Celebrate fall with this delicious roasted butternut squash soup! It’s packed with so much flavor. Made with tender roasted butternut squash, roasted onions, roasted garlic, herbs, and broth. It’s so easy to make and also healthy!
I am all about using seasonal ingredients! This month, I have been cooking with butternut squash quite a lot. This roasted butternut squash soup is definitely one of my family’s favorite soups. It’s cozy, flavorful, and so easy to make!
The secret here is roasting all the veggies, including garlic. Have you ever tried making roasted garlic? Roasting vegetables is a great way to release tons of flavors.
To make this roasted butternut squash soup, you’ll need a blender. I use an immersion blender, but a stand blender will work too.
Let me show you how to make it!
I LOVE roasting vegetables because it brings out so many flavors from the caramelization. So good!
This roasted butternut squash soup is particularly delicious because all the veggies, including the garlic, are perfectly roasted before they get blended. I roast the butternut quash, yellow onions, and a whole head of garlic. This process also softens the veggies so that the soup turns out smooth.
It’s seriously my favorite way of making butternut squash soup!
How to Make Butternut Squash Soup
The specific instructions are in the recipe card down below, but I wanted to provide an overview of how easy it is to make this butternut squash soup:
- Roast the veggies: butternut squash, onions, and a whole head of garlic. This will make all the veggies extra flavorful and perfectly caramelized.
- Blend: Blend the roasted veggies with fresh herbs and broth (chicken or vegetable broth work). I use an immersion blender. You can also use a regular stand blender, but do it in batches and carefully if the veggies are hot.
- Simmer: After everything is blended and smooth, simmer for about 5-10 minutes to allow the flavors to come together.
That’s it! So easy, isn’t it?
Tips for Blending
- Use an immersion blender! This way, you can blend everything right in the pot. No need to transfer anything from the blender to the pot. So easy!
- If you don’t have an immersion blender, a regular blender will work too. You may have to do it in batches, depending on the size of your blender. Just be careful when handling hot liquids. In this case, the broth will be cold when you start blending, but the veggies will be hot.
Variations and Customizations
If you want to customize your roasted butternut squash soup recipe, here are some ideas:
- Add roasted carrots or pumpkin for a more vibrant color.
- Make it creamy by adding half-and-half or heavy cream.
- Add unsweetened coconut milk (the creamy kind that normally comes in cans)
- Use your favorite herbs, such as rosemary, sage, thyme, oregano.
There are so many ways to customize it. These are just a few of my favorite. If you have more ideas, feel free to comment below!
I usually make a big batch and freeze it in small containers. Thaw it in the fridge overnight and reheat it on the stovetop. Serve with some bread or salad…and dinner is ready!
I love making roasted butternut squash every fall. It’s like a tradition, and this year I made a few tweaks to this recipe by adding roasted garlic. I’m very excited to share it with you in the recipe card below. I hope you love it as much as I do!
Here are some more cozy soups to try:
- Italian Wedding Soup
- Lentil and Kale Soup
- Creamy Tomato Tortellini Soup
- Creamy Turkey and Wild Rice Soup
Tips for Success
- Use an immersion blender to make it easy to blend the soup. It’s also safer because you don’t need to transfer hot liquids or food to the blender.
- If you want to freeze it, leave out the dairy, which doesn’t freeze very well. Instead, add the cream when reheating.
- Cutting butternut squash can be quite the workout! Make sure you use a sharp knife. You can also buy pre-cut butternut squash instead.
Roasted Butternut Squash Soup
- 1 small head garlic
- Olive oil
- Salt and pepper
- 1 large butternut squash, peeled and cut into 1 inch cubes (about 3 pounds)
- 1 medium yellow onion, roughly chopped
- 2 teaspoons fresh thyme leaves
- 4 to 5 cups chicken or vegetable broth, plus more as needed
- Preheat oven to 425 degrees F.
- Prep garlic for roasting: Cut ¼ inch of the whole garlic head from the top to expose some of the cloves. Do not peel it. Place it on aluminum foil, and generously drizzle with about 1 tablespoon of olive oil, ½ teaspoon salt and a few grinds of freshly ground black pepper. Fold up the foil and close tightly by twisting it from the top. Place it on a large sheet pan.
- On the same sheet pan, toss the butternut squash and onions with a few drizzles of olive oil, and salt and pepper to taste. Roast the butternut squash, onions, and the prepared garlic for 30-35 minutes, or until vegetables are softened, turning midway through. You may need to remove the onions a few minutes early. Note: if your pan is too crowded, use 2 sheet pans.
- Transfer the roasted butternut squash and onions to a large pot. For the garlic, remove the foil and squeeze out the garlic cloves into the pot. Add the broth and the thyme.
- Blend everything until smooth with an immersion blender. Bring to a simmer to warm it up, and simmer for about 5-10 minutes. Add more broth if needed until desired consistency. Season with more salt and pepper to taste if desired. Note: if you don’t have an immersion blender, use a regular stand blender. You may need to do it in batches. Be careful when handling the hot veggies.
- Serve immediately. I garnished it with pumpkin seeds, thyme, olive oil, and heavy cream. Enjoy!
- Special equipment: sheet pans, immersion blender, large pot or Dutch oven.
- Use an immersion blender for ease and safety. If you don’t have an immersion blender, use a regular blender and be careful when handling the hot veggies.
- Freezer instructions: Make the soul and let it cool completely. Divide up into containers and freeze for up to 2 months. If freezing, don’t add any dairy. Dairy doesn’t freeze well. Thaw in the fridge overnight and reheat on the stovetop using a small pot.
- Storing: Store in airtight containers for up to 3 days. Reheat in the microwave or on the stovetop using a small pot.