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Roasted Butternut Squash Soup

Butternut squash soup is a classic fall and winter soup recipe. But today we’re roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you don’t have to cut the butternut squash).

Roasted Butternut Squash Soup is the perfect Thanksgiving, fall and winter soup recipe. It's easy, flavorful and ultra creamy!

Butternut Squash Soup

Roasting veggies is one of my favorite preparation methods, so it should come as no surprise that I opted for a roasted butternut squash soup over a more traditional stovetop butternut squash soup. That earthy, roasted flavor gets me every time.

Butternut squash soup is one of the top 5 fall and winter soup recipes usually on anyone’s list. And it’s one of my personal favorites, along with Carrot Ginger Soup, Roasted Red Pepper and Tomato Soup and Taco Soup.

Of course, butternut squash soup is also the quintessential soup recipe for Thanksgiving (which is next week – yikes).

Butternut Squash Soup Recipe Video

It’s easy to make this soup in your blender, but in the video below I give you a quick step-by-step tutorial. Give it a watch! 

What’s in Butternut Squash Soup?

Butternut squash soup is made from butternut squash, onions, garlic, maple syrup, nutmeg, ginger, vegetable broth, salt and pepper. It’s naturally ultra-creamy (without any cream). But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor.

This soup is naturally gluten-free, vegan, vegetarian and paleo friendly.

Roasted Butternut Squash Soup is the perfect Thanksgiving, fall and winter soup recipe. It's easy, flavorful and ultra creamy!

Roasted Butternut Squash Soup is the perfect Thanksgiving, fall and winter soup recipe. It's easy, flavorful and ultra creamy!

The Benefits of Roasting Butternut Squash

You could certainly make a traditional butternut squash soup on the stovetop, but there are two key benefits to roasting the butternut squash first:

  • Depth of flavor: roasting any vegetable imparts an earthy, smoky, caramelized sweet flavor. And butternut squash is no different. In fact, it’s quite similar to roasting Spaghetti Squash.
  • No dicing needed: butternut squash are notoriously hard to slice and cut. Many a kitchen accident has been had with folks trying to cut through pumpkins and squash. But when you roast the butternut squash no additional peeling or dicing is necessary. You just have to make one slice down the middle of the squash, then scoop the flesh out after it’s cooked. Far easier.

Roasted Butternut Squash Soup is the perfect Thanksgiving, fall and winter soup recipe. It's easy, flavorful and ultra creamy!

Roasted Butternut Squash Soup is the perfect Thanksgiving, fall and winter soup recipe. It's easy, flavorful and ultra creamy!

How To Make Roasted Butternut Squash Soup

Slice the ends off the butternut squash. Making a flat surface on the ends is key, so you can stand the butternut squash on end and slice through it lengthwise. Once that’s done, use a spoon to scoop out the seeds and membrane.

Place the butternut squash on a baking tray (with the cut side up) and coat with avocado oil and sprinkle with salt and pepper. Once it’s coated, flip it over so that the cut side is down. Cook for 60 minutes at 425F, but keep an eye on the clock because at the 30 minute point we’ll add the onion to the baking tray (also cut side down) and continue cooking for another 30 minutes.

Let the butternut squash and onion cool to the touch. Then scoop out the flesh of the butternut squash with a large spoon and transfer to a high-powered blender like a Vitamix (this is the Vitamix I use).

Add the butternut squash and onion to your blender along with the garlic, maple syrup, salt, nutmeg, ginger and vegetable broth. I’d recommend starting with 3 cups of vegetable broth and blending to see if you like the consistency. You can always add more to thin it down. If you’re adding the butter, you can add that now as well.

Blend all of the ingredients on high for several minutes, or until creamy. If you’re using a Vitamix you can also use the soup setting to achieve a creamy and hot soup.

Pour the soup into serving bowls. Garnish the roasted butternut squash soup with pepitas, parsley and cracked black pepper – and enjoy!

More Thanksgiving Recipes to Serve with This Soup

Roasted Butternut Squash Soup is the perfect Thanksgiving, fall and winter soup recipe. It's easy, flavorful and ultra creamy!

