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Roasted Butternut Squash Soup is a classic fall recipe that is so warm, comforting, and packed with flavor! it stores and reheats great and it makes the perfect healthy side for the holidays! Plus it is Paleo, Whole30, Vegan, and Gluten Free!
In this butternut squash soup recipe, we are going to be roasting the squash to bring out all of the incredible flavors that make this soup amazing! It is a great way to get some healthy and nutritious ingredients into your body. Plus it is DELICIOUS!
This soup stores and reheats beautifully and it is so easy to make! This is why it is one of our fall staple recipes that we make on repeat this time of year!
Sometimes we like to switch up the flavors and opt for a curried butternut squash soup that my husband and I are slightly obsessed with!
Why you’ll love this recipe
- Bright and full of fresh fall ingredients like squash and sweet potato.
- Perfectly rich and creamy without any added dairy!
- Smooth and packed with warm flavors like nutmeg and cumin.
- Simple recipe with only a few steps to make it!
- A great fall soup that will warm you up on those cold fall days.
- It stores and reheats great!
- Paleo, Vegan, Gluten Free, and Whole30!
Roasted butternut squash soup Ingredients
- Butternut squash – you will need about a 3-pound squash, maybe a little smaller. You want to select a squash that is darker in color with little to no blemishes or dark spots.
- Sweet potato – just one medium sweet potato is all you will need. This helps to bring the flavor to a whole new level.
- Onion, carrots, and celery – for the base of the soup. Better known as a mirepoix.
- Olive oil – extra virgin olive oil or avocado oil will work in this recipe.
- Garlic – garlic cloves or garlic paste will work. If you use garlic paste then you will only need 2 teaspoons.
- Spices – onion powder, chili powder, cumin, and nutmeg to flavor the soup.
- Salt and pepper – to help enhance all of the flavors.
- Vegetable stock – I recommend using low sodium. You can use homemade or store-bought.
- Coconut milk – I used canned, unsweetened coconut milk that I poured into a bowl and whisked before adding it to the soup. You can also use almond milk or soy milk. Just make sure it is unsweetened.
How to make homemade butternut squash soup
- Roast the squash and sweet potato – peel and cut the squash and sweet potato then spread them out on a parchment-lined baking sheet. Drizzle with olive oil and season with onion powder, chili powder, cumin, salt, and pepper, and toss. Roast at 425 degrees F for 20-25 minutes until soft and golden.
- Make the soup base – heat a dutch oven or large pot over medium heat. Add the olive oil then add in the onion, carrots, celery, and garlic. Season with salt and pepper and cook until the veggies are soft and fragrant. Stir in the spices and cook for 2 minutes. Pour in the stock, stir bring to a boil then reduce to a simmer and cook for 10 minutes.
- Blend. Add the roasted squash and sweet potato to the soup base. Remove it from the heat and either use an immersion blender to blend the soup or transfer it to a high-speed blender and blend until smooth. Then stir in the coconut milk.
- Serve. Serve hot topped with chopped parsley and pumpkin seeds.
Expert tip: If this soup is tough to blend by hand then use a high-speed blender to blend the soup. You may need to do this in batches depending on the size of your blender. You can also add a little bit more stock if the soup is too thick.
Recipe tips and variations
For a sweeter soup, add in more sweet potato, you may need a little bit more vegetable stock since adding more sweet potato will also thicken the soup a bit
- Use full-fat coconut milk to add a creamy finish to the soup. Heavy cream also works but would no longer make the soup suitable for vegans.
- Make this recipe lower-fat. Simply leave out the cream. This soup is still creamy from blending it up. The cream is just an added touch to make it a little smoother and silkier.
- Make this a roasted pumpkin soup. If you don’t have butternut squash, this also works with pumpkin. Prep the pumpkin using the same steps outlined for the squash. You could even mix it up by using half pumpkin and half butternut squash.
- Although store-bought peeled and cubed squash and sweet potato will work in this recipe. I recommend using whole squash and sweet potato that you peel and cut yourself for the best flavor.
FAQs for making the best-roasted butternut squash soup
Do I need to peel and cut the butternut squash and sweet potato?
You do not have to peel and cube the squash and sweet potato but it will enhance the flavor of the soup and allow the spices to really shine. If you prefer to slice the squash, remove the seeds and roast it whole along with the sweet potato then that will work as well but may take longer to roast.
How do you thicken butternut squash soup?
You can easily thicken butternut squash soup by adding some flour or potato start to the soup. Start with a small amount such as a couple of tablespoons then go from there. If you add too much then you can pour in a little extra stock or water to thin it out more.
How do I pick a ripe butternut squash?
Choose a squash that is medium in size, darker beige in color with little to no blemishes or soft spots on it.
Can you freeze butternut squash soup?
To freeze this soup: let it cool completely then transfer it to a freezer-friendly container and keep it in the freezer for up to 2 months.
How do you reheat butternut squash soup?
You can reheat butternut squash soup in portions in the microwave or in a pot on the stovetop. Reheat frozen soup by allowing it to thaw overnight in the refrigerator then reheat it as noted above.
