This creamy Roasted Garlic Butternut Squash Soup is vegan, full of flavor, and has a silky smooth texture. Topped with roasted pepitas and parsley, it is perfect for a simple fall lunch or dinner!
I am a huge fan of eating seasonally, it really is one of the best things you can do for your health year-round. You are going to get SO many more nutrients from the foods that are being grown during the season that you are in.
Winter squashes are always one of the very first things I reach for when the fall/winter months roll around. Butternut squash is my all-time favorite squash because it is so versatile. You can make it savory, you can make it sweet, it’s creamy texture is the best, and it is packed with tons of vitamins and nutrients.
The flavors in this soup are insanely delicious, and so simple at the same time. I wanted to let the butternut shine, so I didn’t want to throw any other veggies in there with it. I just amped up the flavor with roasted garlic.
Have you ever had roasted garlic? If not, you’re missing out! When you roast a whole head of garlic, it sort of caramelizes and gets kind of sweet. It isn’t bitter at all, and blends beautifully with the butternut.
Then top the creamy dreamy soup off with some crunchy roasted pepitas, and you have yourself a bowl of cozy goodness to curl up on the couch with.
Looking for more butternut squash recipes?
- Maple Roasted Butternut & Quinoa Breakfast Bowl
- Roasted Butternut Risotto
- Maple Roasted Butternut Squash
- Warm Kale, Butternut & Quinoa Salad
- Stuffed Butternut Squash with Quinoa, Butternut & Cranberries
Roasted Garlic Butternut Squash Soup
- 1 medium sized butternut squash
- 1 whole head of garlic
- 2 tbsp extra virgin olive oil
- 1½ cups vegetable stock
- ½ tsp salt
- ¼ tsp black pepper
- Preheat the oven to 400 degrees. You will start by roasting the garlic first. Peel away the outer layers of the garlic bulb skin, but leave the skins of the individual cloves intact. Cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
- Drizzle a couple teaspoons of olive oil over the entire head, make sure the garlic head is well coated. Wrap in aluminum foil and bake for 30-35 minutes, or until the cloves are starting to turn brown and feel soft when pressed.
- While the garlic is roasting, prepare your butternut squash. Remove the skin and seeds, then chop into bite size pieces. Place on a baking sheet, toss with a tbsp of olive oil, season with salt and pepper, and roast for 20-25 minutes, until soft.
- When the squash and garlic are done roasting, let cool slightly. Squeeze the garlic cloves out of the head, and place the garlic, butternut squash and vegetable stock into a blender. Blend until smooth and creamy. *see notes
- Transfer to bowls and top with roasted pepitas and parsley.
- you can decide how many garlic cloves you want to use after roasting, but I recommend using at least 3-4 in this soup. Remember, roasted garlic is sweet, not bitter, so you are able to use much more than you would with raw garlic.