Roasted Butternut & Garlic Soup

Creamy fall comfort in 45 minutes—simple, cozy, and wildly flavorful

Sweet roasted butternut and caramelized garlic blitz into a velvet-smooth soup you’ll want on repeat all season.

Why You’ll Love It

• Roasted for max flavor: Oven-roasting the squash and garlic concentrates sweetness—no bland soup.
• Weeknight-easy: One sheet pan + one pot; done in ~45 minutes.
• Panera-style option: Warm curry + apple finish for that beloved “Autumn Squash” vibe.
• Flexible fall lineup: Works with acorn, pumpkin, or a mix—your pick of fall soup recipes.
• Better-for-you creamy: Finish with coconut milk or a splash of cream—dairy-free optional.

Ingredients (notes only)

Roast Base

• Butternut squash, peeled/cubed (or pre-cut) for even caramelization.
• Whole garlic bulb (roasting = sweet, mellow garlicky depth).
• Yellow onion + carrot for body and natural sweetness.
• Olive oil, kosher salt, black pepper.

Simmer & Season

• Vegetable or chicken broth (4 cups to start; thin later if needed).
• Cinnamon + pinch nutmeg for warmth; thyme for savory balance.
• Optional: maple syrup or honey (1–2 tsp) if your squash isn’t very sweet.

Finish & Toppings

• Coconut milk or heavy cream; squeeze of lemon or splash of apple cider.
• Toasted pepitas, crispy sage, chili oil, or yogurt swirl.

Step-by-Step Instructions

1. Roast: Heat oven to 425°F (220°C). On a sheet pan, toss 8 cups butternut cubes (≈1 large squash), 1 sliced onion, and 1 sliced carrot with 2 tbsp olive oil, 1 tsp salt, ½ tsp pepper. Halve a garlic bulb, drizzle with oil, wrap in foil, and add to the pan. Roast 25–30 min, stirring once, until edges are browned.
2. Deglaze: Transfer roasted veg to a pot. Squeeze in the soft roasted garlic cloves. Add 4 cups broth and any pan juices; scrape up browned bits.
3. Season & Simmer (5–10 min): Add ½ tsp cinnamon, pinch nutmeg, 1 tsp thyme. Bring to a gentle simmer.
4. Blend: Off heat, blend with an immersion blender until ultra-smooth (or carefully in batches in a stand blender—vent lid, cover with towel).
5. Finish: Stir in ½ cup coconut milk (or cream). Add 1–2 tsp lemon juice (or apple cider) to brighten. Thin with more broth for your perfect texture.
6. Taste & Serve: Adjust salt/pepper. Ladle into bowls; top with pepitas, sage, and a drizzle of olive oil or chili oil.

Panera-Style Autumn Squash Option: Stir in ½–1 tsp mild curry powder, 2–3 tbsp apple juice or grated sweet apple, and a splash of cream at Step 5.

Pro Tips

• Color = flavor: Let the squash get real golden at the edges—don’t pull it early.
• Consistency control: Blend fully before thinning; then add broth until it ribbons off a spoon.
• Sweetness check: Squash varies—balance with a pinch of salt and a few drops of acid (lemon/cider) rather than extra sugar.
• Freezer smart: Freeze flat in 2-cup bags for quick weeknight portions.
• Pepita crunch: Toast seeds 3–4 min in a dry skillet with a pinch of salt.

Variations (mapped to interests)

• Acorn Squash Soup: Swap half or all butternut with acorn; roast wedges, then scoop and blend.
• Pumpkin Squash Soup: Use sugar pumpkin; add extra cinnamon + a touch of maple.
• Roasted Squash Soup (mix & match): Combine butternut, acorn, and pumpkin—great for using leftovers.
• Spaghetti Squash Soup: Roast spaghetti squash; scrape strands and blend partway for a slightly textured bowl.
• Panera Autumn Squash Soup Recipe (inspired): Curry + apple + cream finish (see option above).

How to Serve

• Bowl it with grilled cheese, garlic bread, or a crisp fall salad.
• Finish with yogurt swirl + chili oil, or brown butter + crispy sage for a restaurant touch.

Make Ahead & Storage

• Fridge: 4 days in an airtight container.
• Freeze: Up to 3 months (skip dairy before freezing; stir in after reheating).
• Reheat: Medium heat on the stove; add broth to loosen and re-season.

FAQs

Can I skip roasting? Yes—sauté onion, carrot, raw squash, and garlic 5–7 min, then simmer in broth until tender (15–20 min) and blend. Roasting simply adds more depth.
How do I make it dairy-free? Use coconut milk or extra-virgin olive oil to finish; it’s naturally creamy.
Too thick/thin? Add broth to thin; simmer uncovered to thicken.
Spice ideas? Try smoked paprika, garam masala, or a pinch of cayenne for heat.

Simple Nutrition (estimate, per 1 of 6 servings)

~220 kcal • 28g carbs • 3g protein • 11g fat • 5g fiber • ~520 mg sodium

Sarah

Butternut Squash Soup with Roasted Garlic

Roasted butternut and caramelized garlic blended silky-smooth with warm spices. Creamy finish (dairy-free option), plus Panera-style, pumpkin, and acorn squash variations.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

• 8 cups butternut squash, peeled and cubed (≈ 1 large squash, 2¼–2½ lb peeled)
• 1 medium yellow onion, sliced
• 1 medium carrot, sliced
• 1 bulb garlic, halved crosswise
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt, plus more to taste
• 0.5 tsp black pepper
• 4–5 cups low-sodium vegetable or chicken broth, divided
• 0.5 tsp ground cinnamon
• 1 pinch ground nutmeg
• 1 tsp dried thyme (or 1 tbsp fresh)
• 0.5 cup coconut milk or heavy cream
• 1–2 tsp lemon juice or apple cider
• toasted pepitas, optional topping
• crispy sage, optional topping
• chili oil, optional topping
• yogurt swirl, optional topping

Equipment

• oven
• Sheet pan
• Large pot
• immersion blender or stand blender
• knife and cutting board

Method

• Heat oven to 425°F (220°C). Toss squash, onion, and carrot with oil, salt, and pepper on a sheet pan. Wrap halved garlic bulb in foil with oil; add to pan. Roast 25–30 minutes, stirring once, until golden.
• Transfer roasted vegetables to a pot; squeeze in roasted garlic. Add 4 cups broth, cinnamon, nutmeg, and thyme. Simmer 5–10 minutes.
• Blend soup until completely smooth using immersion blender or vented stand blender.
• Stir in coconut milk or cream and lemon juice/cider. Thin with extra broth to desired consistency.
• Taste and adjust seasoning. Serve hot with toppings.

Nutrition

Calories: 220kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 520mgPotassium: 680mgFiber: 5gSugar: 8gVitamin A: 22000IUVitamin C: 35mgCalcium: 120mgIron: 2mg

Notes

Panera-style: Add 1/2–1 tsp curry powder and 2–3 tbsp apple juice or grated sweet apple with broth; finish with cream. Pumpkin/Acorn/Spaghetti squash swaps: equal amounts (blend part of spaghetti squash only for texture). DF/Vegan: Use coconut milk and skip dairy toppings. Make ahead: Refrigerate up to 4 days or freeze up to 3 months (add dairy after reheating). Equipment: Sheet pan, large pot, immersion blender or stand blender. Alternate Methods: Stovetop (sauté then simmer 15–20 min); Instant Pot (8 min on High, quick release); Slow Cooker (4–6 hrs LOW).

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!