My easy roasted butternut squash soup is unbelievably creamy, satisfying, and flavorful. Our recipe is also naturally vegan. You do not need any cream or butter to make this dreamy, creamy soup!
As written and photographed, this butternut squash soup is vegan, and let me tell you, it’s incredibly delicious that way! Everyone, even the meat-eaters at the table, will love it, especially when topped with our easy spiced chickpeas!
Roasting the squash develops flavor, much like roasting cauliflower for our roasted cauliflower soup or roasting tomatoes for my favorite roasted tomato soup!
Key Ingredients
- Butternut Squash: I typically use a medium butternut squash, but feel free to swap in other winter squash (like honeynut, kabocha, or red kuri squash) or even a small sugar pumpkin.
- Veggies: Leeks, carrots, and garlic complement the squash beautifully. They cook down and add a touch of sweetness.
- Spices: Cumin and smoked paprika add a smoky flavor. A pinch of cayenne adds a little kick (optional but delicious!).
- Broth: I use vegetable broth to keep it vegetarian, but chicken broth works great if that’s not a concern.
- Coconut Oil: A small amount stirred in at the end adds a subtle coconut flavor I love. If coconut is not your thing, use butter or olive oil instead.
- Spiced Chickpeas: These are optional but add a nice crunch and extra flavor. You can buy them ready-made or roast your own (it’s simple!). The recipe below includes instructions.
How to Make Roasted Butternut Squash Soup
This butternut squash soup is one of my favorite fall soup recipes. Start by roasting your butternut squash. I like to cut it in half and tuck a sprig of fresh rosemary underneath each piece before roasting (just like I do with spaghetti squash).
Prep the rest of your soup ingredients while the squash is in the oven. Then, once the squash is out of the oven, you can blend everything together.
In a large soup pot, sauté your veggies (leeks, carrots, and garlic) in a bit of oil until they’re soft and sweet. Then, add a touch of cumin and smoked paprika for warmth and smokiness, along with your broth.
Once the butternut squash is tender, scoop out the flesh and add it to the pot with the other ingredients. Blend everything until smooth and creamy. An immersion blender is the easiest way to do this right in the pot, which is what I’ve done in the video.
Just before serving, stir in a little coconut oil for a hint of tropical flavor. If you’re not a coconut fan, feel free to omit it or use olive oil or butter instead. I also love topping the soup with a handful of spiced chickpeas for extra crunch and flavor. You can buy them pre-made or roast your own (it’s easy!). Check out the recipe below for instructions.
Easy Roasted Butternut Squash Soup
- PREP
- COOK
- TOTAL
This easy roasted butternut squash soup is unbelievably creamy, satisfying, and so flavorful. It’s also straightforward, delicious when made in advance, and naturally vegan. We stir a little coconut oil right at the end before serving, adding a faint, sweet coconut flavor. If you do not enjoy coconut, skip this step or stir in olive oil or butter.
Watch Us Make the Recipe
You Will Need
Roasted Butternut Squash Soup1 medium butternut squash (3 to 3 ½ pounds)
2 fresh rosemary sprigs
2 tablespoons olive oil
2 cups thinly sliced leeks, white and light green parts only (1 large leek)
3/4 cup thinly sliced carrots (1 large carrot)
3 medium cloves garlic, peels removed
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Pinch red pepper flakes or cayenne, optional for heat
5 to 6 cups vegetable broth or chicken broth, use more as needed
1 bay leaf
1 tablespoon coconut oil, optional
Salt and fresh ground black pepper, to taste
Spiced Chickpeas1 (15oz) can chickpeas or 1 ½ cups cooked chickpeas
3 tablespoons oil like olive oil, safflower oil, or avocado oil
Pinch salt
1/2 to 1 teaspoon spice blend like chili powder, Za’atar, or Cajun seasoning
Directions
- Roast Butternut Squash
1Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or silicone baking mat.
2Trim the stem end of the squash and slice it in half lengthwise. If the squash is too large to safely cut in half, cut it crosswise in half, just where the thinner end begins to widen. Then, slice each piece in half lengthwise. Scoop out the seeds. (Watch us do this in the recipe video.)
3Brush or spray the cut side of the squash with 1/2 tablespoon of olive oil and season with a generous pinch of salt.
4Place each piece of squash, cut side down, onto the prepared baking sheet. Sneak a small sprig of rosemary underneath each piece of squash.
