Roasted Butternut Squash Soup

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

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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!


  • 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


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


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).