This roasted butternut squash soup with cheesy croutons is velvety smooth, flavored with caramelized squash and creamy roasted garlic, then finished with a spot of cream. Topped with golden, cheesy croutons and crispy sage, it’s a cozy bowl that brings restaurant-quality comfort to your table.
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YOU WILL LOVE THIS CREAMY ROASTED GARLIC BUTTERNUT SQUASH SOUP
If you’re looking for a hearty fall or winter dish that feels indulgent yet wholesome, this creamy roasted garlic butternut squash soup is the answer. The roasted garlic deepens the flavor, and the cheesy croutons with crispy sage take it from everyday soup to an unforgettable seasonal favorite.
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- YOU WILL LOVE THIS CREAMY ROASTED GARLIC BUTTERNUT SQUASH SOUP
- INGREDIENTS FOR ROASTED BUTTERNUT SQUASH SOUP
- HOW TO MAKE ROASTED BUTTERNUT SQUASH SOUP WITH CHEESY CROUTONS
- Alternative Blending Method
- MORE FALL COMFORT SOUPS
- EQUIPMENT NEEDED
- Roasted Butternut Squash Soup with Cheesy Croutons
- DIETARY CONSIDERATIONS
INGREDIENTS FOR ROASTED BUTTERNUT SQUASH SOUP
This roasted butternut squash soup with cheesy croutons and crispy sage is simple enough for a weeknight yet elegant enough for entertaining. Its creamy texture, rich roasted garlic flavor, and golden toppings make it a true crowd pleaser.
- Butternut squash: Roasting brings out its natural sweetness and creates a creamy, golden base for the soup.
- Garlic: Roasted until soft and caramelized, garlic adds depth and warmth without overpowering the dish.
- Extra-virgin olive oil: Used for roasting, it enhances the flavor of the squash and garlic.
- Chicken stock: Provides a savory backbone and balances the sweetness of the squash.
- Chicken bouillon: Adds an extra layer of richness and enhances the soup’s umami flavor.
- Heavy cream: Gives the soup its luscious, velvety texture and a hint of indulgence.
- Black pepper: Freshly cracked pepper brightens the flavor with gentle heat.
- Fresh sage: Used as a garnish, crispy sage leaves add earthy flavor and texture.
- Bread cubes: The base of the cheesy croutons, they soak up flavor and add crunch.
- Seasonings (Italian blend, thyme, garlic powder, parsley): These herbs and spices give the croutons aromatic depth.
- Cheese (Gruyère, Parmesan, or Dubliner): Melts over the croutons to form a golden, savory topping.
HOW TO MAKE ROASTED BUTTERNUT SQUASH SOUP WITH CHEESY CROUTONS
The Soup
- Prep the Oven - Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roast the Squash and Garlic - Carefully slice the butternut squash in half lengthwise. Scoop out the seeds with a spoon and discard. Rub the cut sides with olive oil and place cut side down on the baking sheet.
Cut the garlic heads in half horizontally along the equator. Drizzle a little olive oil on the sheet pan, then place the garlic cut side down in the oil. Roast for 1 hour, until the squash is tender when pierced with a knife. - Cool and Scoop - Let the squash and garlic cool until easy to handle, about 20 minutes. Scoop the squash flesh into a blender.
- Add the Garlic - Squeeze the roasted garlic cloves out of their skins and add to the blender. (Note: Typically the papery garlic skins will lift right off the individual cloves, but you can also squeeze the garlic from the skins.)
- Blend the Soup - Add the quart of chicken stock, bouillon, and cream. Blend until smooth. Transfer the mixture to a soup pot and bring to a gentle simmer. If the soup is too thick, add more stock to reach your desired consistency.
- Crispy Sage Leaves (bonus!) - For the crispy sage leaves, warm a tablespoon of butter in a pan until it’s bubbly warm, as it begins to brown toss in fresh sage leaves to crisp them up. This process goes quickly! So be careful not to burn the leaves. Gently remove with a slotted spoon, use as garnish.
- Serve and Garnish - Ladle into bowls and top with 3-4 cheesy croutons and crispy sage leaves. Finish with cracked black pepper.
The Cheesy Croutons
- Cut the baguette into thin slices and place them in a mixing bowl. Drizzle with olive oil, then toss with Italian seasoning, thyme, garlic powder, parsley, salt, and pepper until evenly coated.
- Spread the seasoned bread cubes in a single layer on a baking sheet. Sprinkle generously with grated cheese such as Gruyère, Parmesan, or Dubliner.
- Bake at 350°F (175°C) for 10–15 minutes, or until the croutons are golden, crispy, and the cheese is melted. Serve warm on top of the soup.
Storage
- Store in the refrigerator for up to 1 week.
- Freeze for up to 3 months.
- When reheating, thin with a little extra stock, as the soup will thicken over time.
Alternative Blending Method
Instead of transferring to a blender, add roasted squash, garlic, stock, bouillon, and cream directly into a soup pot and blend with an immersion blender. A countertop blender gives the smoothest consistency, but an immersion blender saves on dishes.
