Creamy Roasted Butternut Squash Soup
This ultra creamy Butternut Squash Soup gets its deep flavor from roasting the squash and a whole head of garlic. Simple, healthy, and naturally sweet, it's the ultimate cozy fall meal. Vegan adaptable and freezer friendly!
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
Instructions
- Roast: Preheat oven to 350°F. Halve squash; scoop out seeds. Drizzle cut sides with 1 tbsp oil; place cut side down on parchment lined sheet. Halve garlic head; place cut-side down in a dab of oil on sheet. Roast 40 mins, check garlic (remove if soft). Roast squash 20 mins more (60 mins total) until tender. Cool 15 mins.
- Combine: Scoop squash flesh into pot. Squeeze roasted garlic cloves into pot. Add stock.
- Purée: Bring to simmer. Use immersion blender to purée until completely smooth.
- Season: Return to simmer. Season with salt (start with 1 tsp) and pepper to taste.
- Finish: Stir in cream (if using). Adjust consistency with more stock if needed.
- Serve: Ladle into bowls. Serve with crusty bread.
Notes
- Garlic: Roasting a whole head makes it sweet and mild, not sharp.
- Vegan: Use vegetable stock and omit the cream.
- Storage: Soup thickens when chilled. Thin with water or stock when reheating. Keeps 5 days in fridge or 3 months frozen.