Roasted Butternut Squash and Garlic Soup

With autumn vegetables in full harvest, it's the perfect time of year to make my Roasted Butternut Squash and Garlic Soup. This creamy dish combines the subtle flavor of squash with the sweetness of roasted garlic to treat your taste buds.

This Creamy Butternut Squash Soup is rounded out by the addition of cinnamon and nutmeg. The added spice creates a significant depth of flavor that is unmatched while adding warmth to your palate. Top with toasted pumpkin seeds and you will wonder why the soup never seems to last long in the house!

This Butternut Squash and Garlic Soup pairs well with our Maple Roasted Brussels Sprout, Herb Butter Turkey, Chicken Thighs with Honey, or Idahoan Mashed Potatoes. And if you are a lover of soups, you might want to try my Split Pea Soup, Turkey and Veg, or Pumpkin Soup!

Why You Will Love This Roasted Butternut Squash and Garlic Soup Recipe

• Simple Recipe: The oven will handle most of the cooking.
• Tradition and Seasonal: Squash soup is a classic in the fall and winter, this recipe is no exception.
• Flavors: The sweet squash, onions and garlic intertwined with the nutty taste of nutmeg and ground pepper is the perfect blend.
• Dairy Free: Naturally dairy-free soups are always a bonus.
• Gluten Free: The thickness of this soup comes from the butternut squash, making this recipe gluten free.
• Vegetarian and Vegan: Whether you're into meatless Mondays or it's your dietary preference, this will be your new staple recipe in the fall and winter months!

Ingredients

Roasted butternut squash and garlic soup comes together easily with squash, garlic, cinnamon and nutmeg, onion, vegetable broth, salt and pepper with a dash of maple syrup.

See the recipe card below for the exact quantities of each ingredient.

• Butternut Squash: A hearty winter squash with a subtle sweet flavor.
• Extra Virgin Olive Oil: Any neutral oil will work.
• Yellow Onion: A mild and sweet onion flavor that emphasizes the overall taste of the dish.
• Garlic Cloves: A staple in most soup recipes, it adds a unique sweetness.
• Sea Salt: A flavor enhancer to ensure the best final result.
• Maple Syrup: An unexpected addition of sweetness builds a deeper flavor.
• Ground Nutmeg: A delicious spice that brings warmth.
• Ground Black Pepper: Adds a nice kick of heat.
• Vegetable Broth: Assists in making the broth.

For this recipe, you'll want to have on hand a baking sheet, parchment paper, measuring cups and spoons, large soup pot, blender, spatula, and a large spoon.

Substitutions and Variations

Aside from the delicious flavor, the best thing about this soup is how much you can do with it.

• Acorn Squash: A slightly sweeter version of squash. Simply cut in half to take out the seeds and cook.
• Kabocha Squash: Most similar to the butternut, just cut in half, remove the seeds and roast.
• Carrots: You can add carrots for enhanced sweetness and colour.
• Pumpkin: Alternatively, add some canned pumpkin.
• Extra Heat: Experiment with small amounts of cayenne pepper for an elevated layer of spice.

How to Make Roasted Butternut Squash and Garlic Soup

Once you’ve roasted the squash, onion and garlic, the ingredients come together in the blender to create a creamy soup.

Preheat your oven to 425F. On an unlined baking sheet, place the butternut squash face up and drizzle with 1 tablespoon olive oil to coat. Generously sprinkle with salt. 

Flip the squash face down and roast until tender, about 40-50 minutes. Set the squash aside until cool, about 10 minutes.

While the squash is cooling, heat remaining olive oil over medium heat in a large pot. Add chopped onion, cook until soft, then add garlic and cook until fragrant. 

Discard the seeds and scoop out the inside of the butternut squash and transfer to the pot. Add broth, maple syrup, sea salt, ground black pepper and ground nutmeg. Cook together for 5 minutes.

Now, carefully add soup to the blender, and blend on high until creamy (if working in two batches, reserve some broth for each batch). 

Add blended soup back to the pot and bring to a simmer, just enough to warm it all together.

Hint: You can add extra stock to create a thinner soup.

