Roasted Butternut Squash Soup – This easy butternut squash soup recipe is truly the best with its simple flavors – the sweetness of the roasted squash is the centerpiece with a light hint of garlic and shallot!
This simple butternut squash soup is a welcome addition to the vegan soup recipes and I look forward to making it many more times during the season. Its bright and cheery colors will be welcome on those dark, grey days of the winter!
So what makes this soup so great? It’s:
- A minimalist lover’s dream, requiring only 6 simple ingredients!
- Full of delicious roasted flavor thanks to the roasted butternut squash, onion and garlic.
- Thick and creamy, without the cream.
- Versatile and can be used as a healthy butternut squash sauce for pasta.
Bring on the colorful, warm soup and beanies!
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Ingredients You’ll Need
In this recipe, roasted butternut squash, shallot and garlic are pureed until thick and creamy creating a luscious fall soup you’ll want to enjoy again and again.
Here is everything you will need:
- 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. My favorite is mineral salt which naturally contains essential minerals and trace elements the body needs. I love this himalayan pink salt!
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.
Don’t throw the seeds away!
When cutting the butternut squash, save your seeds and roast them using this guide: How To Roast Pumpkin Seeds. They make great soup and salad toppers, and are perfect for snacking!
How To Make Roasted Butternut Squash Soup
This butternut squash soup is easy to make and only requires a few simple steps:
- 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.
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 over low heat or the microwave.
Serving Suggestions
This butternut squash soup is super simple and can be served with a variety of sides making it a well-rounded meal. Here is a few of my favorite options:
- Sandwich: I paired my soup with half an avocado, tomato & hummus sandwich using my Simple White Bean Hummus. Or this Grilled Hummus Sandwich or Roasted Red Pepper Sandwich would be great too!
- Lentil Loaf: Serve it with this Lentil Walnut Loaf or Vegetable Lentil Loaf.
- Salad: Serve with Green Salad + Lemon Tahini Dressing, Vegan Caesar Salad, or French Lentil & Bitter Greens Salad.
- Veggies: Serve with Savory Sauteed Kale , Skillet Asparagus + Tomato Medley, or Vegan Collard Greens.
- Toppings: Top with Crispy Roasted Chickpeas or Sriracha + Curry Roasted Chickpeas for a little crunch and protein.
- Bread: Pair with a chunk of homemade Artisan Bread or piece of Vegan Naan for dipping and swiping.
More Butternut Squash Recipes
- Roasted Brussels Sprouts, Butternut Squash with Cranberries & Pecans
- Autumn Wheat Berry Butternut Squash Salad
- Butternut Squash Soup + Red Lentils
- Creamy Butternut Squash Pasta Sauce
- See all butternut squash recipes on TSV!
If you try this easy butternut 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.
PrintROASTED BUTTERNUT SQUASH SOUP
What’s for lunch or dinner? How about this 6 ingredient butternut squash soup, it may have minimal ingredients but it’s delicious!
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 1 hour
- Yield: Serves 4 - 6 1x
- Category: Entree, Soup
- Cuisine: Vegan
Ingredients
- 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:
- 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.
- 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!
Keywords: roasted butternut squash soup, butternut squash soup recipe, healthy squash recipe
Updated: Roasted Butternut Squash Soup recipe originally published November 2012. Updated October 2019 with new photos and helpful tips. No change to recipe as it doesn’t need it!
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Dkrlny says
I used a leek instead of onions, just roasted for 20 mins. Sprinkled a little paprika on top, delicious
Julie | The Simple Veganista says
Mmmm, sounds delicious! I love leeks and the paprika is a great idea, thanks for the inspiration! Cheers :)
Laura says
Simply delicious!
i used coconut oil and added a bunch of spices (basil, parsley, rosemary, turmeric, and a little bit of cinnamon) I also added some ginger and leeks. It tastes a little indian-inspired because of the spices I added but I think the beauty of this soup is that it’s so simple and easy to transform!
Added bonus: I toasted the seeds with coconut oil, ginger, turmeric and salt and ate them as a snack!!
Amber says
delicious! I added my own cashew cream and some silken tofu to the recipe as well as a baked sweet potato. turned out perfectly with a side of homemade bread!
Julie | The Simple Veganista says
Sounds delicious! :)
Sheryl says
I’m going to add a can of coconut milk and see if it increase the creaminess of this recipe
Julie | The Simple Veganista says
Yes, will be wonderful! Cheers :)
DK says
This was absolutely amazing and too easy! I also added some roasted cauliflowers to add some texture ;D
TK says
So delicious! This was my first time ever making soup. Thanks for making it a good experience!
Julie | The Simple Veganista says
I’m honored to be your first soup recipe! I adore the flavors of this soup, it’s so simple and delicious. So glad you enjoyed it too! Cheers :)
Hallie says
This was so easy and so delish!! Thank you so much for this! I am definitely going to recommend it and make it again and again! I will give the Coconut Bacon version a try too.
Ryan Holland says
this recipe was so simple and tastes amazing! i ended up putting in a little too much cayenne but its still great!!
Anonymous says
Thanks! This was absolutely delicious just as you wrote it. So easy. I enjoyed the smells of the roasting as much as eating the soup! Thanks again.
Nickelle Ismert says
I made this tonight only I added a roasted yam and I did one small shallot and about 1/3 of a small sweet onion. I just blended it with water until it was all smooth in my blender right after it came out of the oven and sliced half an avocado over the top. It was delicious!!! And so simple!