I love everything about this time of year! I love the fashion (the scarfs, gloves and hats), I love the outdoors (the snow-capped trees and 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 define that “taste”.
What I love about this soup is that is very healthy. There is no cream, no milk, no butter!! Yet this soup has a very creamy and smooth texture. You can’t get any healthier than that!
I hosted Thanksgiving at my house this year and one of our guests was allergic to dairy. I had to come up to with alternative recipes to my usual dishes, including the turkey (doused in butter), 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!
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This soup is super easy to make. All you have to do is a little prep work and the oven does the rest. It really doesn’t get any better than that!
Step 1: Gather all the ingredients.
Step 2: Chop up the vegetables in large chunks.
Step 3: Season with fresh herbs (you can substitute with dry herbs if you must).
Step 4: Toss in olive oil and roast.
It is that simple.
Once the vegetables are cooked and soft (check the carrots in particular), transfer them into your food processor (or blender!). If you didn’t remove the stems from the herbs when you roasted, make sure you remove them before you puree as they do not process very well (particularly the thyme). Then, add half the vegetable stock. I received my KitchenAid 13-Cup Food Processor
Pour the processed vegetables into a large saucepan and add the remaining stock. Stir. Simmer for 10 minutes and serve with fresh thyme on top!
This recipe yields a large pot of soup. If you can’t finish it all, freeze it! 🙂
Roasted Butternut Squash Soup
Prep Time: 15 mins- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 25 minutes
Yield: 10 cups
Category: Soup
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Pin RecipeDescription
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 tablespoon olive oil
- 3 and 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.
- Add the herbs, red pepper powder, salt and pepper. Add olive oil and toss to coat.
- Roast for 1 hour (or up to 1 hour and 15 minutes, if the veggies are not yet soft).
- Once the vegetables and herbs are roasted, add to food processor with 1 cup of vegetable stock and puree. Remove the stems from the herbs before pureeing.
- Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well.
- Simmer on low for 10 minutes.
Notes
- 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.
BEST SOUP EVER. Two big thumbs up! Can’t wait to serve this next Thanksgiving and impress everyone.
★★★★★
I literally tried this and it was so tasty. Now I am back here to comment here about your recipe. Very much easy to make and so much tasty .. Thank you so much for your share.
I had heard that people eat food first with eyes and today your blog has become a proof to it,
Thank You So Much.
Made this tonight!! Delicious! Just want to say I originally puréed it in the food processor and found it to be slightly chunky so I put it in the blender and it was amazing! By the way it took way longer than an hour and 15 min and I used thinly cut carrots. Otherwise perfection!
★★★★★
The cloves mentioned in directions sound like a wonderful flavor addition. How many? Are they removed after roasting step or puréed with veggies?
Thank you.
5 cloves of garlic, pureed with the veggies 🙂 Enjoy!
If I could give this more stars I would! This soup is absolutely fantastic. It feels so indulgent, and yet there isn’t one ingredient to feel guilty about! I have made it three times for my family – once exactly how the recipe states (absolutely wonderful), once with no cayenne but adding a touch of honey (sweeter, still wonderful), and once with both cayenne and honey (WINNER! Sweet and spicy is a magical combo). Thank you for this recipe. It is going into the permanent rotation!
★★★★★
YUM! This will be my new go- to 🙂
★★★★★
This soup looks amazing! I have all the ingredients prepared, I just need to know what you mean by 3 stalks of celery – the sticks or 3 whole bunches? I’m going to take a wild guess and say that you mean the stick parts. Is that right? 🙂
Hi Olga, you are correct, it means 3 sticks of celery, not 3 bunches 🙂
My whole family loved this… even with the kick from the cayenne. I served with smoked white cheddar grilled cheese. Perfection!!
★★★★★
I am not one to comment on recipes but I really can’t get enough of this soup. It’s in the oven right now for my third or fourth time making it. I made it for Thanksgiving and everyone loved it! My only modifications are I use two celery stocks with a small potato because I am not the biggest fan of celery taste but want to try to keep the same amount of things in the soup. I also use whatever turkey or chicken stock I have on hand. I am trying something new today because my boyfriend requested it. He doesn’t prefer smooth soups so I made a packet of foil in the pan and cut some of the veggies up smaller with some of the herbs, garlic, and olive oil. I am going to throw these in at the very end to chunk it up a bit. Mmmmm…my house is starting to smell amazing!
