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–+ servings
two bowls of butternut squash soup garnished with parsley and croutons, two spoons on the side with parmesan cheese chunks, a garlic bulb and fresh herbs

RECIPE FOR BUTTERNUT SQUASH SOUP

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.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 Servings

Ingredients

  • 1 large Butternut Squash
  • 2 whole 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

Instructions

  • Preheat the oven to 425°F.
  • 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.
    cutting board with a halved and seasoned butternut 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.
    sheet pan with two halves of a butternut squash with whole garlic bulbs in each cavity and a halved onion, seasoned with 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.
    two halves of a butternut squash pierced with a fork face down on a baking sheet with a halved onion
  • 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.
    bowl of cooked whole onions
  • 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.
    sheet pan with two roasted butternut squash halves and two roasted garlic bulbs
  • 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.
    hand holding up a bulb of roasted garlic over a sheet pan with roasted butternut squash
  • Heat up the broth on a stove on low heat** (see notes)
    small pot of chicken broth warming up on a burner
  • When the squash is cool enough to handle, use a spoon to scoop out the flesh and discard the tough skin.
    baking sheet with two roasted butternut squash halves and two roasted garlic bulbs, hand holding a spoon scooping the flesh out of one
  • Transfer it to either a pot (if using an immersion blender) or straight to the base of a regular blender.
    pot with roasted butternut squash chunks
  • Squeeze out all of the roasted garlic cloves into the pot.
    pot with roasted butternut squash chunks and roasted garlic cloves
  • Add the broth and onion.
    pot with chicken broth, butternut squash and garlic cloves
  • Blend the soup until smooth.
    immersion blender in a blended pot of orange purée
  • 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*

Notes

You can use vegetable broth or any type of milk instead of the chicken broth, if you prefer.
If you're using a pot and immersion blender, there is no need to preheat the broth before adding it to the soup to purée. If you are transferring it into a regular blender instead, heating up the broth beforehand will eliminate the need to transfer it to a pot afterwards and heat it up on the stove. In other words, you can eat the soup directly out of the blender if you choose to heat up the broth.
The nutritional information is an estimate and calculated without any additional optional toppings.

Nutrition

Serving: 1Serving | Calories: 143kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 881mg | Potassium: 755mg | Fiber: 4g | Sugar: 6g | Vitamin A: 20020IU | Vitamin C: 44mg | Calcium: 114mg | Iron: 2mg
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