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    Home » Recipes » Freezer Friendly

    Roasted Butternut Squash Soup Recipe

    Published: Mar 30, 2020 · Modified: Oct 7, 2024 by Eileen Murphy Kelly

    Jump to Recipe

    Roasted Butternut Squash Soup Recipe, creamless, smooth and slowly roasted veggies make the most decadently better for you soup.  The soup flavors are robust and blend quickly together once the veggies are roasted. The soup is vegan, naturally gluten-free, low-fat, and low-calorie. Plus it freezes well and a great to any meal plan menu.

     

    Thus one of my family favorites is this super healthy creamless roasted butternut squash soup!  A keeper, people, actually a no-brainer and super tasty! Butternut squash has a long shelf life and right now that's a big plus when storing veggies.

    I have been making this recipe for years with many different versions! Roasting butternut squash with a little coconut oil and seasoning adds a lot of flavor to the squash! I then add the roasted squash to veggie stock, seasoning, and herbs to make a delicious creamless butternut squash soup!

     Roasted Butternut Squash Soup:

    According to Harvard, The Nutritional Source, 

    • This is an awesome veggie to keep your blood pressure in a check!
    • Loaded with Vitamin A which helps maintain skin and hair!
    • Dietary fiber can boost the immune system and prevent inflammation.
    • Weight loss, who isn't always looking to keep their weight in check.

    Roasting Butternut Squash

    The squash can be roasted in small pieces as I do in this recipe. However, you can slice the squash and remove the seeds and roast the two pieces.  I tend to like the smoky flavor the cubed squash gets as it cooks.

    How to store roasted butternut squash soup:

    The soup can be kept in the fridge after it has been made in a well-sealed container for about 3 days.

    You can freeze the soup for up to 3 months. Defrost in the fridge and reheat until warm, about 10 minutes over medium heat.

    If you prefer a very creamy soup or for variety, add a can of coconut milk before pureeing the soup.

    Low-fat Potato Leek Soup: Another creamless favorite soup.  Potato Soup, hearty and delish!

     Dairy-Free Corn Potato Chowder: A favorite chowder with fresh flavors from corn and potatoes for a delectable dinner.

    Butternut Squash and Sweet Potato Soup: Another favorite soup the family loves that's so tasty and the kids don't even realize how healthy it is and it's so good.

    Vegetable Barley Soup from my friend Lisa at Jersey Girl Cooks is full of flavor and nutrition.

    Shop this Recipe

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    • 6 Quart Stockpot: This Anolon pot is one that I use often. Heats quickly and easy clean-up.
    • Immersion Blender: please have one in your kitchen for quick pureeing.

    Don’t forget to shop at the Everyday Eileen store on Amazon!

    How to Peel Butternut Squash

    butternut squash sliced open,seeds being removed, last photo peeling squash

    • Slice squash in half. Remove the seeds, discard or roast some for snacking.  Peel the exterior of the squash before slicing and roasting.

    How to make a great roasted butternut squash soup recipe

    step by step roasting of butternut squash, onions,and carrots to make soup

    1. Roast veggies for about 40 minutes.
    2. Add the veggies to a soup or stock pot.
    3. Cover with veggie stock. Bring to a boil, reduce and heat for about 5 minutes.
    4. Puree soup, check the seasoning, serve, enjoy!

    Looking for tasty Holiday Recipes, try these:

    Roasted Bourbon Maple Turkey Breast

    Slow Cooker Homemade Apple Cider

    Green Beans with Mushrooms and Shallots

    When you make this recipe, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen

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    📖 Recipe

    Creamy Roasted Butternut Squash Soup

    Enjoy a low-fat tasty butternut squash soup that is made with pure fresh ingredients without any cream. A better for you soup that also freezes really well.
    5 from 9 votes
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    Course: Appetizer, Main Dish, Soup
    Cuisine: American
    Keyword: fall/winter comfort soup, pumpkin, fall dessert, Thanksgiving dessert
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 cups
    Calories: 128kcal
    Author: Eileen Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    Ingredients

    • 1 large butternut squash, sliced in half, seeded, cut into 2-inch cubes about 2-3 pounds
    • 2 large carrots, peeled, cut in 2-inch slices
    • 2 ribs celery, cut into 1-inch slices
    • 1 large onion, peeled and quartered
    • 2 cloves garlic, peeled
    • 32 ounces vegetable stock, homemade or store bought Note 1
    • 2 Tablespoons coconut or olive oil
    • salt and pepper, to taste
    US Customary - Metric

