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–+ servings
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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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).
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