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: 4 minutes
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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 of 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 of 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
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Latest Recipes
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)
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
- 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
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Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear -
Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
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Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP
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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)
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Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
Nutrition Information:
Yield: 6 Serving Size: 1Amount 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.
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If you make this recipe, please rate and comment on how it came out! Thank you in advance! Best, ~Sara xo
How much olive oil to roast the squash with please,?
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!