Description
Creamy and smooth roasted butternut squash soup made with garlic and onions—an easy, comforting fall classic perfect for chilly nights.
Ingredients
Butternut squash, peeled & cubed – 4 cups
Onion, chopped – 1 medium
Garlic cloves, minced – 2–3 cloves
Vegetable or chicken broth – 3 cups
Heavy cream or milk (optional) – ¼ cup
Olive oil or butter – 1–2 tbsp
Salt & cracked black pepper – to taste
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment.
2. Toss cubed squash in olive oil and a pinch of salt. Roast for 20–25 minutes.
3. In a large pot, sauté chopped onion until soft.
4. Add garlic and cook until fragrant.
5. Add roasted squash and broth. Simmer for 10 minutes.
6. Blend until smooth using an immersion blender or standard blender.
7. Stir in cream if using. Season with salt and pepper.
8. Serve warm with cream swirl or toppings.
Notes
Add nutmeg or cayenne for flavor depth.
Use coconut milk for a dairy-free option.
Top with roasted seeds, herbs, or bacon.
Freezes well—store without cream until reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting & Blending
- Cuisine: Fall Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5 g
- Sodium: 440 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 10 mg
Keywords: roasted butternut squash soup, creamy fall soup, garlic squash soup