Creamy Roasted Butternut Squash Soup With Oat Milk

Creamy, spiced butternut squash soup with perfectly roasted squash! This creamy, flavor-packed soup is healthy, easy to make, and oh-so comforting. Naturally vegan and gluten-free, and perfect for lunch or dinner.

Prep Time: 15 Minutes Cook Time: 50 Minutes Total Time: 1 Hour, 5 Minutes Servings: 4 Servings

Butternut squash soup is one of my favorite fall comfort foods. It’s warm, creamy, and full of that naturally sweet, slightly earthy flavor that makes you want to curl up with a bowl on a chilly autumn evening. And that beautiful golden-orange color? It reminds me of the changing leaves outside!

Here’s a fun fact: Butternut squash is technically a fruit, not a vegetable, because it develops from a flower and contains seeds. Who knew?

The good news is that making homemade roasted butternut squash soup is easier than you might think. The hardest part is cutting open the squash and scooping out the seeds. Seriously, sometimes it feels like a wrestling match! Once you get past that step, the rest comes together with very little fuss.

Since dairy doesn’t agree with everyone in our family, we use just ½ cup of oat milk to give this soup a wonderfully creamy texture without the dairy. It’s a delicious, comforting recipe that’s both gluten-free and dairy-free, making it a cozy fall meal everyone can enjoy.

Why You Will Love This Roasted Butternut Squash Soup

You’ll love this Roasted Butternut Squash Soup because it’s the ultimate cozy comfort in a bowl. Roasting the squash brings out its natural sweetness, while a blend of warming spices creates a rich, flavorful depth that’s perfect for chilly fall and winter days. Smooth, creamy, and naturally satisfying, this soup is simple enough for a weeknight dinner but elegant enough to serve at holiday gatherings. Every spoonful is a comforting hug that tastes as good as it smells.

Ingredients Needed

Please note that you can scroll down to the bottom of this post to print this recipe.

Butternut Squash – You’ll need one 3-pound butternut squash, peeled, seeded, and cut into cubes. Fresh squash gives this soup its naturally sweet flavor and beautiful fall color.

Butter – Two tablespoons of melted butter help add richness and flavor. To keep this recipe dairy-free, use a plant-based alternative like Smart Balance.

Cinnamon and Nutmeg – These warm spices complement the natural sweetness of the squash and give the soup that cozy fall flavor.

Brown Sugar – Three tablespoons of brown sugar enhance the squash’s natural sweetness and balance the earthy flavors.

Onion – One large chopped onion adds savory flavor and depth to the soup.

Celery – Two chopped celery stalks help build the savory base of this homemade soup.

Garlic – Three chopped garlic cloves add a wonderful depth of flavor. We also like to add an extra ½ teaspoon of garlic powder for even more garlic flavor!

Carrot – One large chopped carrot adds a touch of natural sweetness and complements the butternut squash.

Vegetable Broth – Four cups of vegetable broth provide the liquid base and help bring all the ingredients together. Choose a vegetable broth that fits your dietary needs.

Oat Milk – Half a cup of oat milk adds creamy texture without dairy. Our favorite is Oat Yeah Extra Creamy. Make sure your oat milk is at room temperature before adding it. If you consume dairy, you can substitute heavy cream for a richer finish.

How to Make This Soup

STEP ONE: First things first, you need to peel, remove all seeds, and chop up your butternut squash. But before you get started, make sure you preheat the oven to 350 degrees.

STEP TWO: Then get out a metal baking sheet, add your chopped butternut squash, and sprinkle with nutmeg, cinnamon, and brown sugar. Pour over melted butter.

STEP THREE: Then roast in the oven until tender, roughly about 35 – 45 minutes. I like to make sure I see that the squash is nicely browned.

Roasting Your Butternut Squash First

Roasting the butternut squash until caramelized and tender is key here. The flavor blows any other method out of the water. Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love.

This is my favorite part of this recipe and really does enhance the flavor, taking this soup to the next level.

STEP FOUR: Meanwhile, in a large pot over medium heat, add one tablespoon of olive oil. Add onion, celery, carrot, and garlic. Cook until soft, 5 minutes, or until the onions become transparent.

STEP FIVE: When ready, you can now add your roasted butternut squash, chicken broth, and oat milk (or liquid dairy of your choice) to your stockpot. Then season with additional garlic powder, salt, and pepper. Simmer for the next 10 minutes.

STEP SIX: Using a hand immersion blender, blend until creamy and all chunks of veggies are no longer visible. You may need to stir and blend multiple times to make sure your soup is mixed. If you don’t have an immersion blender, in batches, take stock soup and puree using a tabletop blender or food processor until creamy.

STEP SEVEN: Now you are ready to serve this creamy butternut squash soup to all the wonderful people in your life.

Storing Your Roasted Butternut Soup

Your roasted butternut squash soup will keep in an airtight container in the refrigerator for about 5 to 7 days. You can also store it in the freezer for about 3 months. One of the ways I love to freeze this soup is in individualized servings. Perfect for the winter season.

You never know when one may have a craving for soup. Simply pull one out and defrost. Perfect for a grab-and-go lunch or dinner. YUM!

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