An easy roasted butternut squash soup made with a few basic ingredients and blended until smooth.

EASY ROASTED BUTTERNUT SQUASH SOUP

Butternut squash is the most wonderful winter vegetable.

I use it in soups, stews, bakes and salads.

When I add it to soup, it's usually just one of many flavours, but this time I wanted to make the butternut squash the star of the show.

I made this creamy soup with just a handful of ingredients.

I wanted to make it as simple as possible for tasty weekday lunches.

WHY IS BUTTERNUT SQUASH SO GOOD IN SOUP?

1. It's adds a lot of flavour.
2. It adds natural sweetness and an almost nutty flavour.
3. It's such a wonderful bright orange colour.
4. It stays fresh longer than most other vegetables.
5. When it's roasted it takes on a deeper flavour.
6. It's a good source of Vitamin A, Potassium and Fibre.
7. It also contains Calcium, Iron, Magnesium, Phosphorus & Vitamin C.

 

WHAT YOU NEED TO MAKE EASY BUTTERNUT SQUASH SOUP

 

I wanted to keep this soup really simple, to see if I could make a tasty nutritious soup that was inexpensive to make and one you could make with the minimum of ingredients.

 

 I will also suggest spices and herbs if you want to perk it up. Keep reading!

EQUIPMENT YOU NEED TO MAKE BUTTERNUT SQUASH SOUP

• Cutting board
• Sharp knife
• Baking tray - or a roasting tin
• Jug - for the stock
• Blender - or food processor (optional)
• Pot - If you don't have a blender or food processor, add your ingredients to a pot and blend smooth with a stick blender or potato masher or leave the soup chunky. (optional)

INGREDIENTS YOU NEED TO MAKE BUTTERNUT SQUASH SOUP

1. Olive oil
2. Butternut squash
3. Onion- red, white or brown (you could also substitute onion with leeks)
4. Garlic
5. Vegetable stock
6. Salt & pepper
7. Vegan Cream -  to serve, this is optional, but does make a big difference to the finished soup. Lush!

SPICES AND HERBS YOU CAN ADD TO BUTTERNUT SQUASH SOUP

I wanted to keep this soup simple, but I'd usually use herbs or spices. 

Here are some ideas, you can add more than one.

• Fresh coriander - add it at the end
• Fresh basil - add it at the end
• Fresh chives - add it at the end
• Fresh ginger - add it finely grated or chopped with the garlic
• Dried ginger - add when the onions are cooking
• Dried corainder - add when the onions are cooking
• Dried cinnamon - add when the onions are cooking
• Mustard seeds - add when the onions are cooking
• Paprika - add when the onions are cooking

ROASTING BUTTERNUT SQUASH

Butternut squash can be chopped and added straight to a pot to make soup but roasting it gives it a wonderful rich flavour.

Roasting butternut squash is a great way to skip cooking the soup in a pot, you can roast it with onion and garlic, then add it straight to a blender or food processor with stock to blend into a smooth soup.

To roast butternut squash, you want to chop it into even-sized pieces, although no need to be too precise and spread it out on a baking tray or sheet pan in a single layer.

It's important to to spread the vegetables in a single layer as they steam rather than roast if they are piled up.

MORE BUTTERNUT SQUASH RECIPES TO TRY

Here are a few more butternut squash recipes for you to try:

1. Baked Butternut Squash Risotto from My Fussy Eater
2. Butternut Slow Cooker Dahl for The Veg Space
3. Butternut Squash Mac & Cheese from Plant Based Jess
4. Butternut Squash Skillet from Babaganosh
5. Parpadelle with Squash, Chestnuts, Mushrooms & Sage from Thinly Spread
6. Roasted Brussels Sprouts & Butternut Squash Traybake from Veggilicious
7. Roasted Butternut Squash Crostini from Casa Costello
8. Roasted Hasselback Butternut Squash with Sweet Chilli & Rosemary from Family Friends Food
9. Stuffed Butternut Squash from Veggie Desserts
10. Vegan Squash, Leek & Sausage Pie from Tinned Tomatoes
11. White Bean Butternut Squash Mash from from Vegan Blueberry

WANT NEW RECIPES DELIVERED TO YOUR INBOX?

BLENDING SOUP

If you are roasting vegetables for soup, you can add them straight to a blender or food processor with hot stock and whizz to blend for a quick, smooth soup.

If you don't have a blender or food processor, add the roasted veg and stock to a pot, then whizz with a stick blender until smooth.

If you are using fresh herbs, you may be tempted to add them to your blender or food procesor.

DON'T!

If you blend the herbs with the other ingredients, instead a bright beautiful orange soup, you will end up with a sludgy coloured soup.

