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    Home » Recipes » Soup

    Roasted Butternut Squash Soup

    Published: Jan 26, 2022 by Valerie Skinner · This post may contain affiliate links ·

    Jump to Recipe
    A bowl of soup and text: how to make butternut squash soup.
    A bowl of soup with a spoon, with text: Butternut Squash Soup.

    Looking for a cozy and delicious soup recipe to make this winter? This Roasted Butternut Squash Soup is easy to make and delicious. The roasted butternut squash gives the soup a wonderful depth of flavor, while the vegetables and seasonings add a touch of warmth. Naturally vegan.

    A bowl of soup with a spoon, swirled cream and croutons.

    You're going to LOVE this warming, smooth and velvety Roasted Butternut Squash Soup.

    Not only is it super easy to make, but it's filling, nourishing and has an incredible flavor.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • How to make butternut squash soup
    • Top tips
    • Serving Suggestions
    • Variations
    • Storage
    • FAQs
    • More Soup recipes
    • 📖 Recipe
    • 💬 Comments

    Butternut squash is a winter squash that is related to pumpkins.

    It is long and cylindrical, with smooth skin that can be either green or orange. Butternut squash has a sweet and nutty flavor, and it is often used in soups, stews, and risottos.

    Butternut squash is perfect for soup because it has a creamy texture and a sweet flavor.

    The butternut squash can be roasted or boiled, which makes it easy to prepare. Plus, it's a good source of fiber, potassium, and vitamins A and C.

    This recipe uses roasted butternut squash along with carrots and a touch of ginger to create a warm and creamy soup. The soup can be served with a swirl of vegan sour cream or some fresh herbs to enhance the taste even more.

    No matter how you make it, you'll definitely want to keep this recipe around for those cold fall and winter days.

    Try it with some Air Fryer Croutons sprinkled on top, with some Garlic and Herb Cheese Rolls.

    Why You'll Love This Recipe

    • This butternut squash soup uses seasonal vegetables to make a hearty soup.
    • You can change up the ingredients and seasonings to your personal tastes.
    • Depending on the time you have, you can roast or boil the squash to cook it.
    • A great soup dish for vegan and vegetarian lifestyles, though meat eaters will love it too.
    • It's a great light appetizer for Christmas or Thanksgiving.

    Ingredients

    • Cubed Butternut Squash - Adds sweetness and a smooth texture to the soup along with a golden yellow color. Use it roasted or steamed.
    • Oil - Used to saute the soup vegetables to help brown and caramelize them for flavor.
    • Carrots - Adds sweetness, flavor, and orange color to the soup.
    • Ginger Root - Adds a zingy spiciness as well as anti-inflammatory properties.
    • Onion - Gives the soup a savory onion flavor that pairs well with the natural sweetness of the butternut squash and carrots.
    • Cinnamon - Adds a hint of warming spice to the soup that gives it a touch of sweetness.
    • Smoked Paprika - Brings on a slightly smoky flavor that rounds out the soup.
    • Vegetable Broth - Adds flavor and liquid to the soup. You can use store-bought or make your own.
    • Salt & Pepper - Balances and enhances all of the flavors in the soup.
    • Garnish - Drizzle with vegan cream or dairy cream and sprinkle with crunchy pumpkin seeds and fresh herbs or croutons.

    Please see the recipe card below for quantities.

    How to make butternut squash soup

    Wondering how to make Butternut Squash Soup? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.

    Cutting butternut squash on a cutting board.

    Roast the butternut squash: Add the butternut squash cubes to a roasting pan and toss with oil. Roast for about 45 minutes or until the squash is fork-tender and starting to brown.

    Roasted squash on a tray.

    Cook the carrots and onions: In a large pot, add the remaining oil and heat over medium heat. Add the carrots and onions and cook for 10 minutes or until the onions are soft and golden brown. Stir in the dried seasonings and cook for another minute.

    Cooked soup in a pot.

    Assemble the soup: Add in the vegetable broth and bring to a boil. Once boiling, reduce to a simmer for 4 minutes before adding the roasted squash in.

    Blended soup in a blender.

    Blend the soup: With an immersion blender or jug blender, start blending the soup. If it’s too thick, add a little water and blend again. Taste and season with salt and pepper.
    Tip: blend in batches so you don't overfill your blender.

    Garnish and serve: Enjoy as it is or garnish with cream, pumpkin seeds, and fresh herbs.

    Top tips

    Instead of roasting the squash, you can add the squash cubes raw, but you’ll need to simmer for 20 minutes.

    If you do not have an immersion blender, use a high-speed blender and blend the soup in batches to your desired consistency.

    The ginger in this soup gives it a warm and fresh kick but is completely optional and can be omitted.

    Cooking the onions for 10 minutes over a lower heat until they’re golden adds loads of flavor, but if you’re in a rush, cook them over a slightly higher heat until soft.

    Make it oil-free by cooking the onions and carrots with a splash of water so they don’t stick to the pan.

    For a half-blended soup, you can blend just half of it and then add it back, for a nice mixture of texture.

    Serving Suggestions

    Add a toasted piece of Yeast Free Naan Bread to the side for a perfect pairing.

    Make it with Homemade Mushroom Stock for a deep umami flavor.

    Pair it with a simple Green Salad for a well-rounded lunch.

    Swirl in a dash of Garlic Chili Oil for a spicy kick.

