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Roasted Butternut Squash Soup {traditional & Vitamix versions}

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

Homemade Butternut Squash Soup with Bread

We’ve got another doozie of a storm coming in and it looks like it might be the biggest one yet this season. It’s supposed to hit Wed night and go all day Thursday – and I have a plane ticket to NYC on Thursday afternoon. Looks like my long weekend vacation might be shortened a bit.

At least if I get snowed in I’ll have my Vitamix to make some delicious, hot & healthy soups, like this Roasted Butternut Squash Soup! I told you a couple of weeks ago how much I love my Vitamix and why, but just in case you missed it, here’s the reprint:

  1. It works. Go figure, a product that actually does the job it says it will and does it really, really well.
  2. There’s no messing with removing the blade. It stays in there permanently (unless it needs fixing, see #3). No more messing with those little rubber thingies!
  3. It comes with a SEVEN YEAR WARRANTY. And they’ll sharpen your blades for free, so I’m told. Not that you’ll need them sharpened as the blades themselves are actually a bit dull. The Vitamix works so well because the blades go up to 240 miles per hour! It basically obliterates whatever you toss in the pitcher.
  4. You can use it to make soup. What blender can’t make soup, right? Right. But can your blender HEAT UP THE SOUP UNTIL IT’S STEAMING HOT?!! I was skeptical about this point but, I assure you, it really does the job. I now make soup several times a week simply because it takes me five minutes to throw it together and another five while the Vitamix does its thing.
  5. It makes the creamiest hummus you have ever, EVER tasted. I am not kidding. The BEST. HUMMUS. I have EVER tasted.
  6. To clean it you add warm water, a couple drops of dish soap and turn it on. Yep, that’s it. It’s that easy.
Roasting butternut squash, for a warming soup.

I made this 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’ve made this recipe so many times now (yes, it’s that tasty and sooo good for you – bonus!) that I’ve started roasting a few squashes at a time so I have some ready when I want to make some.

I’ve started adding tofu to my Vitamix soups (or any blended soup I make the traditional way, too). 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!

More delicious soup recipes:

Homemade Butternut Squash Soup with Bread
Homemade Butternut Squash Soup with Bread

Roasted Butternut Squash Soup {traditional & Vitamix versions}

Yield: 4 servings


  • 2 T extra-virgin olive oil, divided
  • 1 butternut squash
  • ¾ cup onion, chopped
  • 1 carrot, chopped
  • ¼ t dried thyme
  • 2 chicken bouillon cubes
  • 2 cups warm water
  • 1/3 package soft, or silken tofu
  • ½ cup reduced-fat milk
  • kosher salt & freshly ground black pepper
  • roasted pepitas, for topping (optional)
  • crispy fried sage leaves, for topping (optional)


  1. Preheat oven to 400F. Slice squash crosswise in the middle, then slice each piece again lengthwise. Place on baking sheet and drizzle with 1 T 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 T olive oil; add onion and carrots. Saute until onions are soft and onions and carrots are lightly browned, about five minutes.
  4. Remove squash from oven and, using a spoon, scrape out the flesh, discarding the skin. Place in Vitamix along with carrot/onion mixture and remaining ingredients. Starting at 1 then going quickly to 10, then to high, blend soup for 5-7 minutes until very hot and steaming. Serve immediately.
  6. Add roasted squash and all ingredients except tofu and milk to the carrot/onion mixture in pot. Bring to a boil then reduce heat and simmer for 15 minutes. Add tofu and milk, then blend with an immersion (hand) blender until very smooth. Heat for five minutes more then serve.
Kristy Bernardo
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Susan Mazza

Monday 21st of February 2022

I just made this soup substituting chicken boil lion with vegetable boullion and almond milk for low-fat milk to make it vegan. Also added a sprinkle of cinnamon. Delicious! Thanks for the recipe! I had heard I could make hot soup in my vitamix but hadn’t tried it until now. Needed more like 10 Min of blending to get really hot but a whole new world has opened up, thank you!

Kristy Bernardo

Monday 7th of March 2022

Isn't the Vitamix amazing for this?? It's such an easy meal. So glad you enjoyed the recipe, thank you!


Saturday 6th of February 2021

where do you use the two bouillon cubes?

Kristy Bernardo

Monday 22nd of February 2021

Hi Kumi, you add them when it says "add all other ingredients". Hope that helps!


Friday 3rd of May 2019

I happened to have a butternut squash on my hands and a hankering for soup. I found this recipe and made it for dinner last night using my Vitamix. It was so good! Will definitely make again!

The changes we made was to add pepitas for a garnish and sub Oat Milk instead of normal milk as we are vegan. My brother's gf does not eat soy so we want to try and make it with coconut cream or coconut milk in place of the milk and tofu next time she is in town.

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Thursday 3rd of December 2015

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Tuesday 1st of December 2015

[…] heat it in a soup pot and blend it this way, too.Tell Me MoreVitamix I’ve preached the virtues of the mighty Vitamix for several years now and I wish every cook on the planet would listen. It’s my absolute […]

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