Roasted Butternut Squash Soup 🍁

The Ultimate Fall Hug in a Bowl 🎃🍂🍁

If there’s one thing I’ll never get tired of, it’s butternut squash. Honestly, give me all the basic fall girly vibes: candles flickering on the table, pumpkin spice latte in hand, cozy knits, and autumn colors everywhere. I feel like this year fall is my time to shine, and I can’t help but romanticize every little detail about my life.

And this soup? It’s everything I love about fall in one bowl: warm, nourishing, and full of flavor.

But let’s talk about the garlic for a second. In my family, we’ve always cooked garlic clove by clove, tossing it directly into dishes. Roasting a whole garlic bulb in the oven was completely new to me… and now I’m obsessed. The cloves transform into soft, golden, caramelized magic, sweet, rich, and spreadable. I’m already dreaming about using it in garlic butter, sauces, or just smearing it on a slice of bread. Yummm.

🎃 The Recipe - Roasted Butternut Squash Soup

You’ll need:

• 1 good size butternut squash, cut into 4 pieces

• 2-4 carrots, peeled and halved

• 6-8 cherry tomatoes

• 1 large onion, peeled and halved

• 1 large garlic bulb

Seasoning:

Salt, pepper, nutmeg, thyme, chives, rosemary, ginger

(+ fresh thyme or rosemary if you have - it makes it even more amazing!)

How to make it

1. Place all the veggies and the whole garlic bulb (with the top sliced off to expose the cloves) on a baking tray

2. Drizzle generously with olive oil, sprinkle with all your seasonings. Don’t be shy here, the herbs and spices make this soup magical!

3. Roast in a preheated oven at 180°C for 40-60 minutes, depending on the size of your squash. Check with a fork: once soft, it’s ready.

4. Scoop out the squash, transfer everything into a pot

5. Here comes the fun part: squeeze the roasted garlic out of its skin (so satisfying)

6. Add water or bone broth (about 2 dl for a thick soup, more if you like it lighter)

7. Pour in 1 can of coconut milk (or oat/rice cream as an alternative)

8. Blend everything together with a hand blender until smooth and creamy

9. Bring it to a gentle boil, and that’s it, cozy fall in a bowl 🍂🍲

10. Top with chili flakes if you like it spicy (I always do 🌶️)

A Little Extra Tip ✨

Save some of that roasted garlic and spread it on a buttery toast to enjoy with your soup. Trust me, it’s next level.

This soup is basically autumn comfort made edible: warm, creamy, fragrant, and so satisfying. The roasted veggies with the garlic bring out a deep sweetness, and the coconut milk makes it velvety smooth. Serve it on a chilly evening, light a candle, and let fall wrap around you like a blanket. 🍂

With love,

Tina 💛