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    Instructions

    To Roast Butternut Squash

    • Preheat oven to 400 degrees.
    • Place prepared squash, carrots, celery, and onions on a baking tray.
    • Sprinkle with oil. Season with salt, pepper, and thyme.
    • Roast for 40 minutes, flipping veggies halfway through baking. Veggies should be fork tender when cooked through.
    • During the last 5 minutes, add the garlic cloves.
    • Once veggies are cooked, remove from the oven.
    • In a large Dutch Oven, over medium heat, add the vegetable stock and roasted veggies.
    • Bring to a boil. Reduce heat to low, simmer for about 5 minutes
    • Use an immersion blender to blend the soup until smooth.  If you do not have an immersion blender. Place half the soup in a blender. place top and cover top with a towel. Hold towel on top and blend until smooth. Do the same with second half of soup.
    • Soup will be ready to serve.  This is an easy make-ahead soup.  Can re-heat on the second day. Also perfect as a make-ahead soup.  Freezes well, I prefer no longer than 3 months.  Defrost in the fridge. Reheat and enjoy.

    NOTES

    Note 1: This recipe uses low-sodium vegetable stock. Chicken stock can be used if you are not Vegan.
    • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

    Nutrition

    Serving: 6servings | Calories: 128kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 638mg | Potassium: 588mg | Fiber: 4g | Sugar: 6g | Vitamin A: 17679IU | Vitamin C: 30mg | Calcium: 81mg | Iron: 1mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

     

     

     

     

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    Thank you for sharing!

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    1. Caroline

      April 06, 2020 at 6:35 am

      5 stars
      I love roasted butternut squash soup, so easy - like the sound of the additions you made for extra flavor, look forward to trying.

      Reply
      • Eileen xo

        April 08, 2020 at 1:45 am

        It is a favorite soup for my family, enjoy!

        Reply
    2. Ariella

      April 05, 2020 at 9:41 pm

      5 stars
      Huge fan of pureed orange soup...especially when the vegetables get roasted first. So delicious.

      Reply
      • Eileen xo

        April 08, 2020 at 1:56 am

        Ariella, yes the roasting adds an extra level of flavor.

        Reply
    3. Terri

      April 05, 2020 at 6:54 pm

      5 stars
      I have never tried butternut squash soup but I LOVE pumpkin so I'm sure I would love this too! It sounds incredibly healthy - thanks for this recipe!

      Reply
      • Eileen xo

        April 08, 2020 at 1:46 am

        Oh Terri,this is a great soup to make. I hope you enjoy it.

        Reply
    4. colleen kennedy

      April 05, 2020 at 9:55 am

      5 stars
      I so meant to pick up a squash my last grocery trip and forgot! This is one of my favorite soups! SOmetimes to make it easier or to speed things up a little, I microwave the squash for 3-5 minutes which makes it easier to peel and cut into chunks to roast.

      Reply
      • Eileen xo

        April 08, 2020 at 1:56 am

        Great idea to microwave when I'm in a hurry.

        Reply
    5. Sue Ringsdorf

      April 04, 2020 at 5:37 pm

      5 stars
      Looked at the store today for butternut squash, to no avail. But I'm making this one as soon as possible. Thanks for sharing, Eileen!

      Reply
      • Eileen xo

        April 04, 2020 at 7:11 pm

        I'm so sorry they aren't available for you. Squash and sweet potatoes are all over here,

        Reply
    6. Anne Lawton

      April 04, 2020 at 2:16 pm

      5 stars
      This is one of my favorite soups, and I love how easy this is to make.

      Reply
      • Eileen xo

        April 08, 2020 at 1:51 am

        I'm glad you enjoy the soup, Anne.

        Reply
    7. Carlos at Spoonabilities

      April 04, 2020 at 8:52 am

      5 stars
      As always this is an amazing recipe! I'm a soup lover and I really like this recipe!

      Reply
      • Eileen xo

        April 08, 2020 at 1:54 am

        I'm so glad you enjoy the soup.

        Reply
    8. Laura

      April 03, 2020 at 1:32 pm

      5 stars
      I'm going to make this and keep some in my freezer. I love to make freezer-friendly meals.

      Reply
      • Eileen xo

        April 14, 2020 at 1:26 am

        A great idea, enjoy.

        Reply
    9. Adlynn

      November 04, 2018 at 7:07 am

      I made this soup today and oh woww it tastes devine! The squash is sweet and i didnt have to add much seasoning ?

      Reply
      • Eileen xo

        November 17, 2018 at 12:51 am

        Adlynn, I am so happy you enjoy the soup recipe! I thank you for taking the time to leave me a comment and such a lovely compliment for my soup!

        Reply
    10. Trish

      March 26, 2018 at 1:46 am

      5 stars
      We made a double recipe for the big storm this weekend/ superb!

      Reply
      • Eileen xo

        March 26, 2018 at 8:01 pm

        Trish, I am so glad you enjoyed the soup! I hope the storm wasn't too bad!

        Reply

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