Description

This roasted butternut squash soup with roasted garlic is creamy, nutritious, and full of caramelized flavor. A comforting autumn recipe that supports heart health and immunity while delivering restaurant-quality results.

Ingredients

Scale

1 large butternut squash (about 2 lbs), peeled and cubed
1 whole head garlic
2 tbsp olive oil (divided)
1 medium yellow onion, chopped
4 cups vegetable broth (or chicken broth)
½ tsp ground nutmeg
½ cup heavy cream (or coconut cream for dairy-free)
Salt and black pepper to taste
Fresh parsley, chopped for garnish

Instructions

Preheat oven to 400°F (200°C). Slice top off garlic head, drizzle with 1 tbsp olive oil, wrap in foil, and roast 30-35 minutes.
Toss cubed butternut squash with 1 tbsp olive oil. Spread on baking sheet and roast 25-30 minutes until caramelized.
In large pot, sauté chopped onion 5 minutes until soft and fragrant.
Add roasted squash and squeeze roasted garlic cloves into pot. Pour in vegetable broth and bring to gentle simmer.
Season with nutmeg, salt, and black pepper. Simmer 10 minutes.
Blend soup until silky smooth using immersion blender or batches in regular blender.
Stir in heavy cream and heat 2-3 minutes (do not boil). Adjust seasoning as needed.
Garnish with parsley and serve hot.

Notes

Roast vegetables thoroughly for best caramelization. Blend soup for at least 2 minutes for smooth texture. For vegan version, substitute coconut cream or cashew cream.

Prep Time: 15 minutes
Cook Time: 75 minutes
Category: Soup
Method: Roasting and Blending
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 220
Sugar: 8g
Sodium: 350mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 3g
Cholesterol: 20mg

Keywords: butternut squash soup, roasted garlic, creamy soup, fall recipes, healthy comfort food