There’s nothing more comforting on a chilly day than a big bowl of butternut squash soup with roasted garlic. It’s cozy, creamy, and packed with flavor, all thanks to one simple trick: roasting the veggies first. I love tossing everything onto a sheet pan, letting the oven do the heavy lifting, and then blending it all into a silky, savory soup.
As someone who’s constantly juggling work and life, this butternut squash soup recipe feels like a win every single time. It’s hands-off, full of depth, and perfect for meal prep or a laid-back dinner with all the garnishes (don’t skip the croutons or sage!). Plus, soup always makes me feel better when the days get dreary and rainy!
Table of Contents
- Why You’ll Love This Recipe
- What You’ll Need
- How to Make Butternut Squash Soup with Roasted Garlic
- Tips & Variations
- Serving Ideas
- FAQs
- More Cozy Soups
- Recipe Card
Why You’ll Love This Recipe
- One pan, one blender – easy clean-up and almost no stovetop time.
- Deep roasted flavor – garlic, onion, and squash all caramelize beautifully in the oven.
- Busy schedule-friendly – perfect for make-ahead meals or meal prepping.
- Customizable – make it creamy or dairy-free, thick or brothy, simple or dressed up.
- Cozy and satisfying – ideal for fall dinners, Thanksgiving starters, or freezing for later.
If you’re as soup-obsessed as I am (especially once the weather cools down), check out more of my easy homemade soup recipes here. From creamy classics to veggie-packed favorites, there’s something for every craving and busy schedule.
What You’ll Need
Here’s what goes into this roasted butternut squash soup with garlic:
Main Ingredients
- 1 large butternut squash, halved and seeded
- 1 head of garlic, top sliced off
- 1 yellow onion, halved
- Olive oil, for roasting
- Salt & pepper, to taste
- 3–4 cups vegetable broth (adjust for thickness)
- ½ to 1 cup heavy cream (or dairy-free cream of choice)
Garnishes (Optional but recommended!)
- Fresh parsley
- Toasted croutons
- Roasted butternut squash seeds (these were so good we ate them before we could add them as a topping!)
- Brown butter sage drizzle
- Extra cream or olive oil
Check out our quick how-to on roasting butternut squash seeds. It’s super easy!
How to Make Butternut Squash Soup with Roasted Garlic
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment for easier clean-up.
2. Prep the Veggies
- Cut your butternut squash in half lengthwise and scoop out the seeds.
- Cut the onion in half.
- Slice the top off the garlic head to expose the cloves.
Place all the vegetables on the baking sheet, drizzle with olive oil, and sprinkle generously with salt and pepper.
3. Roast
Roast everything for about 1 hour, or until the squash is fork-tender and the garlic is soft and golden. If the garlic finishes early, just pull it from the oven while the rest roasts.
4. Scoop and Blend
Once cooled slightly:
- Scoop the squash out of its skin.
- Squeeze the roasted garlic cloves out.
- Peel or scoop the roasted onion.
Add them to a blender with 3 cups of broth and cream. Blend until smooth. Add more broth if you want a thinner consistency.
Tip: If using a high-speed blender, work in batches and vent the lid to avoid steam build-up. An immersion blender works too!
5. Heat and Season
Pour the blended soup into a large pot and warm it gently over medium-low heat. Taste and adjust salt, pepper, or consistency as needed.
6. Garnish and Serve
Ladle into bowls and top with any of the following:
- A swirl of cream or olive oil
- Croutons or toasted bread
- Fried sage and brown butter
- Fresh parsley or chives
- Roasted squash seeds
Tips & Variations
- Make it dairy-free: Swap heavy cream for coconut milk, oat milk, or cashew cream.
- Add warming spices: A pinch of cinnamon, nutmeg, or smoked paprika can take it up a notch.
- Want more protein? Add cooked white beans or lentils to the blender.
- Too thick? Stir in more broth or a splash of water.
- Too thin? Let it simmer a few extra minutes uncovered, or stir in a mashed potato or carrot.
Serving Ideas
This roasted butternut squash soup with onion and garlic is a meal on its own, but it also plays well with sides. Try it with:
- Savory scones or biscuits
- Garlic sourdough toast
- Grilled cheese sandwiches
- Kale Caesar salad
- Apple walnut salad
FAQs
Yes! Let it cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Any high-speed blender works great for a silky texture. If you’re using a standard blender, blend in small batches and vent the lid.
Definitely! Roast the veggies up to 2 days in advance and store in the fridge until you’re ready to blend.
The roasted squash and garlic bring natural sweetness, but the onion and seasoning keep it balanced. You can adjust with more salt or add a splash of lemon juice for brightness.
More Cozy Soups
Looking for more cold-weather favorites? Try one of these next:
- Roasted Tomato Vegetable Soup
- Authentic Borscht Recipe
- Homemade Ramen Recipe: Easy Tan Tan Ramen
- Slow Cooker Chicken Tortilla Soup
Browse all my soup recipes right here!
Butternut Squash Soup with Roasted Garlic
Ingredients
Method
- Preheat oven to 425°F. Line a baking sheet.
- Arrange squash, onion, and garlic on the sheet. Drizzle with oil and season with salt and pepper.
- Roast for 1 hour or until everything is tender.
- Scoop squash, squeeze garlic, and add to a blender with onion, broth, and cream. Blend until smooth.
- Transfer to a pot, heat gently, and season to taste.
- Serve with your favorite garnishes and enjoy!
Notes
- Adjust broth amount for thickness.
- Freeze leftovers up to 3 months.
- Pairs beautifully with crusty bread or salad.
- Great for making ahead or serving at fall gatherings.
This butternut squash soup with roasted garlic has become a staple in our house, especially when I need something cozy but simple. Roasting everything on one pan is my kind of shortcut—and honestly, it makes the soup taste like it simmered for hours.
If you give it a try, let me know how you top yours! And if you make those roasted squash seeds, send me a pic before you eat them all like we did 😉.
