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Roasted Butternut squash soup in a bowl with toppings.
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4.97 from 60 votes

Roasted Butternut Squash Soup

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!
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Course: Soup
Cuisine: American
Keyword: Butternut Squash Soup, Roasted Butternut Squash Soup, Vegan Butternut Squash Soup
Servings: 4 servings
Calories: 292kcal
Author: Lisa Bryan

Ingredients

Roasted Butternut Squash Soup

  • 3 1/2 pounds butternut squash
  • 1 tablespoon avocado oil
  • 1 small yellow onion halved
  • 1 garlic clove peeled
  • 1/2 tablespoon maple syrup
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 4 cups vegetable broth
  • cracked black pepper to taste
  • 2 tablespoon 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.
    Scooping the seeds out of the butternut squash.
  • 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.
  • 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.
    Blending the butternut squash soup ingredients in a blender.
  • Pour the soup into bowls and garnish with pepitas, parsley and cracked 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 1-2 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