I am probably gonna throw some bacon bits and parmesan in while serving as well to see how that tastes!
Thanks Elycia! So glad you love the recipe 🙂
Amazing amazing amazing!! Best soup ever!!
★★★★
I made this recipe with dried spices and it was divine!! So flavorful and smelled amazing the whole time it was cooking…
★★★★★
Great soup I roasted my butternut in my smoker and added some bacon bits. Will be making this again
wow very Delicious i love it recipe…thanx for sharing
We just LOVE IT !! I did almost fallow exactly the recipe but didn’t have fraîche herbs so i used the dry ones and I served it with a little coulie of maple syrup ( can’t get the Québec out of me 😉) . So so so good and no excuses for time consuming cause it take only 15 mins counting the preparation and the mixing at the end !! For my husband who will eat anything but soups most of the time,,, He went twice for two BIG bowls!! I was amazed!!
Thank you so much for that simple easy but so flavourful recipe !!
Nancy
So easy to make and it is DELICIOUS!!
★★★★★
I really want to make this soup. Just not sure if I want to use chicken stock or vegetable stock. I know it’s a dilemma🙄 But can you tell me why you chose vegetable stock? It may help me decide what I will do…thanks.
Hi Geralann, I chose vegetable stock to keep the recipe vegan. Otherwise, you can easily substitute it with chicken stock.
I’ve been looking for a really good butternut squash soup recipe and I think I’ve found it!!
It’s looks so yummy.Great work and bookmark your wesite for more recipes. Thanks sharing
This was delicious! I found it to be a perfect blend of flavors, and so easy to make.
★★★★★
This looks great and I can’t wait to cook up the butternut squash from my garden. Since my squash are small…how many cups of squash are you roasting?
Hi Jen, I roasted approximately 3 cups of diced squash.
Thank you!
This looks delicious! How many servings did your recipe yield? I’m thinking Thanksgiving!
Hi Margie, this recipe yields about 10 cups or approximately 6-8 servings.
Would this come out ok without onion? I want to serve this at T-day, but a family member is allergic to onions. LOTS of T-day food has onions, so I’m trying to accommodate him where I can, while maintaining the right flavors!
I have never tried it without onions, so I am not sure how much it will change the flavour… you could try scallions instead, unless they are also allergic to those
I don’t care for celery so I left it out. I never use whole garlic unless it comes from my garden. I use dried minced. No bitter flavor.
As for onion problems,check to see if dried onion is okay. Everyone is different,but my family members who cannot eat garlic or onion do fine with dehydrated.
If you leave out the onion it will not taste the same sweetness but you could try a little cream orcinnamon at service. I believe squash is food of the gods and one item missing changes it, but doesn’t ruin it.
This is delicious! Will definitely make again.
★★★★★
I just made this, used 1 qt. Chicken stock instead of veggie stock. Great taste from the roasted veggies. Use caution with the chilli powder, go light and add later if more heat is desired.
★★★★★
I love roasted butternut squash soup! and you are right with the season! The fresh herbs make it just so much more tastier than when using dried herbs!
★★★★★
I made this soup last night using chicken rather than vegetable stock, as that’s what’s I had on hand. I loved it, hubby and adult daughter didn’t. It was really good to me, so I sent some to my daughter’s MIL as she appreciates thick, flavorful soups.
Thanks for sharing.
★★★★★
Awesome recipe! Totally delicious. Try adding goat cheese and roasted, shelled pumpkin seeds to bowl, top with soup and enjoy.
★★★★★
Instead of putting the roasted vegetables in the food processor, can i put them in the sauce pan with vegetable stock and use an immersion blender?
Yes, absolutely! I would add half the stock and use the immersion blender to blend. Then stir in the remaining stock.
This was amazing! I added some zucchini and parsley to the veggie mix and added a bit of garlic powder and paprika, then used chicken stock as I was South of vegetable, and it came out amazing! Definitely making this for Thanksgiving!
★★★★★
Wow!!! This soup is so flavorful!!! I love butternut squash and this is my new favorite recipe for it. Thanks
I wanted to make double the soup can you freeze or can extra
Yes! You can freeze the extra ????
