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close up of butternut squash soup served in a white ceramic bowl
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3 from 1 vote

Roasted Butternut Squash Soup

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!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Soup
Cuisine: American
Servings: 6 people
Author: Tania


  • 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.