Roasted Butternut Squash Soup
Fall simply isn’t complete without a batch of homemade Butternut Squash Soup. While many recipes have you boil the squash on the stove, that method results in a watery, bland soup. The absolute best way to extract the deep, complex, sweet flavor of butternut squash is to roast it in the oven until it caramelizes!
Love this? You should also try our Dump-and-Go Slow Cooker Beef Stew!
The Magic of Roasted Garlic
By roasting an entire head of garlic alongside the squash and onions, the sharp, pungent bite of raw garlic transforms into a sweet, mellow, buttery paste. When blended into the soup, it adds an incredible layer of savory depth that perfectly balances the natural sweetness of the squash and cinnamon.
Make Ahead & Freezing Tips
This soup is perfect for meal prep because the flavors actually deepen and improve the next day! You can store it in an airtight container in the fridge for up to 5 days. If you want to freeze it, I recommend holding off on adding the heavy cream. Freeze the blended squash base for up to 3 months, and simply stir in the fresh cream when you reheat it on the stove.
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Place the cubed butternut squash, quartered onion, and the whole head of garlic (cut side up) on the baking sheet. Drizzle generously with olive oil and season with salt and pepper.
- Roast for 35-40 minutes until the squash is very tender and the edges are beautifully caramelized.
- Transfer the roasted squash and onion to a large blender or soup pot. Squeeze the roasted garlic cloves out of their skins into the pot.
- Add the vegetable broth, nutmeg, and cinnamon. Blend until completely smooth (using a standing blender or immersion blender).
- Stir in the heavy cream and gently warm the soup over low heat. Serve garnished with a swirl of cream and roasted pumpkin seeds.