I’m a strong believer that a good soup is soul food – it’s delicious, nutritious and somehow has the ability to magically transform your day in just one spoonful… Ok, maybe that’s a tall order for just one dish but I know that this Butternut Squash and Roasted Garlic Soup lives up to the hype.
It’s cozy, creamy and my perfect Fall comfort food. It’s also incredibly easy to make – it takes about 15 minutes of hands-on cooking time and it all comes together in a blender or food processor. I love making this soup in the colder months when my body craves something warm, cozy and nutritious, plus it keeps well in the fridge so any leftovers can be enjoyed a few days later!
Watch Me Make My Butternut Squash and Roasted Garlic Soup
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How To Make My Butternut Squash and Roasted Garlic Soup
Step 1. Preheat oven and roast your butternut squash. Don’t forget to drizzle with olive oil, salt and pepper.
Step 2. Slice the onion and arrange that along with the heads of garlic in a large baking dish. Top with the dried sage, nutmeg and olive oil and roast for 20-30 minutes, cut side up. Flip butternut squash and roast for another 20 minutes until soft.
Step 3. Remove from oven, let cool, then peel the skin away from the flesh.
Step 4. In a blender, add squash mash, roasted onion, garlic (remove the skins), milk, stock, apple cider vinegar and salt to taste. Puree until smooth.
Step 5. Serve with a drizzle of olive oil, cracked pepper.
Step 6. Enjoy!
You can use any plant based milk, I like this one because it’s extra creamy!
What Else Can I Use?
- This works with pumpkin instead of squash, or even sweet potato
- You can use almond milk or even heavy cream in place of oat milk
- Dried sage is usually what I use for the herby note, thyme works well too
- Feel free to top the soup with some roasted pumpkin seeds for crunch
- Chicken stock can be used in place of the vegetable stock
This Butternut Squash and Roasted Garlic Soup is special because:
It only takes around 15 minutes of hands-on cooking time but tastes absolutely divine
It’s the perfect recipe to make extra of and keeps well in the fridge for up to a few days
Want More Cozy Creamy Soups?
Three Ingredient Cauliflower Soup (Vegan, Gluten Free)
Creamy Chicken Tortilla Soup (Gluten Free, Whole 30, Dairy Free)
If you make my Butternut Squash and Roasted Garlic Soup, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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Butternut Squash and Roasted Garlic Soup (Vegan, Gluten Free, Dairy Free)
- 1 medium butternut squash
- 1 medium yellow onion
- 3 Tbsp. olive oil plush more for serving
- 1 head of garlic in skin
- ¾ cup vegetable stock
- 1 ½ cups unsweetened oat milk
- ½ teaspoon apple cider vinegar
- 1 teaspoon dried sage or thyme
- ⅛ teaspoon ground nutmeg
- Kosher Salt
- Fresh cracked black pepper
- Preheat oven to 400 degrees F.
- Roast pumpkin or butternut squash. (I start by putting mine in the oven for a few minutes to soften so it’s easier to cut). Cut in half and scoop out the insides (save & toast the seeds if you want). Drizzle with 2 tbsp. olive oil, salt and pepper.
- Slice the onion and arrange that along with the heads of garlic in a large baking dish. Top with the dried sage, nutmeg and 1 Tbsp olive oil and roast for 20-30 minutes, cut side up. Flip butternut squash and roast for another 20 minutes until soft. Remove from oven, let cool, then peel the skin away from the flesh.
- In a blender, add squash mash, roasted onion, garlic (remove the skins), milk, ¼ cup stock, apple cider vinegar and salt to taste. Puree until smooth. If it's too thick, add the rest of the stock to thin and blend again. Taste and add more salt if needed.
- Serve with a drizzle of olive oil, cracked pepper.
- Store leftovers in the fridge for up to a few days.
9 thoughts on “Butternut Squash and Roasted Garlic Soup (Vegan, Gluten Free, Dairy Free)”
This is easy to make. I was confused if the squash, onion, and garlic should roast together the whole time. I started the squash for 30 minutes and then added the garlic and onion. I ended up removing the squash after an hour and the garlic and onion needed 30 more minutes. I believe they should have been together from the start.
Also, the recipe is not clear when to add the apple cider vinegar. I added at the end. Overall, it had good flavor after adding more thyme than the recipe called for. The roasted onion and garlic made this a sweet flavored soup. The little bit of little red pepper I added gave it a little kick which I like.
I love these modifications, Sherry – a little red pepper would be a great addition to this soup!
To answer your questions, yes everything should be roasted together and the apple cider vinegar is added at the blending stage. I have updated the recipe card to reflect this.
What is the Apple Cider Vinegar used for? I see it in the ingredient list but not the recipe?
I have just updated the recipe card for this – add the apple cider vinegar at the blending stage!
Way to garlicy for my taste. But, I’m willing to try it again with less garlic since it was so easy and cheap
I hope you find that perfect amount of garlic to enjoy this! I’m a garlic girl through and through but too much garlic is never the goal!
Let me know how you get on,
Easy! Delicious! Healthy! What more could you want?
I totally agree, Cassie!
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