Roasted Butternut Squash Soup

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.

Roasted Butternut Squash Soup served in festive bowls topped with goat cheese crumbles and pumpkin seeds.

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.

Roasted Butternut Squash Soup served in festive bowls topped with goat cheese crumbles and pumpkin seeds.

Why KJ Loves

Roasted Butternut Squash Soup

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!

Roasted butternut squash cubes on a sheet pan.

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 Soup in a saucepan.

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

Butternut squash

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. 

Seasonings

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. 

You can also try unsweetened oat milk. Or, if you want to add dairy, you can use half & half or milk. 

Stock

Chicken stock thins this soup out. If you want to make a vegetarian butternut squash soup, vegetable stock works great!

An overhead photo of smooth butternut squash soup in a saucepan.

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.

How to Serve Butternut Squash Soup

Ladle the soup into your bowl, and sprinkle with delicious toppings, like:

My favs are goat cheese crumbles and pumpkin seeds!

A close-up photo of roasted butternut squash soup in festive bowls with toppings.

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?

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Roasted Butternut Squash Soup served in festive bowls topped with goat cheese crumbles and pumpkin seeds.

Roasted Butternut Squash Soup


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour, 30 minutes
  • Yield: 6 servings 1x

Description

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.


Ingredients

Scale
  • 1 large butternut squash, peeled and cut into 1 inch cubes (about 4 cups of squash)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons seasoned salt
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons onion powder
  • 1/4 teaspoon ground cinnamon
  • 1 cup unsweetened almond milk
  • 2 cups chicken stock (or veggie stock)

Topping ideas:

  • Goat cheese crumbles
  • Pumpkin seeds
  • Roasted veggies
  • Croutons
  • Baguette/garlic bread

Instructions

  1. Preheat your oven to 400 degrees. Evenly spread the butternut squash cubes out onto a baking sheet. Drizzle with the olive oil, sprinkle with the seasoned salt, thyme, onion powder and cinnamon and toss to coat evenly. Roast the butternut squash for about 45 minutes or until fork tender and slightly caramelized.
  2. Transfer the cooked squash to a stock pot, pour in the almond milk and chicken stock and use a hand immersion blender to blend until smooth. If you don’t have a hand blender, you can either use a regular blender or a food processor. You may have to work in batches.
  3. Keep warm on low heat until ready to serve. Serve with desired toppings.

Notes

  • Milk, heavy cream or oat milk can be subbed for the almond milk if desired.
  • Keep it vegan by using vegetable stock instead of chicken stock.
  • If your soup is getting too thick, you may need to add in a little extra stock, about a half cup at a time. Each butternut squash size is different and can make the soup thicker if it is a very large squash.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Category: Soups & Stews
  • Method: Baking

Nutrition

  • Serving Size: 1
  • Calories: 95
  • Sugar: 2.5g
  • Sodium: 795mg
  • Fat: 5.6g
  • Carbohydrates: 12.2g
  • Fiber: 2.2g
  • Protein: 1.4g
  • Cholesterol: 0mg
Leftover pieces of baguette and spoons.

Did you make this recipe?

SHARE THE LOVE
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.

Affiliate Links

This post may contain affiliate links, which mean that KJ and Company would receive a small commission if anything is purchased. Thank you for supporting KJ & Company in all the ways that you do.

Recipe originally posted on November 20, 2019 – updated on October 30, 2022.

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2 Comments

  1. Karen Krebsbach

    I haven’t made the soup yet, but plan to. Sounds yummy!!! I like that you’re using almond milk in the recipe. Looking forward to a cool day for soup.

    Reply
  2. Janice Watts

    Does this soup freeze well?

    Reply

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