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sheet pan butternut squash soup

Sheet Pan Butternut Squash Soup

Andrea Toole
This soup uses plenty of garlic, roasted veggies, and milk to add the perfect creaminess & benefits of vitamins, minerals and protein. Even better, it is a one sheet pan meal that is blended & ready to eat.  This recipe is sponsored by the Dairy Farmers of Ontario.
Prep Time 20 mins
Cook Time 45 mins
Course Side Dish, Soup
Servings 4 - 6


  • 1 large butternut squash
  • 1 large carrot, chopped into a few large pieces
  • 1 medium yellow onion, halved with outer skin removed
  • 2 tbsp olive oil, plus more for the garlic
  • 1 tsp dried thyme
  • Pinch salt
  • 2 small heads of garlic or 1 large head
  • 1 cup 2% Ontario milk
  • 1/2 cup low sodium vegetable broth


  • Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  • Chop the butternut squash in half separating the long skinny portion from the round bottom. Slice the bottom portion in half again lengthwise and scoop out the pulp and seeds. Chop the two top pieces in half again so they cook evenly. Place cut side up on the baking sheet along with the carrot and onion.
  • Drizzle 2 tbsp of the olive oil over the vegetables and sprinkle with the thyme and a pinch of salt. Flip the pieces of sqash cut side down onto the baking sheet.
  • For the garlic, remove any excess outer layers of the papery skin leaving the cloves intact. Slice about a ¼ inch off the top revealing the tips of the cloves. Place both heads of garlic on a piece of aluminum foil and drizzle with some olive oil and a pinch of salt. Wrap them up with the foil and place on the baking sheet.
  • Bake for 45 minutes or until the butternut squash is fork tender. Set aside to cool for about 15 minutes.
  • Once cooled enough to handle, scoop out the flesh of the squash and add to a high speed blender along with the onion and carrot. Squeeze the roasted garlic out right into the blender as well. Add the milk and broth then blend on high speed for about 60 seconds until smooth. Season with salt and black pepper to taste. Enjoy!


Serve as a main course or a side dish. Garnish with toppings of choice.
Garnish suggestions:
  • cream
  • croutons
  • pumpkin seeds
  • chopped fresh parsley, thyme or rosemary
  • cracked black pepper
  • chopped chives
  • Use an immersion hand blender or food processor if you don't have a blender. 
  • Add more liquid as needed if a thinner consistency is desired.
Keyword butternut squash, butternut squash soup, sheet pan meal, soup