The Crazy Delicious Garlic and Butternut Squash Soup is a recipe I came up with by tweaking and perfecting my favorite butternut squash soup recipe.  It's one of those soups that's flavors are so perfect you'd think it was made at fine food restaurant.  

In my mind, it's definitely a culinary win!  Give it a try and let me know what you think.

Crazy Delicious Soup

Creamy butternut squash soup is brought to new heights with the addition of a little roasted garlic.  The gentle flavor of the roasted garlic perfectly compliments the flavor of the Butternut Squash making this soup a wonderful addition to the winter holiday menu.  Give it a go and leave a comment below to let us know what you think of it.

Roasted Garlic and Butternut Squash Soup: Vegan Friendly 

For a Vegan friendly, hearty Roasted Garlic and Butternut Squash Soup, use vegetable stock in place of chicken bone broth.

How to Cut Butternut Squash

Cutting a butternut squash can be tricky due to it's tough skin and it's shape.  Be sure to watch the short video above.  If a picture is worth a thousand words; a video is worth a million.

However, if you'd prefer, I'll walk you through the process. You'll need a large chefs knife, large cutting board and a spoon for scooping out the seeds and strings, or as some people call them...the brains. YUK!  

Anyway, begin by cutting of the ends first.  This will provide a flat surface on the squash, creating a bit more stability.  And when you cut off the bottom the seed cavity is exposed, providing a space to better grip it.  This will become more important as you begin peeling the inner layers of the skin.

Note:

Place a terry cloth dish towel under the cutting board to keep it from slipping.  

Next peel off the tough outer skin on the front of the squash with a good peeler.  I use my trusty Kitchen Aid peeler, it works fine.  Keep peeling the front until you begin seeing a little bit of the orange flesh.  Then do the same with the sides and back of the squash.  

At this point the squash will begin to become quite slippery.  You may want to use a thumb or finger in the seed cavity to better grip the butternut squash.  Now finish peeling off the last of the whitish inner layers of the skin until the orange flesh is exposed on all sides.   

With your fully peeled butternut squash standing, bottom side down, take the large chefs knife and cut down the middle lengthwise.  Then using the edge of a spoon, scrape out the seeds and strings, or brains if you will.  

Take one of the peeled and cleaned out butternut squash halves, lay face down on cutting board.   Cutting width-wise, cut 1" slices.  Taking a couple of the slices at a time from the bottom of the squash with the seed cavity cut the slices into 1" sections creating cubed pieces.  Then take a few of the thicker pieces from the top portion, stacking on top of each other cut into 1" strips, then cut those strips into 1" cubes.  Do the same with the remaining half.  

There you have it, how I peel and cut butternut squash.  If you're not comfortable with having to cut through the tough skin there's always the alternative...buy it pre-cut butternut squash from your local grocer. However, it'll be more expensive as you'll need 4 to 5 bags.   But definitely a great alternative, especially if your short on time too. 

Print Recipe

Crazy Delicious Roasted Garlic Butternut Squash Soup

Prep Time30 mins

Cook Time55 mins

Course: Soup

Cuisine: American

Keyword: Butternut Squash Soup

Servings: 4 bowls

Equipment

• 6 qt soup pot

Ingredients

• 1 large butternut squash (8 cups) Peeled and cut into 1 inch cubes
• 1 tbsp olive oil used for cooking the onion
• 5 tbsp olive oil used for coating butternut squash cut cubes
• 1 small Spanish onion coarsely chopped
• 2 lg garlic cloves whole
• 32 oz chicken broth 1 box container
• 2 pinches red pepper flakes
• 1/4 tsp ground nutmeg
• 2 tsp butter
• 1 tbsp maple syrup
• 1/2 cup papita *Optional garnish

Instructions

• Preheat oven to 425 degrees F. cover large baking pan with parchment paper. Trim, peel and cut a large butternut squash into 1" pieces or until you have approximately 6-8 cups.
• Place cut butternut squash pieces into large bowl. Add 5 tbsp of olive oil to bowl, toss until all the squash is coated with olive oil. Place and evenly spread out onto large covered baking pan. For better roasting, squash pieces should not touch. Leave a small corner area of the pan to place the peeled garlic.
• Peel and cut off ends of garlic cloves, place baking pan with squash pieces. Place baking pan in preheated oven for 20 minutes. Remove pan from oven, remove the two roasted garlic cloves from pan and place in bowl, then set to side. With a large spatula turn the butternut pieces over, then place back in oven another 30 - 45 minutes.
• While the butternut is finishing in the oven, coarsely chop the onion. Place 1 tbsp olive oil in a large pot, then lightly saute chopped onion until it becomes clear. Remove pot from heat, set to side.
• Remove baking pan when edges of the roasted butternut squash has become light golden brown.
• Using a blender alternate hot roasted squash, broth, garlic and onion until the blender jar is about half full. Warning: do not overfill blender jar as the contents will be hot. Blend on low for a few seconds then, turn up to high for a few more seconds or until the contents of the blender jar are smooth.
• Place the pureed soup from blender into the large pot used for sauteing the onion. Add the next four ingredients, stir until ingredients are mixed. Simmer on medium low the soup is heated. Place is serving bowl or individual bowls and serve. Optional: garnish with papita

Notes

For a soup with thinner consistency add 1 - 2 cups additional chicken broth.

Did You Try This Recipe?

If you gave this recipe a try, and I really encourage it, please let us know what you think.  Leave a comment below.