Roasted butternut squash soup is an easy and earthy recipe perfect for colder autumn and winter days.
I like to keep this soup dairy-free and vegan, as the butternut is already very creamy when blended. Expect a creamy, tasty, and comforting soup ready in just about 30 minutes.
You'll be surprised by how easy this recipe is. All there's to do is to roast all the ingredients in the oven for about 20 to 30 minutes, then blend everything together.
Roasting the butternut, together with onion, garlic, sage, and rosemary creates a sweet, aromatic, and caramelized flavor that is just perfect for this soup.
Serve this with a slice of toasted bread and with our red cabbage, apple, and walnut salad for an easy cozy dinner.
Ingredients & Substitutions
- Butternut squash: you can get either a whole butternut squash or an already cleaned and chopped one. If you get the whole butternut squahs, we show you how to clean, peel, and cut it later in the post, or in the youtube video.
You can replace butternut squash with most pumpkin varieties. The recipe stays the same, you just might have to add a little more vegetable broth to reach your desired thickness.
- Onion + garlic: We roast them with the squash, then blend them. Use red onion for a slightly sweeter soup.
- Sage + rosemary: those two herbs go incredibly well with butternut squash. You can replace them with dried herbs, for instance, with Italian seasoning, which usually contains a mix between rosemary, sage, thyme and oregano.
- Vegetable stock: this is necessary to add some depth to the flavour of this roasted butternut squash soup. I tried using just water, but the soup was a lot less flavourful.
When I'm short on time, I like to use store-bought vegetable stock, the one that comes in liquid form.
- Salt and pepper: you can also replace pepper with red chili flakes.
- Toasted bread: optional but recommended to serve with the butternut squash soup.
How to make butternut squash soup
STEP 1: Peel, cut and dice the butternut squash
Preheat the oven to 360F or 180C, the prep the butternut squash.
You can buy pre-cut butternut squash, but if you have a whole one, then peel it first with a vegetable peeler, then cut it in half and remove the seeds with a spoon. Finally, cut it into dice.
This way the butternut squash will cook faster, and it will absorb more flavour from the herbs.
STEP 2: roast the butternut squash
To a baking tray, add the diced butternut squash. Add one onion cut in 4 pieces, 1 clove of crushed garlic, and a handful of chopped rosemary and sage.
Now season with 3 pinches of salt, 2 twists of pepper, and a drizzle of olive oil. Mix with your hands to evenly spread the seasoning.
Bake at 350F or 180C for about 20 minutes, or until soft. Some squashes might take up to 30, also depending on the size of your dice. Smaller dice cooks faster.
Let cool down for a couple of minutes, then transfer everything including the onion and garlic to a blender. Roasted garlic and onion add a nice caramelized aroma to the soup.
Add the vegetable stock. I use store-bought when I am short on time. I like to add 2.5 cups for a creamy and rather thick soup. If you prefer to have a thinner soup, just add more vegetable stock.
Blend for 2 to 5 minutes. This varies greatly from the speed of your blender. Taste and adjust for salt, then serve.
I like to serve this roasted butternut squash soup with some toasted bread on the side. Also, you can sprinkle with seeds, chili flakes, a drizzle of olive oil, and some freshly chopped parsley.
You can easily store leftover soup in an airtight container for up to 3 days. I like to use a mason jar. reheat the soup in the microwave or in a pot with a little water if the soup gets too thick.
This roasted butternut squash soup is perfect to serve with:
Easy chocolate brownie cake that melts in your mouth
Double tap to watch this step-by-step video recipe on YouTube.
Roasted butternut squash soup
- 5 cups (700 g) butternut squash diced
- 2 tablespoons olive oil
- 1 onion
- 1 clove garlic
- 2 sprigs rosemary
- 10 leaves sage
- 2½ cups (600 g) vegetable stock
- salt and pepper to taste
- parsley optional to sprinkle on top before serving
- Preheat the oven to 350F or 180C. Peel, clean and dice the butternut squash.
- Add the butternut squash to a baking tray. Then add the onion chopped in 4 pieces and crushed garlic. Add chopped sage and rosemary.
- Season with salt, pepper, and a drizzle of olive oil. Mix with your hands to spread the seasoning evenly.
- Bake in the oven for about 20 minutes or until soft.
- Transfer everything to a blender - including the roasted onion and garlic. Add the vegetable stock and blend till smooth.If you like a thinner soup add more vegetable stock.
- Serve with toasted bread on the side. Optionally, sprinkle with freshly chopped parsley, a drizzle of olive oil and mixed seeds.
Full video on youtube @theplantbasedschool
If you liked this recipe, you might also like:
- Red pepper pasta with roasted cauliflour
- Confit tomatoes that melt in your mouth
- Baked pears with pecan and maple syrup
Did you try this recipe at home? Let us know in the comments below 🙂