Baked Butternut Squash Soup

Baked Butternut Squash Soup

A velvety smooth soup that gets its rich flavor from oven-roasted butternut squash, sweet caramelized onions, and whole roasted garlic. This simple but elegant soup lets the natural sweetness of roasted vegetables shine through. Perfect for chilly days or as an impressive starter that's deceptively easy to make!
Don't skip the roasting step - it's what gives this soup its deep, rich flavor!If your soup is too thick, gradually add more hot water until you reach your desired consistency.For extra creaminess, you can replace some of the water with coconut milk or vegan cream.The natural sweetness of the squash increases with roasting, so taste before adding any additional seasonings.

Instructions

  1. Start by preheating your oven to 180°C (350°F).
  2. Line a large baking dish with parchment paper - this will make cleanup easier!
  3. Peel your butternut squash, cut it in half lengthwise, remove the seeds, then cut into roughly 2-inch cubes. Try to keep the sizes fairly even for consistent roasting.
  4. Peel the onion and cut it into quarters - don't worry about being too precise, it's all getting blended later.
  5. Cut the top off the garlic head to expose all the cloves inside.
  6. Arrange the squash cubes, onion quarters, and garlic head in your lined baking dish. Try not to overcrowd - the vegetables need space to roast properly.
  7. Drizzle everything with olive oil and sprinkle with salt and pepper. Give everything a gentle toss to coat evenly.
  8. Bake for about 30 minutes, or until the squash is tender when pierced with a fork and starting to caramelize at the edges.

Soup Assembly Instructions

  1. Once the vegetables are roasted, let them cool slightly - just enough so you can handle them safely.
  2. Carefully squeeze the roasted garlic cloves from their skins - they should pop right out. (Watch out, they might still be hot!)
  3. Transfer all your roasted vegetables to a large pot.
  4. Add about 750ml of water - start with less, you can always add more to reach your desired consistency.
  5. Using an immersion blender, blend until smooth. Alternatively, carefully transfer to a regular blender in batches.
  6. Return the pot to the stove and heat through on medium heat, stirring occasionally.
  7. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Serve hot, with an extra drizzle of olive oil, vegan cream or fresh herbs on top if desired.
  9. Store any leftovers in an airtight container in the refrigerator for up to a week.
  10. When reheating, you might need to add a splash of water as the soup tends to thicken when stored.

Notes

  • Don't skip the roasting step - it's what gives this soup its deep, rich flavor!
  • If your soup is too thick, gradually add more hot water until you reach your desired consistency.
  • For extra creaminess, you can replace some of the water with coconut milk or vegan cream.
  • The natural sweetness of the squash increases with roasting, so taste before adding any additional seasonings.

Nutrition Facts

4 Servings per container
Serving Size 1 servings (250 g)
Amount per serving
Calories 120
% Daily Value
Total Fat 2 g
3%
Saturated Fat 0.5 g
3%
Cholesterol 0 mg
0%
Sodium 200 mg
9%
Total Carbohydrate 25 g
9%
Dietary Fiber 4 g
16%
Total Sugars 5 g
10%
Protein 2 g
4%
Vitamin A 400 mcg
44%
Vitamin C 20 mg
22%
Vitamin D 0 mcg
0%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically