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Roasted Butternut Squash Soup
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr

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!

Course: Soup
Cuisine: American
Keyword: butternut squash soup, roasted butternut squash
Servings: 4
Calories: 241 kcal
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
  1. First, make this recipe for Roasted Butternut Squash.

  2. 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.

  3. 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.

  4. Using a blender, immersion blender, or food processor, blend the soup in batches until smooth.  Return to the pot and keep warm.

  5. Ladle into bowls and top with parmesan and croutons, if desired.

  6. Delicious!

Nutrition Facts
Roasted Butternut Squash Soup
Amount Per Serving
Calories 241 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g20%
Cholesterol 15mg5%
Sodium 1735mg72%
Potassium 760mg22%
Carbohydrates 30g10%
Fiber 5g20%
Sugar 10g11%
Protein 6g12%
Vitamin A 18821IU376%
Vitamin C 43mg52%
Calcium 206mg21%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.