MORE FALL COMFORT SOUPS
On nights when the air is crisp and the days turn shorter, I find myself reaching for recipes that feel both grounding and nostalgic. A creamy potato leek soup takes me back to simple comforts, while my roasted poblano pumpkin soup with rotisserie chicken brings a smoky, hearty depth perfect for chilly evenings. When I want something nutty and earthy, I lean into a sunchoke and wild mushroom soup, and for a touch of spice and warmth, nothing beats a fragrant chicken mulligatawny. And of course, if you’re craving a bowl that’s wholesome, indulgent, my wild rice chicken soup will keep you full and happy long after the last spoonful. Each of these soups carries its own story, yet together they remind me that fall is the season of comfort in a bowl.
EQUIPMENT NEEDED
- Large baking sheet: For roasting the squash and garlic.
- Parchment paper: Prevents sticking and makes cleanup easier. This is my favorite for roasting.
- Sharp chef’s knife: Essential for safely cutting the squash. This is my #1 everyday knife!
- Blender or immersion blender: For creating the creamy, smooth soup texture.
- Soup pot: To simmer and serve the blended soup.
- Slotted spoon: For lifting out crispy sage leaves.
- Mixing bowl: To toss the bread cubes for croutons.
Roasted Butternut Squash Soup with Cheesy Croutons
Ingredients
- 1 whole butternut squash (1.1 to 1.4 kg), 2.5 to 3 lbs
- 2 bulbs garlic the full bulb with cloves
- Extra-virgin olive oil
- 1 quart chicken stock (950 ml), 4 cups
- 2 tablespoons Knorr chicken bouillon
- ¼ cup heavy cream (60 ml)
- Fresh cracked black pepper to taste
- Fresh sage leaves for garnish
Cheesy Croutons
- 1 demi-baguette slice thinly (2-3 cups)
- 2 tablespoons olive oil
- 2 tsps Italian seasoning (McCormick)
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- 1 cup cheese grated (Gruyère, Parmesan, Dubliner)
- Salt and pepper to taste
Instructions
The Soup
- Prep the Oven - Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roast the Squash and Garlic - Carefully slice the butternut squash in half lengthwise. Scoop out the seeds with a spoon and discard. Rub the cut sides with olive oil and place cut side down on the baking sheet.1 whole butternut squash, 2 bulbs garlic, Extra-virgin olive oil
- Cut the garlic heads in half horizontally along the equator. Drizzle a little olive oil on the sheet pan, then place the garlic cut side down in the oil. Roast for 1 hour, until the squash is tender when pierced with a knife.
- Cool and Scoop - Let the squash and garlic cool until easy to handle, about 20 minutes. Scoop the squash flesh into a blender.
- Add the Garlic - Squeeze the roasted garlic cloves out of their skins and add to the blender. (Note: Typically the papery garlic skins will lift right off the individual cloves, but you can also squeeze the garlic from the skins.)
- Blend the Soup - Add the quart of chicken stock, bouillon, and cream. Blend until smooth. Transfer the mixture to a soup pot and bring to a gentle simmer. If the soup is too thick, add more stock to reach your desired consistency.1 quart chicken stock, 2 tablespoons Knorr chicken bouillon, ¼ cup heavy cream
- Crispy Sage Leave (bonus!) - For the crispy sage leaves, warm a tablespoon of butter in a pan until it’s bubbly warm, as it begins to brown toss in fresh sage leaves to crisp them up. This process goes quickly! So be careful not to burn the leaves. Gently remove with a slotted spoon, use as garnish.Fresh sage leaves
- Serve and Garnish
- Ladle into bowls and top with 3-4 cheesy croutons and crispy sage leaves. Finish with cracked black pepper.
The Cheesy Croutons
- Cut the baguette into thin slices and place them in a mixing bowl. Drizzle with olive oil, then toss with Italian seasoning, thyme, garlic powder, parsley, salt, and pepper until evenly coated.1 demi-baguette, 2 tablespoons olive oil, 2 tsps Italian seasoning, ½ teaspoon dried thyme, ½ teaspoon garlic powder, ½ teaspoon dried parsley, Fresh cracked black pepper
- Spread the seasoned bread cubes in a single layer on a baking sheet. Sprinkle generously with grated cheese such as Gruyère, Parmesan, or Dubliner.1 cup cheese, Salt and pepper to taste
- Bake at 350°F (175°C) for 10–15 minutes, or until the croutons are golden, crispy, and the cheese is melted. Serve warm on top of the soup.
Notes
Store in the refrigerator for up to 1 week.
Freeze for up to 3 months.
When reheating, thin with a little extra stock, as the soup will thicken over time.
Alternative Blending Method
Instead of transferring to a blender, add roasted squash, garlic, stock, bouillon, and cream directly into a soup pot and blend with an immersion blender. A countertop blender gives the smoothest consistency, but an immersion blender saves on dishes.
Nutrition
DIETARY CONSIDERATIONS
The diet categories listed below are offered as a helpful guide, not as nutritional advice. While I’m not a dietitian, I am a professional baker by day with a deep love for seasonal produce and savory cooking at home. Bite Me Industries is a produce-forward blog that celebrates the flavors of each season through crave-worthy bakes and vibrant, flavor-driven recipes, the kind that transport you to your favorite bakery, café, or cozy bistro.
Here is a quick reference if you are trying to meet a dietary consideration.
- EF (Egg Free): Yes, no eggs are used.
- GF (Gluten-Free): Yes, if the croutons are omitted (bread with gluten).
- NF (Nut Free): Yes, no nuts are included.
- PB (Plant Based): NO, it uses chicken stock, cream, and cheese.
- SF (Sugar Free): Yes, no sugar is added.
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