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A cozy, flavorful roasted butternut squash soup that is silky smooth and packed with rich, caramelized flavors, perfect for fall. This simple recipe uses 8 ingredients and involves roasting, blending, and simmering to create a make-ahead, freezer-friendly dish.

Ingredients

Scale
  • 1 small whole head of garlic (do not peel)
  • Olive oil (amount as needed for roasting and drizzling)
  • Salt (about 1/2 teaspoon for garlic, plus to taste for vegetables and seasoning)
  • Black pepper (about 1/2 teaspoon for garlic, plus to taste for vegetables and seasoning)
  • 1 medium butternut squash, peeled and cut into 1-inch cubes (about 3 pounds)
  • 1 medium yellow onion, roughly chopped
  • 2 teaspoons fresh thyme leaves or 3/4 teaspoon dried thyme
  • 4 to 6 cups chicken or vegetable broth (plus extra as needed)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Slice about 1/4 inch off the top of the whole head of garlic. Place the garlic head on foil, drizzle with olive oil, sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper, and wrap tightly in the foil.
  3. Peel the butternut squash and cut it into 1-inch cubes. Roughly chop the onion.
  4. On a large baking sheet, toss the cubed squash and chopped onion with olive oil, salt, and pepper. Arrange the vegetables leaving space for the wrapped garlic. Avoid overcrowding; use a second pan if necessary.
  5. Roast the squash and onions for 30–35 minutes, tossing halfway through. Remove onions early if they soften faster. Roast the garlic about 40 minutes until soft and caramelized.
  6. Transfer the roasted squash and onions to a large pot. Unwrap the garlic and squeeze the soft roasted cloves into the pot, discarding the papery skins. Use half the garlic if preferred.
  7. Add 4 to 6 cups of chicken or vegetable broth and the thyme leaves to the pot.
  8. Using an immersion blender, blend the mixture until smooth, adding more broth as needed to achieve desired consistency.
  9. Bring the soup to a boil, then reduce heat to a gentle simmer. Add optional warming spices or butter/maple syrup if using. Simmer uncovered or partially covered for 10–15 minutes, stirring occasionally. Taste and season with salt and pepper as needed.

Notes

For extra creaminess, stir in half-and-half or heavy cream before serving., Add a splash of broth when reheating leftovers to loosen the soup, as it thickens after chilling., This soup freezes well for up to 3 months. Thaw overnight in the fridge or reheat from frozen on the stove with additional broth as needed., Optional mix-ins include roasted carrots, parsnips, or celery for more depth, warm spices like cumin, cinnamon, nutmeg, or a pinch of cayenne for heat., Garnish ideas: swirl of heavy cream or coconut milk, drizzle of olive oil, toasted pumpkin seeds or nuts, crispy bacon bits., Recommended to use an immersion blender for easy and safe blending, but a standard blender works in batches.

Nutrition

Find it online: https://margorecipes.com/roasted-butternut-squash-soup-3/