Roasted Butternut Squash Soup

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)

Jump to Recipe or Print Recipe

(Pin it for Later)

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

Disclosure:  Some links in this post are affiliate links which means I earn a commission if you purchase through them at no extra cost to you.  I only recommend brands and products that I 100% like and enjoy using.  Thank you in advance for your support! 

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

5 from 1 vote

Print

Roasted Butternut Squash Soup

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)

Course Appetizer

Cuisine American

Prep Time 25 minutes

Cook Time 1 hour 25 minutes

Total Time 1 hour 50 minutes

Servings 6 people

Calories 100 kcal

Author Sara Maniez

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.

Recipe 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.

• Check out our Recipe index and DIY index
• Be sure to sign up for the Life’s Little Sweets e-mail newsletter for more updates and FREE recipes!

Pin This! ⇓

Roasted Butternut Squash Soup

• About
• Latest Posts

Follow me

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.

Follow me

Latest posts by Sara Maniez (see all)

• Balsamic Herb Baked Chicken Thighs - February 5, 2019
• Home Brew Kombucha - February 4, 2019
• Game Day Entertaining Starters and Appetizers Recipe Roundup - February 1, 2019