This Roasted Butternut Squash Soup is rich, silky, and amazing. It’s also gluten free, vegetarian, and doesn’t have any cream, but you won’t even notice it’s missing!
It’s almost Fall…and that means all the butternut squash!
California’s temperatures finally dropped to soup levels, and now I get to put on my flannel lounge pants at the end of the day, and drag out my favorite beat up, old down throw. Ya, I was pretty giddy while making this roasted butternut squash soup the other night. It came out so thick and creamy and butternutty.
This soup is gluten free and vegetarian, so it’s great if you need something to accommodate friends or family with dietary restrictions. And bonus, for those of you who are trying to cut calories, or can’t have dairy; there is no cream or butter added – the butternut squash is what makes the soup so rich and silky.
Once you have your squash roasted, it comes together so fast. The most painful part is trying to cut the squash open (will someone please invent a butternut squash peeling tool…pleeeze. OXO? Anyone?)
You can actually buy a butternut squash and keep it in a cool, dark place, for up to a month. But why put off something so delicious?
Other squash recipes we love!
Roasted Butternut Squash Soup
For the Roasted Butternut Squash
- This recipe for 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
- 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; sauté, 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. Return to the pot and keep warm.
- Ladle into bowls and top with parmesan and croutons, if desired.