Roasted Butternut Squash Soup
Updated
Updated
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!
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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, 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
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 can’t have dairy; there is no cream added – 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.
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 – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Roasted Butternut Squash Soup
Ingredients
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
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; 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.
- Delicious!
Nutrition
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.
Did you make this? Leave a rating below!
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!
Great tip, thanks Alex!
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.
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.
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!
Amy, how wonderful to have your sister do a guest post. The bowl of soup looks fantastic!
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).
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.
It does look so rich and creamy, I would never guess there was no cream, etc! Love it!
LOVE butternut squash! I like how this is very light, without a bunch of cream. Nice! Thanks!
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!
Roasted butternut squash soup sounds so warming and wonderfully delicious! Excellent recipe!
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!
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.
Hi Jen! So nice to have a guest post from you here. Please come back again. :)
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!
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.
Great guest post!
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!
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.
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).
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!
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