Roasted Butternut Squash Soup

butternut squash soup with pepitas and cream garnish in bowl

4.67 from 6 votes

This comforting roasted butternut squash soup is perfect for fall and winter. It's loaded with amazing flavors from all the roasted vegetables. It's an easy recipe that is also make-ahead and freezer friendly.

Prep Time10

Cook Time50

Total Time1

Course: Soup

Cuisine: American

Servings: people

Calories: 81kcal

Author: Tania

Equipment

Ingredients

1 small head whole garlic do not peel, see notes below
Olive oil
Salt and pepper
1 medium butternut squash, peeled and cut into 1 inch cubes about 3 pounds
1 medium yellow onion, peeled and roughly chopped
2 teaspoons fresh thyme leaves or ¾ teaspoon dried
4 to 6 cups chicken or vegetable broth plus more as needed to taste

Instructions

Preheat oven to 425 degrees F.
Prep the garlic for roasting: Cut ¼ inch off the top of the garlic 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. Set aside.
On a large sheet pan, toss the butternut squash and onions with a few drizzles of olive oil, and salt and pepper to taste. Make some room and place the prepared garlic on the sheet pan. Tip: Do not overcrowd the pans, otherwise the veggies will steam instead. Use 2 sheet pans if needed.
Roast for 30 to 35 minutes, or until vegetables are softened, turning midway through. You may need to remove the onions a few minutes early. The garlic may take closer to 40 minutes.
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. Then, add the broth and thyme. Tip: If you’re worried it may be too garlicky (we’re garlic lovers over here!), add half of the garlic first and then add the rest if necessary, to taste.
Using an immersion blender, blend everything until smooth. At this point, add more broth if needed until desired consistency. Season with salt and pepper to taste.
Bring to a boil and then reduce heat to simmer for 10 to 15 minutes, until all the flavors come together. Note: if you don’t have an immersion blender, use a regular blender, blend in batches.
Serve immediately. I garnished my butternut squash soup with pumpkin seeds, thyme, olive oil, and heavy cream. Enjoy!

Notes

A medium 3-pound whole butternut squash is equivalent to about 4.5 to 5 cups diced (uncooked).
Amount of garlic: If you’re worried about the soup being too garlicky, use a smaller head of garlic or half of one. You can also gradually add the amount of roasted garlic cloves to taste.
Using an immersion blender is highly recommended for ease, convenience, and safety. But a countertop blender will work too - be careful and always work in batches.
Adjust amount of broth desired consistency: How much liquid you use is totally up to you. You can even add a splash of half and half, heavy cream, or coconut milk to make it extra cozy.
Make ahead: Cool down completely and refrigerate in an airtight container. I usually make it 1 day in advance to maintain freshness.
Leftovers: Butternut squash soup leftovers will keep in the fridge for 3 to 4 days.
Reheating tips: I’d recommend reheating over the stovetop. Add a few splashes of broth to loosen it up, as this soup tends to thicken when refrigerated.
Freezing: Freeze for up to 3 months. Thaw and reheat, or reheat from frozen in a pot.

Substitutions and variations:

Roast other vegetables along with it, such as carrots, parsnips or celery.
Add spices: Cumin, cinnamon, or nutmeg. Just a pinch for flavor.
Toppings and garnish: Pumpkin seeds, sunflower seeds, toasted nuts, croutons, bacon, a drizzle of cream and olive oil

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition