I love everything about this time of year! I love the fashion (the scarfs, gloves and hats), I love the outdoors (the red and orange falling leaves and the snow-capped mountains), and I love all the seasonal vegetables and fresh herbs. Pumpkins, squash, yams, thyme, rosemary and sage.... Need I say more? If I could give the holidays a "taste", a spoon of this roasted butternut squash soup would pretty much be that "taste".
This soup gets some sweetness from the carrots, and it’s got a bite from the cayenne powder, and it’s just all around comfort food... without the guilt! That's right, this soup is super healthy. It's vegan, gluten-free and whole 3o compliant. Which also means that there is no cream, no milk, no butter!! Yet this soup has a very creamy and smooth texture from the butternut squash. You really can't get any healthier than that!
I hosted Thanksgiving at my house this year and one of our guests was allergic to dairy. So, I had to come up to with alternative recipes to my usual dishes, including the roast turkey (doused in butter), creamy mashed potatoes (full of dairy goodness) and butternut squash soup. For the soup, I decided to try and make it without the butter and cream and see what happens. Well, what happened was a miracle! The soup turned out absolutely delicious, if not tastier! So it is no joke that this is my top viewed recipe on the blog!
How to Make the Best Roasted Butternut Squash Soup
This soup is super easy to make. All you have to do is literally throw your ingredients into a roasting pan, let the oven do it's work, puree and serve. Yes, it is that easy. Watch the recipe video below for a demonstration.
Instructions for Making Roasted Butternut Squash Soup
- Gather all the ingredients.
- Chop up the vegetables in large chunks.
- Season with fresh herbs (you can substitute with dry herbs if you must).
- Toss in olive oil and roast.
- Puree
- Transfer veggies to food processor or blender, add stock, and puree until creamy and smooth.
- Pour processed vegetables into a large pot, add more stock, and simmer. Serve with fresh herbs on top!
It is that simple.
Tips and FAQ for Making Butternut Squash Soup
- Can you make this soup ahead of time? Absolutely! This is one of the reasons that I love this roasted butternut squash soup so much. You can make it ahead of time and reheat it later. You can make this the day before your big holiday dinner to make your life a lot easier!
- Can you freeze butternut squash soup? You bet. So if you can't finish it all (since this recipe yields a very large pot of soup), just freeze it for later. Then all you need to do on a lazy fall/winter night is defrost and reheat. So convenient.
- How to serve. Serve this with a side of crusty bread for dipping. My favourites are homemade French baguettes, sourdough bread or easy no knead artisan bread.
More Warm and Cozy Soup Recipes
- Butternut Squash and Apple Soup with Toasted Croutons
- Creamy Cauliflower and Garlic Soup
- Roasted Carrot and Ginger Soup
- Creamy Mexican Corn Soup
- Slow Cooker Loaded Baked Potato Soup
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Roasted Butternut Squash Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 25 minutes
- Yield: 8 servings (approx. 10 cups) 1x
- Diet: Vegan
Description
This delicious roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more?
Ingredients
- 1 large butternut squash
- 2 carrots
- 3 stalks of celery
- 1 large onion
- 5 cloves of garlic
- 6 sage leaves
- 6 sprigs of thyme
- 1 sprig of rosemary
- 1/4 teaspoon cayenne red pepper powder (or less, if you do not want a little kick)
- salt and pepper, to taste
- 2 tablespoons olive oil
- 3 + 1/2 cups vegetable stock
Instructions
- Preheat the oven to 350 F.
- Peel, pit and chop the butternut squash into 1 inch squares. Add to a large roasting pan.
- Chop the carrots, celery and onions in big chunks and add to the pan. Peel the garlic and add cloves whole or halved.
- Add the herbs (easier to puree later if stems are removed), red pepper powder, salt and pepper. Add olive oil and toss to coat.
- Roast for 1 hour until veggies are soft and tender (check the carrots in particular). If veggies are not soft, cook for another 15 minutes.
- Transfer cooked vegetables to food processor (or blender) with 1 cup of vegetable stock and puree until smooth and creamy, or until desired consistency is reached. You may need to do this in a couple batches. Note: If stems are still on the herbs, remove before pureeing as they do not process very well (particularly the thyme)
- Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well. Simmer on low for 10 minutes. If the consistency of the soup is too thick, just thin it out with some water until you reach your desired consistency.
