Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes; 2 carrots, chopped into big chunks; 3 stalks celery, chopped into big chunks; 1 large onion, chopped into big chunks; 5 cloves garlic, peeled; 6 sage leaves; 6 sprigs of thyme, stems removed; 1 sprig of rosemary, stems removed; 1/4 teaspoon cayenne red pepper powder (or less to taste); salt and pepper (to taste); 2 tablespoons olive oil; 3 1/2 cups vegetable stock

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This Roasted Butternut Squash Soup sums up the taste of fall in one spoon and kicks off soup season in the coziest way. Butternut squash, carrots, celery, and onion roast together with fresh sage, thyme, and rosemary until sweet and caramelized, then blend into a silky, creamy soup with a little cayenne pepper kick. It's vegan, gluten-free, and Whole30 compliant, with no cream, milk, or butter in sight.

Bowl of creamy vegan roasted butternut squash soup

I came up with this vegan version the first year I hosted Thanksgiving, and it has been a reader favorite since I first shared it in 2015, with over 375,000 shares. Everything roasts on one pan, which makes it about as easy as a holiday soup gets.

If you loved this butternut squash soup recipe, try our Curried Butternut Squash Soup, Butternut Squash Lentil Soup or Acorn Squash Soup next.

Been making this recipe for years. It is the absolute best! Very forgiving and easy to make. ... A family favorite.

- Cindy ★★★★★

A bowl of roasted butternut squash soup served with a spoon

Why You'll Love This Recipe

A reader favorite since 2015. Shared over 375,000 times and rated 4.9 stars, this is one of the most popular recipes on the blog. It has also become the most popular soup recipe that has been pinned on Pinterest ever.
Healthy and nourishing. It's vegan, gluten-free, and Whole30 compliant, and the roasted squash gives it a creamy, velvety texture without any dairy.
Loaded with flavor. Roasting caramelizes the squash and intensifies its natural sweetness, while the herbs and cayenne add earthy depth and a gentle kick.
Easy and make-ahead friendly. Chop, roast on one pan, blend, and simmer. It keeps for days in the fridge and freezes beautifully.

Jump to:

Why You'll Love This Recipe
Vegan Butternut Squash Soup
Ingredients and Substitutions
Equipment
Watch How to Make Roasted Butternut Squash Soup
Instructions
Roast Until the Carrots Are Fork Tender
Recipe Variations
Tips for the Best Roasted Butternut Squash Soup
Storage
How to Serve
Side Dishes for Soup
Frequently Asked Questions
More Butternut Squash Soup Recipes
Tried this recipe?
Comments

Vegan Butternut Squash Soup

The first year I hosted Thanksgiving dinner, one of our guests was allergic to dairy, so I had to rework my usual dishes, including the whole roast turkey (usually doused in butter), creamy mashed potatoes (full of dairy goodness), and sautéed garlic green beans (also in butter). For the soup, I left out the butter and cream to see what would happen. It turned out absolutely delicious, if not tastier, and that's how this vegan butternut squash soup was born.

Ingredients and Substitutions

Ingredients for roasted butternut squash soup including butternut squash, carrots, celery, onion, garlic, and fresh herbs

To make this easy Roasted Butternut Squash Soup, you will need the following ingredients (see recipe card below for quantities):

butternut squash - choose a firm squash that feels heavy for its size, with no blemishes on the skin. A sweet aroma means it's ripe. The sweet, creamy flesh inside is what makes the soup so velvety. Pre-cut squash works too and saves time.
carrots - add natural sweetness and color.
celery - look for crisp stalks. It adds savory depth to the soup.
onion - yellow or white onion both work well.
garlic - fresh garlic cloves give the best, most potent flavor. In a pinch, substitute about 1 teaspoon garlic powder.
fresh herbs - fresh sage leaves, thyme, and rosemary give the soup its depth. You can substitute dried herbs, but use half the amount: 1 teaspoon dried sage, 1 teaspoon dried thyme, and ½ teaspoon dried rosemary.
cayenne red pepper powder - gives the soup a kick that balances the sweet squash. Start with a pinch and add more if needed, or leave it out completely if you don't like spicy flavors.
salt and pepper - season with salt and freshly ground black pepper to taste.
olive oil - extra virgin olive oil works well for roasting the vegetables. Vegetable oil or avocado oil work as substitutes.
vegetable stock - keeps the soup vegan. Use chicken broth or bone broth if you don't have a dietary preference.

