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!
This blog post is sponsored by Braun. Thank you for supporting the sponsors that allow Whisper of Yum to continue creating comforting and delicious eats.
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!
- Vegan. Looking for lighter fare or opting for meatless Monday’s? This vegan roasted butternut squash soup is your answer. 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 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 if you are short on time, precut squash is great in a pinch.
Another secret to big flavor is by using an entire head of garlic that’s cut in the middle and then roasted with the vegetables. Roasting lends garlic an extra layer of savoriness that is unmatched.
Lastly, use a blender that not only purees soup to a perfectly smooth consistency, but can also heat it up (a major timesaver). To achieve that, I use the Braun Triforce Blender. This blender is the ultimate powerhouse of blenders. Not only does this lend this soup it creamy texture, but it also heats up the soup so that you don’t have to.
After roasting the vegetables, I add it to the blender and select the “soup” and “smooth” programs. From there, the rest of the work is done for me and I no longer have to use a dutch oven to heat up the soup. Let’s get into the how-to for this soup:
- On a baking sheet, add butternut squash, halved head of garlic, shallot, and herbs. Season generously with salt, freshly cracked pepper and olive oil. Place baking sheet on the middle rack of a preheated 425°F oven. Roast for 50 minutes.
- Set garlic aside and add the rest of the vegetables to the blender. Squeeze head of garlic into the blender, careful not to get the dry outer layers in the blender.
- Add maple syrup, nutmeg, and vegetable broth.
- Select “soup” and “smooth” programs on the Triforce Blender and select “start”.
- Pour soup into bowls and serve.
Looking for More Soup?
These are a few favorites:
Loving This Soup?
We can’t get enough of it 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!
Ingredients
- 2¼ pounds butternut squash, cubed
- 3 large shallots, halved
- 1 head garlic, papery outer layers peeled, cut ¼ inch from top of cloves
- 1 sprig rosemary
- 1½ teaspoon thyme, roughly chopped
- 3¼ - 4 cups vegetable broth
- 1½ teaspoons maple syrup
- Pinch of 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 50 minutes.
- Set garlic aside and add the rest of the vegetables to the blender. When cool enough to handle, squeeze head of garlic so that roasted garlic falls into the blender, careful not to get the dry papery outer layers in the blender.
- Add maple syrup, nutmeg, and 3¼ cups vegetable broth. Select "soup" and "smooth" programs on the Triforce Blender and select "start". Adjust seasoning with salt and pepper and more vegetable broth to thin out soup, if necessary. Pour soup into bowls and serve.