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Roasted Butternut Squash Soup

This warming roasted butternut squash soup recipe is made with carrots and roasted garlic. Creamy, satisfying and easy vegan soup, full of nutrients and exquisite fall flavors!
Roasted Butternut Squash Soup Served with Bread.

Cooking with seasonal vegetables is a great way to benefit from their nutrients as well as their flavor. It’s always richest when they are at their prime.

In the cold weather, that means seasonal vegetables and fruits like pumpkin, squash, sweet potatoes, beets, carrots, broccoli, cauliflower, corn, eggplant, mushrooms, pears, applesmmm, so good!

I love to add them to soul warming soups like sweet potato lentil soup, vegetarian borscht, cauliflower soup, vegan corn chowder, carrot soup or pumpkin soup.

Butternut squash is one of my favorites fall veggies. It just tastes like “fall” to me. You know what I mean: sweet and slightly earthy.

And when you roast it? Its vibrant and dense yellow flesh has a perfectly caramelized flavor that is absolutely amazing.

I first published this butternut squash soup recipe in 2016, and here is an original picture that I posted back then.Hands Holding a Bowl of Vegan Butternut Squash Soup.

Roasting Butternut Squash

It’s not hard to roast your butternut squash and it will definitely give you the most flavorful result.

Once it’s roasted, you have several choices of how to enjoy this smooth, creamy autumn-flavored healthy vegetable (technically a fruit!) as well.

You can eat it straight after roasting as a side dish or you can go ahead and use it in a recipe, like this delicious roasted carrot and butternut squash soup. 

It’s not just the perfect savory comfort food; it has a high nutritional value, as well.

So warming and wholesome, it’s even makes a great dish to serve at your Thanksgiving dinner, along with these stuffed mushrooms and mushroom crostini.

For this soup, I used carrots and garlic in addition to the butternut squash. If you like the flavor of roasted garlic, butternut squash is perfect to pair it with. 

If you haven’t tried roasted garlic yet, you definitely want to! 

It tastes sweet and mild, which is so much different from the raw garlic. One of the most popular recipes on my blog is roasted garlic sauce, which can be used in salads, vegan casseroles, pasta, burgers, and pretty much everything you need a creamy sauce for.

To roast a head of garlic, simply cut the tip off the head, exposing the ends of the cloves, so that it’s easier for you to peel them later. Learn more about how to roast garlic and what to use it for in a separate post.

Vegan Butternut Squash Soup in a Plate.

This roasted butternut squash soup is:

  • vegan (and vegetarian);
  • dairy-free;
  • gluten-free;
  • soy-free;
  • easy;
  • healthy;
  • nutritious;
  • savory;
  • delicious;
  • perfect for meal prep;
  • freezable.

Ingredients

  • butternut squash;
  • carrots;
  • garlic;
  • olive oil;
  • vegetable broth;
  • turmeric;
  • smoked paprika;
  • salt and pepper.

Ingredients for Butternut Squash Soup.

The Health Benefits Of Vegan Butternut Squash Soup

Butternut Squash is very nutritious and this soup is loaded with healthy ingredients that will nourish your body

Thanks to the butternut squash, carrots and garlic, this fall soup has immune boosting and anti-inflammatory properties, that is especially important in fall. These properties are enhanced with the addition of turmeric combined with black pepper.

Besides, this sop is good for your heart, bones, skin, brain, nervous and immune systems.

What a perfect addition to your fall diet! (source)

How To Choose & Store Butternut Squash

When buying butternut squashes, there is actually a ‘right’ way to do it.

You’ll want to choose those that are matte (not shiny) and narrow. They would be the ripest ones, containing less seeds but more flesh. 

Once you bring them home from the market, storing them is equally important to maintain freshness and flavor.

You can store them for up to three months in a dry and cool place such as a pantry or basement. 

Once cut, they will last for up to one week in the fridge, covered. If you slice them in half and leave them in the skin, all that is needed is plastic wrap over the open section.

Vegan Butternut Squash Soup Garnished with Thyme.

How to Make Roasted Butternut Squash Soup

This soup is really easy to make (for quick step-by-step overlook, check this roasted butternut squash soup web story). Simple recipes are the best on cold evenings when you just want to enjoy your meal and relax after a long day. 

Simply roast your veggies, then transfer them to a pot with the added vegetable stock, and cook for 10 minutes.

Then you’ll blend them together, transfer the finished soup into bowls, garnish, and enjoy! 

It won’t take you longer than 45 minutes all together, with most of the time being spent waiting for the veggies to roast in the oven.

Peel, pit and roughly chop butternut squash and chop your carrots in similar sized chunks.

Drizzle with olive oil, sprinkle with salt and pepper, add some thyme, a head of garlic with the tip cut off the head and roast for 30 minutes or until golden brown.

Roasted Butternut Squash and Garlic Before and After.

Transfer to a pot and add warm vegetable broth, turmeric and smoked paprika.

Simmer for 10 minutes, then pulse in a food processor and distribute among bowls.

Garnish with a bit of vegan yogurt or sour cream (or roasted garlic sauce) and fresh thyme.

Vegan squash soup before and after blending.

Serving Options

Let me know what you serve this soup with in the comments below.

Cook’s Tips

  • This warming roasted carrot butternut squash soup recipe is creamy, satisfying and easy vegan soup, full of nutrients and flavor.
  • You can roast the veggies in advance, and store them in an airtight container in the fridge for up to 3 days before you are ready to make the soup.
  • Store the soup in the fridge for up to 4 days.
  • Freeze it in a freezer safe airtight container for up to 3 months. Thaw in the fridge overnight or if you are in a hurry, microwave it.
  • If you don’t have a food processor, you can also use an immersion blender.
  • Serve this vegan soup as a side dish for Thanksgiving or Christmas dinner, as a complete lunch or dinner meal with appetizers like stuffed mushrooms or mushroom crostini; alongside vegan casserole, gnocchi, risotto or pasta dishes (especially vegan pumpkin pasta).

