Ingredients
Vegetables
- 1 small head whole garlic (do not peel, top cut off to expose cloves)
- 1 medium butternut squash, peeled and cut into 1 inch cubes (about 3 pounds)
- 1 medium yellow onion, peeled and roughly chopped
Seasonings & Liquids
- Olive oil (about 2 tablespoons plus extra for garlic)
- Salt and pepper (to taste, approximately 1/2 teaspoon salt for garlic, more for vegetables and soup)
- 2 teaspoons fresh thyme leaves (or 3/4 teaspoon dried thyme)
- 4 to 6 cups chicken or vegetable broth, plus more if needed
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F (220 degrees C) to prepare the vegetables for roasting.
- Prepare Garlic for Roasting: Cut about 1/4 inch off the top of the whole garlic head to expose some cloves but do not peel. Place it on aluminum foil, drizzle with about 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt and some freshly ground black pepper. Wrap tightly by folding and twisting the foil to seal. Set aside.
- Toss Vegetables: On a large sheet pan, toss the cubed butternut squash and chopped onion with a few drizzles of olive oil, salt, and pepper to taste. Arrange them evenly, leaving space and place the prepared garlic head on the pan. Avoid overcrowding; use two pans if needed to ensure roasting rather than steaming.
- Roast Vegetables and Garlic: Roast the vegetables and garlic in the oven for 30 to 35 minutes, turning the vegetables halfway through. Remove onions a few minutes early if they soften faster. Garlic may require about 40 minutes until soft.
- Transfer and Add Broth: Transfer the roasted butternut squash and onions to a large pot. Unwrap the garlic foil and squeeze the soft garlic cloves out into the pot. Add 4 to 6 cups of chicken or vegetable broth and thyme leaves. If you are cautious about garlic intensity, start with half the garlic and add more to taste.
- Blend Soup: Use an immersion blender to puree the soup in the pot until smooth. Alternatively, blend in batches using a regular blender. Add additional broth to achieve your desired consistency. Season with salt and pepper to taste.
- Simmer Soup: Bring the blended soup to a boil over medium heat, then reduce heat to low to simmer for 10 to 15 minutes. This allows flavors to meld and deepen.
- Serve and Garnish: Serve the soup hot. For added texture and flavor, garnish with pumpkin seeds, fresh thyme, a drizzle of olive oil, and a swirl of heavy cream if desired. Enjoy your comforting roasted butternut squash soup!
Notes
- Do not peel the garlic head before roasting; roasting whole intensifies the flavor while mellowing its sharpness.
- Roasting vegetables spaced out prevents steaming and ensures caramelization.
- You can prepare the soup ahead of time and refrigerate or freeze it for later use.
- If you do not have an immersion blender, a regular blender works fine—blend the soup in batches carefully.
- To keep the soup vegan, use vegetable broth and omit the heavy cream garnish or replace it with a plant-based cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
