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Roasted Garlic Butternut Squash Soup

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Roasted garlic butternut squash soup is an effortless soup recipe loaded with intense earthy and smoky flavors.
  • Author: Delphine Fortin
  • 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.

Ingredients

Scale
  • 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

  1. Preheat the oven to 415°F (210°C) and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Transfer the baking sheet to the oven and roast for about 45 minutes, or until butternut squash flesh and garlic are extra soft.
  5. Meanwhile, heat one Tablespoon olive oil in a pan and once hot, gently fry the onions until soft and translucent. Set aside.
  6. 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.

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