Vegan Butternut Squash Soup in a Plate Surrounded With Ingredients.

Recipe Variations

  • You can skip the carrots or use other veggies of your choice: onions, pumpkin, cauliflower, potatoes or any combination of those.
  • Use pumpkin or any other type of squash instead of the butternut squash for this soup.
  • Substitute rosemary for thyme or use dried herbs instead.
  • Veggie broth can be replaced with water.
  • Adding coconut milk to this soup with create an extra layer of flavor, and contribute to the creaminess.
  • Serve this soup with a spoonful of vegan sour cream, vegan yogurt, coconut milk or roasted garlic sauce.

Recipes similar to roasted butternut squash soup 

 

 

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4.21 from 24 votes

Roasted Butternut Squash Soup

This warming roasted butternut squash soup recipe is creamy, satisfying and easy vegan soup, full of nutrients and flavor.
Course Soup
Cuisine American
Keyword butternut squash soup, roasted butternut squash soup, roasted pumpkin soup, vegan butternut squash soup
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 servings
Calories 187kcal
$5

Ingredients

  • 1 butternut squash
  • 3 medium-sized carrots
  • 1 head garlic
  • 2 tablespoons olive oil
  • 4 sprigs thyme + more to garnish
  • salt and freshly ground black pepper to taste
  • 3 cups or 700 ml vegetable broth
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika
  • vegan yogurt, sour cream, coconut milk or roasted garlic sauce, to garnish (optional)

Instructions

  • Preheat the oven to 200 °C or 390 °F. Peel, pit and roughly chop butternut squash and chop carrots in similar sized chunks (see the picture). Cut the tip off the garlic head, exposing the ends of the cloves, so that it's easier for you to peel them later. Transfer the chopped vegetables and the garlic head to a backing dish. Drizzle with olive oil, add thyme sprigs and sprinkle with salt and pepper. Roast for 30 minutes or until golden brown.
  • Transfer to a pot and add warm vegetable broth, turmeric and smoked paprika. Simmer on medium heat for 5-10 minutes.
  • Pulse in a food processor until smooth.
  • Distribute among bowls. Garnish with vegan yogurt, sour cream, coconut milk or roasted garlic sauce,and thyme (optional). Enjoy!

Notes

Cook’s Tips

  • This warming roasted butternut squash soup recipe is creamy, satisfying and easy vegan soup, full of nutrients and flavor.
  • You can roast the veggies in advance, and store them in an airtight container in the fridge for up to 3 days before you are ready to make the soup.
  • Store the soup in the fridge for up to 4 days.
  • Freeze it in a freezer safe airtight container for up to 3 months. Thaw in the fridge overnight or if you are in a hurry, microwave it.
  • If you don't have a food processor, you can also use an immersion blender.
  • Serve this vegan soup as a side dish for Thanksgiving or Christmas dinner, as a complete lunch or dinner meal with appetizers like stuffed mushrooms or mushroom crostini; alongside vegan casserole, gnocchi, risotto or pasta dishes (especially vegan pumpkin pasta).

Recipe Variations

  • You can skip the carrots or use other veggies of your choice: onions, pumpkin, cauliflower, potatoes or any combination of those.
  • Use pumpkin or any other type of squash instead of the butternut squash for this soup.
  • Substitute rosemary for thyme or use dried herbs instead.
  • Veggie broth can be replaced with water.
  • Adding coconut milk to this soup with create an extra layer of flavor, and contribute to the creaminess.
  • Serve this soup with a spoonful of vegan sour cream, vegan yogurt, coconut milk or roasted garlic sauce.

Equipment

food processor
chef's knife
cutting board
measuring spoons
rubber spatula
medium pot

Nutrition

Calories: 187kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 751mg | Potassium: 853mg | Fiber: 5g | Sugar: 8g | Vitamin A: 28123IU | Vitamin C: 46mg | Calcium: 123mg | Iron: 2mg
Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!
Vegan Roasted Butternut Squash Soup Pinterest Pin.
Recipe Rating




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Diane

Wednesday 8th of December 2021

I have made this recipe many times and it is a fan favorite! I sometimes add a small bit of real maple syrup and always a can of coconut milk. Yum!!

Elena Szeliga

Wednesday 8th of December 2021

Hi Diane, thank you so much for stopping by to leave a comment! I'm so glad you enjoy the soup!

Alisha Ross

Monday 13th of January 2020

If it wasn't tasty enough with the butternut squash, you added caramelized onions! I'm thinking some parmesan cheese on top next time would be yummy.

Elena Szeliga

Monday 13th of January 2020

Great idea, Alisha!

Tori

Tuesday 1st of November 2016

do you use all the garlic?

Elena Szeliga

Tuesday 1st of November 2016

Yes! Roasted garlic is much more mild than raw, so it won't be too much. Hope you like the soup, Tori! :)

Chrisitne Garofano, RDN

Wednesday 12th of October 2016

This soup was delicious! My husband who is not a soup person devoured it and claimed it filling enough with our fresh rolls as a dinner :D So excited to share with others and make again. I ended up roasting the veggies for about 50 minutes and then added all the ingredients to my Blendtec to heat it up to skip the stove top portion- it worked great!

Elena Szeliga

Wednesday 12th of October 2016

Yey! I'm so happy you both enjoyed it, Christine! :)

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About Elena Szeliga

avatar

Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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