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Roasted Butternut Squash Soup

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 180
A warm, creamy soup perfect for fall, featuring roasted butternut squash and garlic for deep flavor.

Ingredients

Vegetables

  • 1 small head whole garlic (do not peel)
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 medium butternut squash (peeled and cut into 1 inch cubes)
  • 1 medium yellow onion (peeled and roughly chopped)
  • 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried)
  • 4 to 6 cups chicken or vegetable broth (plus more as needed)

Instructions 

  • Preheat oven to 425°F (220°C). Prepare garlic: cut off top, wrap in foil with olive oil, salt, and pepper. Roast for 40 minutes.
  • Toss squash and onion with olive oil, salt, and pepper on sheet pans. Add garlic to the pan. Roast for 30-35 minutes until tender.
  • Transfer roasted vegetables to a pot. Squeeze garlic into the pot, add broth and thyme. Blend until smooth.
  • Adjust consistency with more broth if needed. Season with salt and pepper.
  • Bring to a boil, then simmer for 10-15 minutes. Serve hot, garnished as desired.

Notes

For a creamier texture, add a splash of heavy cream before serving.
Calories: 180kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: butternut squash