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Overhead shot of Sheet Pan Squash Soup
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5 from 4 votes

Sheet Pan Squash Soup

Sheet Pan Squash Soup is a simple, seasonal favorite. This no-fuss recipe is a weekday winner!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American
Servings: 4 servings
Calories: 195kcal


  • 1 large butternut squash peeled and cubed into 2" pieces
  • 1 yellow onion diced into 2" pieces
  • 4-5 garlic cloves peeled
  • 2 tablespoon avocado oil
  • 1-1 ½ cups preferred milk or broth as needed, to thin
  • ½ tsp each, garlic and onion powder
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  • Preheat oven to 400 degrees.
  • In a large mixing bowl, combine diced squash and onion. Using aluminum foil, create a roasting "pouch" for the garlic. Drizzle vegetables with oil and season liberally with salt, pepper, and spices. Close the garlic pouch and place all the vegetables onto a sheet pan. Roast for 35-40 minues*, or until golden and tender.
  • Let vegetables cool slightly before transferring to a blender or food processor, along with milk (or broth). Blend until smooth and creamy. Add additional milk, as desired, for a thinner consistency.


*the garlic may turn golden prior to the squash and onion. Check periodically to ensure it does not burn. Another alternative is to roast an entire head of garlic, slicing just the top ¼" off the cloves, and roasting "standing up".


Calories: 195kcal