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.
One of my family's favorites is this 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.
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.
How to Peel Butternut 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
- Roast veggies for about 40 minutes.
- Add the veggies to a soup or stock pot.
- Cover with veggie stock. Bring to a boil, reduce and heat for about 5 minutes.
- 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
I love any comments or questions, please feel free to leave them below!
Keep up to date with recipes by following me on:
FACEBOOK INSTAGRAM, PINTEREST, TWITTER
📖 Recipe
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
Creamy Roasted Butternut Squash Soup
Ingredients
Instructions
- 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.
Nutrition
Notes
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
📺 Tune in to 100 Cooks on Food Network — June 7 @ 9|8c!
If you loved this recipe, please leave a ⭐⭐⭐⭐⭐ rating below — it helps other find it and means the world to me! — Eileen xo 🍀
Caroline
I love roasted butternut squash soup, so easy - like the sound of the additions you made for extra flavor, look forward to trying.
Eileen xo
It is a favorite soup for my family, enjoy!
Ariella
Huge fan of pureed orange soup...especially when the vegetables get roasted first. So delicious.
Eileen xo
Ariella, yes the roasting adds an extra level of flavor.
Terri
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!
Eileen xo
Oh Terri,this is a great soup to make. I hope you enjoy it.
colleen kennedy
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.
Eileen xo
Great idea to microwave when I'm in a hurry.
Sue Ringsdorf
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!
Eileen xo
I'm so sorry they aren't available for you. Squash and sweet potatoes are all over here,
Anne Lawton
This is one of my favorite soups, and I love how easy this is to make.
Eileen xo
I'm glad you enjoy the soup, Anne.
Carlos at Spoonabilities
As always this is an amazing recipe! I'm a soup lover and I really like this recipe!
Eileen xo
I'm so glad you enjoy the soup.
Laura
I'm going to make this and keep some in my freezer. I love to make freezer-friendly meals.
Eileen xo
A great idea, enjoy.
Adlynn
I made this soup today and oh woww it tastes devine! The squash is sweet and i didnt have to add much seasoning ?
Eileen xo
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!
Trish
We made a double recipe for the big storm this weekend/ superb!
Eileen xo
Trish, I am so glad you enjoyed the soup! I hope the storm wasn't too bad!