Roasted garlic butternut squash soup is an effortless soup recipe loaded with intense earthy and smoky flavors. It’s prepared with maple roasted butternut squash halves and roasted garlic head in the oven. Each spoonful will take you all the way into the woods, curdled up in a cozy blanket by the fireplace of a rustic cabin.
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I long wanted to create a simple butternut squash soup recipe, the kind of soup you need on a busy weeknight. It should be effortless to prepare, and yet packed with flavors. Nothing is worse than a bland butternut squash soup. After hours of working my recipe, I’m happy to report the perfect butternut squash soup now exists, and it might have become my favorite soup ever. No kidding!
With this soup recipe, you’ve got it all: very few ingredients, roasted in the oven with maple syrup and olive oil, and blended together until smooth and creamy. The addition of fresh thyme brings additional earthy flavors. Seriously, you need to try this soup asap, it will soon become a new favorite of yours too.
Butternut squash soup ingredients:
- Butternut squash. Obviously! But you could also make this recipe with other winter squash varieties. Pumpkin, red kuri, kabocha, acorn are just a few ideas.
- Yellow onion. You need one medium yellow onion for this recipe. It adds extra flavors to the soup, but feel free to skip it if you’re allergic to onions. The soup will be just fine without it too, I promise.
- Garlic. You need one entire head of garlic for this recipe. Yes, it sounds like a crazy amount of garlic, but believe me it’s going to make this butternut squash soup recipe extra flavorful.
- Coconut milk. It adds some thick and creaminess to the soup. You could swap coconut milk for heavy liquid cream if you wish.
- Vegetable stock. You can either go for ready-to-use vegetable stock, or dissolve an organic bouillon cube in boiling water. Feel free to adjust the quantity of liquid to your liking.
- Maple syrup. used maple syrup to roast the butternut squash, bringing some sweet, nutty flavors to the soup.
- Olive oil. You need it to roast both the butternut squash and the garlic. Other vegetable oils would work too, but olive oil remains my favorite one.
- Thyme. Make yourself a flavor and make sure you use fresh thyme over dried thyme for this recipe. Fresh thyme enhances the flavors a 100%.
- Salt and pepper. Always taste and season the soup to your liking. I also like to add a few chili flakes when serving.
Maple roasted butternut squash
This soup recipe is effortless. No need to peel and dice the butternut squash before using it. Here, you simply need to cut it in half, scoop out the seeds, and roast it in the oven, face down, until very tender. The skin will come out easily, and the flesh is ready to add to your blender.
To add extra flavors when roasting, I brushed the butternut squash with some maple syrup and drizzled olive oil all over. Season with salt and pepper and roast, face down, with fresh thyme underneath, onto a baking sheet.
Roasted garlic, the key ingredient of this soup
Roasted garlic brings some strong, smoky flavors to this soup. Each spoonful will make you feel you’re in a cabin into the woods, by the fire place. Precious.
The idea is to roast the entire garlic head (it may sounds like a lot of garlic but I promise it will be just fine), topped trimmed off, with some olive oil in the oven, until tender. This method is seriously effortless and will yield some amazing flavors.
How to make roasted garlic butternut squash soup?
- Start with roasting the butternut squash and garlic head together onto a baking sheet, generously brushed with maple syrup and drizzled with olive oil. Don’t forget to season with salt and pepper and add the fresh thyme sprigs under the butternut squash halves.
- Meanwhile, gently fry the onions with olive oil until soft and translucent.
- Peel out the skin of the butternut squash, squeeze out the garlic, and add them both to the blender together with the onions.
- Pour coconut milk, vegetable stock, and blend until smooth and creamy.
Other soup recipes you need to try:
- Curried Red Lentil and Split Pea Soup
- Curry Roasted Butternut Squash Soup with Caramelized Onions
- Thai Sweet Potato Soup
- Best Ever Ginger Lime Carrot Soup
Some of my favorite butternut squash recipes:
- Thyme Butternut Squash Galette with Parmesan Crust
- Butternut Squash, Spinach and Goat Cheese Lasagna
- Butternut Squash Gnocchi with Lemon Butter Sauce
Roasted Garlic Butternut Squash Soup
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soups & Stews
- Diet: Vegan
Roasted garlic butternut squash soup is an effortless soup recipe loaded with intense earthy and smoky flavors. It’s prepared with maple roasted butternut squash halves and roasted garlic head in the oven.
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We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 1 butternut squash, halved and seeded
- 1 garlic head
- 2–3 Tablespoons maple syrup
- 2–3 Tablespoons olive oil
- 6 sprigs fresh thyme
- Salt and freshly ground pepper
- 1 yellow onion, diced
- 1 can (13 oz/400 ml) coconut milk
- 1 ½ – 2 cups (400–500 ml) vegetable stock*
Instructions
- Preheat the oven to 415°F (210°C) and line a baking sheet with parchment paper.
- Cut the butternut squash in half, scoop out the seeds, and score the flesh, making a cross pattern. Place, face up onto the baking sheet. Brush generously with maple syrup, and drizzle olive oil all over. Season with salt and pepper, add thyme sprigs, and turn them, face down, with thyme underneath, onto the prepared baking sheet.
- Peel (most of) the outer layers around the head of garlic, leaving the head intact with all the cloves connected. Trim the top off the head of garlic. Place onto the baking sheet next to the butternut squash and drizzle generously the exposed surface of garlic with olive oil.
- Transfer the baking sheet to the oven and roast for about 45 minutes, or until butternut squash flesh and garlic are extra soft.
- Meanwhile, heat one Tablespoon olive oil in a pan and once hot, gently fry the onions until soft and translucent. Set aside.
- Peel out the skins of the butternut squash, squeeze out the garlic from the garlic head by pressing with your fingers (using paper towel if too hot), and add them both to the blender, leaving the thyme sprigs behind. Add the onions, coconut milk, vegetable stock*, and blend until soft and creamy. Season with salt and pepper, taste and adjust seasoning. Serve and garnish with fresh thyme. Enjoy!
Notes
* You can either go for ready-to-use vegetable stock, or use a vegetable bouillon cube and dissolve it in boiling water. I recommend to add half of the vegetable stock first, blend, then add little more until the desired texture is obtained.
Did you make this recipe?
Lastly, if you make this Roasted Garlic Butternut Squash Soup, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Claire Turnbull
Could you make ahead and freeze?
Delphine Fortin
Absolutely!
Wonderful cook
I made this soup the other day and it was super good! So simple with just a few basic ingredients! Thanks!
Delphine Fortin
Thanks! I’m so happy you liked it 🙂