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)

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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Hi Everyone, this Roasted Butternut Squash Soup is our favorite soup right now. It is a satisfying soup which 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.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Ingredients for Roasted Butternut Squash Soup

For Roasting Butternut Squash

• 1 large butternut squash – peeled, seeds removed and cubed
• 1 tsp Kosher salt – for roasting the butternut squash, plus more to taste
• 1/4 tsp 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

Roasted Butternut Squash Soup

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Helpful Kitchen Tools for Roasted Butternut Squash Soup

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

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

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)

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Ingredients

oven roasted butternut squash

• 1 large butternut squash, peeled, seeds removed and cubed
• 1 tsp Kosher salt, for roasting the butternut squash, plus more to taste
• 1/4 tsp 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

Instructions

To Roast Butternut Squash

1. Preheat oven to 350 degrees F. In a large mixing bowl, mix olive oil, 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

1. In a Dutch oven or large soup pot, add 3 tbsps regular olive oil, garlic, chopped yellow onion and heat over medium heat for a few minutes until they are translucent.
2. 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.
3. 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, goes great with crusty bread or croutons.

Notes

1. 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.
2. You can adjust the thickness of the soup easily for your tastes by controlling the amount of water you add to the soup.
3. The nutritional information is just an ESTIMATE; we use myfitnesspal.com to generate the nutritional information for this recipe.

Recommended Products

• 
  Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Meaurement Heavy Duty Baking & Cooking Utensils
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  Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
• 
  Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP
• 
  Gorilla Grip Original Reversible Cutting Board (3-Piece) BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen (Set of Three: Black)
• 
  Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 142 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 6mg Sodium: 771mg Carbohydrates: 11g Fiber: 3g Sugar: 3g Protein: 1g

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

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Roasted Butternut Squash Soup

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom.She lives in NJ with her husband, two kids under 5 and dog. She loves design, being creative and spending time with family and friends.She enjoys and shares baking, vegan, traditional & family recipes as well as DIY, lifestyle, organization and design ideas.

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