This delicious roasted butternut squash soup is packed with so much flavor from the roasted vegetables and the roasted garlic. It is very to make and also freezer-friendly!
- 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
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Preheat oven to 425 degrees F.
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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.
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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.
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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.
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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.
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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.