This easy, vegan Roasted Butternut Squash soup is a healthy, cozy meal in a bowl! Roasting the butternut squash makes it extra delicious!
Of all of the fall recipes we make in our home this season, roasted butternut squash soup is up there as our favourite and most frequently made recipe. There is something about butternut squash soup that is so comforting and cozy. Its a classic soup for these cold fall and winter months that warms you up and hugs you from the inside.
Cool, crisp autumn days just need a bowl of warming soup and the aromas that fill our kitchen when this soup is simmering on the stove is food for my soul.
Classics are classics for a reason. They are good. Pretty darn good. There are so many ways to prepare this soup and so many recipes out there that I have tried in the past. The recipe I am sharing with you all today is my absolute favourite. Every tweak and adjustment to my recipe has led to a soup that is both simple to make and wonderfully flavourful.
The star of this soup is the butternut squash of course. And the secret to getting the best flavour from it is roasting it. Maybe its not that much of a secret, really. Roasting any vegetable makes it 100 times better.
Do you need to roast butternut squash to make soup?
The short answer is no, but in my opinion, its a step worth taking.
While it can be faster to boil the squash, roasting the squash makes it so much better! There is something about roasted butternut squash that is absolutely irresistible. That extra time in the oven brings out the natural sweetness in the squash and makes it incredibly flavourful. I’ve expressed my love for roasted butternut squash before and I’ll do it again! It can’t be beat!
So if you are able to, do it. You won’t be disappointed and the flavour is unmatched.
Is butternut squash soup vegan?
The recipe I am sharing with you today is also great to serve guests, even those who may have special dietary restrictions. It’s gluten-free, vegan and those who aren’t vegan (like me) won’t mind at all that there is no dairy as the squash is so creamy on its own, it doesn’t even need the help!
If you are not catering to dietary restrictions, you can absolutely add more flavour and creaminess to the soup by stirring in cream to thin out the soup to the desired consistency instead of more broth.
What you need to make the best Roasted Butternut Squash Soup
To make this soup, you will need:
- butternut squash
- olive oil
- salt and pepper
- vegetable broth
Steps for making roasted butternut squash soup
Although roasting the squash adds more time to this recipe, the steps involved are actually pretty simple and easy to do. Basically it comes down to these simple steps:
- Toss chopped squash in olive oil and roast it until it is fork tender.
- Sautee the carrots and celery to soften them and then add the onions. Finally add the herbs.
- Add the roasted squash to the pot with the other veggies and add 2 cups of broth. Simmer for 10 minutes then let it cool.
- Puree the soup and adjust seasonings.
- Heat and serve!
What to serve with this soup
While you can absolutely serve this soup as a starter for your meals (it makes a great starter for Thanksgiving dinner!), I often serve it as the main course.
If you are serving it as a main course, I highly recommend serving it alongside some crusty bread, soft dinner rolls, a light fall salad, or a sandwich (grilled cheese is another favourite)!
I hope you enjoy this family favourite!
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Roasted Butternut Squash Soup
- 2 butternut squash
- 3 tablespoons olive oil divided
- 1 carrot peeled and chopped
- 1 rib celery chopped
- 1 small onion chopped
- 1 tablespoon sage finely chopped
- 1/2 tablespoon thyme fresh, leaves removed from stem
- salt and pepper
- 3 cups vegetable broth
- Preheat oven to 400F. Peel and chop the butternut squash into 1 inch cubes. Place onto a baking sheet and drizzle with the 2 tablespoons of olive oil. Season with salt and pepper and roast in the oven for approximately 35 minutes or until the squash is fork tender. Be sure to check on the squash after 20 minutes of cooking and flip the cubes.
- Meanwhile, heat the remaining tablespoon of olive oil in a large pot. Add the carrots and celery and saute for 3 minutes. Add the onion and continue to cook until the vegetables are soft and the onion is translucent. Season with salt and pepper. Add the sage and thyme in the last minute of cooking.
- Once squash is roasted, add it to the pot and add 2 cups of vegetable broth. Simmer for 10 minutes and then remove from heat and let it cool.
- Once cooled enough so that it is safe to blend, add the soup to a food processor or blender. You may need to do this in batches. Puree the ingredients until smooth. If needed, add the remaining cup of vegetable broth to reach the desired consistency.
- Transfer back into the large pot and heat through. Taste and adjust seasoning as needed.