This Easy Roasted Butternut Squash soup is cozy and flavorful. It’s packed with roasted butternut squash, onions, and garlic and is so easy to make!
I’m not really someone who craves soup when it gets cold outside. I’ll eat soup every once in a while, but it’s not usually my first choice. But this Roasted Butternut Squash Soup has changed all of that! It’s thick, creamy, and full of sweet butternut squash and delicious roasted garlic.
I’ve been craving it since I created it, and I will happily eat this butternut squash soup for lunch or dinner any day of the week! It’s ridiculously easy to make.
Why Your Body Will Love This Butternut Squash Soup
- Digestive Health – Butternut squash’s high fiber content helps blood sugar levels, digestive flow, and weight management. Fiber also helps carry out the not-so-good cholesterol in the blood.
- Eye Health – Butternut squash contains antioxidants like Vitamins A, C, and E, which promote eye health, from cataract prevention to night blindness to macular degeneration.
- Immunity – Soup can help heal the body and aid in recovery from sicknesses like colds and the flu. It is packed with important vitamins and minerals, and the healing stock can help keep you hydrated and replenish electrolytes. The hot vapors from soup also help clear nasal passages.
Roasted Butternut Squash Soup Recipe Ingredients
- Butternut Squash – Not all butternut squash are the same size. I used a medium-sized one, and once diced, it yielded about 6 cups.
- Garlic – The garlic is so important for this recipe! I used three large cloves, which may sound like a lot, but once it’s roasted. it gets such a delicious mild flavor.
- Red Onion – You’re welcome to use any color onion you like, but I love using red because it has a sweet flavor when roasted and goes well with the butternut squash and garlic.
- Vegetable Stock – It’s important to use a vegetable stock that you enjoy the flavor of. Homemade stock will be be great in this recipe.
How To Make Roasted Butternut Squash Soup
This soup is super easy to make, possibly even the easiest soup I’ve ever made!
- Heat the oven to 400 degrees F. On a large sheet pan, toss together the butternut squash, garlic, onion, olive oil, salt, and pepper. Roast until the squash is tender and caramelized, 45-50 minutes.
- Add the roasted squash, garlic, and onion to a large pot with the stock. Bring to a boil and cook for a few minutes. Pour the soup into a blender and blend until smooth, or use an immersion blender. When ready to eat, pour it back into the pot and heat it up.
Squash Soup Recipe Tips
- I first prepare the butternut squash: Peel it, cut it vertically in half, scoop out the seeds, and then dice it up. I have a tutorial on how to cut it up here. Then, slice up half a red onion and peel three garlic cloves. Keep the garlic whole and the onion sliced thick so that everything takes the same amount of time to cook.
- Next, toss the butternut squash, onion, garlic, olive oil, salt, and pepper together on a large baking sheet. You want to make sure nothing is piled on top of each other. If there’s not enough room, they will steam instead of roast, and the caramelized squash and onion are the key to the flavor in this soup!
- Once everything is roasted and browned, add it to a large soup pot with some vegetable broth, bring it to a boil, and then add everything into a blender and blend until smooth. You could also use an immersion blender if you like.
I love my soup thick, so I only used 3 cups of vegetable broth, but you can add more if you want it a little thinner.
Topping Ideas For Roasted Butternut Squash Soup
- Croutons
- Crispy Chickpeas
- Fresh Herbs
- Garlic Bread
- Roasted Nuts
Do you have a question about this soup? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Homemade Soup Ideas?
Creamy Pinto Bean Pumpkin Soup
Quick and Easy Vegetarian Lentil Soup
Check Out Exactly How I Make This Butternut Squash Soup Below:
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Easy Roasted Butternut Squash Soup
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
Description
This Easy Roasted Butternut Squash Soup is so flavorful and cozy!
Ingredients
- 6 cups peeled and diced butternut squash
- 3 large cloves garlic, peeled
- 1/2 red onion cut into thick sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 – 3.5 cups vegetable stock
Instructions
- Heat oven to 400 degrees F. On a large Sheetpan, toss together butternut squash, garlic, onion, olive oil, salt and pepper. Roast until butternut squash is tender and caramelized, 45-50 mins.
- Add the roasted squash, garlic and onion to a large pot with the stock. Bring to a boil and cook for a few minutes. Pour the soup into a blender and blend until smooth. Or use an immersion blender. Pour back into the pot when ready to eat and heat up.
Notes
Butternut squash soup can be refrigerated for up to 5 days and frozen for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Dinner, Soup, Vegan
- Method: Stovetop, Oven
- Cuisine: American
I love roasted butternut squash soup and make it all of the time. When serving, I add greek yogurt to add creaminess. It gives the soup extra richness and a boost of protein.
How much Greek yogurt