Roasted Butternut Squash Soup
This creamy roasted butternut squash soup is rich, cozy, and full of caramelized flavor. A one-pan fall favorite made with garlic, herbs, and a splash of cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4–6 servings
- Category: Soup
- Method: Roasted + Blended
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 (3–4 lb) butternut squash
1 medium onion
1 head garlic
2 tablespoons olive oil
1 teaspoon fine sea salt
½ teaspoon cracked black pepper
1 teaspoon fresh chopped sage
1 teaspoon fresh thyme leaves
3 cups vegetable stock (or chicken stock)
½ cup heavy cream (or coconut milk for dairy-free)
Instructions
Prep oven:
Preheat to 425°F and line a large baking sheet with parchment paper.
Prepare vegetables:
Halve the squash lengthwise and scoop out seeds.
Peel and quarter the onion.
Slice the top off the garlic head to expose cloves, drizzle with olive oil, and wrap in foil.
Roast:
Place squash (cut side down), onion chunks, and foil-wrapped garlic on the baking sheet.
Drizzle with olive oil and sprinkle with salt, pepper, sage, and thyme.
Roast for 45 minutes, or until the squash is fork-tender and caramelized at the edges.
Cool and blend:
Let roasted veggies cool enough to handle.
Scoop squash flesh from the skin and squeeze garlic cloves from their skins.
Transfer roasted squash, garlic, and onions to a stockpot. Add vegetable stock.
Puree and finish:
Use an immersion blender to blend until smooth and creamy.
Stir in cream or coconut milk. Taste and adjust seasoning as needed.
Notes
For a vegan version, use vegetable stock and coconut milk.
Add a pinch of cayenne for a spicy kick or top with roasted pepitas for crunch.
Freezes well—store in portions for easy reheating.
Serve with crusty bread or a fall salad for a complete meal.
Find it online: https://allrecipesmade.com/roasted-butternut-squash-soup/