Roasted Butternut Squash Soup is the perfect Thanksgiving, fall and winter soup recipe. It's easy, flavorful and ultra creamy!
4.95 from 17 votes

Roasted Butternut Squash Soup

Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 4 servings
Author: Lisa Bryan
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This roasted butternut squash soup is flavorful and easy to make. Just roast the butternut squash and onion and toss it in a blender with the remaining ingredients and blend it up. Watch my video above to see how quickly it comes together!

Ingredients

Roasted Butternut Squash Soup

  • 3 1/2 lb butternut squash
  • 1 tbsp avocado oil
  • 1 small yellow onion, halved
  • 1 garlic clove, peeled
  • 1/2 tbsp maple syrup
  • 1 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 4 cups vegetable broth
  • cracked black pepper, to taste
  • 2 tbsp butter, optional

Garnish

  • pepitas, pumpkin seeds
  • parsley
  • cracked black pepper

Instructions

  • Preheat your oven to 425 degrees fahrenheit.
  • Slice the ends off the butternut squash. With a flat surface on the bulb end, stand the butternut squash on end and carefully slice it in half lengthwise. Use a spoon to remove the seeds and membrane.
  • Transfer the butternut squash to a baking tray cut side up, coat with avocado oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes. At the 30 minute point, coat the cut half of the onion with avocado oil and place it cut side down on the baking tray. Continue cooking for another 30 minutes, then remove from the oven.
  • One the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer to a blender. Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, butter and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for several minutes or until creamy. If using a Vitamix, you can use the soup setting to achieve a creamy and hot soup.
  • Taste the soup and add more salt and pepper if needed.
  • Garnish the soup with pepitas, parsley and cracked black pepper.

Lisa's Tips

  • In the video above I added 3 garlic cloves as I love garlic and it was the last from my bulb, but it definitely overpowered the soup. Stick to 1-2 garlic cloves as it's written in the recipe.
  • When it comes to roasting veggies, I always recommend a heavy duty baking tray so it doesn't bend and warp while cooking.
  • I'm a massive fan of my Vitamix blender, but if you're looking to buy one make sure to check out my Vitamix Comparison post.
  • This butternut squash soup is a great soup recipe to meal prep. Just place it in my favorite meal prep containers and freeze.

Nutrition

Calories: 292kcal, Carbohydrates: 54g, Protein: 4g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 1589mg, Potassium: 1437mg, Fiber: 8g, Sugar: 13g, Vitamin A: 42870IU, Vitamin C: 85.6mg, Calcium: 200mg, Iron: 2.8mg
Course: Soup
Cuisine: American
Keyword: Butternut Squash Soup, Roasted Butternut Squash Soup, Vegan Butternut Squash Soup
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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48 comments on “Roasted Butternut Squash Soup”

  1. Hi LISA, 

    I’m so loving your channel. Thank you so much for all the inspiration you give your followers.

    My question is, what kind of vegetable broth do you use? What do you recommend?

    Thank you again,
    Blessie Hopkins

    • Hi Blessie – So happy you love my recipes and videos! I use several brands, including Pacific and Imagine. I just make sure it’s organic. Hope that helps!

  2. Love this recipe. I tried it with Kent Pumpkin (Aussie) which is sweeter and oh my goodness! It was delish. Lisa I love your ease of presentation and handy hints, makes cooking less stressful and a breeze. Many thanks! :)

  3. I thought it had actual squash in it too. So I bought some, should I add any?

    • Hi Jess – Are you referring to a summer squash like zucchini? This recipe calls for a butternut squash. You can add a zucchini if you like or save it for another meal.

  4. Absolutely perfect!! The only thing I did differently was that I had cut up the butternut squash into chunks because my plan was to have it as a side dish. Then my 12-year old son asked me to make butternut squash soup instead. So I just baked the squash for about 25 minutes. Don’t change a thing for this recipe – it’s absolutely delicious!

