Name: Roasted Butternut Squash Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: 1 (3-pound) Butternut Squash, Peeled, Seeded, and Cubed; 2 tbsp melted butter; 1/2 tsp Cinnamon; 1/4 tsp Nutmeg; 3 tbsp Brown Sugar; 1 tbsp Olive Oil; 1 tsp Kosher Salt; ½ tsp Ground Black Pepper; 1 Large Onion, Chopped; 2 Stalk Celery, chopped; 3 Garlic Cloves, Chopped; 1/2 tsp Garlic Powder; 1 Large Carrot, chopped; 4 cups Vegetable Broth; 1/2 cup of Oatmilk

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_{Creamy, spiced, and perfectly roasted butternut squash soup! 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.}

Roasted butternut squash soup in orange crock. With text overlay "Roasted Butternut Squash Soup"

Roasted Butternut Squash Soup with Oat Milk

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

Butternut squash soup is one of my absolute favorite fall dishes. It is warm and comforting. The sweet, squashy, and slightly earthy flavor that comes from a butternut squash is one of my favorite fall dinners for cooking once the weather starts turning.

The color even reminds me of the changing colors of the trees. Did you know? Get this, did you know butternut squash is considered a fruit? Who knew? It is healthy, delicious, and not a squash at all.

Making the best butternut squash soup is pretty easy! I mean, the hardest part is getting the thing cut open and cleaned out. It’s like a wrestling match. Yeah, so other than that piece, it is simple. And because our family has digestive issues with dairy, we make this soup taste creamer by adding in just a 1/2 cup of oat milk. This soup then becomes not only gluten-free but dairy-free too.

You can swap this out of course for regular milk or go extra creamy by using heavy cream. This roasted butternut squash soup recipe is vegan, low carb, and around 163 calories a serving. It takes just 15 minutes to prep with a handful of ingredients and is so flavorful and warming.

Ingredients Needed

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

1 (3-pound) Butternut Squash, Peeled, Seeded, and Cubed
2 tbsp melted butter (dairy-free alternative – Smart Balance)
1/2 tsp Cinnamon
1/4 tsp Nutmeg
3 tbsp Brown Sugar
1 tsp Kosher Salt
½ tsp Ground Black Pepper
1 Large Onion, Chopped
2 Stalk Celery, chopped
3 Garlic Cloves, Chopped
1/2 tsp garlic powder (we like to add extra)
1 Large Carrot, Chopper
4 cups Vegetable Broth
1/2 cup of Oat Milk (our favorite is Oat Yeah, Extra Creamy) or heavy cream (for my diary-consuming friends) – at room temperature

Quick Side Note: If you don’t have vegetable broth on hand, —When making soups I love using this Better Than Bouillon. You only need 4 teaspoons at most for the amount of liquid needed for this recipe, and it’s delicious. One jar goes a long way!

chopped and seasoned butternut squash on baking tray ready to be baked in oven

How to Make This Soup

STEP ONE: First thing is 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.

chopped veggies in sauce pan - pictured olive oil with celery, onions and carrots

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.

adding broth and butternut squash to sauce pan with chopped vegetables

STEP FIVE: When ready, you can now add your roasted butternut squash, chicken broth, and oat milk (or liquid diary 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 emersion 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 seasons.

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

butternut squash soup in orange bowl on table

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Yield: 4

Roasted Butternut Squash Soup Recipe

Creamy, spiced, and perfectly roasted butternut squash soup! 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

Ingredients

1 (3-pound) Butternut Squash, Peeled, Seeded, and Cubed
2 tbsp melted butter
1/2 tsp Cinnamon
1/4 tsp Nutmeg
3 tbsp Brown Sugar
1 tbsp Olive Oil
1 tsp Kosher Salt
½ tsp Ground Black Pepper
1 Large Onion, Chopped
2 Stalk Celery, chopped
3 Garlic Cloves, Chopped
1/2 tsp Garlic Powder
1 Large Carrot, chopped
4 cups Vegetable Broth
1/2 cup of Oatmilk

Instructions

Preheat oven to 350 degrees.
On a metal, baking sheet add butternut squash, sprinkle with nutmeg, cinnamon, and brown sugar. Add melted butter. Roast until tender, 35 - 45 minutes.
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.
Add in cooked butternut squash, chicken broth, Oatmilk, and season with additional garlic powder, salt & pepper. Simmer 10 minutes.
Using a hand emersion blender, blend until creamy.
You are ready to serve. Serve as is or top with your favorite toppings such as bacon.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 163Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 15mgSodium: 1324mgCarbohydrates: 18gFiber: 2gSugar: 13gProtein: 2g

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Roasted Butternut Squash Soup with Oat Milk