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, 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
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.