    Serve with soup topper beans instead of croutons.

    Enjoy this soup with a vegan sandwich recipe.

    Variations

    Add your favorite vegetables including sweet potatoes, apples, or parsnips to create texture and flavor.

    Stir in your favorite greens including spinach, kale, or chard for an extra nutrient boost.

    Replace the vegetable broth with chicken or beef broth for a non-vegetarian version.

    Add a kick of heat by adding in a pinch of cayenne pepper or a diced jalapeno.

    Replace the butternut squash with pumpkin for an orange-hued soup that is similar in flavor.

    Storage

    Storing: Leftover cooked and cooled soup can be stored in an airtight container in the fridge for up to one week.

    Freezing: The soup can be frozen for up to two months if stored in an airtight container with a lid. Thaw in the fridge overnight before reheating on the stovetop.

    A table with a bowl of butternut squash with swirled cream and croutons.

    FAQs

    Is butternut squash healthier than a potato?

    Butternut squash is a great source of fiber, Vitamin A, and potassium. It has more antioxidants than potatoes and also contains lower levels of sugar.

    Can I make this soup ahead of time?

    Yes! You can roast the butternut squash and chop all the vegetables ahead of time. Then, when you’re ready to make the soup, just heat everything up and blend.

    Do I have to use an immersion blender?

    No, you can use a high-speed blender if you don’t have an immersion blender. Just blend in batches until the soup is your desired consistency.

    More Soup recipes

    • Easy Lentil Soup
    • Beetroot Soup
    • Easy Pea Soup
    • Leek and Potato Soup
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    📖 Recipe

    A bowl of soup with a spoon, swirled cream and croutons.

    Butternut Squash Soup

    Kate Hackworthy | Veggie Desserts
    This Roasted Butternut Squash Soup is easy to make, cosy and delicious. The velvety blended soup is full of incredible flavors.
    5 from 8 votes
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    Prep Time 10 mins
    Cook Time 55 mins
    Total Time 1 hr 5 mins
    Course Soup
    Cuisine American
    Servings 6
    Calories 206 kcal

    Equipment

    • roasting tray
    • Soup pot
    • Immersion blender or blender

    Ingredients
     

    • 3 lbs butternut squash (5oz/1.5kg) peeled and cubed
    • 3 tablespoons oil divided
    • 1 cup onion roughly chopped
    • 2 cups carrots peeled and chopped
    • ⅛ teaspoon ground cinnamon
    • ⅛ teaspoon smoked paprika
    • ⅛ cup ginger peeled and chopped, (optional)
    • 6 cups vegetable broth
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper

    Instructions
     

    • Preheat the oven to 400°F / 200°C.
    • Add the squash to a large roasting pan, drizzle with 1 tablespoon of the oil and roast for 40 minutes or until soft and beginning to brown.
    • Meanwhile, heat the remaining oil in a large pot, then add the onion and carrots and cook for 10 minutes or until soft and the onions turn golden. Stir in the roasted squash, cinnamon, paprika and ginger and cook for a further minute.
    • Pour in the vegetable broth, bring to the boil then reduce the heat and simmer for 4 minutes.
    • Note: you can add the squash cubes raw, but you’ll need to simmer for 20 minutes.
    • Blend the soup with a hand held immersion blender or in a blender. If it’s too thick, add a little water and blend again. Taste and season with salt and pepper.
    • Enjoy as it is or serve with a drizzle of cream (or vegan cream), fresh herbs and pumpkin seeds (as they are or toast them in a hot dry frying pan for a few minutes).

    Notes

    Instead of roasting the squash, you can add the squash cubes raw, but you’ll need to simmer for 20 minutes.
    If you do not have an immersion blender, use a high-speed blender and blend the soup in batches to your desired consistency.
    The ginger in this soup gives it a warm and fresh kick but is completely optional and can be omitted.
    Cooking the onions for 10 minutes over a lower heat until they’re golden adds loads of flavor, but if you’re in a rush, cook them over a slightly higher heat until soft.
    Make it oil-free by cooking the onions and carrots with a splash of water so they don’t stick to the pan.
    For a half-blended soup, you can blend just half of it and then add it back, for a nice mixture of texture.

    Nutrition

    Calories: 206kcalCarbohydrates: 37gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 1077mgPotassium: 984mgFiber: 6gSugar: 10gVitamin A: 31759IUVitamin C: 52mgCalcium: 130mgIron: 2mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Soup Recipes

    • Carrot Ginger Soup
    • 30 Delicious Vegan Soup Recipes
    • Lettuce Soup
    • Cannellini Bean Soup
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    Reader Interactions

    Comments

    1. Claudia Lamascolo

      February 03, 2022 at 1:48 pm

      5 stars
      This was so delicious and easy very comforting I will make this soup again!

      Reply
    2. Beth

      January 30, 2022 at 1:59 pm

      5 stars
      My new favourite soup! It's so comforting on a cold winter's day!

      Reply
    3. Danielle

      January 26, 2022 at 4:11 pm

      5 stars
      This is my favourite winter soup. So vibrant and comforting.

      Reply
    4. Lucy

      January 26, 2022 at 2:44 pm

      5 stars
      This butternut squash soup is the perfect warm and comforting meal for the cold months.

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Popular recipes

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    • Easy Naan Bread Recipe (yeast-free)
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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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