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butternut squash soup with roasted garlic​ in a bowl on a plate
Taylor Svetlichny

Butternut Squash Soup with Roasted Garlic

This creamy butternut squash soup with roasted garlic is the ultimate cozy meal that is easy to make, full of rich, roasted flavor, and perfect for fall or winter. Everything roasts on one pan, then gets blended into a silky, comforting soup. Serve with croutons, fried sage, or roasted squash seeds for an easy dinner that feels special.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 large butternut squash halved and seeded
  • 1 head of garlic top sliced off
  • 1 yellow onion halved
  • Olive oil
  • Salt and pepper
  • 3–4 cups Vegetable broth
  • ½-1 cup Heavy cream or dairy-free alternative

Method
 

  1. Preheat oven to 425°F. Line a baking sheet.
  2. Arrange squash, onion, and garlic on the sheet. Drizzle with oil and season with salt and pepper.
  3. Roast for 1 hour or until everything is tender.
  4. Scoop squash, squeeze garlic, and add to a blender with onion, broth, and cream. Blend until smooth.
  5. Transfer to a pot, heat gently, and season to taste.
  6. 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.