Go Back
+ servings
Roasted Butternut squash soup in a bowl with toppings.
Print Recipe
4.95 from 169 votes

Roasted Butternut Squash Soup

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 below to see how quickly it comes together!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Soup
Cuisine: American
Keyword: Butternut Squash Soup, Roasted Butternut Squash Soup
Servings: 4 servings
Author: Lisa Bryan

Ingredients

Roasted Butternut Squash Soup

Instructions

  • Slice it in half. Preheat your oven to 425°F (220C). Slice the ends off the butternut squash. Stand the butternut squash on end and carefully slice it in half lengthwise. Pro tip: the butternut squash is easier to slice through if you microwave it for 2 to 3 minutes.
  • Remove the seeds. Use a spoon to remove the seeds and membrane.
    Scooping the seeds out of the butternut squash.
  • Season and roast. Transfer the butternut squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper. Then flip the butternut squash over so the cut side is down and roast for 60 minutes.
    Seasoning the butternut squash.
  • Add the onion. After 30 minutes, spread a little oil on the cut side of the onion and add it to the baking tray, cut side down. Continue cooking for another 30 minutes, then remove the baking tray from the oven.
  • Blend the soup. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh and transfer it to a high-powered blender. Remove the outer layer of the onion and add it to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth. Start with 3 cups of vegetable broth and add more to achieve your desired consistency. Blend on high for 1 to 2 minutes, until creamy. Taste the soup and add more salt and pepper if needed. Optional: while this is a dairy-free recipe, if you do tolerate dairy, adding just a tablespoon or two of fresh butter when you're blending definitely boosts the creaminess factor.
    Blending the butternut squash soup ingredients in a blender.
  • Serve. Pour the soup into serving bowls. If you'd like, garnish the top with pepitas, parsley and black pepper.
    Two bowls of butternut squash soup with pumpkin seeds and parsley on top.

Video

Notes

  • 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 garlic clove as it's written in the recipe. You can also add roasted garlic if you prefer a softer garlic flavor.
  • 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.

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