This simple 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!
I love fall soups that are hearty, colorful, and full of warm spices that just make me feel calm and cozy. This Roasted Butternut Squash soup is perfect for fall, inexpensive, simple to make, and is a soup recipe the whole family will LOVE!
I am also loving this Spicy Instant Pot Sweet Potato Soup for fall!
On top of all of that, it is packed with nutritious ingredients and is both vegan and gluten-free!
This recipe has it all! Full of good for you veggies, the most delicious combination of spices and so creamy you won’t believe it is dairy-free.
Why you will 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.
Ingredients needed for this Roasted Butternut Squash Soup
How to make this simple roasted butternut squash soup
Prep the butternut squash – this is very easy and requires only a few steps.
- Slice the ends off of the squash – Lay the squash on its side on a flat surface, hold the base firmly down with one hand, using your dominant hand and a sharp kitchen knife, slice each end of the squash off about 3/4 inch below the stem.
- Cut the squash in half lengthwise – Stand the squash upright, place your sharp kitchen knife in the center of the squash in a horizontal position, and carefully slice it down the middle lengthwise, resulting in two even halves of the squash.
- Scoop out the seeds from each half of the squash until the center is nice and clean. Discard the seeds.
4. Place the squash halves onto a baking sheet and brush each half lightly with olive oil and sprinkle with salt and pepper.
5. Slice the sweet potato in half lengthwise and add it to the pan with the squash. Brush it with a little olive oil and a sprinkle of salt and pepper.
6. Bake at 425 degrees F for 45 -50 minutes. Watch the sweet potato since it will cook faster than the squash and will be ready in 30-35 minutes. Once the potato is ready, remove it and let it cool while the squash continues to cook. Once the squash is done remove it and let it cool.
While the squash and sweet potato are cooking, you can prep the rest of the soup.
7. Sauté the veggies. Add the diced carrots, celery, and onion to a pot heated to medium heat with olive oil 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. Add in more olive oil if the veggies are sticking to the bottom of the pan or look dry.
Cook’s tip: To keep the calories down when sauteing the veggies, you can add in 1 tablespoon of vegetable stock instead of oil to deglaze the pan.
Then add in the vegetable stock and stir, scraping any brown bits off of the bottom of the pot. Remember, there is flavor in the brown, so don’t let it go to waste.
8. When the sweet potato and squash are cool enough to handle, carefully scrape the flesh away from the skin and add it to the pot with the veggies and broth. Bring everything to a boil, then simmer on low for 5-7 minutes.
9. 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.
10. 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 warm and top with fresh herbs like parsley and basil, a sprinkle of red pepper flakes, and some toasted sunflower seeds. It’s so good!
Pair this roasted butternut squash soup with this Easy Autumn Crunch Pasta Salad and it is literally the perfect fall meal packed with nutrition and deliciousness!
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.
You can also use chicken stock for a non-vegan/vegetarian version.
- 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.
- 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.
- What size butternut squash do you need to make roasted butternut squash soup? You want to use squash that is about 2.5-3 lbs.
- How do you pick a ripe butternut squash? Pick a squash that has a matte finish, has very few blemishes or indentations, and is a darker shade of beige.
- How long to roast a butternut squash? 2.5-3lb butternut squash will take about 45-55 minutes to roast. If a knife easily inserts into the center of the squash then is it done. Remember it will still continue to cook for a couple of minutes once you remove it from the oven.
- What temperature do you use to roast a butternut squash? 400-425 degrees F is the best temperature to roast butternut squash. You can also dice up the squash and roast it at this same temperature for soft, slightly crispy butternut squash cubes to add to salads and top on soups.
- What to do with roasted butternut squash – You can use it in soups like in this recipe, dice it up, roast it and add it to a salad or even mash it up with some butter, garlic, salt, and pepper, and a touch of cream for delicious mashed butternut squash.
