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Home » Soup » Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

February 18, 2014 by Tracy | Updated November 8, 2021 This post may contain affiliate links. Read my disclosure policy.

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This Roasted Butternut Squash Soup is a creamy and delicious squash soup that's made with simple, healthy, flavorful ingredients and is gluten-free and vegan.

a bowl of butternut squash soup with buttered bread.

Creamy, healthy, simple, and delicious! This Roasted Butternut Squash Soup is an incredibly easy-to-make roasted squash soup that's nutritious and hearty enough for a healthy, meal!

Thanks to the roasting of the butternut squash, very few ingredients are needed to really bring out the delicious sweet and natural flavors of the butternut squash, make this soup both gluten-free and vegan!

Ingredients Needed

butternut squash, stock, onion, thyme, oil, garlic salt and pepper on counter labeled.
  • Butternut Squash - A 2 lb squash is perfect.
  • Onion - We prefer white onion for this recipe, but yellow would also be great.
  • Garlic - A few cloves tossed into the roasting pan, too!
  • Fresh Thyme - Fresh is best because it's just added to the roasting pan but then removed before blending.
  • Olive Oil - Just a little for roasting.
  • Homemade Stock - Vegetable is our preferred to keep this recipe vegan, but you could of course use Chicken, too.
  • Salt and Pepper

Simple ingredients for this Roasted Butternut Squash Soup, but still so much flavor, especially if you have a super flavorful homemade stock.

Easy to Make

a pan with cut up butternut squash and onion topped with thyme.

What makes this soup so flavorful with so few ingredients is roasting the butternut squash with onion, garlic, and seasonings. It brings out the rich sweetness of the squash, complimented by the onion and garlic and savory thyme.

a pan of roasted butternut squash and onion with thyme.

This is a great hands-off soup because once you have all of your veggies prepped and tossed in the pan, it's left to roast for an hour, and you can go back about your life while all those delicious roasted flavors develop in the oven.

a bowl of butternut squash soup with buttered bread.

Once it's all roasted, then it's just a matter of adding it all to your soup pot with the remaining stock and blending it all together with either an immersion blender, blender, or Vitamix.

Serve it with some freshly baked bread, like Dan's Como Bread, our Easy Crusty French Baguette, or some of our Easy Dinner Rolls From Scratch and you have a meal!

Our Other Comforting Soups

Roasted Parsnip and Potato Soup

Creamy Asparagus Bacon Soup

Healthy Leek and Potato Soup

Crock Pot Chicken Pho

Crock Pot Broccoli Cheddar Soup From Scratch

Homemade Hot and Sour Soup

Cream of Mushroom Soup From Scratch

Rhode Island Clam Chowder

French Onion Soup From Scratch

Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!

Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup from scratch is creamy and delicious and made with simple, healthy, flavorful ingredients.
5 from 10 votes
Print Pin Rate
Course: Soup
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 4 people
Author: Tracy

Equipment

  • Immersion Blender
  • large glass baking dish
  • Soup Pot

Ingredients

  • 2 lb butternut squash peeled and chopped into 1 inch cubes
  • 4 Cups vegetable stock divided
  • 1 large white onion
  • 3 large cloves of garlic
  • 1 large bunch of fresh thyme 7-8 sprigs
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Preheat oven to 350°F.
  • In a large glass baking dish, add squash, onion, garlic cloves. Drizzle with olive oil, sprinkle with salt and pepper, and then pour in 1 cup of stock. Top with fresh thyme.
  • Bake for 1 hr.
  • Remove glass dish from oven and remove and discard thyme. Add squash, garlic, onion, and any liquid from baking dish into a large Dutch oven or stockpot. Add the remaining 3 cups of stock and heat over medium-low heat for about 10 minutes.
  • Using an immersion or a blender (in batches) purée all ingredients until creamy.
  • Serve with buttered bread and enjoy!

Nutrition

Calories: 195kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1533mg | Potassium: 865mg | Fiber: 5g | Sugar: 9g | Vitamin A: 24623IU | Vitamin C: 52mg | Calcium: 124mg | Iron: 2mg
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Reader Interactions

Comments

  1. Lucy potgieter

    December 11, 2014 at 6:29 am

    Just made this soup! It was sooooo yummy, thanks so much!

    Reply
    • Tracy

      December 11, 2014 at 12:22 pm

      Thank you, Lucy for stopping by and trying it! I'm so glad you liked it 🙂

      Reply
  2. The Novice Gardener

    February 18, 2014 at 7:03 pm

    Sorry to hear. I'm not a doctor, but I'm going to second your doctor's advice for you to get plenty of rest and not rush to get to work. Best to take care of yourself first. And you did the right thing by making yourself this healthy nourishing soup. Looks so yum!

    Reply
    • scratchitcook

      February 19, 2014 at 10:21 am

      Thank you! Rest and homemade soup, definitely the best medicine! 🙂

      Reply
  3. But That's For Another Blog

    February 18, 2014 at 6:33 pm

    Poor thing! Keep eating yummy food and drug up!!

    Reply
    • scratchitcook

      February 19, 2014 at 10:20 am

      Thanks, darlin!

      Reply

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Hi, I'm Tracy!

Mom of two, lover of cheese, spinach, and replacing a box or jar of premade anything with a from scratch version. Here you'll find our whole foods recipes that'll add some easy, approachable from scratch flair to your cooking! Read More…

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