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Home » Soups

Roasted Garlic Butternut Squash Soup

December 9, 2019 By Lorena Grater

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Butternut Squash Soup Pin Collage

This amazingly smooth butternut squash soup will become a winter favorite. With roasted garlic added, there is a deep flavor that will satisfy your craving for comfort food.

smooth butternut squash soup in blue soup bowls

How healthy is butternut squash soup?

Butternut squash soup is low in calories, fat, and carbs. It’s a great source of vitamin A, vitamin C and fiber. No matter what diet you follow, this is a great choice.

How do you peel a butternut squash?

Because of its shape, butternut squash can be very awkward to peel. These tips will make it easier:

  1. Microwave the entire squash for two minutes first. This softens the otherwise very tough outer skin.
  2. Cut the squash in half so you have one half that is the neck and the other half is the round part with the seeds.
  3. Cut each of the halves in half so they have flat stable edges to rest on the cutting board.
  4. Use a vegetable peeler or serrated knife to remove the peel from the squash.

Another option is to roast the butternut squash halves before you peel them. They will take longer to roast, but when they cool, the skin will slip right off.

And keep the seeds! Just like its cousin the pumpkin, the seeds of a butternut squash can be roasted and eaten.

smooth butternut squash soup in blue cocotte

How do you roast garlic?

You can roast garlic right with the butternut squash for this soup. The roasted garlic adds a dimension to the flavor that you don’t want to miss.

Follow these steps for perfect roasted garlic:

  1. Peel the outer layer of papery skin from the entire bulb of garlic. Don’t separate the individual cloves yet.
  2. Cut the top off the bulb so that you can see the cloves
  3. Drizzle the bulb with olive oil so it drains down inside each of the cloves
  4. Place the entire bulb in a Dutch oven or cocotte. If you don’t have either of these, you can cover the garlic with foil.
  5. Let the garlic roast with the butternut squash. When it’s done, slide all of the cloves out of the paper.

What is a good garnish for butternut squash soup?

This soup may look rather plain in the bowl, but the flavour is amazing! Add some garnish to dress it up and add even more flavour. Ideas include

  • Black pepper
  • Oregano
  • Sage
  • Cayenne pepper
  • Thyme
  • Cilantro
  • Sour cream
  • Yogurt
  • Creme fraiche

What to do with leftovers

Butternut squash soup will last in the refrigerator for four days. You can reheat a single bowl, or if you have a large portion to reheat, use a large pot on the stove top.

This is a great dish for meal prep. You can make it in advance for a quick weeknight meal. Or, divide it into single servings and be prepared with a healthy lunch for several days.

NOTE: The soup will thicken the longer it sits. For a thinner consistency, you can add a little water to the soup while reheating it.

This soup also freezes well. It will keep well in the freezer for three months.

smooth butternut squash soup in blue soup bowls

Roasted Garlic Butternut Squash Soup

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people
This amazingly smooth butternut squash soup will become a winter favorite. With roasted garlic added, there is a deep flavor that will satisfy your craving for comfort food. 
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Ingredients

  • 1 butternut squash - (about 2.5 lbs/1200g)
  • 1 bulb garlic
  • olive oil
  • 1 liter broth - (vegetable for vegan/vegetarian versions, beef for carnivore version)
  • thyme
  • Salt
  • Pepper
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Instructions

  • Pre-heat oven to 400 F (200°C).
  • Peel and deseed butternut squash and dice into 1" pieces.
  • Put butternut squash on a baking sheet, sprinkle with salt and pour about a tablespoon of olive oil on it and move around with your hands to make sure all dice are well coated with oil. Then spread out evenly into one layer.
  • Peel off the paper-like outer layer of the garlic bulb, leaving intact the skins of the individual cloves and being careful to keep the bulb as a whole.
  • Cut the top part of the garlic in order to expose the upper part of every clove (see video).
  • Drizzle a few drops of olive oil onto each clove.
  • Place garlic bulb in cocotte and cover.
  • Put butternut squash and garlic in the oven for about 40 minutes or until soft and golden.
  • Take out from the oven and transfer squash (whithout peel if you didn't peel) and peeled garlic into a pot, add broth, 1 teaspoon very finely chopped fresh Thyme and bring to the boil.
  • Once hot, remove from heat and blend with an immersion blender until smooth. Add more broth or water if needed to reach desired consistency.
  • Salt and pepper to taste.
  • Top with a little pepper and a string of thyme.

Nutrition

Calories: 97kcal | Carbohydrates: 25g | Protein: 1g | Sodium: 1007mg | Potassium: 660mg | Fiber: 3g | Sugar: 6g | Vitamin A: 20465IU | Vitamin C: 39.6mg | Calcium: 90mg | Iron: 1.3mg
Course Soup
Cuisine American, French, International
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Reader Interactions

Comments

  1. Heidi says

    October 8, 2021 at 10:18 pm

    This is really good! And so easy! Thank you!

    Reply
  2. Val says

    September 12, 2021 at 8:13 am

    Lovely, second batch in the pot. When in the soupbowl we added some grated parmezaan. Tha for the recipe!

    Reply
  3. Layne says

    December 2, 2020 at 6:30 pm

    5 stars
    Wow! This is absolutely delicious! I used vegetable broth…. would using beef broth change the flavor profile very drastically? Either way… this is will be in my rotation!