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How to Store Butternut Squash and Garlic Soup

You will love how easily you can double this soup and store for later.

• Refrigerator: Add the cooled butternut squash soup in an airtight container and store for 3 to 4 days.
• Freezer: Place your cooled soup in a freezer-safe container and freeze for up to 3 months.
• Reheating: Allow any frozen soup to thaw, reheat in the microwave or on the stovetop to your desired temperature.
• Make Ahead: The roasted butternut squash can be made in advance and stored in the fridge for about 3-5 days. When you are ready to cook the soup, you can have it ready in no time.

What to Serve with Roasted Butternut Squash and Garlic Soup

This soup is such a universal dish. You can make it as an appetizer, pair it as a side, or on its own as a meal.

• Pumpkin Seeds: Topping with pumpkin seeds offers a nice texture. You can roast them first for a little added flavor.
• Bacon Bits: A smoky and salty bacon complements the sweetness of the squash.
• Fresh Crusty Bread: Serve with some fresh bread.
• Grilled Cheese Sandwich: A cheesy sandwich pairs nice with the sweet flavors of the soup.
• Maple Brussels Sprouts: Offer up an earthy texture to balance this dish.
• Salad: If you are looking for a lighter fare, try a simple green salad.
• Sausage: Italian spicy sausage would pair well.
• Roasted Chicken: A tender chicken, roasted with light herbs.
• Pulled Pork: A sweet and tangy pulled pork on its own or on a bun would round out this soup to be a complete meal.

Top Tips

Here are a couple of tips to set you up for success when making a Creamy Roasted Butternut Squash Soup.

• You can use warm bowls to keep the soup hotter, for longer. Just before serving, run your serving bowls under hot water then pat dry with a towel.
• Once your squash is placed flesh side down, use a fork to poke a few holes in the skin side. This will allow it to steam slightly while roasting, making the flesh more tender.

Frequently Asked Questions About Butternut Squash and Garlic Soup

Do you have questions about how to make the Best Creamy Butternut Squash Soup?

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Roasted Butternut Squash and Garlic Soup Recipe

Eva Filer

With autumn vegetables in full harvest, it's the perfect time of year to make my Roasted Butternut Squash and Garlic Soup. This creamy dish combines the subtle flavor of squash with the sweetness of roasted garlic to treat your taste buds.

5 from 5 votes

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Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Course Appetizer, Mains, Sides

Cuisine American

Servings 4

Calories 182 kcal

Equipment

• Baking Sheet
• Parchment Paper
• Large Soup Pot
• Blender
• Spatula
• Large Spoon

Ingredients

  

1x2x3x

• 1 butternut squash about 3 pounds, halved vertically and seeds removed
• 2 tablespoon extra-virgin olive oil divided
• ½ tablespoon sea salt plus more for sprinkling
• 1 yellow onion, medium roughly chopped
• 3 cloves garlic minced
• 1 tablespoon maple syrup
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon ground black pepper
• 2-2 ½ cups vegetable broth

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Instructions

 

• Preheat your oven to 425F. On an unlined baking sheet, place the butternut squash face up and drizzle with 1 tablespoon olive oil to coat. Generously sprinkle with salt. 
• Turn the squash face down and roast until tender, about 40-50 minutes. Set the squash aside until cool, about 10 minutes.
• While the squash is cooling, heat olive oil over medium heat in a large pot. Add chopped onion. Cook onion has softened, then add garlic and cook until fragrant. Transfer onion and garlic to a blender.
• Discard the seeds. Scoop out the inside of the butternut squash and transfer to the blender. Add maple syrup, ground nutmeg, sea salt, ground black pepper, and vegetable broth. If working in two batches, reserve some broth for each batch.
• Secure the lid, and blend on high until creamy and smooth.
• Add blended soup back to the pot and bring to a simmer, just enough to warm it all together.

Nutrition

Calories: 182kcalCarbohydrates: 31gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1469mgPotassium: 723mgFiber: 4gSugar: 10gVitamin A: 20246IUVitamin C: 42mgCalcium: 107mgIron: 1mg

Keyword Butternut Squash, Fall, Soup, Winter

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