- Garnish with additional fresh herbs (optional) and serve!
Notes
Video: Watch the quick RECIPE VIDEO above to see how simple this soup is to make.
How to adjust the spiciness: This soup gets a little kick from the red pepper powder. If you are adverse to a little spice, I would recommend that you add less red pepper powder and once the soup has been pureed, add more as desired to taste.
How to adjust the consistency: If the consistency is too thick, just thin it out with some water until you reach your desired consistency.
How to store: This recipe yields a large pot of soup. If you can't finish it all, freeze it! 🙂
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: butternut squash soup, roasted butternut squash soup, vegan butternut squash soup, butternut squash recipe, thanksgiving soup
Check out Some of my Favourite Holiday Dishes:
- The Best and Juiciest Roast Turkey Ever - It cooks faster than traditional cooking methods and requires NO brining!
- The Best and Creamiest Mashed Potatoes - Ready in under 30 minutes, these potatoes are so velvety and so smooth!
- Easy Roasted Brussels Sprouts - Also ready in under 30 minutes, there tender and caramelized, easy roasted brussels sprouts are tossed in balsamic vinegar and honey.
- Easy Make-Ahead Cranberry Sauce – Take the stress out of the holidays and prepare easy make-ahead cranberry sauce days before the big holiday dinner! Ready in only 15 minutes!
- Classic Homemade Turkey Gravy -Thanksgiving is not the same without thick and delicious, classic homemade turkey gravy made using leftover drippings and homemade turkey stock.
- Creamy Garlic Mashed Cauliflower - Imagine having a nice big serving of mashed potatoes but with a quarter of the calories. Now you can with creamy garlic mashed cauliflower! Cooks in 15 minutes!
- Apple Walnut Salad with Homemade Balsamic Vinaigrette - Throw together crisp apples, crunchy walnuts, and sweet cranberries for a taste of the holidays in a salad.
- Oven-Roasted Corn on the Cob with Garlic Butter - When it is inconvenient to grill your corn on the cob, try buttery, oven-roasted corn on the cob with garlic butter instead!
- Classic Baked Mac and Cheese - The ultimate comfort food: creamy, cheesy, classic baked macaroni and cheese with a crunchy topping cooks in 30 minutes.
- Cranberry Walnut Apple Stuffing - Cranberry walnut bread paired with sautéed apples, onions and rosemary is exactly what your holiday table needs!
Rhonda Mangrum says
I have made this recipe several times now and it always comes out delicious. This time I cooked some red lentils in veggie stock while the vegetables were roasting and puréed them as well so I could increase the protein content since I will be taking this along with a salad for lunches. I top it with crispy shiitake mushrooms, pepitas roadtef with chili powder and cinnamon and fresh green onions just before eating.
★★★★★
Sam | Ahead of Thyme says
Thank you so much for your comment, Rhonda! I love the extra ingredients you added in there, lentils sound delicious! I will have to try it this way next time 🙂
Rubi Kaur says
Love this recipe! We use it quite often. I double the carrots and celery and add minced onion flakes to it and use Uncle Ben's Wild Rice. After a couple hours check it to see if it needs a little bit more water added.
Michele says
Oh my, this is best soup! I love that it’s guilt free too. I froze the leftover soup in muffin tins. It made the perfect serving size and by vacuum sealing the individual servings I could just grab it from the freezer and go.
Sam | Ahead of Thyme says
Oh what a great idea!! I will have to give your freezing method a try next time!
Paola says
I think I put too much sage, it tastes a bit bitter...sad!
Cheryl says
Delicious! I’ve tried several different squash recipes, but the combination of flavors in this recipe is amazing. Used all fresh herbs—fresh is best! Thank you for sharing.
★★★★★
Sam | Ahead of Thyme says
You are so welcome! Thank you for your comment 🙂
Erica says
Forgive me if someone already asked this.. I read some comments but can’t get through them all (I’m a teacher and our lunches are teeny tiny!). I have made this soup before and I LOVE IT!!! This time however, I made it ahead of time but I think I put too much cayenne - any suggestions on what to add to lessen the spice? The hubby suggested water but I don’t want it to be too watery.
Burgen says
Add some dairy - cream or milk. The fat will lessen the heat of the cayenne