Butternut Squash and Roasted Garlic Soup (Vegan, Gluten Free, Dairy Free)

Butternut Squash and Roasted Garlic Soup (Vegan, Gluten Free, Dairy Free)

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, 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)

Roasted Tomato Soup

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)

A Cozy, Creamy Vegan Soup Perfect for Fall
Prep Time 50 mins
Course Soup
Servings 4

Ingredients
  

  • 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
  • teaspoon ground nutmeg
  • Kosher Salt
  • Fresh cracked black pepper

Instructions
 

  • 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, 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.
Keyword butternut squash, Butternut Squash Soup, Garlic, roasted vegetables, soup
Tried this recipe?Let us know how it was!

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