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.
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.
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.
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.
- 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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Butternut Squash Soup
- 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
- 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).
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.