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Roasted Butternut Squash Soup

Vegan Roasted Butternut Squash Soup is easy to make with just 6 simple ingredients creating a healthy and delicious fall soup!

top down view of a serving of roasted butternut squash soup in a white bowl with with spoon.

Why We Love This Recipe!

It’s full of bright and cheery colors that will be a welcome meal on those dark grey days of the winter! Plus, it’s a healthy meal that’s low in fat.

A minimalist lover’s dream, the ingredient list is short and sweet!

Thick and creamy, without the cream, vegan squash soup is versatile enough to be poured over pasta as a sauce!

top down view of the ingredients to make roasted butternut squash soup.

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Ingredient Notes

Here is everything you will need, including substitution suggestions:

  • Butternut Squash. Pick up a 2 – 3 lb. butternut squash. For convenience use pre-cut squash.
  • Shallot. Shallots have a mellow onion flavor, but feel free to use 1/2 small onion.
  • Garlic. The garlic is roasted whole, just be sure to peel it first.
  • Oil. Use your favorite neutral oil. Coconut oil is great too.
  • Vegetable Broth. When making soups I love using this Better Than Bouillon. I only use 1 teaspoon at most for the amount of liquids called for in this recipe and it’s delicious. One jar goes a long way!
  • Salt. I use and recommend himalayan pink salt which naturally contains essential minerals and trace elements the body needs.

How To Cut A Butternut Squash (My Favorite Way)

  • Cut off both ends of the butternut squash.
  • Stand the squash on it’s flat bottom and using a vegetable peeler remove the skin peeling from top to bottom.
  • Slice the butternut squash in half, lengthwise.
  • Scoop the seeds using a 1 tablespoon measuring spoon.
  • Lay the butternut squash flat side down and slice into 3/4 inch slices, cube the individual slices.
top down view showing the process of roasting butternut squash.

How To Make Roasted Butternut Squash Soup

Here is a quick overview of the process with step photos for reference:

  • Start by prepping and roasting your squash, shallots, and garlic together in the oven at 400 degrees for 40 minutes (shown above).
  • Once done, at the roasted butternut squash to a pot, add the broth and puree the vegetables to desired consistency using an immersion blender or regular blender (pictured below). Tip: For ultra-smooth soup, a regular blender will do the job best!
  • Warm pureed soup over low heat until warmed through and enjoy.
side by side view of the process of making roasted butternut squash soup.

How To Store Leftovers

  • Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
  • Freezer: Butternut squash soup freezes well for up to 2 – 3 months! To freeze, let cool completely and store in individual serving-size containers that are freezer-safe, leaving 1/2 inch of headspace for expansion. Larger portions can also be stored in large ziplock bags and flattened for space-saving. Let thaw a bit before reheating.
  • Reheat: Simply re-warm on the stovetop over low heat or the microwave.

Serving Suggestions

This vegan squash soup is super simple and can be served with various sides, making it a well-rounded meal. Here are a few of my favorite pairings:

top down view of a pot with ladle filled with roasted butternut squash soup.

More Vegan Squash Recipes!

If you try this squash soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is 100% vegan and so easy to make with just 6 simple ingredients blending up into a healthy and delicious fall soup you’ll want to enjoy again and again!

  • Author: Julie | The Simple Veganista
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 1 hour
  • Yield: Serves 4 – 6 1x
  • Category: Entree, Soup
  • Method: bake, puree
  • Cuisine: American, Vegan

Ingredients

Scale
  • 1 medium butternut squash (3lb.), peeled, seeded and cubed into 3/4′ inch pieces
  • 3 garlic cloves, peeled
  • 1 shallot or 1/2 sweet onion, peeled and halved
  • 1 tablespoon olive or coconut oil
  • 1/2 teaspoon mineral salt
  • 4 cups water or vegetable broth

Instructions

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or silicone mat.

Prep produce: Prepare vegetables, toss with olive oil right on the roasting pan or rimmed cookie sheet (line with parchment paper or use a silpat if you rather but tossing with oil on the cookie sheet with also grease your pan).

Roast: Place baking sheet in the oven for 40 minutes, stirring once or twice, cooking until squash is fork tender. Remove any onion or garlic that seem to be over roasting and set aside. Once done, remove and let cool for 10 to 15 min.

Puree your soup one of two ways:

  1. Immersion Blender: Place roasted vegetables, liquids and salt in large pot, use a hand held stick blender to blend until smooth. Depending on how much squash you actually used, add more liquid as needed for desired consistency. Cook on medium low until heated through. Taste for seasoning.
  2. Regular Blender: Place squash and shallots in blender/food processor and blend until creamy. In large pot place blended mix and add water and salt. Cook on medium low until heated through adding more liquid as needed and taste for seasoning.

Serve as you like topped with seeds, herbs and spices or leave it simple as is.

I topped mine with parsley and red pepper flakes for a little heat. A little Coconut Bacon on top may be a nice variation too.

Pair with a simple sandwich or make homemade Artisan Bread or Vegan Naan Bread.

Serves 4

Notes

If you want to add an herb for a little extra flavor, I suggest adding 3/4 teaspoon of dried thyme.

How To Store Leftovers

  • Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
  • Freezer: Butternut squash soup freezes well for up to 2 – 3 months! My favorite way to freeze soup is in individual serving size containers that are freezer safe. You can also freeze larger portions in large ziplock bags or containers.
  • Reheat: Simply re-warm on the stovetop or the microwave. It makes a great meal prep for the week with homemade no knead bread or Naan on the side for soaking up the juices.

RECOMMENDED EQUIPMENT: I love my Silpat or these parchment liners for lining this rimmed baking sheet. I love my immersion blender for pureeing soups. It’s easy to clean, small and fits well in a utensil drawer (affiliate links). For more of my favorite cooking tools, shop my kitchen essentials!

Updated: This recipe originally published November 2012. Updated October 2019 with new photos and helpful tips. No changes were made to the recipe as it doesn’t need it!

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17 Comments

  1. Come back to this recipe every year for its simplicity and burst of flavor!

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