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Roasted Butternut Squash Soup Recipe

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3.9 from 66 reviews

This comforting roasted butternut squash soup is a perfect fall and winter dish, packed with rich flavors from roasted butternut squash, onions, and garlic. Simple to prepare and freezer-friendly, it’s a warm, hearty soup ideal for cozy dinners.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 medium butternut squash, peeled and cut into 1 inch cubes (about 3 pounds)
  • 1 medium yellow onion, peeled and roughly chopped
  • 1 small head whole garlic (do not peel)

Seasonings and Oils

  • Olive oil (about 2 tablespoons plus more for drizzling)
  • Salt and freshly ground black pepper, to taste
  • 2 teaspoons fresh thyme leaves or ¾ teaspoon dried thyme

Liquids

  • 4 to 6 cups chicken or vegetable broth, plus more as needed

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
  2. Prepare Garlic for Roasting: Trim about ¼ inch off the top of the garlic head to expose cloves but do not peel the bulb. Place it on aluminum foil, drizzle with 1 tablespoon olive oil, sprinkle with ½ teaspoon salt and freshly ground black pepper, then wrap tightly by twisting the foil closed. Set aside.
  3. Toss Vegetables: On a large sheet pan, toss the butternut squash cubes and chopped onions with olive oil, salt, and pepper. Arrange them so they aren’t overcrowded, adding the prepared garlic to the pan as well. If needed, use an additional sheet pan to avoid steaming.
  4. Roast Vegetables: Roast for 30 to 35 minutes until softened, turning the squash and onions halfway through cooking. The onions might need to be removed a few minutes earlier. Roast the garlic for about 40 minutes until tender.
  5. Combine Roasted Ingredients: Transfer roasted squash and onions to a large pot. Unwrap the garlic from foil and squeeze out softened cloves into the pot.
  6. Add Broth and Thyme: Pour in 4 to 6 cups of chicken or vegetable broth and add the thyme leaves. If unsure about garlic intensity, add half the garlic first and adjust to taste.
  7. Blend Soup: Use an immersion blender to puree the soup until smooth. Add more broth as needed to reach your preferred consistency. Season with additional salt and pepper as desired.
  8. Simmer and Serve: Bring the soup to a boil, then reduce heat and simmer for 10 to 15 minutes to allow flavors to meld. Serve hot, optionally garnished with pumpkin seeds, fresh thyme, olive oil drizzle, and a splash of heavy cream for richness.

Notes

  • Do not peel the whole garlic head before roasting; only cut off the top to expose cloves.
  • Use two sheet pans if needed to avoid overcrowding and steaming the vegetables.
  • Adjust garlic amount based on taste preference, especially if sensitive to strong garlic flavor.
  • This soup is make-ahead and freezer friendly for convenient meal prep.
  • If you don’t possess an immersion blender, a regular blender can be used in batches.
  • Garnish ideas include pumpkin seeds, thyme sprigs, a drizzle of olive oil, and heavy cream for a creamy finish.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Roasting
  • Cuisine: American

Find it online: https://ellarecipe.com/roasted-butternut-squash-soup-recipe/