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Creamy Roasted Garlic Butternut Squash Soup (Cozy Autumn Comfort)

Creamy Roasted Garlic Butternut Squash Soup

Velvety smooth butternut squash soup roasted with whole garlic and caramelized shallots, blended with warm vegetable broth, sage, and a splash of cream.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 195
Ingredients Method Nutrition

Ingredients
  

Sheet Pan Roasting
  • 3 lbs butternut squash
  • 1 head garlic
  • 2 large shallots
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 0.5 tsp black pepper
Soup Broth & Finishing
  • 1 tbsp butter
  • 8 leaves fresh sage
  • 4 cups vegetable broth
  • 0.33 cup heavy cream
  • 0.25 tsp nutmeg
  • 2 tbsp pumpkin seeds

Method
 

Roasting
  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Spread cubed butternut squash and halved shallots across the sheet. Drizzle with olive oil, salt, and black pepper. Wrap the trimmed garlic head in foil with a drizzle of oil and place on sheet.
  3. Roast for 35 to 40 minutes until squash is fork-tender and edges are lightly caramelized.
Pureeing & Simmering
  1. In a Dutch oven over medium heat, melt butter and fry sage leaves for 1 minute until crisp. Remove leaves for garnish.
  2. Add roasted squash and shallots to the pot. Squeeze the soft roasted garlic cloves from the skin directly into pot. Pour in vegetable broth.
  3. Puree with an immersion blender for 2 minutes until completely smooth and velvety. Stir in heavy cream and nutmeg. Simmer 5 minutes, garnish with fried sage and pepitas, and serve warm.

Nutrition

Calories: 195kcalCarbohydrates: 28gProtein: 4gFat: 9gSaturated Fat: 3.5gCholesterol: 18mgSodium: 420mgFiber: 5gSugar: 7g

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