    Reply
    • Lorena Grater says

      December 3, 2020 at 1:01 pm

      So happy you enjoyed it. I find beef broth does taste much better. I taste the difference immediately, especially with homemade beef bone broth.

      Reply
  4. Jelena says

    August 31, 2020 at 3:51 pm

    The season for Pumpkin just starts!! Great recepie. I never added the roasted garlic but I will try. Thanks for the idea. I usually add carrots, ginge and curcuma. Soo delicious! I usually freez half of the roasted Pumpkin so it is easier next time to make a soup. We are eating it once a week! Yammy :)

    Reply
  5. Kelsi says

    July 28, 2020 at 10:08 pm

    5 stars
    I always go back to this recipe, so I figured it was time to rate it! My absolute favorite thing to do with butternut squash. Thank you!

    Reply
    • Lorena Grater says

      July 29, 2020 at 9:32 am

      Thank you so so much Kelsi! :D

      Reply
  6. BG Frazier says

    May 9, 2020 at 2:32 pm

    5 stars
    Great soup.

    Reply
  7. gail says

    December 13, 2019 at 10:42 am

    i made this soup and its delicious i give it 5 star and a even 6 stars if i could making it again at Christmas

    Reply
    • Lorena says

      December 15, 2019 at 1:45 pm

      Your comment made my day Gail!!!

      Reply
  8. Dorothy says

    November 10, 2019 at 8:45 am

    Going to try this . Would also like to know where you can get that blender to mix the soup up ?

    Reply
    • Lorena says

      November 11, 2019 at 12:50 pm

      It’s called an “immersion blender”. The brand that I have specifically is Breville. I bought it in a kitchen store but I’m sure you can find one at Target or Walmart or Amazon.

      Reply
  9. James Fink says

    September 9, 2019 at 8:49 pm

    1 star
    I give it one star because it needs to be re-written. If you do not peel the garlic completely BEFORE roasting it is hard to peel after and you will get little pieces of garlic skin in the soup even after blending which is like chewing on pieces of straw. Second, saying one bulb garlic is not good enough. Just like the average onion in Texas is the size of a softball, the garlic bulb must be bigger too because it was so garlicky it was not edible. But, I imagine if you roast pre-peeled garlic, and the author specifies the amount of garlic to use in weight or another measure, I bet the recipe would be worthy of five stars.

    Reply
    • Lorena says

      September 10, 2019 at 3:39 pm

      Hi James, sorry for the confusion. The amount of garlic is irrelevant if properly roasted and properly removing all skin. It will not taste garlicky (only nutty) regardless of if the bulb weighs 10 or 20 grams. This is why I didn’t add a weight. I have made this recipe countless times with all sizes of bulbs with similar results. If you peel the cloves out of the skin “before” roasting, they will all just burn and not roast. You need the skin to protect the bulbs and achieve garlic caramelization. However, it is VERY important to add only the cloves to the soup not the garlic skin (as shown in the video for better visual clarification). You probably didn’t achieve garlic caramelization in the first place (please watch the video to see what garlic consistency we want to achieve) and you did not thoroughly remove the skin. I hope you give this recipe another try making sure you don’t add any skin to your soup, that will always taste terrible.

      Reply
    • Laila says

      October 11, 2020 at 8:25 am

      You rated your cooking skills

      Reply
  10. Farco says

    August 20, 2019 at 4:02 pm

    4 stars
    I have one word to describe this soup — yumm!!! Thank you!

    Reply
  11. Eva says

    October 16, 2018 at 6:56 pm

    5 stars
    Delicious!

    Reply
    • Lorena says

      October 16, 2018 at 9:43 pm

      Thank you :D

      Reply
  12. Florenca kalemi says

    October 14, 2018 at 7:10 am

    5 stars
    I am glad I found your website! Awesome healthy recipes! I will try the one by one.

    Reply
  13. Karine says

    October 8, 2018 at 7:49 pm

    I am not a fan of thyme. Do you recommend any other spice?

    Reply
    • Lorena says

      October 8, 2018 at 8:13 pm

      Have your tried fresh thyme? It’s much milder than the dried or ground. Otherwise I would just leave it out completely. Rosemary would be too strong and others wouldn’t really fit.

      Reply
  14. Sara says

    August 14, 2018 at 5:18 pm

    I’m definitely interested in trying this out. What dishes do you normally pair with this?

    Reply
    • Lorena says

      August 24, 2018 at 9:41 am

      It depends what or who you’re cooking it for. If I want a “light” lunch or dinner I just pair it with bread. If I want it to be a starter I serve less and then make a main dish of protein and salad or vegetables. A lot of people have commented they’re made this soup paired with bread for their vegan and vegetarian guests on Christmas/Thanksgiving and that they were super happy about it.

      Reply
      • Nancy K says

        December 22, 2019 at 10:12 am

        Is there a way to reduce the sodium levels and still achieve the same taste?

        Reply
        • Lorena says

          December 22, 2019 at 11:40 pm

          No Nancy, I’m sorry. Nothing can really replace salt. Some recipes contain a lot a lot a lot of spices and salt isn’t as needed anymore to make tasty food. Simply recipes depend strongly on salt and pepper to make them tasty.

          Reply
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