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Sheet-Pan Roasted Butternut Squash Soup with Garlic

Sheet-pan butternut squash soup is made by roasting squash, onion, and garlic at 425°F, then blending them with warm chicken broth until smooth. Heavy cream adds a silky finish to this deeply roasted, garlic-rich soup.
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Prep Time 15 minutes
Cook Time 53 minutes
Total Time 1 hour 8 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 butternut squash medium, about 3 pounds, peeled, seeded, and cut into 1-inch cubes
  • 1 yellow onion medium, cut into 1-inch wedges
  • 1 garlic large head, top 1/4 inch cut off to expose the cloves
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 4 cups low-sodium chicken broth
  • 0.5 cup heavy cream

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 6-quart pot
  • 1 immersion blender

Method
 

  1. Heat the oven to 425°F.
  2. Arrange the squash and onion in a single layer on an 18x13-inch rimmed baking sheet.
  3. Drizzle the squash and onion with 1 tablespoon olive oil and season with the salt and pepper.
  4. Set the garlic cut-side up on a piece of foil, drizzle with the remaining 1 tablespoon olive oil, and wrap it in the foil.
  5. Place the garlic packet on the baking sheet.
  6. Roast for 35 to 45 minutes, stirring the squash and onion once halfway through, until the squash is fork-tender and browned at the edges and the garlic is soft.
  7. Warm the chicken broth in a 6-quart pot over medium heat until steaming, about 5 minutes.
  8. Add the roasted squash and onion to the pot.
  9. Squeeze the garlic cloves from their skins into the pot.
  10. Blend with an immersion blender until smooth.
  11. Stir in the heavy cream and warm over medium-low heat for 2 to 3 minutes, without letting the soup boil.

Notes

For the smoothest texture, blend thoroughly while the roasted vegetables are hot. Refrigerate leftovers for up to 4 days; freeze for up to 3 months, preferably before adding the cream. Use full-fat coconut milk instead of heavy cream for a dairy-free swap.