Roasted Butternut Squash Soup is a cozy soup recipe made from simple ingredients. Butternut squash is tossed with olive oil and herbs and roasted until caramelized. It’s blended with almond milk and chicken stock until smooth and creamy. This soup recipe is dairy-free, gluten-free, and can be made vegetarian. It’s so decadent that you can’t even tell the difference.
Why KJ Loves
Roasted Butternut Squash Soup
I love how wholesome and festive this butternut squash soup is! It just screams Fall flavor – definitely one that you wouldn’t mind snuggling up with a crispy baguette and a blanket. Count me in! Plus, it’s healthy. It’s a win-win!
Healthy Comfort Food
Roasted butternut squash soup is the perfect comfort food. It’s creamy and warm—and super healthy. It’s a great way to get fall and winter veggies into your meal. I love to make extra roasted veggies to use as toppings. Roast up some broccoli, sweet potatoes, zucchini, or cauliflower and pile them high on top
Roasted Butternut Squash FAQs
How do I know if a butternut squash is ripe?
Butternut squash is ripe when it forms a hard outer rind. You should not be able to pierce the rind with your fingernail (if the rind is soft, the squash needs to ripen). The rind should be uniform in color, without any green spots left.
How do you peel a butternut squash?
I think that it is easiest to use a sharp vegetable peeler. You’ll have to put a little muscle into it since the butternut squash peel is pretty thick. If your peeler is a bit dull, you can try using a sharp knife instead.
What’s the best way to cut butternut squash?
Cut off the ends of the squash (about ¼ inch on either side). Then, cut your butternut squash in half lengthwise and scoop out the seeds. Slice and dice the butternut squash into cubes, and then you’ll be set!
Roasted Butternut Squash Soup Ingredients
The main attraction! Pick out a larger butternut squash or two smaller ones. You can also buy pre-cut butternut squash at most grocery stores to make this soup recipe low-prep.
A blend of dried thyme, seasoned salt, onion powder, and a hint of cinnamon bring the butternut squash to life with depth of flavor.
Unsweetened almond milk
Almond milk is a great way to add creaminess to the butternut squash soup—while making this butternut squash soup dairy free! Make sure to grab the unsweetened/unflavored almond milk.
Making the Best Butternut Squash Soup
Start with the butternut squash. Peel it, cube it, toss it, and roast it. If you don’t have time to peel and cube your own butternut squash, you can usually find pre-cut butternut squash in your local grocery store.
Roasting the butternut squash adds a caramelized, complex flavor that takes this soup to the next level. After you try it, you won’t want to make butternut squash soup any other way.
Up next comes the fun part: blending it all together! A hand immersion blender (this one is my fav) tends to work the best. If you don’t have an immersion blender, a regular blender or food processor will work as well! You may have to blend it up in batches (this is a LOT of butternut squash). Either way, you get a creamy, comforting soup.
If you need to make this soup in advance or serve it to a crowd, you can keep the butternut squash soup in a slow cooker for serving.
What sides go well with butternut squash soup?
Crunchy bread is a delicious side with roasted butternut squash soup! I like to make a quick garlic bread out of a baguette, melted butter, and some garlic salt. Check out this Super Simple Garlic Bread Recipe!
You can also serve butternut squash soup with a sandwich or a salad. How delicious would a grilled cheese taste alongside this creamy, hot soup?
Did you make this recipe?
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If you made this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures! Thanks for following and cooking along with me.
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Recipe originally posted on November 20, 2019 – updated on October 30, 2022.