Roasted Butternut Squash and Garlic Soup Recipe

This roasted butternut squash and garlic soup is a delightful way to celebrate the flavors of fall. The natural sweetness of the butternut squash combined with the rich, roasted garlic creates a soup that’s both comforting and sophisticated. It’s perfect for chilly evenings when you need a cozy dish to warm your soul.

Imagine curling up with a bowl of this creamy soup, each spoonful bursting with the earthy, sweet notes of squash and the mellow, fragrant undertones of roasted garlic. It’s a dish that makes you feel right at home, and it’s surprisingly easy to prepare. Whether you’re serving it for a family dinner or a casual gathering, it’s sure to impress.

Hearty Roasted Butternut Squash and Garlic Soup

This beautifully smooth soup features roasted butternut squash, caramelized garlic, and a hint of warmth from spices. It’s rich, creamy, and offers a taste that’s sweet and savory, making it a perfect appetizer or main course for any meal.

Ingredients

• 1 large butternut squash, peeled and diced
• 1 bulb of garlic, roasted
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 2 tablespoons olive oil
• 1 teaspoon salt, adjust to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg, optional
• Fresh parsley or chives for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: Peel, seed, and dice the butternut squash. Toss with olive oil, salt, and black pepper, then spread on a baking sheet.
3. Roast: Roast the squash for 25-30 minutes, or until tender and caramelized, tossing halfway through.
4. Sauté Onion: In a large pot, heat a little olive oil over medium heat and sauté the chopped onion until translucent.
5. Add Garlic: Squeeze the roasted garlic cloves from their skins into the pot and stir with the onions for a minute.
6. Combine: Add the roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. Blend: Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
8. Finish: Stir in coconut milk or cream, and season with cinnamon and nutmeg, adjusting salt and pepper to taste.
9. Serve: Ladle the soup into bowls and garnish with fresh parsley or chives.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Nutrition Information

• Servings: 4 bowls
• Calories: 220kcal
• Fat: 10g
• Protein: 3g
• Carbohydrates: 33g