Roasted Butternut Squash and Garlic Soup
This Roasted Butternut Squash and Garlic Soup is the quintessential fall dish: silky smooth, naturally sweet and layered with savory flavors from roasted squash, caramelized onion and garlic. With simple ingredients and just a bit of prep time, enjoy a comforting soup that feels both cozy enough for a weeknight dinner and elegant enough for a dinner occasion with friends.
The roasting of the squash is what makes this easy butternut squash soup recipe so special. Baking it cut side down on a sheet pan brings out a deep caramelized flavor in the butternut squash flesh while softening it until fork tender. Blended with sautéed onion, garlic, broth and a touch of maple syrup, every spoonful is warm, creamy and nourishing.
Jump to:
- Why You Will Love This Creamy Roasted Butternut Squash Soup
- Ingredients
- Substitutions and Variations
- How to Make Roasted Butternut Squash and Garlic Soup
- More Recipes You Will Love
- How to Store Creamy Roasted Butternut Squash Soup
- What to Serve with Roasted Butternut Squash and Garlic Soup
- Top Tips
- Frequently Asked Questions About Creamy Roasted Butternut Squash Soup
- More Recipes You Will Love
- Roasted Butternut Squash and Garlic Soup
This soup pairs well with our Maple Roasted Brussels Sprout, Herb Butter Turkey or Chicken Thighs with Honey.
Why You Will Love This Creamy Roasted Butternut Squash Soup
- Simple Hands-Off Recipe: The oven will handle most of the cooking.
- Cozy Fall Dinner: Squash soup is a classic in the fall and winter; this recipe is no exception.
- Flavorful: 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.
- Naturally Gluten Free: The thickness of this soup comes from the butternut squash, making this recipe naturally gluten free.
- Vegetarian and Vegan: Whether you're into meatless Mondays or it's your dietary preference, this vegetable soup will be your new staple recipe in the Fall and winter months.
Ingredients
With simple ingredients and savory flavors, the best garlic butternut squash soup starts here.
See the recipe card below for the exact quantities of each ingredient.
- Butternut Squash: A hearty winter squash with a subtle sweet flavor.
- Yellow Onion: A mild and sweet onion flavor that emphasizes the overall taste of the dish.
- Maple Syrup: An unexpected addition of sweetness builds a deeper flavor.
- Ground Nutmeg: A delicious spice that brings warmth.
For this butternut squash soup recipe, you'll want to have on hand a baking sheet, parchment paper, measuring cups and spoons, large soup pot, stand blender, spatula and large spoon. If you don't have a stand blender, you can use an immersion blender.
Substitutions and Variations
Aside from the delicious flavor, the best thing about this easy soup is how much you can do with it.
- Acorn Squash: Swap A slightly sweeter version of squash. Simply cut in half to take out the seeds and cook.
- Extra Heat: Experiment with small amounts of cayenne pepper for an elevated layer of spice.
- Creamier Soup: Stir in coconut milk, heavy cream, or even a dollop of sour cream at the end for extra richness.
- Curry Powder: For smoky flavors, try sprinkling in a little bit of curry powder.
- Lentil Soup: Boost the fibre and plant-based protein content in this soup and make a slightly heartier version with lentils.
How to Make Roasted Butternut Squash and Garlic Soup
See how simply the ingredients come together, then blended to create our go-to fall/winter soup recipe.
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 on the baking tray 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: If your soup is thicker than you'd like, add a bit of water or extra cups of vegetable broth until it reaches your desired consistency.
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How to Store Creamy Roasted Butternut Squash Soup
You will love how easily you can double this soup and store for later. Here is how you can store leftover soup for next time.
- Refrigerator: Always let the soup cool to room temperature before transferring to an airtight container. 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 creamy soup is such a universal dish. You can enjoy it on its own or as a side.
- Mains for Soup: Crockpot pulled pork, slow cooker brisket, honey glazed chicken thighs or herb butter turkey.
- Autumn Pairings: Meatball sliders, meatball parmigiana sub, BBQ pulled pork sliders, or brisket sliders.
Top Tips
Here are a couple of tips to set you up for success when making a creamy roasted butternut squash soup.
- Blending Process: For a more consistent texture, we recommend using a high-powered blender. You can also use an immersion blender or food processor. For the smoothest texture, use a high-powered blender or immersion blender. Blend in batches if needed to avoid splattering hot soup.
- Sheet Pan Roasting: Roasting the squash cut side down on a rimmed baking sheet helps caramelize the butternut squash flesh for deeper savory flavors.
- Fork Tender: Roast until the thicker side of the squash is completely fork tender, undercooked squash won't blend into a smooth, creamy soup.
Frequently Asked Questions About Creamy Roasted Butternut Squash Soup
Do you have questions about how to make the best creamy butternut squash soup?
Skip the maple syrup and balance the flavor with extra garlic, onion or a pinch of cayenne pepper.
Grilled chicken, crumbled sausage or even cooked lentils make the soup heartier and more filling. Alternatively, you can garnish it with pumpkin seeds or hemp hearts.
Yes, acorn or kabocha squash both work well. They'll change the flavor slightly but still give you a creamy, cozy soup.
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Roasted Butternut Squash and Garlic Soup
Equipment
- Baking Sheet
- Parchment Paper
- Large Soup Pot
- Blender
- Spatula
Ingredients
- 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 medium yellow onion 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, low sodium
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.
- Flip the squash face down on the baking tray 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.
- 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.
Notes
- If your soup is thicker than you'd like, add a bit of water or extra cups of vegetable broth until it reaches your desired consistency.
- For a more consistent texture, we recommend using a high-powered blender. You can also use an immersion blender or food processor. For the smoothest texture, use a high-powered blender or immersion blender. Blend in batches if needed to avoid splattering hot soup.
- Roasting the squash cut side down on a rimmed baking sheet helps caramelize the butternut squash flesh for deeper savory flavors.
- Roast until the thicker side of the squash is completely fork tender- undercooked squash won't blend into a smooth, creamy soup.
Nutrition
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One of my favorites! Can't wait for fall!
I do not want summer to fly by, but for I love Fall produce too!!
I love this soup. It’s delicious.
Glad you enjoyed it! Thanks.
This is a seasonal favorite in our house! We always make a double batch and freeze some to pull out on a cool day. So much flavor and easy to make.
Love this soup, it's like a warm hug in a bowl! Perfect for the cooler autumn days, I'll definitely make it again!
I am a hugger, so I love that for you Kris! 🙂 Thank you so much for letting us know you enjoyed it.
made this the other day and it's gone! So good. The cinnamon and garlic just brings it up a notch from the typical Squash soup. Great recipe, easy to follow.
Oh wow, thanks so much for letting us know that you enjoyed it! 🙂 It is a staple over here!