This Recipe for Butternut Squash Soup is super easy to make and will keep you warm all season long. It’s fresh, flavourful, creamy and full of roasted garlic flavour. ‘Cause is it even Fall if you don’t make yourself a good ol’ bowl of butternut squash soup?
Say Hello to Fall with this cozy and comforting Butternut Squash Soup! This version of this oh so classic and loveable soup is thick, rich, perfectly creamy (but with no dairy) and loaded with roasted garlic flavour. It’s easy to make, only requires a few basic ingredients and has a velvety smooth texture. Top it off with some homemade croutons, fresh herbs, freshly grated parmesan cheese or toasted pepitas. Either way, this Roasted Garlic Butternut Squash Soup is one you’ll love enjoying all Fall or Winter season long! (HINT: It’s great for the holidays!)
Nothing screams Fall like a good ol’ bowl of butternut squash soup! Am I right?! I mean, are you even a Food Blogger if you don’t have at least *one* recipe for butternut squash soup “up on the blog?!” 😉 A classic for a reason, butternut squash soup is a soul-warming bowl of comfort. And, in my humble opinion, is absolutely MANDATORY when the leaves start changing colours or when the snow hits the ground. It’s just a MUST. And when you try this recipe, you’ll definitely see why.
This version of this classic soup marries two of my favourite things. Roasted garlic and butternut squash. And believe me when I tell you, they’re like a match made in Soup Heaven (there must be such a thing, right??) SO good that it actually doesn’t even need to be Fall or Winter afterall. I’d enjoy it ANY day of the year!
That being said though, there ain’t nothing quite like a bowl of this soul-warming goodness as part of Thanksgiving dinner. So, do EVERYONE a favour (including yourself since it’s SO quick and easy to make!) and add it to your menu NOW!
INGREDIENTS YOU’LL NEED TO THROW THIS SOUP TOGETHER
With just 8 simple ingredients, this butternut squash soup could not be any simpler to make!
- Butternut Squash: Well, since it’s the main component to a good recipe for butternut squash soup (duh), I suggest grabbing a large one. I usually go for the biggest one in the bin if I know I’m making this soup as there really isn’t much more to it. We roast the butternut squash in this recipe which really amplifies the overall flavour of the soup. PRO TIP: No need to peel the skin off the squash or cube it up. Roasting it whole is not only easier and saves on time but the openings in the squash once you remove the seeds are the perfect little cavities to hold the bulbs of garlic that’ll be roasting along with it! Besides, the flesh is way easier to scoop out after it’s baked with the skin still intact.
- Garlic: This is the second most important ingredient in this soup and yes, we use a lot of it. Two whole bulbs to be exact! Roasted garlic obviously adds a deep garlicky flavour to the soup and since it takes about the same amount of time as the butternut squash does to roast, it almost seems like a crime not to add it in!
- Onion: For more flavour but is honestly totally optional. Roasts at the same time as the butternut squash and garlic but will likely need less time so keep an eye on it, you may have to remove it after 20 or 30 minutes to ensure it doesn’t burn. White onion works best for this recipe
- Chicken Broth: Adds flavour and helps purée it into a desired and soup-like consistency. If you’re looking to make this soup vegan, use vegetable broth instead. You can also use milk (try it with regular, coconut or almond) if you’re after a creamier soup. PRO TIP: For a thicker soup, add less liquid. To make the soup thinner, add more liquid. The longer the soup sits, the more the liquid will absorb. Therefore, you might have to add more liquid to any leftover soup to re-reach your desired consistency as you reheat it on the stove.
- Thyme: Adds a herby, Earthy flavour to the soup. You can use either fresh or dried thyme for this recipe. If using fresh, use 1 tbsp. For dried, only 1 tsp is necessary.
- Salt/Pepper: A good soup always call for a bit of salt and pepper!
- Olive Oil: For flavour and helps the seasonings stick to the squash before it roasts.
HOW TO MAKE THIS PERFECT FALL BUTTERNUT SQUASH SOUP (KEY TIPS)
- Don’t cut up (cube) or skin the butternut squash. Roasting it whole provides the perfect cavity to roast the two garlic bulbs along with it! And hey, it’s less work and the flesh is much easier to scoop out of the skin after baking.
- Be generous with the oil and salt and pepper when coating the squash. The oil not only provides flavour but helps the salt and pepper better stick to the squash. Seasoning the squash before roasting maximizes the flavour and prevents a boring soup!
- Slice the tops of the garlic so the cloves are exposed and season them, too!
