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A creamy, bright orange bowl of roasted butternut squash and garlic soup topped with golden brown, crispy homemade croutons and fresh sage leaves, drizzled with olive oil.

Roasted Butternut Squash and Garlic Soup

This Roasted Butternut Squash and Garlic Soup is creamy, comforting, and full of cozy fall flavor. Roasting the vegetables adds incredible depth, making it the perfect soup for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 1 medium butternut squash peeled, seeded, and cubed (about 4 cups)
  • 1 head garlic top sliced off to expose cloves
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
Soup Base
  • 4 cups vegetable broth or chicken broth
  • 1/2 tsp ground nutmeg
  • 1/2 cup heavy cream or coconut milk for a creamy texture
Optional Garnish
  • pumpkin seeds toasted
  • fresh thyme

Equipment

  • Baking Sheet
  • Blender or Immersion Blender
  • Large Pot

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the butternut squash cubes with olive oil, salt, and pepper. Place on the baking sheet along with the garlic head wrapped loosely in foil.
  3. Roast for 35–40 minutes, until the squash is tender and caramelized, and the garlic is soft.
  4. Squeeze the roasted garlic cloves from their skins into a blender. Add the roasted squash and 3 cups of the broth. Blend until smooth.
  5. Pour the soup into a pot, add the remaining broth, nutmeg, and cream. Stir and simmer over low heat for 10 minutes.
  6. Adjust seasoning as needed, then serve hot with toasted pumpkin seeds and fresh thyme on top.

Notes

For a vegan version, use coconut milk instead of heavy cream and vegetable broth. This soup also freezes well — store in an airtight container for up to 3 months.