This Roasted Butternut Squash Soup is creamy, (without the cream!) savory, and a delicious soup! The perfect way to enjoy butternut squash! (gluten-free, dairy-free, vegan)

Estimated reading time: 3 minutes

Roasted Butternut Squash Soup
- Ingredients
- Kitchen Tools
  - Web Story
Our Other Recipes and Posts
- Latest Recipes

Roasted Butternut Squash Soup

Hi Everyone, this Roasted Butternut Squash Soup is our favorite soup right now.

It is a satisfying soup that is SO creamy despite not having any dairy in it.

It's a soup where the full flavor of butternut squash can shine.

This recipe combines my recent Skillet Oven Roasted Butternut Squash recipe and is inspired by Carrot Pumpkin Soup.

You can adjust the thickness of the soup easily for your tastes by controlling the amount of water you add to the soup.

Ingredients

For Roasting Butternut Squash

1 large butternut squash - peeled, seeds removed and cubed
1 teaspoon Kosher salt - for roasting the butternut squash, plus more to taste
¼ teaspoon fresh ground black pepper
2 sprigs of dried thyme, crushed

Roasted Butternut Squash Soup

3 tablespoon olive oil regular, you can substitute unsalted butter, if not vegan, or coconut oil
2 fresh garlic cloves peeled, crushed, and minced
1 medium yellow onion chopped
6 sprigs of thyme to garnish for serving
2 cups vegetable broth you can substitute the same amount of chicken broth
2 cups water

This post may contain affiliate links that won't change your price but will share some commission.

Kitchen Tools

Dutch oven or large soup pot
ladle for serving
large wooden spoon for stirring soup
cutting board
vegetable slicer
chef's knife
immersion blender

Web Story

Our Other Recipes and Posts

Latest Recipes

Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons of olive oil for roasting the butternut squash; 3 tbsps olive oil, regular, you can substitute unsalted butter, if not vegan or coconut oil; 2 fresh garlic cloves, peeled, crushed and minced; 1 medium yellow onion, chopped; 6 sprigs thyme, to garnish for serving; 2 cups vegetable broth, you can substitute the same amount chicken broth; 2 cups water; 1 large butternut squash, peeled, seeds removed and cubed; 1 teaspoon Kosher salt, for roasting the butternut squash, plus more to taste; 1/4 teaspoon fresh ground black pepper; 2 sprigs dried thyme, crushed

Yield: 6 people

Prep Time: 25 minutes

Cook Time: 1 hour 25 minutes

Total Time: 1 hour 50 minutes

This Roasted Butternut Squash Soup is creamy, (without the cream!) savory, and a delicious soup! The perfect way to enjoy butternut squash! (gluten-free, dairy-free, vegan)

Ingredients

oven roasted butternut squash

1 large butternut squash, peeled, seeds removed and cubed
1 teaspoon Kosher salt, for roasting the butternut squash, plus more to taste
¼ teaspoon fresh ground black pepper
2 sprigs dried thyme, crushed

roasted butternut squash soup

3 tbsps olive oil, regular, you can substitute unsalted butter, if not vegan or coconut oil
2 fresh garlic cloves, peeled, crushed and minced
1 medium yellow onion, chopped
6 sprigs thyme, to garnish for serving
2 cups vegetable broth, you can substitute the same amount chicken broth
2 cups water

2 tablespoons of olive oil for roasting the butternut squash

Instructions

To Roast Butternut Squash

Preheat oven to 350 degrees F. In a large mixing bowl, mix olive oil (2 tablespoons), herbs, salt, and pepper with the sliced butternut squash until evenly coated. Bake for 1 hour or until tender and lightly browned on top.

roasted butternut squash soup

In a Dutch oven or large soup pot, add 3 tbsps regular olive oil, garlic, and chopped yellow onion, and heat over medium heat for a few minutes until they are translucent.
Add the roasted butternut squash and stir, add vegetable broth (or chicken broth, if not vegan) and 2 cups of water, and stir. Bring to a boil and reduce heat to simmer. Since the squash is fully cooked, you can blend next.
Using an immersion blender, carefully blend the soup until it's evenly blended. Alternately, you can blend in a blender in batches (make sure you hold the lid on tight!). Serve and enjoy! Optionally, you can garnish with thyme sprigs, which goes great with crusty bread or croutons.

Notes

This recipe combines my recent Skillet Oven Roasted Butternut Squash recipe and is inspired by Carrot Pumpkin Soup. Search the LLS search box for these recipes.
You can adjust the thickness of the soup easily for your tastes by controlling the amount of water you add to the soup.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 6mgSodium: 595mgCarbohydrates: 14gFiber: 4gSugar: 3gProtein: 2g

Please note that the Calculated Nutrition is an estimate at best.

roasted butternut squash soup with text overlay

Author
Recent Posts

Follow me

Sara Maniez

Owner at Life's Little Sweets

Life’s Little Sweets is a seasonal cooking and local food blog featuring farm-to-table recipes, CSA inspiration, and creative ways to enjoy what’s fresh and in season.

Follow me

Comments

Sara says

February 05, 2018 at 10:33 am

If you make this recipe, please rate and comment on how it came out! Thank you in advance! Best, ~Sara xo

Log in to Reply
- Maureen Medeiros says
  
  January 20, 2023 at 9:39 am
  
  How much olive oil to roast the squash with please,?
  
  Log in to Reply
  - Sara Maniez says
    
    January 20, 2023 at 10:00 am
    
    Hello Maureen, thank you for your question, you could probably get away with 2 tablespoons, just make sure it's evenly covering the butternut squash. I hope you like the recipe and have a wonderful weekend!
    
    Log in to Reply
Brian says

January 02, 2024 at 3:10 am

Wife is meat-centered. Protein accompaniment suggestions? Pork Chops, turkey?

Log in to Reply
- Sara Maniez says
  
  January 02, 2024 at 11:36 pm
  
  Hi Brian, thank you for your question and it's a good one. Roasted butternut squash soup pairs really well with different meat options:
  -Grilled Chicken: Its mild taste complements the soup's sweetness.
  -Sautéed Shrimp: Offers a seafood twist that contrasts with the creamy soup.
  -Sliced Sausage: Whether it's Italian sausage or chorizo, the savory flavors add depth to the soup.
  -Roasted Turkey: Shredded or diced turkey, especially leftovers from a holiday meal, can provide a hearty addition to the soup. Hope that helps!
  
  Log in to Reply
  - BRIAN L GOLDBECK says
    
    February 17, 2024 at 10:42 am
    
    Many thanks. Good suggestions all. Going with the grilled chicken.
    
    Log in to Reply

Table of contents

Roasted Butternut Squash Soup

Ingredients

Kitchen Tools

Web Story

Our Other Recipes and Posts

Latest Recipes

Ingredients

oven roasted butternut squash

roasted butternut squash soup

Instructions

To Roast Butternut Squash

roasted butternut squash soup

Notes

Recommended Products

Nutrition Information:

Did you make this recipe?

More Food

Email Newsletter - Get Your FREE Seasonal Produce Chart!

Reader Interactions

Comments

Leave a Reply Cancel reply