Creamy Roasted Butternut Squash Soup

4.60 from 5 votes

A warm and comforting soup that is perfect for a chilly fall or winter day.

Total Time45

Course: Soup

Cuisine: American

Servings: Servings

Calories: 495kcal

Author: Jessica

Preheat oven to 400°F and line a large baking sheet with parchment paper.
Peel the butternut squash; this will take a few passes with the vegetable peeler. Cut off the top and bottom of the squash. Slice the squash lengthwise in half, and using a spoon, scrape out the seeds. Cut the squash into roughly 1 ½" - 2" cubes.
Place the cubed squash into a large mixing bowl. Add the melted butter, vegetable oil, salt and pepper. Toss well to fully coat the squash with the butter and oil. Transfer the squash to the lined baking sheet and spread the pieces out into a single layer. Set aside.
Peel the garlic and place all of the cloves in the center of a 6"x6" square of aluminum foil top with vegetable oil and season with salt and pepper. Gather all corners of the foil and crumple together to make a little pouch. Place the pouch in the center of the baking sheet with the squash. Bake for 35 minutes or until the squash is just starting to turn golden on the edges.

To a large stock pot, add the chicken broth, honey, ginger and nutmeg. Over medium-low heat, heat the soup base until it is just simmering and all of the honey is dissolved. Remove from heat and set aside.

In the jar of a blender, add the roasted butternut squash, garlic, and soup base. Blend on high until ultra creamy. Transfer the blended soup back to the large stock pot.
(You might have to do this in batches depending on the size of your blender.)
Pour the blended soup back into the stock pot, and over medium-low heat, bring the soup to a simmer, simmer for 5 minutes. Lower the heat and stir in the coconut milk, stir until it is fully melted and combined.
Serve soup warm with garlic bread, and optional garnishes.

*You will need roughly 5 ½ - 6 pounds of unpeeled butternut squash. Once it is peeled and the seeds are removed it will be around 4 ½ pounds.

Coconut milk can be substituted for heavy cream.
Chicken or vegetable stock can be substituted for bone broth.
Do not substitute the roasted garlic for regular garlic. Regular garlic is much more potent, if you want to use plain garlic add one clove at a time to ensure you don't overpower the flavor.
To get the creamiest texture, use a high power blender to blend the soup. From my experience, an immersion blender will produce a grainy, gritty texture.
Roasting the squash until golden will give the soup a richer, more well-rounded flavor.
Store leftover soup in the fridge for 3-5 days or freeze for up to 3 months.
Nutrition facts have been calculated without any garnishes.