Add chopped herbs to the pre-blended soup and you will have gorgeous little pops of green colour in your bright orange soup.

Perfect!

SOUP IN YOUR LUNCH BOX

If you are taking lunch to school, university or work, soup is a good option.

If you have a microwave to use, take it in an airtight container. 

Make sure it really has a good seal or you will end up in a right mess.

You could also take it hot in a flask, ready to serve.

SOUP FLASK TIPS

• Before adding the soup to your flask, fill the flask with boiling water, add the lid and leave to heat for a few minutes.
• Once your soup is hot, pour out the hot water, pour the soup into the flask and seal right away.
• A jug is helpful to pour the soup into your flask without spills.
• A pre-heated flask should keep your soup hot until lunch time.

A SWIRL OF CREAM

A swirl of cream added to your soup as it's served not only makes it a thing of beauty but it makes it taste even more delicious.

I like to use Alpro dairy-free single cream, but there are lots of other brands out there. Use your favourite.

If you don't have cream but have everything else you need, you could add a splash of your regular milk instead of cream.

LOW CALORIE SOUP

This butternut squash soup is healthy and low calorie, so great if you are on a diet.

In fact it's so low calorie, you can afford a small swirl of cream even if you are on a diet.

And the good news is dairy-free cream is much lower in calories and fat than dairy cream!

CALORIES WITHOUT CREAM 

4 portions = 78 calories

5 portions = 62 calories

6 portions = 52 calories

ALPRO SINGLE CREAM

2 tsp = 12 calories

Other brands may have a different calorie value.

HOW LONG CAN BUTTERNUT SQUASH SOUP BE STORED

Once cool, you can keep butternut squash soup in an airtight container for 4-5 days.

Reheat in a pot or in the microwave.

Don't add the cream until you are serving it.

CAN YOU FREEZE BUTTERNUT SQUASH SOUP ?

Yes you can freeze butternut squash soup.

Let it cool, then add it into freezer bags or airtight (freezer-friendly) containers.

It's a good idea to freeze it in portions, so you can take out just what you need.

You can defrost it in the fridge overnight before you reheat in a pot or in the microwave.

DID YOU KNOW YOU CAN NOW GET RE-USABLE FREEZER BAGS?

Re-usable freezer bags are convenient, will save you money in the long run and are better for the environment.

I bought Lakeland Reusable Freezer Bags, which can be popped in the dishwasher or hand washed.

Have a look and see what's available. 

You'll be surprised.

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HOW TO MAKE ROASTED BUTTERNUT SQUASH SOUP

Scroll down for step-by-step photos followed by a printable recipe. If you don't have a printer, hit the print button on the recipe card and save as a PDF.

STEP 1

Preheat the oven.

Spread the chopped butternut squash, onion and garlic in a single layer on a baking tray or sheet pan.

Make sure they are in a single layer so they don't steam.

STEP 2

STEP 3

STEP 4

Easy Roasted Butternut Squash Soup

Jacqueline Meldrum

An easy roasted butternut squash soup made with a few basic ingredients and blended until smooth.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Easy Vegan Soup Recipes

Cuisine American

Servings 4

Calories 86 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 1 large butternut squash peeled, deseeded and chopped
• 2 red onions you may use brown or white onions or leeks instead, halved and thickly sliced
• 3 cloves garlic
• 2 tsp olive oil
• 1 litre vegetable stock
• pinch salt and pepper

Instructions

 

• Preheat the oven to 180c / 160c fan / 350 f / Gas mark 4.
• Add the chopped butternut squash, onions and garlic onto one or two baking sheets or trays in a single layer.
• The garlic may be roasted in its papery skin and be popped out when it's cooked.
• Roast in your pre-heated oven for 20-25 minutes. Until soft and starting to char at the edges, your oven may need a few minutes longer if it runs colder.
• Spoon the veg into a blender jug or food processor bowl and pop the garlic out of its skin and add it too.
• Make up your stock and add to the jug or bowl. 
• Season with salt and pepper and whizz until smooth.
• Check for seasoning and serve with a swirl of cream.
• Enjoy!

Notes

• You can freeze butternut squash soup. Let it cool, then add it into freezer bags or airtight (freezer-friendly) containers). You can defrost it in the fridge overnight before you reheat in a pot or in the microwave.
• Once cool, you can keep butternut squash soup in an airtight container for 4-5 days.
• Reheat in a pot or in the microwave.

Nutrition

Serving: 1gCalories: 86kcalCarbohydrates: 13gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 2mgSodium: 164mgFiber: 2gSugar: 4g

Keyword butternut squash soup, easy vegan soup, low calorie soup, roasted squash soup, soup, vegan butternut squash soup, vegan soup

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