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Creamy roasted butternut squash soup with roasted garlic served in white bowls, garnished with fresh parsley and cream drizzle, surrounded by roasted butternut squash cubes and whole garlic bulbs on rustic wooden background

Butternut Squash Soup with Roasted Garlic

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.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Toss cubed butternut squash with 1 tbsp olive oil. Spread on baking sheet and roast 25-30 minutes until caramelized.
  3. In large pot, sauté chopped onion 5 minutes until soft and fragrant.
  4. Add roasted squash and squeeze roasted garlic cloves into pot. Pour in vegetable broth and bring to gentle simmer.
  5. Season with nutmeg, salt, and black pepper. Simmer 10 minutes.
  6. Blend soup until silky smooth using immersion blender or batches in regular blender.
  7. Stir in heavy cream and heat 2-3 minutes (do not boil). Adjust seasoning as needed.
  8. 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.