This Easy Roasted Butternut Squash Soup recipe is the warmth of great herbs + spices and succulent taste of savory flavors which is beautifully paired with a creamy base that makes this bowl of goodness completely irresistible. Topped with crispy homemade croutons, this soup will be your newest family staple. All Vegan + Gluten-free ingredients. Whip together in less than 1 hour total.

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When it comes to the Fall season, indulging in a good bowl of soup is my favorite pass time. I thoroughly enjoy eating all kinds of soup ---this especially stems from my Jamaican background. And while most people only can enjoy soup during the cooler months, I'm definitely a year-round fan. 

In the Jamaican culture, they often enjoy various soups such as chicken soup, stew peas soup, beef soup, chicken foot soup, fish soup, 'mannish water' (goat soup), pigeon peas soup, and the list goes on.

However, this Easy Roasted Butternut Squash Soup is one of my recent faves that I have to make yearly and it's ultra creamy, smooth, rich, savory, and comes well seasoned with herbs + spices for a warm, comforting feel.

From time to time, I also enjoy whipping together other season-based soups that offer a burst of flavor that is just as irresistible as this butternut squash soup.

Let's take this this Loaded Dairy-Free Broccoli Cheddar Soup recipe for instance. It's truly something spectacular.

If you're look for a creamy soup with bold flavor, this Cajun Pumpkin Tortellini Soup is just the thing that you need. This recipe is the epitome of comfort, ease, and a quick addition to any weeknight or weekend meal for the entire family.

How to Make Roasted Butternut Squash Soup

To make this soup, you'll start by roasting up the butternut squash. This enhances the rich, caramel flavors in the soup. The cubed butternut squash are done when they're golden around the edges and tender to the touch. Then you'll make your own homemade croutons for a nice crunchy topping.

To finish the soup, you'll need a pot on the stove. The roasted butternut squash along with the remaining ingredients go into the pot for the soup. To bring everything together, use an immersion blender. A standing blender will also work if you don't have a hand blender. Blend until smooth, let it simmer a bit more and wallah!

Ingredients for Easy Roasted Butternut Squash Soup

Here's what you need to make this vegan soup at home:

• Butternut squash. I use 1-2 small squashes (about 1 lb. each), peel, + then cube them for an easier roast in the oven.
• Croutons. You can use your favorite store-bought brand or you can make your own!
• Coconut Milk. You can use either full-fat canned coconut milk or cream.
• Vegetable stock. Use store-bought low-sodium broth or make your own!
• Garlic. I prefer fresh, but you could substitute with ½ teaspoon garlic powder in a pinch. 
• Olive oil. You can also use Grapeseed oil or coconut oil as well.
• Dried herbs and spices. I love a combination of salt, turmeric, cumin, smoked paprika, thyme, parsley, basil, oregano, paprika, garlic powder. 

WHAT YOU’LL LOVE MOST ABOUT THIS SOUP?

It’s super easy to make.

Done in under 1 hour----TOTAL!

Only requires ONE pot + a blender.

Is completely dairy-free and vegan. Entirely kid-friendly! 

Super creamy.

Super flavorful.

Perfect Fall vibes!

Did I mention, it's just TOO good to pass up?

Serving Suggestions for This Butternut Squash Soup

I like to add some extra texture to creamy soups like this one. Most people might enjoy this butternut squash soup with a side of bread, which is totally fine. But I wanted to share a few more ideas incase you make this soup more than once and want to switch things up!

Other topping ideas include:

• Roasted broccolini
• Crispy bacon (if you're not plant-based, of course)
• Melted cheese (vegan or regular if you're not vegan!)
• Nuts, such as pecans, hazelnuts or walnuts
• Crispy sage leaves
• Roasted chickpeas

And on the side, I love serving warm soups with a starchy side dish like:

• My Hubby’s Hot Honey Garlic Dinner Rolls
• Easy Fluffy Vegan Brioche Bread
• Gluten-Free Cheddar Bay Biscuits 
• Flaky Honey Buttermilk Biscuits

How to Make Homemade Croutons

These Homemade Croutons are easy to throw together. While you might think that it’s so hard to make—-I’m here to show you just how easy it is. In a bowl, add the cubed bread, olive oil, Italian seasoning, garlic powder, parsley, salt, and black pepper, tossing everything together until bread is fully coated.