More butternut squash recipes
- Air Fryer Butternut Squash
- Stuffed Butternut Squash
- The BEST Mashed Butternut Squash
- Maple Glazed Butternut Squash
Other fall soup recipes to try!
Did you make this roasted butternut squash soup recipe? If so, then please leave a comment and rating below. I would love to hear from you!
Update: This recipe has been updated with better step-by-step photos and simpler process steps.Print
Easy Roasted Butternut Squash Soup
- Total Time: 60 minutes
- Yield: 8 1x
- Diet: Vegan
This Roasted Butternut Squash Soup is both vegan and gluten-free, can be made in only a few easy steps, and is a comforting soup the whole family will enjoy!
For the roasted squash and sweet potato
- 1 butternut squash (2.5–3 lbs.) – Peeled and diced (about 5 cups)
- 1 medium sweet potato – Peeled and diced (about 1.5 cups)
- 1 tablespoon olive oil (extra virgin)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
For the soup
- 1 tablespoon olive oil
- 1 medium white onion – diced
- 3 whole carrots – peeled and diced
- 3 stalks of celery – diced
- 2 cloves of garlic – peeled and minced
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground Nutmeg
- 2.5 cups vegetable stock
- 2/3 cup of unsweetened coconut milk – or almond milk
- Prepare the squash and sweet potato. Cut the ends off of the squash and cut it in half where the base meets the neck of the squash. Use a vegetable peeler to peel the skin off of the neck of the squash, then cut it into 1-inch cubes. Peel the skin off of the base of the squash, cut it in half, scoop out the seeds, and cut it into 1-inch pieces. Then peel and cut the sweet potato.
- Roast the squash and sweet potato. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or spray it with cooking spray. Lay the cubed squash and sweet potato onto the baking sheet. Drizzle it with olive oil and sprinkle with salt and pepper. In a small bowl combine onion powder, chili powder, and cumin, and sprinkle the seasoning over the veggies. Toss to coat. Roast the squash and potato in the preheated oven for 25 minutes until soft and slightly brown around the edges.
- Make the soup base: While the squash and sweet potato are cooking, you can prep the rest of the soup. Heat a large pot or dutch over medium heat and add the olive oil to the pot. Then add the diced carrots, celery, and onion and sprinkle with salt and pepper. Stir and sauté until the veggies are soft and tender and slightly browned, about 5-6 minutes. Add in the spices and cook for about 3-4 minutes to bring out all of their flavors. Then add in the vegetable stock and stir, scraping any brown bits off of the bottom of the pot. Let that simmer for a few minutes.
- Blend. When the sweet potato and squash are ready, remove them from the oven and add them to the pot with the veggies and broth. Remove the pot from the heat and use an immersion blender to blend up the soup until smooth and creamy. You can also add the soup to a high-speed blender in batches and blend it up then add it back to the same pot you cooked it in. Cook’s Tip: If using a blender to blend the soup, make sure to place a clean kitchen towel over the cover of the blender to prevent the soup from splattering.
- Stir in the coconut milk until fully incorporated for a creamy finish. Don’t worry it won’t taste like coconut. Cook’s Tip: For a smoother finish, I like to pour the canned coconut milk into a small mixing bowl and whisk it until smooth before adding it to the soup. This results in a much smoother and creamier soup.
- Serve. Serve warm with fresh herbs, and pumpkin seeds.
- You can store this butternut squash soup in an airtight container and keep it in the refrigerator for up to 5 days. To freeze this soup: transfer it to a freezer-friendly container and keep it in the freezer for up to 2 months.
- Reheat this soup in portions in the microwave or in a pot on the stovetop. To reheat from frozen, let it defrost overnight in the refrigerator then reheat as noted above.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Healthy Easy Dinner Ideas
- Method: Roasted and pureed
- Cuisine: American
Keywords: roasted butternut squash soup, butternut squash, butternut squash soup recipe, vegan butternut squash soup
This is the most satisfying stew I have ever had!! Love it! Just tried it last night. I really love the coconut milk, it really made the dish unique.
Alisha, thank you so much! So glad you liked it!
You are AMAZING! Thank you thank you thank you so much for this. I was considering doing the same thing and you’ve just made the task a lot less daunting.
I have stuffed chicken breast before, with feta cheese and arugula or something like this. And my Family was indeed impressed 😉 The Caprese combo sounds pretty amazing!
“This was great! Really enjoyed it – thanks for sharing. I do agree with another commenter who said it was a bit sweet – I will definitely reduce the sugar next time (I used regular granulated sugar).
Can’t wait for leftovers tomorrow! :)”
Just made this soup. My daughter also added one green apple. Flavor is amaZing! Will be making this a lot for sure. Thank you Amy for another great recipe. Keep them recipes coming.
Ooh, I’ll have to try this! I love fried chicken but with a toddler we have to watch what we serve at meals! Now I can have fried chicken again.
THis looks so yummy. I’m makinf it tonight but with ground Turkey. I can’t wait.
This sounds absolutley delicious, great for leftovers probably! thanks for giving the different twists so I can try a different one each time!
Thank you Holly!