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. It is very comforting and great for meal prep.

Why you will love this roasted butternut squash soup 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 recipe

How to make this simple roasted butternut squash soup

Before making this recipe you will need to prep the squash.  This is very easy to do by peeling it then cutting it up into cubes.  You can view this post on how to cut and cook butternut squash for more help on how to do this.  You could also purchase pre-cut squash at most grocery stores. 

1. 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 a sprinkle of salt and pepper.  In a small bowl combine onion powder, chili powder, cumin and nutmeg and sprinkle the seasoning over the veggies.  Toss to coat.  
2. Roast in the preheated oven for 30-35 minutes until the squash and potatoes are soft and slightly brown around the edges.  
3. While the squash and sweet potato are cooking, you can prep the rest of the soup.  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 sautéing the veggies, you can add in 1 tablespoon of vegetable stock instead of oil to deglaze the pan.
4. 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. 
5. When the sweet potato and squash are ready, remove them from the oven and add it to the pot with the veggies and broth.  Bring everything to a boil, then simmer on low for 5-7 minutes.  
6. 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.  
7. 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 more cream. 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!

Recipe 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.

• 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.  

Recipe Tips

• 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

Winter Salad with Roasted Beets and Squash

Savory Vegetarian Stuffed Acorn Squash

Easy Maple Glazed Butternut 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. 

Simple Roasted Butternut Squash Soup

---

• Author: Amy Estes
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 8 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

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!

---

Scale 1x2x3x

Ingredients

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
• 1 tablespoon olive oil (extra virgin)
• 1/2 teaspoons 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
• 3 cloves of garlic – peeled and minced
• 1 tablespoon onion powder
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 1 teaspoon ground Nutmeg
• 2–3 cups vegetable stock
• 2/3 cup of coconut milk – plus more for topping

---

Instructions

1. 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 a sprinkle of salt and pepper.  In a small bowl combine onion powder, chili powder, cumin and nutmeg and sprinkle the seasoning over the veggies.  Toss to coat.  
2. Roast the squash and potato in the preheated oven for 30-35 minutes until soft and slightly brown around the edges.  
3. While the squash and sweet potato are cooking, you can prep the rest of the soup.  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 sautéing the veggies, you can add in 1 tablespoon of vegetable stock instead of oil to deglaze the pan.
4. 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. 
5. When the sweet potato and squash are ready, remove them from the oven and add it to the pot with the veggies and broth.  Bring everything to a boil, then simmer on low for 5-7 minutes.  
6. 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.  
7. 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. 
8. Serve warm with another touch of cream, fresh herbs and red pepper flakes. 

Notes

• 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