Hey y'all! If you’re craving something cozy, comforting, and absolutely packed with flavor, you’re going to love this Butternut Squash Soup with Roasted Garlic. It’s creamy, slightly sweet, and has that rich, aromatic kick from roasted garlic that takes the whole dish to the next level. Whether you’re meal prepping for the week, hosting a fall dinner party, or just in need of a soul-warming lunch, this soup is a total winner. Let’s get cooking!
Why You'll Love This Butternut Squash Soup with Roasted Garlic
- Ultra creamy texture without any heavy cream.
- Packed with sweet, nutty, and savory flavors in every spoonful.
- Perfect make-ahead option—tastes even better the next day!
- Simple, wholesome ingredients make this a nourishing choice.
- Easy to customize for vegan, gluten-free, or paleo diets.
Ingredients for Butternut Squash Soup with Roasted Garlic
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
- 1 large head of garlic
- 2 tablespoon olive oil (plus extra for drizzling)
- 1 medium yellow onion, diced
- 4 cups vegetable broth (low sodium preferred)
- 1 cup unsweetened coconut milk (or heavy cream for a richer soup)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper (optional, for a little heat)
- Fresh thyme, for garnish (optional)
How to Make Butternut Squash Soup with Roasted Garlic
Step 1: Roast the Garlic and Butternut Squash
- Preheat your oven to 400°F (200°C).
- Slice the top off the head of garlic to expose the cloves. Drizzle with 1 teaspoon olive oil and wrap in foil.
- Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper.
- Place the garlic and squash in the oven and roast for 35-40 minutes, until the squash is tender and the garlic is golden and soft.
Step 2: Sauté the Onion
- While the squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat.
- Add diced onion and cook for 5-7 minutes, until softened and translucent.
Step 3: Blend the Soup
- Add roasted squash to the pot. Squeeze the roasted garlic cloves out of their skins and add to the pot as well.
- Pour in the vegetable broth, nutmeg, and cayenne pepper if using. Stir to combine.
- Bring to a simmer and cook for 5 minutes, allowing flavors to meld.
- Remove from heat. Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully blend in batches in a countertop blender (tips here).
Step 4: Add Creaminess & Final Seasoning
- Stir in the coconut milk (or heavy cream). Taste and adjust salt and pepper as needed.
- Return to low heat and warm through, about 3 minutes.
- Ladle into bowls and garnish with fresh thyme or a drizzle of olive oil, if desired.
Notes: Tips for the Best Butternut Squash Soup with Roasted Garlic
- For extra depth, try roasting the onions with the squash (see how here).
- If your squash yields a very thick soup, thin with extra broth until you reach your desired texture.
- Learn more about the health benefits of butternut squash here.
Variations for Butternut Squash Soup with Roasted Garlic
- Curried Butternut Squash Soup: Add 1 teaspoon curry powder with the nutmeg for a warming spice kick.
- Apple & Butternut Squash Soup: Add 1 large peeled, chopped apple to the roasting pan with the squash for sweet-tart notes.
- Vegan Butternut Squash Soup: Use coconut milk and ensure your broth is plant-based.
Required Equipment
- Baking sheet
- Foil
- Large soup pot
- Immersion blender or countertop blender
- Sharp knife
- Cutting board
Storage Instructions for Butternut Squash Soup with Roasted Garlic
- Cool soup completely, then store in airtight containers in the refrigerator for up to 5 days.
- To freeze, pour cooled soup into freezer-safe containers and store for up to 3 months.
- Reheat gently on the stovetop or in the microwave, stirring well before serving.
Suggested Pairings & Serving Recommendations
- Serve with crusty bread, homemade croutons, or a grilled cheese sandwich.
- Top with a swirl of coconut cream or a sprinkle of roasted pumpkin seeds for added crunch.
- Pair with a crisp green salad for a light, balanced meal.
Pro Tips for Best Butternut Squash Soup with Roasted Garlic
- Roast the squash until caramelized for maximum flavor depth; don’t rush it.
- Let the soup rest for 30 minutes after blending – the flavors really meld as it sits.
- For a silky-smooth finish, strain the blended soup through a fine mesh sieve (see why here).
FAQ: Butternut Squash Soup with Roasted Garlic
- Can I make this Butternut Squash Soup with Roasted Garlic ahead of time?
- Absolutely! The flavors improve after a day in the fridge—simply reheat and enjoy.
- Can I use frozen butternut squash?
- Yes, frozen butternut squash works great—just thaw and roast as directed.
- How do I make this soup spicier?
- Add more cayenne pepper or a splash of hot sauce to taste when blending the soup.
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Ingredients
- 1 large butternut squash (about 2 pounds), peeled and cubed
- 1 whole head of garlic
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 cups vegetable broth
- ½ teaspoon ground nutmeg
- ½ cup heavy cream
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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1Preheat the oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30-35 minutes until soft.
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2While the garlic roasts, toss the butternut squash cubes with the remaining olive oil and spread on a baking sheet. Roast in the oven for 25-30 minutes until tender and lightly browned.
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3In a large pot over medium heat, sauté the chopped onion until translucent, about 5 minutes.
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4Add the roasted butternut squash to the pot. Squeeze the roasted garlic cloves out of their skins and add to the pot. Pour in the vegetable broth and bring to a simmer.
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5Stir in the ground nutmeg, salt, and black pepper. Simmer for 10 minutes. Use an immersion blender to puree the soup until smooth.
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6Stir in the heavy cream and heat through. Adjust seasoning as needed. Serve hot, garnished with fresh parsley.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
220 caloriescal
Protein:
3gg
Fat:
10gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
32gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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