Roasted Butternut Squash Soup

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This is hands down the easiest and best Roasted Butternut Squash Soup 🍲 recipe. This soup is packed with so much flavor and I don’t think you will be going back to another recipe after you try this one. This recipe is PERFECT for your Thanksgiving dinner, but also simple enough that with a little prep, you can totally pull it off on a weeknight. Even better? Make a huge batch on the weekend and 🧊 freeze for future meals!

Why You’ll Love Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is comfort in a bowl 🥣 . This soup is full of delicious and nutritious vegetables, and flavors that are so warm and hearty and totally satisfying. The color is perfection: vibrant and bright 🧡 orange, and I love the contrast with some toasted pumpkin seeds on top as well. The texture is spot-on, too. Utterly creamy and luscious, but it’s dairy-free! No cream or milk in sight. The thickness is simply from the veggies and you can certainly adjust the consistency depending on how you like it.

How to Prepare Roasted Butternut Squash Soup

🔥 First, preheat your oven to 425° F (220C) and then line a baking sheet with parchment paper.

🔪 Use a sharp knife to peel your butternut squash, cut off the ends, cut it in half and cut those halves in half. Scoop out the seeds, dice the squash into chunks and then add them to the baking sheet.

🍎 Next, cut the rest of your veggies and apple and then add them to the sheet pan.

🧄 Cut the tops off of 2 garlic bulbs, and place them on foil. Drizzle the tops with a touch of olive oil and then close up the foil to make a little package.

🧂 Now, toss the rest of the veggies and apple with salt, pepper and a nice drizzle of olive oil.

⏲️ Bake for 40-45 min.

🍲 Remove the pan from the oven and then add all the ingredients to a big pot on the stove. Squeeze the garlic out of its shell and put it into the pot as well.

🌀 Add in your stock and then transfer (in batches) to a blender or use an immersion blender to combine everything together.

🥣 Spread pumpkin seeds on top for added crunch and a beautiful presentation. Enjoy!

Nonna’s Tip 🧊

This soup is perfect for meal prep. Have all your veggies cubed and ready to roast or bake a double (or triple!) batch on the weekend and freeze for future meals.

Roasted Butternut Squash Soup

Variations and Substitutions for Roasted Butternut Squash Soup

  1. You can certainly add other vegetables like parsnips, 🍠 sweet potatoes, or bell peppers to the mix.
  2. Play with the 🌿 herbs in this Roasted Butternut Squash Soup and try adding thyme, rosemary, or a bay leaf for an even earthier flavor.
  3. For a creamier soup, feel free to add a splash of heavy cream, coconut milk, almond milk or regular milk.

Similar Recipes

Best Served With

  • Serve the soup with crusty 🥖 bread, like my No Knead Peasant Bread.
  • Serve this Roasted Butternut Squash Soup with a simple side 🥗 salad.
  • Go the soup-and-sandwich route and serve a bowl with a grilled cheese sandwich.
  • Toppings like toasted pumpkin seeds, croutons, a tablespoon of sour cream or a drizzle of 🫒 olive oil add extra flavor and texture as well.

Common Questions

can I use pre-cut butternut squash?

Absolutely you can! Just make sure you have about 5 to 6 cups total.

What kind of vegetable stock did you use in this roasted butternut squash soup?

I made my own veggie stock with water, salt, whole carrots, whole onion, whole garlic cloves, and whole celery on the stove. I added everything to a pot and let it simmer for 30 min but feel free to use any.

What can I use instead of vegetable stock?

You can use chicken stock, beef stock, or even water if you prefer. Vegetable stock keeps the recipe vegetarian/vegan.

How do I blend the soup if I don’t have an immersion blender?

You can blend the Roasted Butternut Squash Soup in batches using a regular blender. Be careful not to overfill the blender and allow the soup to cool slightly as well before blending to avoid splattering.

Can I add other vegetables to the soup?

Yes, you can certainly add other vegetables like parsnips, sweet potatoes, or bell peppers to the mix.

How do I adjust the consistency of the soup?

If the soup is too thick, add more stock or water until you reach your desired consistency. If it’s too thin, simmer the soup uncovered to reduce it further.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is packed with delicious and nutritious vegetables, featuring warm, hearty, and completely satisfying flavors. The color and texture are just perfect—utterly creamy and luscious, yet dairy-free!
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Course: Soup
Cuisine: American
Servings: 3
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients 

  • 1 medium butternut squash, chopped, (about 5-6 cups)
  • 2 medium potatoes, peeled and diced
  • 2 carrots, chopped
  • 1 yellow onion, sliced
  • 1 rib celery, quartered
  • 1 bulb garlic
  • 1 teaspoon salt, to taste
  • ½ teaspoon pepper, to taste
  • 3 tablespoons olive oil
  • 1 apple, peeled, cored and diced
  • 5-6 cups vegetable stock, or any

Instructions 

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Peel the butternut squash, remove the ends, halve it, and then quarter the halves.
  • Scoop out the seeds and dice it into chunks. If this is too difficult just use pre-cut butternut squash from the store.
  • Cut the remaining vegetables and place them on a baking sheet. Remove the tops from 2 garlic bulbs, wrap them in foil, drizzle with olive oil, and seal the foil.
  • Toss the rest of the veggies and diced apple with salt, pepper and a nice drizzle of olive oil. Bake for 40-45 min.
  • Take it out and add it to a large pot on the stove. Let the garlic cool and then squeeze it out.
  • Add any stock you prefer and blend in batches using a regular blender or immersion blender like mine. I toasted pumpkin seeds for garnish. Enjoy!

Video

Nutrition

Calories: 431kcal, Carbohydrates: 75g, Protein: 6g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 2.402mg, Potassium: 1.767mg, Fiber: 12g, Sugar: 20g, Vitamin A: 34.301IU, Vitamin C: 89mg, Calcium: 171mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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2 Comments

  1. Will try your butternut squash soup. I’m assuming we put everything in a blender once it’s out of the oven?
    Thank you for all your amazing recipes. Much appreciated.

    1. Hi Franca, yes exactly. Be careful with hot liquids though. Either let it cool down and blend or keep a small opening on the blender with a kitchen towel on top so that steam can escape and we can prevent any accidents in the kitchen 🙂 Happy cooking