Roasted vegetable soup made with butternut squash, carrots, red onion, and a whole garlic head, plus fresh thyme, rosemary, and sage. Everything roasts together on one sheet pan for a cozy, simple, and incredibly fragrant fall soup.
A Closer Look at the Ingredients
- Butternut squash and carrots: Classic fall and winter vegetables that are naturally sweet and earthy. They roast beautifully, caramelizing to deepen the soup’s flavor. I like to use thick carrots here, for more even cooking with the butternut squash.
- Garlic: The real star here. Roasting a whole garlic head transforms its sharp bite into a smoky, sweet, velvety paste, elevating this easy vegetable soup with minimal effort.
- Fresh thyme, rosemary, and sage: These fragrant herbs bring depth and warmth. Thyme and rosemary hold up well to roasting, while sage is more delicate and is added toward the end. While fresh herbs are highly recommended, in a pinch you can substitute 1 teaspoon each of dried thyme, rosemary, and sage.
- Red onion: Adds subtle sweetness and complexity. You can substitute with yellow or white onions; the soup will still turn out fantastic.
- Vegetable broth: Opt for a low- or no-sodium variety, so you can control the saltiness of the soup.
- Cream: A touch of cream makes the soup extra silky. For a non-dairy option, I suggest neutral alternatives like cashew cream or blended white beans.
- Olive oil: Used to roast the vegetables.
- Toppings (optional): I love topping this soup with toasted hazelnuts for a satisfying crunch and a nutty, aromatic finish. Other topping ideas: pan-fried pancetta/bacon bits, homemade croutons, or red pepper flakes. You can also keep it simple and enjoy the soup as-is.
How to Make My Fall Roasted Vegetable Soup (Plus Tips and Tricks)
This soup is incredibly easy to make and mostly hands-off.
Preheat the oven
Preheat to 425°F (220°C) conventional heat (or 400°F / 205°C convection). Prepare your sheet pan: leave bare or line with aluminum foil for the best heat conduction and caramelization. Alternatively, you can use a silicone baking mat or parchment paper.
Prep the vegetables
Trim off the top and bottom of the butternut squash. Peel it, then cut it in half lengthwise and scoop out the seeds. Cut the flesh into 1-inch (2.5 cm) cubes. You’ll need about 1.5 lbs (700 g), so you may not need the whole squash.
Peel and slice the carrots into pieces roughly the same size as the squash. Discard the ends.
Peel the red onion and cut into large chunks.
Arrange all the vegetables in a single layer on a sheet pan. Avoid overcrowding; if the pan is too crowded, the vegetables will steam instead of roast. Use multiple sheet pans if needed to give each piece room to caramelize.
Season
Strip the rosemary and thyme leaves from their stems and sprinkle over the vegetables (the sage will be added later). Drizzle with olive oil, season with salt and pepper, and toss with your hands until everything is evenly coated.
Prepare the garlic
Remove any loose, papery skins from the outside of the garlic. Cut off the top ¼ inch (½ cm) of a whole garlic head to expose the top of all the cloves. Drizzle with olive oil and a pinch of salt, rubbing to coat. Wrap in one layer of aluminum foil and place it in the center of the sheet pan.
Roast
Place the sheet pan in the middle of the oven for 30–40 minutes, until the vegetables are tender and beginning to caramelize. Then, sprinkle sage leaves on top and roast for another 5 minutes.
At this point, the garlic should be light golden and soft when poked with a fork or pressed. If not, remove it from the sheet pan and continue roasting separately until tender.
Prepare toppings (optional)
If using a hazelnut topping: Roughly chop the hazelnuts. Toast in a dry skillet over medium heat until golden, stirring frequently. You can also reduce the heat of your oven to 350°F (180°C), and toast the hazelnuts in a single layer on an oven-proof dish for about 10 minutes.
Blend the soup
Transfer the roasted vegetables to a blender. Let the garlic cool slightly, then squeeze out the softened cloves, discarding the skins.
Add vegetable broth and cream. You can start with less liquid than what is called for, if you prefer a thick soup. Blend until smooth. Taste and adjust salt, pepper, herbs, and thickness as needed.
Serve and enjoy this cozy fall soup!
Fall Roasted Vegetable Soup with Garlic and Herbs
Equipment
- 1 sheet pan
- 1 blender
Ingredients
- 1½ lbs butternut squash (700 g)
- 1 lbs thick carrots (450 g)
- 1 red onion
- 1 garlic head
- olive oil
- kosher salt
- black pepper
- 1 branch fresh rosemary
- 2 branches fresh thyme
- 4 fresh sage laves
- 4 cups vegetable broth (1 L)
- ½ cup cream (12 cl)
- handful of hazelnuts (optional)
Instructions
- Preheat the oven to 425°F (220°C) conventional heat or 400°F (205°C) convection heat. Line sheet pan, if desired.
- Peel and cube the butternut squash. Peel and slice the carrots. Peel the red onion and cut into chunks. Arrange in a single layer on your sheet pan.
- Add the fresh rosemary and thyme leaves (removed from stem), 2 Tbl olive oil, ¼ tsp salt, and generous black pepper to the vegetables. Toss to coat evenly.
- Cut off the top of the garlic head to expose the cloves, drizzle with olive oil and a pinch of salt, rub to coat. Wrap in aluminum foil and add to the center of your sheet pan.
- Place the sheet pan in the oven for 30–40 minutes, until the vegetables are tender. Sprinkle sage leaves on top and return to the oven for 5 minutes. If the garlic isn’t softened, continue cooking it separately, under tender.
- (Optional) Chop and toast hazelnuts on the stove-top or in the oven until golden.
- Squeeze out the garlic flesh, discard the skins.Blend the vegetables, garlic flesh, broth (adjust depending on desired thickness), and cream until smooth. Taste and adjust seasoning.
- Enjoy!
Did you make this roasted vegetable soup?
Please let me know how it turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.
Looking for more cozy, fall soup recipes? Give my Warming Butternut Squash Apple Soup a try!