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Creamy Roasted Butternut Squash Soup

Name: Creamy Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 1 butternut squash (2.25 - 2.75 lbs); 1 whole head/bulb of garlic; 2 tbsp extra virgin olive oil (divided); 4 cups 1 quart vegetable or chicken stock; 1 - 1 ½ tsp kosher salt (to taste); Freshly cracked black pepper; 3 tbsp crème fraîche or heavy cream (optional); Crusty bread (for serving)

Rebecca Hopkins

December 30, 2025

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When the air gets crisp and you crave something truly comforting, nothing hits the spot quite like a velvety bowl of homemade soup. This Creamy Roasted Butternut Squash Soup is the essence of cozy season in a bowl. By roasting the squash and a whole head of garlic, we unlock a deep, caramelized sweetness that makes this soup taste incredibly rich and complex, yet it’s made with just a handful of simple, wholesome ingredients.

Forget the bland, one note versions. This recipe is all about maximizing flavor with minimal effort. The slow roasting does the heavy lifting, filling your kitchen with an incredible aroma. The result is a luxuriously smooth, savory sweet soup that feels indulgent but is naturally healthy. It’s the perfect make ahead meal for busy weeks and an impressive starter for any fall dinner party. Let’s get roasting!

Why You’ll Love This Roasted Butternut Squash Soup

Deep, Caramelized Flavor: Roasting the squash and a whole head of garlic transforms them. The natural sugars caramelize, creating a rich, sweet, and nutty base that boiling simply can’t achieve.
Incredibly Simple Ingredients: Squash, garlic, stock, olive oil, salt, and pepper. That’s the essence of it! The optional cream adds luxury, but the soup is fantastic without it.
Meal Prep & Freezer Champion: This soup tastes even better the next day and freezes perfectly. Make a big batch on the weekend for easy lunches and dinners all week long.
Healthy & Satisfying: Butternut squash is packed with vitamins, fiber, and antioxidants. It’s a nourishing bowl that will keep you full and feeling great.
Endlessly Customizable: Serve it as is, swirl in the cream, or top with toasted pepitas, a drizzle of chili oil, or fresh herbs like sage or thyme.

Let’s Make Creamy Roasted Butternut Squash Soup

The key to this recipe is patience; letting the oven work its magic to develop incredible flavor. The active hands on time is surprisingly short.

Ingredients You’ll Need

1 whole butternut squash (2.25 – 2.75 lbs)
1 whole head/bulb of garlic
Extra virgin olive oil
1 quart (4 cups) vegetable or chicken stock
Kosher salt and freshly cracked black pepper
3 tablespoons crème fraîche or heavy cream (optional, for richness)
Bread for serving, like crusty peasant bread or focaccia

Step by Step Instructions

1Roast the Squash & Garlic: Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper for easy cleanup.

Prep the Squash: Carefully cut the squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp from the bulbous ends. Drizzle the cut sides with a little olive oil and rub it all over. Place the halves cut side down on the prepared baking sheet.

Prep the Garlic: Slice the entire head of garlic in half horizontally through its equator (so you see all the cloves inside). Drizzle a tiny bit of olive oil on the parchment and place the garlic halves cut side down in the oil.

Roast: Transfer the pan to the oven. After 40 minutes, check the garlic. If the cloves are soft, caramelized, and easily pierced with a knife, remove them. The squash will need about 60 minutes total. It’s done when you can easily pierce the thickest part of the neck with a knife. Remove and let everything cool for 15-20 minutes until easy to handle.

2Make the Soup Base: Scoop the soft, roasted squash flesh from the skin directly into a large soup pot or Dutch oven. Squeeze the entire head of roasted garlic into the pot; the cloves will pop right out of their papery skins. Discard the skins.

3Purée Until Silky Smooth: Add the quart of stock to the pot with the squash and garlic. Bring the mixture to a gentle simmer over medium heat.

Immersion Blender Method (Easiest): Use an immersion blender directly in the pot to purée the soup until completely smooth and velvety.

Blender Method: Carefully transfer the mixture in batches to a standing blender. Always remove the center cap from the blender lid and cover it with a folded kitchen towel to let steam escape. Blend until smooth, then return to the pot.

4Season to Perfection: Bring the puréed soup back to a simmer. Now, taste it! This is the most important step. Season generously with kosher salt and black pepper. Start with 1 teaspoon of salt and add more until the flavors truly sing. The right amount of salt will balance and elevate the natural sweetness.

5Finish & Serve: For an extra creamy finish, stir in the crème fraîche or heavy cream (if using). If the soup is thicker than you like, simply whisk in a little more stock or water until it reaches your perfect consistency.

Ladle the hot soup into bowls, grind a little extra pepper on top, and serve immediately with thick slices of your favorite crusty bread for dipping.

Serving Suggestions & Expert Tips

The Garlic is Key: Don’t be intimidated by using a whole head! Roasting transforms garlic into a sweet, mellow, and spreadable paste that adds incredible depth without sharpness.
Choosing Squash: Look for a squash that feels heavy for its size with a firm, matte skin. A glossy skin can indicate it was picked too early.
Spice It Up: Add a pinch of cayenne pepper, smoked paprika, or curry powder when seasoning to introduce a warm, spicy note.
Top It Off: Get creative with toppings! Try toasted pumpkin seeds (pepitas), a dollop of sour cream, crispy fried sage leaves, crumbled bacon, or a swirl of high quality olive oil.
Storage: Let the soup cool completely, then store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. It will thicken as it sits; just thin it with a little water or stock when reheating.

This Creamy Roasted Butternut Squash Soup is more than just a recipe; it’s a warm, delicious embrace in a bowl. I hope it becomes a cherished part of your autumn tradition.