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Roasted Butternut Squash & Garlic Soup with Caramelized Leeks

Fall soup with a finishing twist

As the days get a little cooler and the bounty of fall veggies start to come into harvest, a nice pot of fall soup will warm your soul. If you are like me, a warm soup on a fall day is just what my taste buds want. I have been making this soup for more years than I can count and it has never disappointed even the pickiest of eater.

Roasted Butternut Squash & Garlic Soup with Caramelized Leeks


Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example:

  • 1 medium - large butternut squash

  • 1 box of vegetable stock or broth

  • 3-4 whole heads of garlic

  • 2 large leeks

  • Dark maple syrup

  • Toasted pumpkin seeds (optional for garnish)


  1. Preheat to 375°F and line a baking sheets with parchment paper.

  2. Wash and dry your butternut squash before cutting. Cut your squash lengthwise and scoop out seeds. You can leave the skin on the squash while cooking. You will just scoop out the cooked flesh after it cools.

  3. Season the squash with salt and pepper and drizzle with a little olive oil. Place on baking sheet.

Slice the garlic heads in half across the middle and place both halves onto a large piece of foil (large enough to wrap around both parts).

Drizzle with a little olive oil and season with salt and pepper. Wrap tightly in foil and place on baking sheet with squash and place the squash and garlic in the 375 degree oven and bake for about 45-mins to 1 hour until both are soft and slightly caramelized (brown, not burned).

4. Slice your leeks into small rounds and place in a bowl of water to remove the sandy dirt. Remove from water and pat dry.

5. After squash and garlic come out of oven and are cooling, place sliced leeks into large stock pot with a little oil and cook until softened and slightly caramelized.

6. Scoop squash from skins and add to pot along with roasted garlic cloves that have been squeezed out of skins.

7. Add your vegetable broth/stock, covering all the veggies. Simmer for about 20-minutes until hot.

8. Spoon soup into bowls and finish with a drizzle of maple syrup and toasted pumpkin seeds.

Serve with warm bread or crackers. I personally love warm pita bread with a hummus on the side.



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