Roasted Butternut Squash Soup

Lazy Girl Cooking: Roasted Butternut Squash Soup

It’s one of those crisp days that practically begs for soup — and honestly, this one feels like a warm hug in a bowl. I had a couple bags of frozen butternut squash lying around and decided to turn them into something cozy, rich, and perfect for fall.

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What You’ll Need

Ingredients

• 1 kg frozen butternut squash (two 500 g bags)
• 2 tbsp olive oil (for roasting squash)
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp Himalayan salt (for roasting)
• 1 full bulb garlic
• 1–2 tsp olive oil (for drizzling on garlic)
• 1 tbsp olive oil (for sautéing onions)
• 1 medium yellow onion, diced (about 1 cup)
• 1 ½ cartons no-salt-added chicken stock (approx. 1.3 L)
• ½ tsp paprika
• ¼–½ tsp dried sage
• ⅛ tsp nutmeg
• ½–1 tsp Himalayan salt, to taste
• ½–1 tsp freshly cracked black pepper, to taste

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How To Make It

Instructions

1. Roast the squash & garlic.
Preheat your oven to 375°F (190°C).
Toss your frozen squash with olive oil, garlic powder, Italian seasoning, and a pinch of Himalayan salt until evenly coated. Spread them out on a baking sheet.

Take a full bulb of garlic, slice off the top to expose the cloves, drizzle with olive oil, wrap it in tinfoil, and place it on the tray with your squash. Roast everything for about 30–45 minutes, until the squash is tender and golden around the edges.

2. Sauté the onions.
Once the squash and garlic are done, heat a medium pot over medium heat. Add a drizzle of olive oil, then sauté your diced onion until translucent — a pinch of salt helps speed things along.

3. Combine & blend.
Add your roasted butternut squash, the entire roasted garlic bulb (squeeze the cloves right out of their skins), and 1 ½ cartons of chicken stock to the pot. Bring everything to a light boil, then reduce to a simmer. Use an immersion blender (or carefully transfer to a standing blender in batches) and blend until smooth and velvety.

4. Season to perfection.
Stir in Himalayan salt and freshly cracked pepper to taste, ½ teaspoon paprika, a sprinkle of sage, and a touch of nutmeg for that warm, cozy flavor. Taste and adjust until it’s balanced just the way you like it.

Optional Finishing Touches

Top with:

• A drizzle of olive oil or cream
• Freshly cracked pepper
• Crispy sage leaves or pumpkin seeds for crunch
  

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Why I Love It

This soup is proof that simple ingredients can feel luxurious. The roasted garlic adds a subtle sweetness, paprika brings warmth, and the sage and nutmeg tie it all together with those cozy fall notes.

It’s the kind of meal that makes you want to slow down, light a candle, and savor every spoonful.

With love from my kitchen to yours,

—Neena