Roasted Garlic and Squash Soup

When the weather outside is cold and rainy, few things warm our bodies and spirits like a fresh bowl of homemade plant-based soup. In this recipe, we sauté onions and celery, then add vegetable broth and brown rice, letting it simmer until the rice is tender, after which roasted garlic and chunks of squash are added. This savory and healthful dish is guaranteed to be a crowd-pleaser in your home!


  • 2 1/2 cup vegetable broth, low-sodium
  • 1 1/4 cups butternut squash, cut into chunks
  • 1 cup onion, sliced
  • 1/2 cup celery, chopped
  • 3 garlic cloves, fresh, unpeeled, whole
  • 2 tablespoons brown rice, uncooked
  • 2 tablespoons parsley, fresh, chopped
  • 2 tablespoons water
  • PREP TIME 15
  • COOK TIME 60-70
  • Serves 2


  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.