Can you use frozen butternut squash instead of fresh? I would normally choose to use a fresh squash, but I happen to have a bag of frozen, cubed butternut squash that I need to use up somehow!
I have never tried it with frozen squash, but I don’t see why not! You may need to adjust the cooking time though.
My first batch included some frozen butternut squash from our garden and it did very well
Just cut the carrots smaller, and it works perfectly w frozen squash. I used 1.5 bags.
★★★★★
Very tasty! I separated the batch in half, and to one of the halves I added one small apple, a little extra cayenne, and some curry powder. It was also very tasty!
Just made this, DELICIOUS!
★★★★★
This is delicious! Thank you so much for the recipe. I was wondering if you had somewhat of an eating of how many calories a cup of this soup would be? On my weight loss journey, I need to track calories and would love to record this correctly! Thank you!
Can I use chilli powder instead of red cayenne pepper powder? or is there a better substitute? I could not find any red cayenne pepper powder!
Yes, you can try chili powder instead
I would definitely leave out the cayenne pepper next time. It made he soup way too spicy.
★★★
This sounds really delicious. I love those herbs you’ve incorporated into the dish. Will have to give this a try this week. Love the vivid colour. This would be great for a fall picnic!
★★★★★
I just made this soup for my boyfriend and I, and WOW it is DELICIOUS!!
Thanks so much for sharing this recipe! It is definitely one we will be using time and time again!
★★★★★
So delicious! Takes a long time to prep but wow is it worth it! Great soup! I may make the same recipe without puréing it. The roasted vegetables alone would make amazing side. The seasons are a perfect combination with the vegetables.
★★★★★
This soup was way too spicy! If you at every lightweight with spicy food, I would suggest omitting the cayenne pepper. I will try making this again without the extra heat 🙂
★★★
I have made this recipe quite a few times and LOVE it! Now that my rosemary has died and I” buying rosemary from the store, I think I”m overdoing it. Can you tell me about how long your spring of rosemary is? I think my storebought ones are just way more abundant with leaves than those in my garden… by the way, highly recommend having it with a gin and tonic or glass of white!
Loved this recipe! Creamless yet the consistency is perfect! So yummy and easy to make????????
Glad you liked it 🙂
I loved this soup! I am new to using butternut squash, so this recipe was a nice surprise. Just the right amount of heat.
★★★★★
If you used red or green curry instead of red cayenne what would you use?
If you used red curry paste would use less than a 1/4 teaspoon or the same amount?
Sorry, I have never tried it with red curry paste so I could not say… I would use just a pinch to give it a little flavour. If you think it needs more, then add more 🙂
Just tried this recipe and I absolutely LOVE it! Delicious and easy to make. I’ll bemaking this quite often this winter!
★★★★★
Enjoy 🙂
This might also be a silly question but when you say remove the stems of the herbs do you mean to put the leaves and the rest of the herb without the stem into the blender?
Yup! Sometimes I find that the thyme stems don’t blend very well and you end up with hard pieces.
Do you have a suggestion for cooling it down a bit? I used the 1/4 teaspoon of cayenne, but the bites a little much for me. Any suggestions for what I can add to tone down the spice?
Thanks!
What do you think about using chicken stock instead of vegetable? I happen to have tons of it on hand but don’t want to wreck the recipe w a substitution
Yes, you can use chicken stock instead. It will give it a different flavour but it shouldn’t ruin the recipe, it will just make it slightly different 🙂
About how many cups of butternut squash do you use?
I would say once cut into cubes, I end up with about 3-4 cups.
maybe a silly question, but do you roast the vegetables covered or not?
I roast them uncovered, and there are no silly questions 🙂
I made this tonight for my family, and they absolutely LOVED it. It is very healthy and tastes homey. Thanks so much for this amazing recipe! I will be following you on pintrest for more recipes!
★★★★★
I am glad you loved the recipe and thanks for the follow 🙂
One of the best healthy soups ever! I love it. A. It spicy so if you don’t like spice cut the pepper in half. This is amazing!
🙂
Delicious. The soup is rich even without the addition of any dairy. The spicyness from the cayenne pepper balances the richness. For those that do not like spicy, maybe 1/2 the amount of cayenne. Winner!
Thanks for the tip, it was very helpful!