  5. Hi Lisa!! Thank You so much for the most amazing Butternut Squash Soup recipe EVER!! I was googling Vitamix Butternut Squash Soup recipes and stumbled upon your web site, and I am so glad I found Downshiftology :). The recipe was so easy! I had frozen uncooked cubed butternut squash from the summer in my freezer. I put the uncooked butternut squash on a baking sheet and drizzled the squash with sunflower oil because I did not have avocado oil. Instead of the 1 tbsp of avocado oil I used a tablespoon of real avocado. I always buy Organic Better Than Bouillon concentrated vegetable broth and keep it in the refrigerator. ( From Costco)

    The broth last about a year if refrigerated. (just add water). I saved your web site to my “Vitamix favorites”. I will try more recipes soon:). Thank You!

    • I’m glad you enjoyed the recipe Steven! And it really is so easy to make in your Vitamix. Make sure to check out all my other Vitamix recipes and videos – you can sort by “Vitamix” on my recipe page and I have a Vitamix playlist on my YouTube channel as well. Enjoy! :)

  6. used a harissa infused olive oil – and this was marvelous

    Rating: 5
  7. Oh my goodness! This is a delicious recipe! I made a butternut squash soup last week and it was good but by using the roasted squash and onions, the flavor in this recipe was awesome. I thought it was going to be too thin as I added all of the broth at first…shame on me for not reading closely…..so after reading reviews, I noticed that a reviewer had added chick peas and although I didn’t have chick peas, I did have some jalapeño hummus which I threw in. Turned on the Vitamix and let it do it’s thing. When it got hot, it had thickened almost too much. I added just a touch of milk. Well, this soup was fantastic! I will definitely make it again. My 99 year old mother LOVED it and it was an easy for her to eat! Thanks!

    Rating: 5
  8. I like the recipe it is very simple, first time making butternut squash soup.

  9. EXCELLENT!!

    Rating: 5
  10. AMAZING!!  I cheated and used frozen organic squash already cubed.. I cut recipe in half to see if we liked it and will be making it again next wk!
    Thank you for all your delish recipes!!

  11. Oh no I put too much garlic (2 large cloves), but other than that, still tasty and an easy way to eat something I don’t normally! I think next time I would roast or saute the garlic to maybe mellow out the flavor before adding to the blender.

    Rating: 4
    • When it comes to raw garlic, I’ve found the size of the clove and age really does matter. I’ve used three raw garlic cloves in this recipe (which had been in my pantry for a while) and that resulted in a very mild flavor. And I’ve used two large sized, but super fresh garlic cloves and it was overpowering. I’d say it’s best to err on the size of less though – and yes, you could roast or sauté them as well! :)

  12. This just took my soup game to a whole different level. The depth of flavour the roasted butternut adds is just amazing and you can do this with any veggies. Just had some for lunch with some shredded chicken and chickpeas thrown in for added protein. So easy! I now make this soup almost every week. Super comforting to have on its own, or just as a base to add any leftovers you have in the fridge for an amazing tasting meal with minimal effort. Amazing! :)

    Rating: 5
  13. Delicious and so easy to make! Thank you!

    Rating: 5
  14. Mmmmmmmmmmmm – perfect.  Hits the spot with the weather we’re having.  Forgot to get onions so made this without it, silky, morish and luckily I had the foresight to make double.

    Rating: 5
  15. Great looking recipe and video! Can’t wait to try this. As much as I’d love to add the butter, do you think there’s anything non-dairy that you could add to replace it to add to the creaminess?

  16. This is the perfect fall soup. It looks rich and delicious and comforting.

  17. Oh, I love this Fall soup!  

    Rating: 5
  18. I like your soup toppings. So colorful and vibrant. I’d say the butter is definitely not optional too, LOL

    Rating: 5
  19. What I great recipe! I ove that you don’t have to peel the squash. It’s such a pain in the neck!

    Rating: 5
  20. This soup is gorgeous. I love making butternut squash soup, but I have always steamed my squash. Roasting definitely sounds like the way to go.

    Rating: 5
  21. I just made this recipe and it is delicious!! I’ve always roasted my squash but the remainder of this recipe was new and was a big hit!! I will be making it again for Thanksgiving:) Thank you!

    Rating: 5
  22. I love butternut squash soup but I’ve never even thought to roast the squash! Flavor boosting plus less hassle! This looks delicious!!

    Rating: 5
  23. Welcome back!! I lovee making butternut squash soup in my Vitamix, you just can’t beat the texture! I also like to add cashews as a soup garnish! Great recipe!