- How do you store butternut squash soup? You can store this soup in an airtight container in the fridge for up to 3 days. You can also freeze this soup by placing it into a freezer-friendly zip lock bag and laying it flat in the freezer for up to 2 months. To defrost: place it in the fridge overnight then reheat it in a pot on the stovetop.
Here are some more simple recipes using Squash
Did you make this 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
This Simple 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!
- 1 butternut squash (2.5–3 lbs.)
- 1 medium sweet potato
- 3 tablespoons olive oil (extra virgin)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 medium white onion – diced
- 3 whole carrots – peeled and diced
- 3 stalks of celery – diced
- 3 cloves of garlic – peeled and minced
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon ground Nutmeg
- 3 cups vegetable stock
- 1 cup of coconut milk
- Preheat oven to 425F degrees F and spray a baking sheet with cooking spray.
- Place the butternut squash on its side on a flat surface, hold the base of the squash firmly, using your dominant hand use a sharp kitchen knife to slice off each end of the squash about 3/4 inch below the stem.
- Stand the squash upright, place the sharp kitchen knife horizontally in the center of the top of the squash and slice it down the center lengthwise, resulting in two even halves of squash.
- Use a spoon to scoop out the seeds. You can either discard the seeds or rinse them and roast them in the oven until golden brown.
- Place the butternut squash halves onto the sprayed baking sheet and brush with 1 tablespoon of olive oil and sprinkle each half with salt and pepper. Place the sliced sweet potato onto the same pan and brush it with more olive oil and some salt and pepper. Place the pan in the middle rack of the preheated oven and roast for 45-50 minutes. The sweet potato will only take 30-35 minutes to remove it when it is tender and slightly caramelized and let it cool while the squash continues to cook. Once the squash is done, remove it and let cool until it is cool enough to handle.
- While squash and potato are cooking you can prep the rest of the soup. Heat a medium-size pot or dutch oven on your stovetop to medium-high heat and add in a tablespoon of olive oil.
- Toss in the onions, carrots, and celery along with some salt and pepper and sauté until browned, about 5-6 minutes. Then add in the minced garlic, onion powder, cumin, chili powder, and nutmeg. Toss that all together and let that cook for 2-3 minutes. If the veggies look too dry or are sticking to the bottom of the pot then add in 1 tablespoon of olive oil or vegetable stock to deglaze the pan. Add in the vegetable stock and let that all simmer for a few minutes.
- Scrap the flesh of the sweet potato and squash away from the skin and add it to the soup. Stir and let that all come to a boil, then reduce to simmer for 2-3 minutes. Taste and add in more salt and pepper if needed.
- Remove the pot from the heat and use an immersion blender to blend the soup into a smooth and creamy mixture. You can also blend the soup in batches in a high-speed blender and then add it back to the pot.
- Pour in the coconut milk and stir to fully incorporate for a creamy finish to the soup.
- Serve hot with some fresh herbs like parsley or basil, a pinch of red pepper flakes and a sprinkle of toasted sunflower seeds.
- For a sweeter soup, add in more sweet potato, you make need a little bit more vegetable stock since adding more sweet potato will also thicken the soup a bit.
- You can also use chicken stock for a non-vegan/vegetarian version.
- Use full fat coconut milk to add a creamy finish to the soup. Heavy creamy also works but would no longer make the soup suitable for vegans.
- If you don’t have a 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.
- What size butternut squash do you need to make roasted butternut squash soup? You want to use a squash that is about 2.5-3 lbs.
- How do you pick a ripe butternut squash? Pick a squash that has a matte finish, has very few blemishes or indentations and is a darker shad of beige.
- How do you store butternut squash soup? You can store this soup in an airtight container in the fridge for up to 3 days. You can also freeze this soup by placing it into a freezer friendly ziplock bag and laying it flat in the freezer for up to 2 months. To defrost: place it in the fridge overnight then reheat it in a pot on the stovetop.
- Category: Healthy Easy Dinner Ideas
- Method: Roasted and pureed
- Cuisine: American
Keywords: butternut squash, butternut squash soup, vegan soup recipes