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
Make Ahead
This soup can be made ahead 1-2 days before and stored in an airtight container in the fridge.
Roasted Butternut Squash Soup
The incredible roasted butternut squash really shines through with this quick and easy recipe. Perfect for winter or fall!
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
- ⅓ 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
- 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.
- 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
- 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
Blender Butternut Squash Soup Next Steps
- Remove squash from oven and, using a spoon, scrape out the flesh, discarding the skin.
- Place in blender 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.
Notes
Any blender will work including Vitamix, Blendtec, Ninja, Nutribullet, etc. My go to is a Vitamix.
Nutrition Information:
Yield: 4 Serving Size: 1Amount 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
- Whole Oven Roasted Onions (+ 33 Ways to Use Them!) - January 6, 2026
- Easy Tater Tot Casserole - December 19, 2025
- Sausage Bean Soup (Stovetop or Instant Pot) - December 16, 2025
Susan Mazza says
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 says
Isn't the Vitamix amazing for this?? It's such an easy meal. So glad you enjoyed the recipe, thank you!
Kumi says
where do you use the two bouillon cubes?
Kristy Bernardo says
Hi Kumi, you add them when it says "add all other ingredients". Hope that helps!
Morgan says
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.
Sylvia says
Hi, I really love this recipe. I made it for the first time for dinner tonight. I didn't have tofu on hand. So instead of tofu, I used a handful of cashews, which gave a nice creamy texture to the soup when blended using my Vitamix 750 Pro.
I've been making smoothies and salad dressings with my Vitamix for a while. Thank you for this recipe and for the site. I'm looking forward to trying your other recipes.
Kristy Bernardo says
Wow, I would never have thought to add cashews! I'm so glad you enjoyed it, Syliva! I adore my Vitamix - just used it today to make a carrot soup! Have a great weekend 🙂
Amber says
I found your recipe through google, and I'm so happy I did. I made this yesterday, and it is delicious! I love the creaminess the tofu adds. Thank you for sharing!
Kristy Bernardo says
I'm so happy you did, too! I'm so glad you loved it - thanks, Amber!
Jennifer says
I haven't made soup with my vitamix yet I will have to give it a try soon.
the wicked noodle says
You'll love it, Jennifer!
John@Kitchen Riffs says
I use a blender so seldom I've never been tempted by a Vitamix. But it'll heat the soup? And the clean up is that easy? I may have to rethink things! Great soup -- I love the flavor of roast squash. Thanks.
the wicked noodle says
I was the same way, John, I hardly ever used my blender. But this thing is amazing!! You of all people would love it. Thanks 🙂
David Rubin says
Giving a Vitamix to a cook is like giving a lathe to a carpenter - it opens up all sorts of food possibilities to the creative cook and really stimulates new great ideas that were not possible before.
As for this soup, a surprisingly good accompanyment is a nutty granola with minimal sweetening since the soup itself is sweet. A very satisfying and healthy breakfast /brunch/snack. I mixed roughly half soup and half granola.
Kristy Bernardo says
I completely agree - it's been inspirational in so many ways. Very well said, David! And I absolutely love your suggestion of adding granola; what a unique idea (yet seems so obvious even though I'm certain I would never have thought of it). Thank you for sharing!!
Erin | The Law Student's Wife says
Butternut squash soup is my #1 favorite comfort food dinner (I have been making it ALL THE TIME lately, lol.) Your version is beautiful and bright!
the wicked noodle says
Thanks, Erin! I'm with you, I've been making it all the time. It's so filling and tastes so good. The fact that it's healthy is just a bonus! Thanks for stopping by and for the comment. Cheers!
Laura (Tutti Dolci) says
I love butternut squash soup, this looks wonderfully creamy!
the wicked noodle says
Thanks Laura!
ray says
It looks like you are having so much fun with the Vitamix. I love the vibrant color of your soup. Looks very comforting for the cold weather.
the wicked noodle says
I am, Ray! I might even be slightly obsessed 🙂 Thanks for swinging by!