This silky luxurious roasted butternut squash and garlic soup has an earthy richness of flavours, so nourishing and cozy on a crisp Autumn day! The sweet roasted garlic and warm spice of ginger makes this dairy-free soup irresistibly delicious!
Fall has arrived and so has soup season, I couldn’t be more happier! I love soup season and the vast variety of soups that can be enjoyed this time of the year and into the winter months is endless!
This delicious Roasted Butternut Squash and Garlic soup recipe I have played with the flavours. I decided to keep it simple, because sometimes that is all we want. I decided to roast the garlic with the squash to get that sweet earthy caramelize flavour from the garlic. The only spice I added was fresh ginger as I love not only the flavour but the healthy benefits it offers. I wanted the beautiful butternut squash texture to shine without add any dairy and boy did it shine!!
COOKING TIPS
The ingredients choices I made was to use olive oil over butter. Some recipes suggest to use butter to thin out the soup and that is a good trick to do. If you prefer not to use butter and want to thin out this soup, add a little more vegetable broth.
Since this soup is dairy-free, options are plant-based such as coconut or almond milk. Honestly, this dairy free soup is not missing the dairy. It is silky smooth with a creaminess that you swear it had cream in it. The texture is that and more! Give it a try and you will see.
You have 2 options: peel and cut butternut squash into cubes rather than cutting the squash in half and baking it that way. By cutting it into cubes it took 35 minutes. By cutting in half you can expect 45-60 minutes of baking time. Keep that in mind.
Look for a smooth skin without any brown spots when purchasing a butternut squash. It should be heavy in weight as that tell you the flesh is ripe and ready to use.
INGREDIENTS
- Squash: butternut squash is the best squash for making soup, mainly because of the nature of this squash and the amount of water content and when it’s roasted it adds so much of it’s natural sweet flavour
- Garlic: once roasted the pungent flavour we are use to becomes mellow and sweet with a buttery texture and flavour
- Extra virgin olive oil: I recommend a good quality evoo, avocado oil or good vegetable are good options
- Onion: only half of an onion is needed
- Broth: my choice was vegetable broth, water works too or a chicken broth; I like to use organic GoBio bouillon cubes.
- Spice: fresh ginger adds more of a pungent flavour yet it doesn’t over power it
- Garnishes: Red Pepper Flakes: I added a few as a garnish for a bit of a punch, is optional. Sage: it one of most popular herb to add to squash as they compliment each other so perfectly. Pumpkin seeds: or Pepitas were added as a garnish
- Seasonings: Himalyan salt or salt and pepper
INSTRUCTIONS
To roast squash and garlic: Preheat oven to 400°F. Place cubed squash and garlic on a baking pan lined with parchment paper and drizzle with olive oil, then season with salt and pepper. Then toss until the vegetables are coated. Bake until squash is tender and soft, about 35-40 minutes. Allow to sit for 10 minutes.
Using a Dutch oven or soup pot, heat the remaining 2 tablespoons of olive oil over medium heat, and sauté the onions for about 3-4 minutes, until you see the onions are starting to caramelize, then add ginger.
Add the vegetable broth, roasted squash and remove the skins from each garlic before adding it to the soup. Season with salt and pepper. Bring the soup to a low boil, then reduce heat and simmer for about 10 minutes.
WHY YOU WILL LOVE THIS SOUP….
- FEW INGREDIENTS WITH BIG FLAVOURS
- NUTRITIOUS AND NOURISHING
- DAIRY-FREE, GLUTEN FREE
- A COZY FALL SOUP YOUR FAMILY WILL LOVE
- EASY RECIPE
HOW TO FRY SAGE LEAVES
You will need 12-15 leaves to serve 4 people. Heat about 1/4 cupof avocado oil or a light vegetable oil over medium-high heat in a small sauce pan or if using a small fry pan, you will need 1/2 cup of oil.
Test with a leave, if it starts to sizzle, the oil is hot. For small delicate leaves, fry for about 20-30 seconds and large mature leaves, fry for a minute. Flip halfway through frying. Remove and place on papertowel to cool. They will keep in the refrigerator for up to 3 days.
The reserved oil is great for dipping with sourdough bread!! SO YUMMY!!
STORING
STORE this soup in the refrigerator for up to 3-4 days in a container with a lid. Can freeze up to 2-3 months in a suitable container for the freezer or ziplock bag.
I garnished this delicious roasted butternut squash and garlic soup with fried sage, pumpkins seeds and red pepper flakes. All of these garnishes are optional. Other options are: pecans, walnuts, parsley, croutons or fresh black pepper.
DID YOU MAKE THIS RECIPE….
WOULD LOVE TO HEAR YOUR FEEDBACK WITH A COMMENT AND RATING. Thank you, Rose 🙂
Roasted Butternut Squash and Garlic Soup
Ingredients
Equipment
Method
- Preheat oven to 400°F. Place cubed squash and garlic on a baking pan lined with parchment paper and drizzle with olive oil, then season with salt and pepper. Then toss until the vegetables are coated. Bake until squash is tender and soft, about 35-40 minutes. Allow to sit for 10 minutes.
- Using a Dutch oven or soup pot, heat the remaining 2 tablespoons of olive oil over medium heat, and sauté the onions for about 3-4 minutes, until you see the onions are starting to caramelize, then add ginger.
- Add the vegetable broth, roasted squash and remove the skins from each garlic before adding it to the soup. Season with salt and pepper. Bring the soup to a low boil, then reduce heat and simmer for about 10 minutes.
- Puree soup using a hand emulsifier or blender until the soup in smooth. If you are using a blender, wait until the soup is slightly cooled and pour in small batches at a time to blend. Test if seasoning needs adjusting.
- Garnish with fried sage, pumpkin seeds and chili pepper flakes if desired. Enjoy!