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Roasted Garlic and Squash Soup

Roasted Garlic and Squash Soup

A chunky and satisfying homemade plant-based soup that is guaranteed to be a crowd-pleaser in your home.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 15 minutes
  • Cook Time: 60-70 minutes
  • Total Time: 75-85 minutes
  • Yield: 2 1x
Print Recipe


  • 1 1/4 cups butternut squash, cut into chunks
  • 3 garlic cloves, fresh, unpeeled, whole
  • 2 tbsp water
  • 1 cup onion, sliced
  • 1/2 cup celery, chopped
  • 2 1/2 cup vegetable broth, low-sodium
  • 2 tbsp rice, brown, uncooked
  • 2 tbsp parsley, fresh, chopped


  1. Preheat oven to 400°F.
  2. Place squash chunks and garlic cloves in roasting pan with 2 tablespoons of water and cook for 30–40 minutes.
  3. Meanwhile, sauté onion and celery in a large saucepan over medium heat. When tender, add vegetable broth and brown rice. Bring to a boil then reduce heat and simmer 15–20 minutes until rice is tender.
  4. Remove squash and garlic from oven. When cooled, pop garlic cloves out of the peels. Add garlic and squash to saucepan. Bring to a boil then simmer for 10 minutes.
  5. Purée soup using immersion or regular blender. Garnish with parsley. Serve warm.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.