Rich and creamy Roasted Butternut Squash Soup is perfect with a side salad or crusty bread. We love serving this soup made with fresh butternut squash during the fall and winter months. It’s gluten-free, dairy-free, vegan, and excellent for freezer meal prep.
We absolutely love Roasted Butternut Squash – the flavor is pure perfection. It gets sweet and so tender, perfect as a side or for making a delicious soup! This soup has just a few simple ingredients and you’ll most likely only need to buy the butternut squash and fresh thyme as many of the other ingredients are pantry staples.
In addition to the butternut squash, you’ll need fresh thyme, fresh onion, fresh garlic, vegetable broth, cinnamon, maple syrup, olive oil, and salt and pepper.
HOW TO ROAST BUTTERNUT SQUASH
To roast the squash for this soup you’ll slice it in half and then place it flesh side down, skin side up. We add a little oil to help it caramelize and a little salt and pepper to taste.
HOW TO MAKE BUTTERNUT SQUASH SOUP
Slice the squash in half, brush with olive oil and season with salt and pepper. Then you’ll bake on a parchment-lined baking sheet. (don’t toss the seeds, instead make roasted squash seeds)
While the squash is roasting you can cook the onions and garlic on the stove and then once the butternut squash is tender you can blend the onions, garlic, squash, vegetable broth, and seasonings in a high-speed blender until smooth.
You’ll then pour the butternut squash soup mixture into a pot to heat it thoroughly before serving.
CAN I USE FROZEN BUTTERNUT SQUASH?
We don’t recommend using frozen squash as the texture changes. It becomes very waterlogged and the soup wouldn’t be as creamy or flavorful. If you need to purchase squash with an easier way to prep instead of slicing it up yourself we recommend going to your local supermarkets produce section.
In the produce section, you’ll usually find precut squash which would be a great alternative and an easy way to prep this soup if cutting a whole squash isn’t doable for you.
CAN I FREEZE THIS SOUP?
Yes, Butternut Squash Soup freezes well. You can freeze for 2-3 months in a freezer-safe container. You could also refrigerate for 3-4 days.
Our preferred containers are usually our silicone reusable bags or mason jars. When freezing the soup be sure to leave a little room for expansion of at the top, about an inch or two.
SERVING SUGGESTIONS:
You can simply serve this soup as is or you could serve with your favorite side salad, crusty bread, croutons, or even some coconut milk swirls with roasted seeds. You could even cut some Foccacia into little cubes and use them as croutons which are super flavorful and delicious.
MORE SOUP RECIPES:
RECIPE NOTES:
- You can change the thickness of this soup by adding more or less broth.
- Depending on the size of your blender you may need to do this in batches, you could also use an immersion blende inside of your pot.
- To make more of a creamy butternut squash soup we suggest adding a splash of coconut milk swirl to the top. It’s rich and creamy as is, but some do like the bit of coconut milk like a bit of cream on top.
- You can replace the maple syrup with honey, agave, or brown sugar. If you use honey some may not consider this soup vegan.
- Garnish options are endless, we usually go with roasted squash seeds, extra thyme or parsley, croutons, fresh cracked pepper.
Roasted Butternut Squash Soup
Ingredients
- 3 lb butternut squash sliced in half, with seeds removed
- 3 tablespoons olive oil divided
- ½ cup onion chopped
- 3 garlic cloves minced
- 3 cups vegetable broth
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cinnamon
- ⅛ teaspoon thyme fresh
- 1 teaspoon maple syrup
Instructions
- Preheat the oven to 425 degrees F and line a baking sheet with unbleached parchment paper. Set aside.
- Prepare the butternut squash for baking by brushing the inside with 1 tablespoon of the olive oil and sprinkling with salt and pepper to taste. Turn the squash face down, skin side up, and bake for about 45 minutes or until tender and cooked through.
- Meanwhile, in a large pot heat the remaining 2 tablespoons of oil and cook the onion over medium heat until translucent and tender. Add garlic and cook 1 additional minute. Set aside.
- When the squash is done, scoop out the inside flesh and compost or discard the skin. Place the squash, cooked onions, garlic, vegetable broth, salt, pepper, cinnamon, thyme, and honey into a high-speed blender. Blend on medium-high speed until pureed and smooth.
- Return the soup into the large pot and place it on medium-low until heated throughout.
- Serve as desired.
Notes
- You can change the thickness of this soup by adding more or less broth.
- Depending on the size of your blender you may need to do this in batches, you could also use an immersion blende inside of your pot.
- To make more of a creamy butternut squash soup we suggest adding a splash of coconut milk swirl to the top. It's rich and creamy as is, but some do like the bit of coconut milk like a bit of cream on top.
- You can replace the maple syrup with honey, agave, or brown sugar. If you use honey some may not consider this soup vegan.
- Garnish options are endless we usually go with roasted pumpkin seeds, extra thyme or parsley, croutons, fresh cracked pepper.
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