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
  - 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 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 tbsp 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 chicken broth
2 cups water

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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

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: 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 tsp Kosher salt, for roasting the butternut squash, plus more to taste; 1/4 tsp 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 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

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

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.
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.

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Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 6mgSodium: 771mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 1g

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

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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 New Jersey by way of New England and New York, with her husband and 3 kids under 6. She loves design, being creative and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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Roasted Butternut Squash Soup

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