Roasted Garlic Butternut Squash Soup
Velvety soup made with roasted garlic and sweet squash, finished with coconut milk for a naturally creamy texture. This american-inspired whole30 ready in about 40 minutes pairs diced butternut squash, whole garlic cloves, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups diced butternut squash
- 4 whole garlic cloves
- 1/2 cup coconut milk
- 2 cups chicken broth
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Toss 4 whole garlic cloves and 2 cups diced butternut squash with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper; spread on a parchment-lined baking sheet.
- Step 2: Roast at 425°F (220°C) for 25 minutes until squash is fork-tender and garlic is golden-brown.
- Step 3: Transfer roasted vegetables and garlic to a blender. Add 2 cups chicken broth and blend until completely smooth, about 2 minutes on high. Return to a saucepan, stir in 1/2 cup coconut milk, and heat over medium-low for 5 minutes until simmering but not boiling.
Frequently asked questions
How long does Roasted Garlic Butternut Squash Soup take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Garlic Butternut Squash Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced butternut squash from drying out.
Can I substitute ingredients in Roasted Garlic Butternut Squash Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Garlic Butternut Squash Soup for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Garlic Butternut Squash Soup?
American whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best butternut squash soup I've ever made. The roasted garlic is divine.
- ★★★★★
My whole family devoured this. Whole30 compliant and delicious!
- ★★★★★
This soup is a game-changer! Perfect for cold evenings.
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