Roasted Garlic Butternut Squash Soup

Dana Ramsey


We grow lots of veggies, pumpkins and squashes. In the Fall this is one of my favorite soups to make to celebrate the new season. It is full of flavor and very easy to make.

★★★★★ 2 votes
25 Min
1 Hr 30 Min
Stove Top


3 pt
butternut squash, unpeeled, halved and seeded
large unpeeled onions
1 small
garlic bulb
1/4 c
olive oil, extra virgin of course
2 tsp
dried thyme
3 - 3 1/2 c
low sodium chicken broth or vegetable broth
1/2 c
heavy cream
3 Tbsp
minced fresh parsley
1/2 tsp
1/4 tsp
freshly ground pepper


1Modern Method: Cut your squash into eight large pieces. Place in a 15 x 10 x 1 inch baking pan cut side up. Cut 1/4 in off the tops of your onion and garlic bulb. Place cut side up in baking pan. Brush with oil; sprinkle with thyme. Cover pan tightly and bake at 350° for 1 1/2 to 2 hours or until the veggies are nice and tender.
2Uncover and let stand until lukewarm. Remove peel from squash and onions; remove the soft garlic from the skins (I just squeeze it out). Combine the veggies, broth and cream. Puree in small batches in a blender or food processor until nice and smooth. Transfer to a large dutch oven. Add parsley, salt and pepper and heat through. Do not bring to a boil. This makes about 2 quarts of soup. Enjoy.
3Heath Method: Follow Step one but place on a trivet a round baking dish or pan and place in a Dutch Oven and bake for 1 1/2 to 2 hours changing your coals ever 20 minutes until your veggies are nice and tender

Next follow Step 2 but use a potatoe masher to break up the veggies, transfer to a hanging kettle and heat through adding your parsely, salt and pepper. Note: your soup will not be as creamy as the modern version but it is so yummy.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American