Equipment

You will need a large half sheet baking pan or baking sheet, food processor or heavy-duty blender, and a large cooking pot like a 4 quart Dutch oven. Line the pan with parchment paper for easier cleanup, if you like.

Watch How to Make Roasted Butternut Squash Soup

This soup is as easy as it looks. Watch the quick one-minute video below, then follow along with the written instructions.

Instructions

Prep the vegetables. Peel the butternut squash and slice it in half lengthwise. Scoop out the seeds, then chop the flesh into 1-inch cubes. Chop the carrots, celery, and onion into big chunks. Peel the garlic cloves and keep them whole or halved. Add everything to a large half sheet baking pan.

Peeled and cubed butternut squash on a cutting board

Peeled and chopped carrots, celery, and onions on a cutting board

Season the vegetables. Add the herbs with the stems removed (the soup is easier to puree without them, especially the thyme), cayenne, salt, and black pepper. Add the olive oil and toss to coat.

Chopped butternut squash, carrots, celery, onion, and garlic on a sheet pan

Fresh sage, thyme, and rosemary added over the chopped vegetables

Roast the vegetables. Roast in a 350°F preheated oven for 1 hour, until the vegetables are soft and fork tender. To check, insert a fork into a piece. If it slides out easily, it's done. Check the carrots in particular, since they take the longest. If the vegetables aren't soft, roast for another 15 minutes and keep checking every 15 minutes.

Roasted butternut squash and vegetables on a baking sheet, soft and caramelized

Puree the vegetables. Transfer the cooked vegetables to a food processor or heavy-duty blender with 1 cup of the vegetable stock and puree until smooth and creamy. You may need to do this in a couple of batches. You can also blend the soup directly in the pot with an immersion blender.

Adding vegetable stock to roasted vegetables in a food processor

Simmer. Pour the mixture into a large pot, add the remaining vegetable stock, and stir well. Simmer on low for 10 minutes, keeping it at a gentle simmer rather than a hard boil. If the soup is too thick, thin it with a little water until you reach your desired consistency.

Pureed butternut squash mixture poured into a large pot

Vegetable stock stirred into the butternut squash and vegetable puree

Serve. Garnish with extra fresh herbs, chopped nuts or pumpkin seeds, and a drizzle of coconut cream or a dollop of sour cream, if desired. Serve warm.

Bowl of roasted butternut squash soup garnished with fresh herbs and drizzle of coconut cream

Expert Tip

Roast Until the Carrots Are Fork Tender

The carrots take the longest to soften, so I always check them first. If a fork doesn't slide in easily, give the pan another 15 minutes and check again. Vegetables that are fully tender blend into a silky, smooth soup, while underdone ones leave it grainy no matter how long you blend. Stripping the herb stems before roasting helps too, since thyme stems in particular don't puree well.

Recipe Variations

Sweeten it. Add a drizzle of maple syrup or honey if you like a sweeter soup.
Make it creamy. Stir in heavy cream at the end, or keep it vegan with coconut milk like in our 30-Minute Butternut Squash Soup.
Add apples. Diced apples add natural sweetness and tartness. See our Butternut Squash and Apple Soup for tips. Pears work too.
Add other veggies. Roast cauliflower, red bell peppers, or potatoes along with the squash, like in our Roasted Butternut Squash and Cauliflower Soup.
Experiment with spices. Try cinnamon and nutmeg, ginger, or curry powder for a different flavor.
Add beans. Make the soup heartier with cooked lentils, chickpeas, or white beans. See our Butternut Squash Lentil Soup.
Adjust the spiciness. If you're sensitive to heat, use less cayenne pepper or leave it out, then add more to taste after pureeing.
Make it in the Instant Pot. Short on time? Try our Instant Pot Butternut Squash Soup.

Tips for the Best Roasted Butternut Squash Soup

Choose the right butternut squash. Look for one that is firm, heavy for its size, and has a matte (not glossy) skin without blemishes or soft spots.
Steady your cutting board. Butternut squash is tough and slippery, so place a damp kitchen towel under the board to keep it from sliding while you peel and chop.
Use pre-cut butternut squash. To save time, use fresh pre-cut squash and roast as directed.
Roast a whole squash for easier prep. If peeling and cubing isn't your thing, pierce a whole squash a few times with a fork and roast it on a baking sheet until a knife slides in easily (about 45 minutes to 1 hour at 400°F, depending on size). Let it cool, halve it, and scoop out the flesh. Roast the other vegetables separately, then puree everything together.
Don't overcrowd the pan. Use a large half sheet pan so the vegetables roast and caramelize instead of steaming.
Remove the herb stems. The leaves blend smoothly, while woody stems, especially thyme, don't.
Adjust the consistency. If the soup is too thick, thin it with more stock or water. For a thicker soup, simmer it a bit longer.
Add your favorite toppings. Pumpkin seeds, croutons, fresh herbs, chopped nuts, bacon bits, or a drizzle of cream all work. One reader topped hers with crispy prosciutto and toasted pepitas.

