Roasted Butternut Squash and Garlic Soup Recipe
This comforting Roasted Butternut Squash and Garlic Soup is a velvety, flavorful dish made by roasting butternut squash and garlic to caramelized perfection, then blending them with stock and optional cream for richness. Perfect for cozy meals, it’s simple to prepare and served best with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 1 whole butternut squash, 2.25 to 2.75 lbs
- 1 whole head of garlic
Liquids and Oils
- Extra-virgin olive oil (for rubbing and roasting)
- 1 quart of stock (vegetable or chicken)
- 3 tablespoons crème fraîche or heavy cream (optional)
Seasonings
- Kosher salt (around 1 to 1.5 teaspoons Diamond Crystal recommended)
- Fresh cracked black pepper to taste
Serving
- Bread for serving (peasant bread, focaccia, or no-knead thyme dinner rolls)
Instructions
- Preheat Oven: Preheat your oven to 350ºF and line a sheet pan with parchment paper for easier cleanup.
- Prepare Squash and Garlic: Halve the butternut squash lengthwise by slicing off the bottom so it stands upright, then cut straight down the center. Scoop out and discard the seeds. Drizzle olive oil on the cut sides, place squash cut side down on the sheet pan. Cut the garlic head in half horizontally, rub olive oil on the pan, and place the garlic cut side down on the pan alongside squash.
- Roast: Roast the squash and garlic in the oven. After 40 minutes, check the garlic - if it is soft and caramelized, remove it; if not, leave it roasting with the squash until the squash is tender (about 1 hour total).
- Cool and Scoop: Let the roasted squash and garlic cool for about 20 minutes or until cool enough to handle. Scoop the roasted squash flesh into a pot, and squeeze the softened garlic cloves into the pot as well.
- Add Stock and Simmer: Pour in the quart of stock. Heat on the stove and bring the mixture to a simmer.
- Purée: Use an immersion blender to purée the soup until smooth. Alternatively, transfer it to a blender or food processor to purée, then return to the pot and reheat to a simmer. Taste and adjust seasoning with kosher salt and pepper as needed.
- Finish with Cream (Optional): Stir in crème fraîche or heavy cream if desired to add richness and smoothness. Add more stock if needed to reach your preferred consistency.
- Serve: Ladle the soup into bowls and serve warm with your choice of bread on the side.
- Store: Refrigerate leftovers for up to one week or freeze for up to three months. Reheat gently, adding water or stock if the soup has thickened.
Notes
- Roasting the garlic along with the squash mellows and sweetens the garlic flavor.
- Using high-quality stock greatly enhances the soup’s depth of flavor.
- The soup thickens as it cools, so thinning with additional stock or water during reheating may be necessary.
- For a vegan version, use vegetable stock and omit the crème fraîche or substitute with a plant-based cream.
- This soup pairs wonderfully with crusty breads like focaccia or thyme dinner rolls for dipping.