- Pierce the squash all over with a fork before sending it to the hot oven to roast. This allows steam to release from the squash as it cooks.
- Keep an eye on the onion after about 20 minutes. It won’t need as long as the squash and garlic to roast and you’ll have to remove it sooner to prevent burning.
- Allow the squash to cool slightly after coming out of the oven before handling it and transferring it to a blender or pot. It’s gonna be reaaaal hot so there’s no need to rush it, especially if you’re using a stand up blender. The last thing you want is hot soup allllll over your kitchen or yourself! Please, just be careful.
- Top the soup with all your favourite things! Although it’s great on its own, you can also get pretty creative with it. Try it with toasted nuts like pumpkin seeds or slivered almonds, homemade croutons, chopped fresh herbs like basil, thyme or parsley, freshly grated parmesan cheese, crumbled bacon bits, red pepper flakes or extra roasted garlic or onion pieces.
FREQUENTLY ASKED QUESTIONS
If stored in an airtight container, this soup will last up to 1 week. When ready to eat, simply reheat on the stove or in the microwave. Note that the soup may thicken up a bit and absorb the liquid the longer it sits in the fridge. Simply add more broth or milk to re-reach your desired consistency.
Yes! One of my favourite thing about soups is they most of them freeze beautifully and this butternut squash soup is no exception. PRO TIP: Portion out the soup into freezable containers or ziploc bags as is (without any toppings). When ready to eat, simply thaw in the fridge the night before. Reheat on the stove or in the microwave. And then, top with desired toppings.
It will be good in the freezer for up to 4 months.
This soup is wonderful as a hearty main Fall or Winter meal served with some homemade garlic bread, croutons or a classic grilled cheese sandwich. It’s also a great appetizer for things like these grilled chicken salads or this taco salad. It’s a great side dish for these Instant Pot Ribs or these Oven Baked Chicken Drumsticks. And goes perfectly with grilled or roasted veggies like these easy oven baked cauliflower or broccoli.
- 1 large Butternut Squash
- 2 bulbs Garlic
- 1 White Onion, halved
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Fresh Thyme or 1 tsp Dried
- 4 cups Chicken Broth*
- Salt and Pepper, to taste
- Optional Toppings: Toasted Pumpkin Seeds, Parmesan Cheese, Fresh Herbs, Homemade Croutons, Red Pepper Flakes, Fresh Cracked Pepper
Preheat the oven to 425°.
Carefully cut the butternut squash in half lengthwise and scoop out the seeds. Divide the oil between the two sides, generously season with salt and pepper, then use your hands or a brush to evenly distribute it over the squash.
Slice the tops of the garlic bulbs off to reveal the inside cloves while keeping most of the skin intact. Place each bulb, sliced side down, into each cavity of the squash and place on a rimmed baking sheet. Place the halved onion on the sheet pan also and season both the garlic and onion with some olive oil, salt and pepper. Turn the squash over while holding the garlic bulbs in place so the flesh side of the squash is touching the sheet pan. Pierce the skin of the squash all over with a fork.
Bake for about 15-20 minutes, check on the onion and if it's roasted enough, transfer it to a bowl to prevent burning. If not, it should only take a few minutes more, so keep an eye on it.
Return the squash and garlic to the oven and roast another 25-35 minutes or until the squash is cooked through and and the flesh can easily be scooped out with a spoon. At this time, you should also be able to easily squeeze the garlic between two fingers out of its peel. Set aside to cool for about 10 minutes before handling.
Heat up the broth on a stove on low heat** (see notes)
When the squash is cool enough to handle, use a spoon to scoop out the flesh and discard the tough skin. Transfer it to either a pot (if using an immersion blender) or straight to the base of a regular blender.
Squeeze out all of the roasted garlic cloves into the pot.
Add the broth and onion.
Blend the soup until smooth.
Stir in the thyme and more salt and pepper. Taste and adjust seasonings if needed. Transfer to bowls, top with your desired toppings, serve hot and enjoy! *If you used a pot, immersion blender and cold broth, simply put the pot of puréed soup on the stove over medium heat until it's warmed through before serving*
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 177Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 6mgSodium: 1066mgCarbohydrates: 21gFiber: 6gSugar: 3gProtein: 7g
Nutrition is only an estimate and calculated using Nutritionix.
LOVE ROASTED GARLIC? TRY IT ON IT’S OWN WITH THIS SIMPLE TO FOLLOW RECIPE!
OTHER DELICIOUS SOUP RECIPES YOU’LL LOVE TO COZY UP WITH THIS WINTER OR FALL