Close-up of vegan roasted butternut squash soup in a bowl

Storage

Make Ahead

This soup is a great choice for a holiday dinner because you can prep it ahead in two ways:

Make the entire soup ahead of time. Make it a day or two in advance and reheat on the stove over medium-low heat. It may thicken in the fridge, so add a little water if needed.
Roast the vegetables in advance. Roast them up to a day ahead, cool to room temperature, and store in an airtight container in the refrigerator. When you're ready, puree and finish the soup as directed.

How to Store

Let the soup cool to room temperature, then transfer to an airtight container and refrigerate for up to 5 days.

How to Reheat

Reheat on the stove over medium-low heat until warmed through. If it has thickened in the fridge, add a splash of broth or water. You can also microwave it in 30 second increments until warm.

How to Freeze

Once cooled to room temperature, transfer the soup to an airtight container or freezer bag, leaving some room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat as directed above.

How to Serve

Serve this Roasted Butternut Squash Soup for a light lunch or dinner whenever you're craving a warm bowl of fall or winter soup, or as a starter on your Thanksgiving dinner table. A side of crusty homemade bread for dipping or a crisp green salad rounds out the meal.

These are my favorite breads and sides to serve with it:

Side Dishes for Soup

Looking for the perfect accompaniments to your favorite soups? Explore our collection of soup side dishes, including crusty breads, fresh salads, savory crackers, and hearty sandwiches that complement and elevate any bowl of soup.

25 Side Dishes for Soup

Frequently Asked Questions

Can I make roasted butternut squash soup without a blender?

Yes. You can make a chunky version by lightly mashing the roasted vegetables with a potato masher or fork. It will taste just as good, it just won't be as smooth and velvety.

How do I make butternut squash soup creamy without cream?

The roasted squash and carrots do the work for you. Roast until fully tender and blend until very smooth for a naturally creamy texture. For extra richness, stir in a splash of coconut milk at the end.

How do I make this soup less spicy?

Dilute it with more broth, or balance the heat with a little sweetness, like a drizzle of maple syrup or honey. Next time, start with less cayenne and add more after pureeing.

Do I roast butternut squash before making soup?

You don't have to, but I highly recommend it. You can boil or simmer raw cubes in broth for a faster soup, but roasting caramelizes the squash's natural sugars and gives you a deeper, sweeter flavor. In this recipe, the squash and the other vegetables all roast together on one pan before blending.

Do I have to peel the butternut squash?

Yes, peel it before roasting so the soup blends up smooth. Pre-cut squash from the grocery store saves time.

Can I use frozen butternut squash?

Yes. Spread the frozen cubes in a single layer on the pan and roast them without thawing. They may need a little extra time to get tender and caramelized.

How do I store butternut squash soup?

Cool it, then store in an airtight container in the refrigerator for up to 5 days.

Can I freeze butternut squash soup?

Yes, it freezes beautifully. Store it in an airtight container or freezer bag for up to 3 months, thaw overnight in the fridge, and reheat on the stove over medium-low heat.

What are some common mistakes to avoid when making roasted squash soup?

The biggest ones are pulling the vegetables out of the oven before they're fork tender, which can leave the soup grainy, and overcrowding the pan so they steam instead of caramelize. Leaving woody herb stems on, adding all the cayenne at once, and pouring in all the stock before tasting are also easy mistakes. Add the liquid gradually until you reach the consistency you like. When blending hot soup in a regular blender, work in batches and vent the lid to let steam escape.

Why is my butternut squash soup grainy?

Most often the vegetables weren't roasted long enough, especially the carrots and celery, or the soup wasn't blended long enough. Roast until everything is fork tender, then blend in batches until completely smooth. A high-speed blender gives the silkiest result. If the soup is still grainy, blend it again with a splash of hot stock or strain it through a fine-mesh sieve. Woody herb stems and stringy bits near the seeds can also add texture, so strip the stems and scoop the squash flesh out cleanly.

More Butternut Squash Soup Recipes

Looking for other recipes like this? Try these:

Tried this recipe?

I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.

This post was originally published in December 2015 and updated in October 2026 with more photographs, recipe video, and helpful tips.