Roasted Butternut Squash Soup

Prep 25 minutes
Cook 35 minutes
Servings 4

This Roasted Butternut Squash Soup is rich, silky, and amazing. Itโ€™s also gluten free, vegetarian, and doesnโ€™t have any cream, but you wonโ€™t even notice itโ€™s missing!

Butternut Squash Soup in white bowl

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It’s almost Fall…and that means all the butternut squash!

Californiaโ€™s temperatures finally dropped to soup levels, and now I get to put on my flannel lounge pants at the end of the day, drag out my favorite beat up, old down throw, and start making this butternut squash soup again!

Butternut Squash Soup Recipe Ingredients

You’ll start off by making this roasted butternut squash recipe. Once that’s done, this soup comes together so fast. You only need a handful of simple ingredients:

  • Butternut squash
  • Onion and Celery
  • Vegetable broth
  • Thyme, cayenne pepper, nutmeg, Kosher salt, black pepper
  • Extra-virgin olive oil
  • Unsalted butter
  • Parmesan cheese
roasted butternut squash on baking sheet

Is Butternut Squash Soup Healthy?

Not only is this roasted butternut squash soup delicious, it’s pretty good for you, too. Butternut squash is a whole food that is fat-free, naturally high in fiber, vitamin A, vitamin C, magnesium, and potassium, and when prepared into a soup its nutrients stay intact.

Bonus for those of you who are trying to cut calories, or canโ€™t have dairy; there is no cream added โ€“ the butternut squash is what makes the soup so rich and silky.

How many calories in butternut squash soup? This particular recipe has 241 calories per serving.
How many carbs in butternut squash soup? There are 30 net carbs in each serving of this recipe.
Is butternut squash soup gluten free? This homemade recipe is gluten-free (and vegetarian), so it can accommodate friends and family with dietary restrictions.

Roasted Butternut Squash Soup overhead picture

Storing Butternut Squash

Storage for Soup Leftovers

How long will Butternut squash soup keep in the fridge? Allow to cool completely, and store up to 3 days in an airtight container in the refrigerator.
Can you freeze homemade Butternut squash soup? Yes. Allow to cool completely, and store up to 2 months in an airtight, freezer-safe container in the freezer. Thaw overnight in the fridge and reheat on the stovetop over medium-low heat. If it’s very thick, you can thin it out a little with vegetable broth.

What to Serve with Butternut Squash Soup?

If you’re adhering to a vegetarian diet, this soup goes nicely with a simple arugula beet salad or apple salad. If carbs are not an issue, you can’t ever go wrong with some croutons on top or a side of popovers.

Other Squash Recipes

I hope you love this quick and simple recipe โ€“ be sure to give it a review below! Also donโ€™t forget to follow Belly Full onย Facebook,ย Instagram,ย Pinterest, andย YouTube!

Roasted Butternut Squash Soup

Prep: 25 minutes
Cook: 35 minutes
Total: 1 hour
Servings: 4
This Roasted Butternut Squash Soup is rich, silky, and amazing. Itโ€™s also gluten free, vegetarian, and doesnโ€™t have any cream, but you wonโ€™t even notice itโ€™s missing!

Ingredients 

For the Roasted Butternut Squash

For the Soup

  • 1 tablespoon unsalted butter
  • 1 small sweet onion, , diced (about 1 cup)
  • 2 stalks celery, , diced (about 1 cup)
  • 1/2 tablespoon chopped fresh thyme
  • 3 cups vegetable broth, (or low-sodium chicken broth)
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper, (or more to taste)
  • 1/2 teaspoon kosher salt
  • shaved parmesan, , for serving

Instructions 

  • First, make this recipe for Roasted Butternut Squash.
  • Toward the end of the roasting time, get started on the soup. In a Dutch oven or large stockpot, heat the butter over medium heat. Add the onion and celery; sautรฉ, stirring occasionally until the vegetables are translucent and tender, about 5 minutes. Stir in the thyme and season with a sprinkle of salt.
  • Add the cooked squash to the stockpot with the vegetables, along with the broth, nutmeg, cayenne pepper, and 1/2 teaspoon salt. Bring to a boil. Lower heat and gently simmer for 10 minutes. Taste and adjust seasonings, if necessary.
  • Using a blender, immersion blender, or food processor, blend the soup in batches until smooth.ย  Return to the pot and keep warm.
  • Ladle into bowls and top with parmesan and croutons, if desired.
  • Delicious!

Nutrition

Calories: 241kcal | Carbohydrates: 30g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1735mg | Potassium: 760mg | Fiber: 5g | Sugar: 10g | Vitamin A: 18821IU | Vitamin C: 43mg | Calcium: 206mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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Roasted Butternut Squash Soup

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About Amy Flanigan

Well, hey there! Amy here, founder and COO at BellyFull. If youโ€™re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, youโ€™ve come to the right place.

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23 Comments

  1. Alex says:

    i hear ya on cutting the squash. Here’s a tip, put it in the microwave for 30-40 seconds, it’ll soften the skin and make it so much easier to cut up!

    1. Amy says:

      Great tip, thanks Alex!

  2. Dani H says:

    Wow! I could have guessed that you’re Amy’s sister – you both have a similar “voice” ~ why don’t you tweet? You should come join the party. Great post, great recipe. Your sister is one of my favorite people in the whole world, btw. Sweetest woman I know. Great job, Jen.

  3. Jude says:

    Hey Jen, I’m just now seeing your post, sorry for being late to the game. This is a recipe I might attempt (ask Amy, I’m inept in the kitchen), but I have a squash! And directions say I can use a blender! I’d substitute chicken stock for veggie.

