Classic Roasted Garlic Squash Soup

I never thought I’d be the type of person to roast garlic just to put it in soup. Growing up, garlic came from a jar, and soup came from a can. But here I am, telling you that taking the time to roast garlic for this squash soup is worth every minute.

That’s because roasted garlic is completely different from regular garlic—it’s sweet and mellow instead of sharp and spicy. When you blend it with roasted squash, you get this creamy, comforting soup that tastes like it took hours to make. The best part? It’s actually pretty simple once you know the trick.

What Kind of Butternut Squash Should I Use?

When picking out butternut squash for this soup, look for one that feels heavy for its size and has a smooth, tan-colored skin without any soft spots or blemishes. The neck of the squash should be long and thick, as that’s where most of the flesh is – the bulbous bottom is mostly seeds. You’ll want a squash in that 2.25 to 2.75 pound range for the perfect amount of soup, but if you can only find a larger one, just save the extra roasted squash for another meal. Make sure the stem end looks dry and the squash sounds hollow when you tap it, which means it’s ripe and ready to roast.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Butternut squash: You can swap butternut squash with acorn squash, delicata squash, or even sweet potatoes. Just keep in mind that cooking times might vary slightly – sweet potatoes tend to cook faster.
• Whole garlic head: If you don’t want to roast a whole head, you can use 4-5 cloves of minced garlic sautéed in olive oil. The flavor won’t be quite as mellow, but it’ll still taste great.
• Stock: Vegetable stock keeps this soup vegetarian, but chicken stock adds extra richness. In a pinch, you can use water with a couple of bouillon cubes or even just water if you want the squash flavor to really shine.
• Crème fraîche: Heavy cream, sour cream, or even coconut cream work well here. If you’re dairy-free, coconut cream gives a nice creamy texture without overpowering the squash.
• Olive oil: Any neutral oil like avocado or vegetable oil works fine for roasting, though olive oil does add a nice flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting butternut squash is not cooking it long enough – undercooked squash will give you a grainy, unpleasant texture instead of the smooth, creamy soup you’re after, so make sure your squash is fork-tender and caramelized around the edges before blending.

Don’t forget to roast your garlic head cut-side down and wrapped in foil with a drizzle of olive oil, as exposed garlic cloves can burn and turn bitter during the long roasting time.

When blending hot soup, always let it cool slightly first and blend in small batches with the lid slightly ajar to prevent dangerous splattering – an immersion blender is actually safer and easier for this recipe.

Finally, taste and adjust your seasoning after blending since roasted vegetables can vary in sweetness, and add your stock gradually until you reach your preferred consistency rather than dumping it all in at once.

What to Serve With Roasted Garlic Squash Soup?

This creamy, comforting soup is perfect with a thick slice of crusty peasant bread or warm focaccia for dipping into all that roasted garlic goodness. I love serving it alongside a simple arugula salad with a light vinaigrette to balance out the richness of the soup. If you want to make it more of a meal, try pairing it with a grilled cheese sandwich made with sharp cheddar or gruyere cheese – the nutty flavors work really well with the sweet butternut squash. For something a bit fancier, those no-knead thyme dinner rolls mentioned in the recipe are absolutely perfect for soaking up every last spoonful.

Storage Instructions

Refrigerate: This roasted garlic squash soup keeps really well in the fridge for up to 5 days in an airtight container. I actually think it tastes even better the next day because all those roasted flavors have more time to meld together. Just give it a good stir before serving since it might separate a little.

Freeze: You can definitely freeze this soup for up to 3 months in freezer-safe containers or bags. I like to freeze it in individual portions so I can just grab one whenever I want a cozy bowl. Just remember to leave some room at the top of your container since it’ll expand when frozen.

Warm Up: To enjoy your soup again, just heat it gently on the stovetop over medium-low heat, stirring occasionally. If you’re using the microwave, heat it in 30-second intervals and stir between each one. You might need to add a splash of stock or water if it’s gotten too thick after storing.

Preparation Time	15-25 minutes
Cooking Time	60-70 minutes
Total Time	75-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-400
• Protein: 6-10 g
• Fat: 10-18 g
• Carbohydrates: 50-65 g

Ingredients

For the roasted squash soup:

• 1 whole butternut squash (2.25–2.75 lb)
• 1 head garlic
• Extra-virgin olive oil
• 1 quart chicken stock or vegetable broth
• Kosher salt
• Cracked black pepper

To finish (optional):

• 3 tbsp crème fraîche or heavy cream

For serving:

• Bread, such as focaccia, rustic loaf, or thyme dinner rolls

Step 1: Prepare and Roast the Squash and Garlic

• 1 whole butternut squash (2.25–2.75 lb)
• 1 head garlic
• extra-virgin olive oil

Preheat your oven to 350ºF and line a sheet pan with parchment paper for easy cleanup.

Halve the butternut squash by slicing off the bottom of the bulbous end, standing the squash upright, and carefully cutting straight down through the center.

Use a spoon to scoop out the seeds and discard them.

Rub the cut sides of the squash with a drizzle of olive oil, then place them cut side down on the prepared sheet pan.

Next, cut the head of garlic in half through the equator.

Rub a little olive oil on the sheet pan and place the garlic, cut side down, in the oil.

Transfer the sheet pan to the oven.

Step 2: Roast Until Soft and Caramelized

Roast the garlic for about 40 minutes, checking to see if it is knife-tender and caramelized on the surface.

If it is done, remove the garlic from the oven; if not, let it continue roasting with the squash until fully cooked.

Roast the squash for about 1 hour or until it is knife-tender at the solid end.

Let both the squash and garlic cool for about 20 minutes, or until they are cool enough to handle.

Step 3: Simmer the Soup Base

• roasted squash flesh from Step 2
• roasted garlic from Step 2
• 1 quart chicken stock or vegetable broth

Once cooled, scoop the flesh of the roasted squash into a large pot.

Squeeze the roasted garlic cloves from their skins and add them to the pot as well.

Pour in the quart of chicken stock or vegetable broth.

Bring the mixture to a simmer over medium heat.

Step 4: Purée and Season

• kosher salt
• cracked black pepper

Use an immersion blender to purée the soup mixture until completely smooth.

Alternatively, you can transfer the soup to a blender or food processor, purée it, and return it to the pot.

Bring the soup back to a simmer.

Taste and season with kosher salt and cracked black pepper to your liking.

I consistently add 1 to 1.5 teaspoons of Diamond Crystal kosher salt here for good flavor.

Step 5: Finish with Cream and Adjust Consistency

• 3 tbsp crème fraîche or heavy cream
• extra-virgin olive oil (optional, for finishing)
• additional chicken stock or vegetable broth (if needed)

If you like, whisk in the crème fraîche or heavy cream to add richness and a velvety texture.

Depending on the size of your squash or your preference, you can adjust the consistency by adding more stock if you want a thinner soup.

For a touch of extra flavor, I sometimes finish with a tiny splash of olive oil just before serving.

Step 6: Serve and Enjoy

• bread, such as focaccia, rustic loaf, or thyme dinner rolls

Ladle the finished soup into bowls and serve hot, accompanied by your choice of bread on the side.

This soup pairs beautifully with focaccia, a rustic loaf, or thyme dinner rolls.

Enjoy!