Roasted Butternut Squash Soup Recipe

A very healthy yet incredibly flavorful recipe for an easy Butternut Squash Soup that will quickly become a family favorite! Includes a stovetop and blender version.

I made this delicious, hot and healthy Roasted Butternut Squash Soup in almost no time (ten minutes, tops, if you don’t count the time it took to actually roast the squash). I make this recipe so many times (yes, it’s that tasty and sooo good for you – bonus!) that I often roast a few squashes at a time so I have some ready when I want to make some.

Butternut Squash Soup Ingredients

• Roasted Butternut Squash: Roasting this winter squash until it’s caramelized and golden brown is the secret to this soup. Roasting the squash reduces the water and what remains is a nutty, sweet intense flavor.
• Yellow Onion & Carrot: More delicious veggies for added flavor.
• Dried thyme: The thyme adds an earthy, minty flavor.
• Chicken bouillon cubes & warm water: The bouillon and warm water combine to make the broth. Substitute with vegetable broth to make this soup vegetarian.
• Extra virgin olive oil (EVOO): EVOO adds a richer flavor and the healthy antioxidants and nutrients are a plus too.
• Soft, or Silken Tofu & Reduced-fat Milk: This is a unique twist and you can’t taste it. It just adds a creamy texture so that I don’t feel I need to add milk or heavy cream. MUCH healthier and even this cream-loving-foodie hasn’t missed it! Use whole milk or heavy cream if you’d prefer not to add the tofu.
• Kosher salt & freshly ground black pepper: Season to taste.
• Roasted Pepitas & Fried Sage Leaves: Garnish with crispy fried sage leaves and roasted pepitas.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How to Make Butternut Squash Soup

This easy recipe starts with roasting the squash in the oven until it is very soft and lightly browned. Meanwhile you sauté the onion and carrots until lightly browned. For a final step, purée the ingredients on the stove or in a blender until ultra-creamy and smooth.

I love my Vitamix to make warm and healthy soups but feel free to use any blender or simply follow the stovetop instructions in the recipe card.

What to Serve with Butternut Squash Soup

Here are some toppings and sides ideas for butternut squash soup.

Toppings

• Cheese: Bleu cheese crumbles, parmesan, gruyere, or goat cheese
• Spices: Nutmeg, cinnamon, curry, clove, allspice, or onion powder
• Herbs: Rosemary, thyme, sage, chives, cilantro, or oregano
• Heat: Cayenne pepper, red pepper, habanero, or guajillo chili
• Creaminess: Sour cream, heavy cream, butter, coconut milk
• Sweetness: Maple, honey, vanilla, or bourbon
• Dried Fruits: Cranberries or coconut
• Nuttiness: Pumpkin seeds or roasted pepitas
• Meat: Bacon, pancetta, or chicken

Sides

• Hard Bread: Stale bread, crostini, melba toast, or toasted baguette rounds
• Chips: Kale, potato, or pita chips
• Vegetables: Roasted veggies, smashed brussels sprouts, sauteed green beans, fried okra, or glazed carrots
• Salad: Arugula, romaine & avocado, sugar snap pea, chopped veggie, pasta salad or macaroni salad
• Sandwiches: Panini, Reuben, grilled cheese, or your favorite sandwich
• Grains: White rice, brown rice, wild rice, quinoa, or cauliflower rice
• Potatoes: Baked, smashed, mashed or roasted potatoes

Make Ahead

This soup can be made ahead 1-2 days before and stored in an airtight container in the fridge.

Continue to Content

Roasted Butternut Squash Soup

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

The incredible roasted butternut squash really shines through with this quick and easy recipe. Perfect for winter or fall!

Print

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 butternut squash (about 3 pounds)
• ¾ cup yellow onion, chopped
• 1 carrot, chopped
• ¼ teaspoon dried thyme
• 2 chicken bouillon cubes (or 2 cups vegetable broth, no water)
• 2 cups warm water
• 1/3 package soft, or silken tofu
• ½ cup reduced-fat milk
• kosher salt and freshly ground black pepper
• roasted pepitas, for topping (optional)
• crispy fried sage leaves, for topping (optional)

Instructions

1. Preheat oven to 400°F. Slice squash crosswise in the middle, then slice each piece again lengthwise. Place on baking sheet and drizzle with 1 tablespoon olive oil; sprinkle with kosher salt. Roast squash for 50-60 minutes until very soft and lightly browned.
2. Meanwhile, preheat a skillet over medium heat (if making the traditional way, use a pot instead). Add remaining 1 tablespoon olive oil; add onion and carrots. Sauté until onions are soft and onions and carrots are lightly browned, about five minutes.

Proceed to either the stovetop or blender steps:

Stovetop Butternut Squash Soup Next Steps

1. Add roasted squash and all ingredients except tofu and milk to the carrot/onion mixture in pot.
2. Bring to a boil then reduce heat and simmer for 15 minutes.
3. Add tofu and milk, then blend with an immersion (hand) blender until very smooth. Heat for five minutes more then serve

Blender Butternut Squash Soup Next Steps

1. Remove squash from oven and, using a spoon, scrape out the flesh, discarding the skin.
2. Place in blender along with carrot/onion mixture and remaining ingredients.
3. Starting at 1 then going quickly to 10, then to high, blend soup for 5-7 minutes until very hot and steaming. Serve immediately.
   

Notes

Any blender will work including Vitamix, Blendtec, Ninja, Nutribullet, etc. My go to is a Vitamix.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 309Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 3mgSodium: 350mgCarbohydrates: 17gFiber: 5gSugar: 6gProtein: 13g

This data was provided and calculated by Nutritionix.

More delicious soup recipes:

• Lentil Soup Recipe with Parmesan & Smoked Sausage
• Creamy Tomato Soup with Gorgonzola Croutons
• Roasted Cauliflower Soup
• Loaded Potato Soup Recipe – Creamy Cheese & Bacon
• Chicken Tortilla Soup with Hatch Chiles

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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