Go Back
Roasted butternut squash soup in a bowl topped with croutons, sage, and black pepper on a marble table

Roasted Butternut Squash Soup

Emily Wilson
A creamy and comforting roasted butternut squash soup, perfect for fall. Made with roasted garlic, herbs, and optional pear for natural sweetness. Vegan and gluten-free friendly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 bowls
Calories 360 kcal

Equipment

  • Baking Sheet
  • Parchment paper
  • Knife
  • Foil
  • Stockpot
  • Immersion Blender

Ingredients
  

Soup Ingredients

  • 1 3-4 lb butternut squash
  • 1 medium yellow onion
  • 1 head garlic
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 0.5 teaspoon cracked black pepper
  • 1 teaspoon fresh chopped sage
  • 1 teaspoon fresh thyme leaves
  • 3 cups vegetable broth or chicken broth
  • 0.5 cup heavy cream or coconut milk or cashew cream
  • croutons optional, for topping
  • roasted squash seeds optional, for garnish

Instructions
 

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Cut the squash in half lengthwise and scoop out the seeds. Save seeds for roasting if desired.
  • Peel and quarter the onion. Cut the top off the garlic head, drizzle with olive oil, sprinkle with salt, and wrap in foil.
  • Place squash, onion, and garlic on the baking sheet. Drizzle vegetables with olive oil and season with salt, pepper, sage, and thyme.
  • Roast for 45 minutes or until the squash is fork-tender. Let vegetables cool slightly.
  • Scoop the squash flesh into a stockpot. Squeeze roasted garlic from its skin and add with the onion and broth.
  • Use an immersion blender to puree until smooth. Heat soup gently and stir in cream or substitute. Adjust seasoning to taste.
  • Serve hot, topped with croutons and roasted seeds if desired.

Notes

If using a regular blender, work in batches and be careful with hot liquid. Adjust thickness by adding more broth or letting it simmer uncovered.
Estimated Nutrition Per Serving:
  • Calories: 360
  • Total Fat: 15g
  • Saturated Fat: 6g
  • Cholesterol: 25mg
  • Sodium: 760mg
  • Carbohydrates: 59g
  • Fiber: 7g
  • Sugars: 12g
  • Protein: 8g
  • Vitamin A: Over 100 percent of daily recommended intake
  • Vitamin C: Around 40 percent of daily recommended intake
  • Calcium and Iron: Present in moderate amounts