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A rich and creamy roasted butternut squash soup with caramelized vegetables and warm spices, blended to a silky smooth texture. This recipe features roasting all the vegetables on one baking sheet and offers options for dairy-free variations.

Ingredients

Scale
  • 1 whole butternut squash (3–4 lb)
  • 1 medium onion
  • 1 head garlic
  • 2 tablespoons olive oil (plus 1 tablespoon for seeds)
  • 1 teaspoon fine sea salt
  • ½ teaspoon cracked black pepper
  • 1 teaspoon fresh chopped sage
  • 1 teaspoon fresh thyme leaves
  • 3 cups vegetable stock (or chicken stock or water)
  • ½ cup heavy cream (or cashew cream or coconut milk)
  • homemade croutons (for serving)

Instructions

  1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. Cut the butternut squash in half lengthwise and scoop out the seeds.
  3. Peel and quarter the onion.
  4. Slice off the top of the garlic head, drizzle with olive oil, then wrap tightly in foil.
  5. Place the squash halves, onion pieces, and foil-wrapped garlic on the prepared baking sheet; drizzle the squash and onion with olive oil and season with salt, pepper, chopped sage, and thyme.
  6. Roast the vegetables at 425°F for about 45 minutes, or until the squash is fork-tender.
  7. Lower the oven temperature to 350°F (176°C).
  8. Rinse the reserved squash seeds under cold water, pat dry, toss with 1 tablespoon olive oil and a pinch of salt, then spread them on a baking sheet.
  9. Roast the seeds at 350°F for 15–20 minutes, stirring halfway through, until crisp and lightly browned.
  10. Scrape the roasted squash flesh into an enameled stockpot. Squeeze the roasted garlic cloves from their skins into the pot and add the roasted onions.
  11. Pour in the 3 cups of vegetable stock and puree the mixture with an immersion blender until smooth (or blend in batches using a countertop blender, venting the lid, then return to the pot).
  12. Warm the pureed soup over low to medium-low heat.
  13. Stir in the ½ cup heavy cream or a dairy-free substitute.
  14. Simmer until the soup reaches the desired thickness; add extra stock if you prefer thinner consistency.
  15. Taste and adjust seasoning with salt and pepper as needed.
  16. Serve topped with roasted squash seeds and homemade croutons.

Notes

Storage tip: Keep soup in a sealed container in the refrigerator for up to 4 days; it reheats well., Freezing: Let soup cool completely before freezing in airtight container(s); stores well up to 3 months., Reheating: Thaw frozen soup overnight in the fridge and warm gently on the stove or in the microwave., Leftover roasted squash seeds can be stored in an airtight container at room temperature for 3 days or refrigerated up to a week., Croutons should be stored in an airtight container at room temperature and consumed within a few days for best crunch.

Nutrition

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