Add the bread unto the baking sheet (spreading it out evenly) and bake for 10-15 minutes or until the bread has become golden and are crisp. Remove and let it cool.

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS SOUP!

Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Easy Roasted Butternut Squash Soup. Everything from my fave baking sheet, liners, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!

Storing Leftover Butternut Squash Soup

Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.

COMMON FAQS FOR ROASTED BUTTERNUT SQUASH SOUP

Do I Need to Use Coconut Cream? What if I use Coconut Milk or Another Plant-based Milk?

I love using canned coconut cream from Thai Kitchen, however, you can always use full-fat canned coconut milk as well and refrigerate it overnight to thicken + create more creaminess. If you're using another plant-based milk like Almond milk, Oat milk, etc.---I recommend adding 1 tablespoon of arrowroot starch with 2 tablespoon warm water to the soup mixture after you've blended it to help thicken everything. 

How Do I store Leftover Roasted Butternut Squash?

Leftovers can be stored in a tightly sealed container in the refrigerator for 3-4 days, for optimal freshness. Great ways to use leftover butternut squash:

• Roasted Butternut Squash Pasta w/ Parmesan Garlic Sauce
• Chipotle BBQ Butternut Squash Tacos
• Butternut Squash Stuffed Shells with Quinoa + Kale
• Butternut Squash Sweet Potato Shepherd's Pie 

MADE OUR RECIPE(S)?

If you make this Easy Roasted Butternut Squash Soup, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!

Easy Roasted Butternut Squash

September 23, 2022 •

By Shanika

4.86 from 27 votes

This Easy Roasted Butternut Squash Soup recipe is the warmth of great flavors and succulent taste of nuttiness from the topped roasted chickpeas which is beautifully paired with a creamy base that makes this bowl of goodness completely irresistible. Super easy to make, All Vegan, Gluten-free, and whipped together in less than 45 minutes.

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

Serves: 4 servings

Units:

US Customary|Metric

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Ingredients

ROASTED BUTTERNUT SQUASH:

• 1-2 lbs. butternut squash, peeled + cubed
• 2-3 Tbsps Extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

SOUP:

• 5 cups cubed roasted butternut squash
• ½ onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon Extra virgin olive oil
• 1 (14 oz.) can full-fat coconut cream/milk (See Notes!)
• 3 cups organic vegetable stock, low-sodium
• 1 teaspoon sea salt
• 1 teaspoon turmeric powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon dried parsley
• Pinch of red pepper flakes

HOMEMADE CROUTONS:

• 2 cups Homemade croutons

Instructions

TO ROAST THE BUTTERNUT SQUASH:

• Begin by preheating the oven to 400 degrees Fahrenheit and preparing a baking sheet with parchment paper.
• Add the cubed butternut squash to a bowl along with the olive oil, salt, black pepper, smoked paprika, parsley, oregano, basil, garlic powder, and thyme, tossing everything together until it's fully coated.
• Transfer the butternut squash to the baking sheet and arrange in a single layer. Bake until the butternut squash is golden-brown and knife tender, about 25-30 minutes. Once done, remove from the oven and let cool.

TO MAKE THE CROUTONS:

• To make your own homemade croutons, see this recipe!

TO MAKE THE SOUP:

• In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the turmeric, cumin, salt, smoked paprika, oregano, basil, parsley, and red pepper flakes, stirring until combined.
• Add in the cubed butternut squash, veggie stock and coconut cream/milk, stirring everything together until combined.
• Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Continue to simmer for another 5 minutes. Carefully using a hand-blender (immersion blender)----blend the veggies in the soup until fully broken down and until smooth, about 2-3 minutes.
• At this point, the soup should be thickened as it continues to simmer.
• Remove from heat and serve immediately into prepared bowl(s), top with homemade croutons, if desired.
• Bon Appetit!

Tips & Tricks

• STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
• COCONUT CREAM: I love using canned coconut cream from Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to thicken and create more creaminess. 
• STORAGE (BUTTERNUT SQUASH): Leftovers can be stored in a tightly sealed container in the refrigerator for 3-4 days, for optimal freshness.

Nutrition

Calories: 315kcal | Carbohydrates: 52g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1988mg | Potassium: 1139mg | Fiber: 8g | Sugar: 9g | Vitamin A: 31434IU | Vitamin C: 63mg | Calcium: 193mg | Iron: 4mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Easy Roasted Butternut Squash Soup.

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