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Cozy Roasted Garlic and Fall Vegetable Soup (Easy, 30-Min)

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A quick and easy 30-minute soup featuring sweet roasted garlic and autumn vegetables, perfect for cozy nights. This comforting, velvety soup is naturally gluten-free and vegan-friendly.

Ingredients

Scale
  • 1 large butternut squash, peeled and cubed (about 4 cups)
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 medium yellow onion, quartered
  • 1 head of garlic
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 4 cups vegetable broth
  • 1 cup water, if needed for thinning
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • 1/2 cup canned coconut milk or heavy cream (optional)
  • Fresh parsley or thyme, for garnish
  • Croutons or toasted pumpkin seeds, for crunch (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. On the baking sheet, toss the cubed butternut squash, chopped carrots, celery, and quartered onion with 2 tablespoons of olive oil. Season generously with salt and pepper. Spread everything in a single layer.
  3. Cut the top off the head of garlic to expose the cloves. Drizzle with a little olive oil, wrap tightly in aluminum foil, and place it on the baking sheet with the vegetables. Roast everything for 25-30 minutes, or until the vegetables are tender and starting to caramelize. The garlic should feel soft when squeezed through the foil.
  4. Let the garlic cool for a few minutes, then squeeze the soft cloves out of their skins into a bowl. Discard the skins.
  5. Transfer the roasted vegetables and all the squeezed garlic cloves to your large soup pot. Add the vegetable broth, water, dried thyme, smoked paprika, and bay leaf. Stir everything together.
  6. Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low. Let it simmer for 10 minutes, allowing all the flavors to meld together.
  7. Remove the bay leaf. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, work in batches and be careful with the hot liquid.
  8. If the soup is too thick for your liking, stir in additional water or broth until it reaches your desired consistency.
  9. Stir in the coconut milk or heavy cream if using. Heat through for another 2 minutes.
  10. Season with additional salt and pepper if needed. Sometimes I add a pinch of cayenne for a little warmth.
  11. Ladle into bowls and garnish with fresh parsley or thyme. Top with croutons or toasted pumpkin seeds for crunch.

Notes

Don’t skip the foil for the garlic—it prevents burning and ensures sweet, spreadable cloves. Cut vegetables into uniform 1-inch cubes for even roasting. For best flavor, make the soup a day ahead; the flavors meld and deepen. Toast spices in a dry pan for 30 seconds before adding to enhance flavor. For a thicker soup, use less broth; for thinner, add more liquid after blending.

Nutrition

Keywords: roasted garlic soup, fall vegetable soup, butternut squash soup, easy soup recipe, 30-minute soup, vegan soup, gluten-free soup

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