    Thanks for the guest post. This sounds so good now that we’re approaching single digits in MN.

  4. Jen says:

    Debbi – I love that about this recipe too. And, I like that you can make it into a vegan recipe if you substitute the chicken broth with vegetable broth and the butter with olive oil.

    Cheryl – Yea! Thanks!

    Lisa – Awww. Yeah, I’m super lucky to have Amy as my sister. She’s the best in so many ways, and now she’s practically right down the street! Yes…happiness reigns….

    Hi Mom – What makes me deliriously happy is now Amy is close enough to share everything she cooks! And, yes, you would love this soup.

    Quay Po – The soup really is very yummy, but Amy’s picture makes it look even more inviting!

  5. Quay Po Cooks says:

    Amy, how wonderful to have your sister do a guest post. The bowl of soup looks fantastic!

  6. Mom says:

    Well, one person on this side of the Benecia Bridge would love this soup. I might just make half a recipe or wait for your leftovers! I agree with Lisa about not having a sister, but it makes me deliriously happy that you and Amy are such good friends (and great cooks).

  7. Lisa@The Cutting Edge of Ordinary says:

    Ok having your sister post makes me long for the sister I never had *sniff*. I’m the only girl in the family and I was always envious of my best friend who had 2 sisters! 2!! All I wanted was one! I think it’s lovely that Jen is here and is sharing her soup. Butternut ANYTHING rocks in my book.

  8. Cheryl says:

    It does look so rich and creamy, I would never guess there was no cream, etc! Love it!

  9. Debbi Does Dinner Healthy says:

    LOVE butternut squash! I like how this is very light, without a bunch of cream. Nice! Thanks!

  10. Jen says:

    Shulie – Thank you! This has been a fun experience.

    Melissa – Hi there! Thank you for the welcome. I think I have a few more fitting Very Culinary posts I can do…if Amy will have me. ;o)

    Kathleen – Oooh…electric knife! Me likey! We have one at home. Another option I’ll have to try.

    Anita – I hear ya! I’m looking to having this soup many more times this winter.

    Natasha – Thank you!

  11. 5 Star Foodie says:

    Roasted butternut squash soup sounds so warming and wonderfully delicious! Excellent recipe!

  12. anita says:

    thank goodness butternut squash is a winter squash so it will be around for a while…it’s my favorite and that bowl of soup looks fantastic!

  13. Kathleen says:

    Thanks, Jen! I, too, have a butternut squash on my counter and will be honoring it by using it in this recipe. In terms of peeling a squash — no tips there — but I do use an old electric knife that my grandma gave me (you know the one…two serrated blades that click into the plastic base) to cut all hard squash. In my experience, it is much easier and much safer than using a regular knife.
    Thanks for the wonderful post and for sharing this recipe.

  14. Melissa says:

    Hi Jen! So nice to have a guest post from you here. Please come back again. :)

  15. Jen says:

    Joanne – I think your peeler has joined an old paring knife of mine.. Do you
    remember the video Amy posted for the OXO Mango Splitter? Yeah, that’s me
    after trying to peel one of these suckers. So painful!

    Jay – I think this is the only thing I’ve ever made where you didn’t ask me
    to add some sort of meat to it *and* asked me to make it again! Smooch!

    Andrea – I will have to try this next time. Thanks for the tip!

    Lisa – Hi! If you do make it, I promise you won’t be disappointed. :o)

    Pam – Thank you! I’m having fun reading all of the comments.

    Cheryl – The blogging type of writing is new to me, so thank you. I hope
    the squash enjoys it new home as much as you do!

  16. Cheryl says:

    Your entire family has the writing and cooking gene! Thanks for sharing your soup recipe Jen (I just happen to have a butternut squash sitting on my counter top that needs a new home) I printed it out.

  17. pam says:

    Great guest post!

  18. Lisa says:

    Well hello there Jen – we do feel like we know you! I’ve noticed a lot of butternut squash soup recipes over the past weeks but never got around to making any of them. This is the one! I swear. And I hear ya on the butternut tool!

  19. Andrea says:

    Squash-peeling tip from Lynne Rosetto Kasper, of the Splendid Table: halve the squash lengthways, then cut one-inch strips from each half, then peel the individual strips. It’s not nearly as frustrating as trying to peel off a large expanse of squash rind. Been there, done that. Argh. The OXO vegetable peeler did the trick for me, by the way. It was almost easy.

  20. Jay says:

    As the husband of said writer, I have to attest that this soup is FANTASTIC!!! Thick and rich without the cream (i.e fat) that plagues most other soup recipes. Perfect on these cool fall days (okay, that’s a realitive term here in California). Try it alone, or with your favorite sandwich. We had it with our favorite paninni (prosciutto, mozzarella, and tomato). So good I took a magic marker and drew a happy face on my stomach (okay, not really, but I thoght about it).

  21. Joanne says:

    I totally second you on the butternut squash peeling tool Jen. I tried to use a potato peeler the other day. And after that experience, I had to hold a memorial service for it. Sigh. Lost in the line of duty,

    This soup sounds absolutely delicious! I love that it has no cream in it. i think I’m overdue for a butternut soup post…need to try this!

  22. foodwanderings says:

    Oh Amy, This is such a fun post. Your sister definitely got a voice! :) Love the soup! Right up my alley,a s I never use cream which is good but it is mainly due to flavor preference and experiencing th epure flavors of the vegetables. Shulie