetables. Oh and if you think oven roasted garlic will lend this soup a super garlicky flavor, think again.
Roasted whole garlic has a mellow and slightly sweet flavor compared to its raw garlic counterpart. Additionally, it lends this creamy soup am extra layer of savoriness that is unmatched. TH
After roasting the vegetables, I add it to a blender and and blitz untiled the mixture is pureed then heat through on the stove-top and serve. If you have an immersion blender, that works, too, and makes for easier cleanup.
Let’s get into the how-to:
- Add butternut squash, cut heads of garlic, shallot, and herbs to a prepared baking sheet. Season generously with kosher salt, freshly cracked pepper and olive oil. Place baking sheet on the middle rack of oven. Roast for 40-50 minutes or until butternut squash is soft.
- Set garlic aside and add the rest of the vegetables into a blender. When cool enough to handle, squeeze head of garlic so that roasted garlic falls into the blender. Discard papery leaves.
- Add maple syrup, nutmeg, and 3¼ cups vegetable broth. Blend until smooth. Pour pureed soup into a medium saucepan and bring to a low boil over medium heat. Lower heat to a simmer and adjust seasoning with salt and pepper. Add more vegetable broth to thin out the soup, if necessary. Pour soup into bowls, garnish with more black pepper and serve.
Tips and Tricks
- Save a few minutes and go for pre-cut butternut squash.
- Want to add a little texture to this soup? Pair with crusty bread or grilled cheese–perfect for sopping up the last bits of soup!
- Top each bowl with a swirl of heavy cream and olive oil or coconut milk (to keep it vegan). This makes for such a pleasant, creamy bite each time.
Can You Freeze Butternut Squash Soup?
Absolutely! If you find yourself with leftovers, simply ladle cooled soup into an air-tight container and keep frozen for up to 2 months. To reheat, run the container under running water to release soup from the container. Transfer soup to a pot, add a little bit of water and stir frequently until soup is no longer frozen.
Looking for More Recipe with Butternut Squash?
- Butternut Squash Risotto with Pancetta
- Brown Butter Sage Butternut Squash
- Curried Butternut Squash Soup
Loving This Soup?
We can’t get enough of this easy butternut squash soup recipe, either! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!
Roasted Garlic and Butternut Squash Soup
Ingredients
- 2¼ pounds butternut squash, cubed
- 3 tablespoon shallots, halved
- 2 heads garlic, papery outer layers peeled, cut ¼ inch from top of cloves
- 1 sprig rosemary, leaves separated from stem
- 1 tablespoon thyme, roughly chopped
- 3¼ – 4 cups vegetable broth
- 1½ teaspoons pure maple syrup
- pinch ground nutmeg
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Preheat oven to 425°F.
- On a baking sheet, add butternut squash, cut head of garlic, shallot, and herbs. Season generously with salt, freshly cracked pepper and olive oil. Place baking sheet on the middle rack of oven. Roast for 40-50 minutes or until butternut squash is soft.
- Set garlic aside and add the rest of the vegetables into a blender. When cool enough to handle, squeeze head of garlic so that roasted garlic falls into the blender. Discard papery leaves.
- Add maple syrup, nutmeg, and 3¼ cups vegetable broth. Blend until smooth. Pour pureed soup into a medium saucepan and bring to a low boil over medium heat. Lower heat to a simmer and adjust seasoning with salt and pepper. Add more vegetable broth to thin out the soup, if necessary. Pour soup into bowls, garnish with more black pepper and serve.
8 comments
This soup was absolutely delicious. The herbs and garlic sent it over the top. I used chicken broth, but will try vegetable for my vegan friends. Totally worth cutting up the squash!
Thank you, Val!
Came out perfect – next time no maple syrup it actually made it a little too sweet. And pairs well with croissants
So glad you enjoyed and yes; sweeten to your preference 🙂
Delicious!! I bought pre-diced fresh butternut squash from the store. This came together very easily and is the perfect fall soup!
I agree, easy + a solid recipe for these fall + winter months. Thank you!
Delicious!! I skipped the maple syrup and nutmeg, and I used dried rosemary and thyme. I cooked 1/2 C dry wild rice and stirred it in at the end. So good! Suggested toppings: pumkin seeds and/or smoked gouda.
Oh–great idea to add wild rice. Sounds mega yum + thank you!