This sounds wonderful!! I want to make this for my family. Do you know if this would work well pureed than added to a crock pot?
I don’t see why it wouldn’t work as everything has been cooked by that stage. The last 10 minutes of simmering is just to infuse the flavours of the roasted vegetables and stock together and thicken the soup out a bit, which I don’t see why you couldn’t do it in a crock pot. That being said, you will have to do some experimenting on what setting to use and how much time is required at that setting 🙂
I made this tonight for my family, along with crusty French bread and butter. Let me just say…..it was wonderful! Reminded me of some butternut squash soup I had on a fun trip to Chicago! A winner! 🙂
Thanks, Marty! I am glad you like the recipe 🙂
Great flavor! FYI, this recipe takes longer than the time specified..
Thanks, Andre! I have noticed that some people’s veggies have been taking a little longer than 1 hour to roast, so I have now updated the recipe to say to roast for 1 hour – 1 hour, 15 minutes. 🙂
Sounds amazing! I’m in the process of making it and my carrots and squash are not getting soft. I have it at 350 for an hour? Any suggestions?
They should be soft enough after an hour that you can easily poke it with a fork. If not, maybe give it another 10 minutes and try again. 🙂
Can you do this in a crockpot instead of roasting?
I have never tried making this in a crockpot but I don’t see why not! Although, I would imagine that the flavour may be a little different, perhaps less intense.
Wonderful flavor! Our first butternut squash anything. Loved it! Thank you.
Happen to Know calorie count?
I am glad you liked it:) No, I do not have the calorie count, but since it is all vegetables, the count should be very low! 🙂
You can plug everything into a calorie counter online and find out. Try http://caloriescount.com/foodcalculator.aspx
Making this soup!!! This might be a silly question but do you cover when you roast it or just uncovered?
Sounds delicious and I love butternut squash.
I just make it uncovered. Enjoy 🙂
Do you purée the spices and garlic cloves also?
Yes, everything gets pureed. Just make sure you remove the stems from the herbs (especially the thyme).
A dairy-free butternut squash soup recipe is a great find! Your recipe sounds delicious and I want to try it for the holidays this year. One question: How large is your ‘large butternut squash’ (either in weight or measurement)?
Hi Judy, I would say roughly 2-3 pounds.
Thank you! I am going to make it tomorrow!!
Enjoy 🙂
I had the same problem with the celery and carrots. So what I did was took out the pieces that didn’t outer. Was a very good soup.
Easy, delicious and the flavors! Perfect soup for fall. This is going to be on my Christmas dinner menu! Thank you 🙂
You are most welcome!! Enjoy 🙂
Easy and delicious recipe! I couldn’t get it as smooth as I wanted to though. It seemed that the celery and onions didn’t purée as well as the squash and carrots. /[email protected] good though!
★★★★
Thanks, Britt! I am glad you like the recipe 🙂 The soup should turn out fairly smooth, maybe try adding more stock when you are pureeing the veggies to help everything blend together.
What a gorgeous soup! I love butternut squash, it’s such a satisfying flavor, pinning and sharing!
★★★★★
Thank you, Sara! 😀
Mine was very smooth, the reason I believe was that I roasted the squash first, then took it out of the shell. Sautéed the onion, garlic, and celery till they were limp, mix with squash.Put in processor, mix until smooth (this was easy to do).Add thyme, parsley, salt, pepper, touch of cayenne pepper, and a half bottle of bock beer, and a couple of bay leaves. Simmer for an hour or so— super good! Shari
Gorgeous! Just the kind of warming soup needed during these cold winter months.
What a gorgeous soup for a cold day – Butternut Squash is one of my favourites, the most velvety soup you can get!
★★★★★
Me too, it’s sooo good!
I totally agree with you about the health aspect of this soup. Glad you are using sage – it goes so well with squash. Sometimes we use cumin seed, also good. Nice recipe.
★★★★★
Thanks for the idea, I will try it with cumin next time!
I love roasted vegetables and this soup looks delicious! You are so nice to accommodate your guest’s diet preference – goes to show that you don’t always need the butter, cream and milk!
Thanks, April! 🙂
This sounds delicious, and I love that it’s vegan!
Just for you! 🙂
Sam, this soup looks perfect for winter!
Agreed! 🙂 It warms you right up this time of year!