5Roast the squash until soft inside, 40 to 50 minutes.
- Make Soup
1While the squash is in the oven, heat 1 ½ tablespoons of olive oil in a large Dutch oven or deep pot over medium heat. Then, add the leeks, carrots, and whole garlic cloves. Cook, stirring occasionally, until the leeks have softened and smell sweet, 5 to 8 minutes.
2Stir in the cumin, smoked paprika, and red pepper flakes (optional) and cook another 30 seconds.
3Pour in 5 cups of the broth, add the bay leaf, and bring to a simmer. Taste the broth and adjust with salt and pepper if needed.
4Cook at a low simmer for 15 minutes, then turn off the heat and wait for the squash to finish roasting.
5When the squash is roasted and cool enough to handle, use a spoon to scrape out the soft flesh from the peel. Discard the peel and rosemary, then place the squash into the pot with leeks.
6Remove the bay leaf, and then blend the soup using an immersion blender or transfer it to a high-speed blender, being careful not to overfill. Blend until smooth and creamy. If the soup is too thick, add some or all of the final cup of broth.
7Stir in the coconut oil, then adjust with more salt or pepper as needed. Serve with spiced chickpeas on top (directions below).
- Spiced Chickpeas (Optional)
1Open and drain a can of chickpeas, and then pat them very dry.
2Heat a few tablespoons of olive oil in a wide skillet over medium-high heat, then add the chickpeas.
3Cook, stirring often, until the chickpeas turn a light brown and look crisp, about 10 minutes. Stir in a generous pinch of salt and your favorite spice blend. Transfer to a bowl lined with paper towels and enjoy.
Adam and Joanne's Tips
- Storing: This soup can be stored in airtight containers in the refrigerator for 5 to 7 days or frozen for up to 1 month. Thaw and reheat in the microwave or on the stove before serving.
- Other winter squashes: Try swapping the butternut squash for acorn squash, kabocha squash, red kuri squash, sugar or baking pumpkins, or any other winter varieties you’ve found at your local farmer’s markets.
- Rosemary: I love rosemary and butternut squash together, but other herbs work, as well. Try thyme or sage. If you don’t have access to fresh herbs, scatter a pinch of dried herbs over the cut side of the squash pieces before roasting.
- The nutrition facts provided below are estimates. Information provided includes the spiced chickpeas.
You May Also Like...
Can this recipe be canned for longer storage?
Hi Robert, We do not have specific canning suggestions for this recipe, however, with a pressure canner, I am sure that you can can for longer storage.
Today is a very blustery snowy day on the Canadian Prairies and the perfect day to cook some soul warming food. Just finished your amazing butternut squash soup and WOW! I have always loved squashes of any kind and look for new and exciting recipes. Yours takes it to a whole new level when it comes to comfort food. Nourishing, creamy, colourful, healthy, spicy and very tasty. Awesome soup! Thank you for sharing your awesome recipe. Love it so much!
Hi Angie, I am so happy you enjoyed our recipe so much. Thank you for coming back!
The butternut soup is delicious! Oh my goodness. The soup is perfect for a cold snowy or rainy day. The flavors are wonderful. Thank you for sharing your easy to follow recipes. Inspired Taste is my go to for flavorful recipes.
So happy you enjoyed it, Sheila!
I love your recipe. I have added some cubed Granny Smith apples for freshness and I am making it creamier by adding some cream cheese.
I love your idea to add apples! I’ll try this myself the next time I make this recipe.
This is the first time eating butternut soup ,it turn outt delicious, i was like o wow, will make again
That’s wonderful, Betty! So happy you enjoyed it.
Absolutely delicious, thank you.
Thanks for coming back, Werner.
Thanks for this recipe. This soup is sooo delicious, it turned out perfectly. I used 1 1/2 cups of leeks and 1/2 a cup of onions and the flavour is great.
Great soup. Added coconut block as didn’t have coconut oil and added a bit of lime juice at the end to season.
I’ve made this soup twice, once using the listed ingredients as written and once with various veggies I had from a veggie box (delicata squash, celery root, parsnips) and it has turned out amazing both times!
Made this recipe today 01-07-2020 DELICIOUS!! Not too sweet, a good wholesome soup! I also paired with Cajun Spiced Chickpeas loved it! Thanks again
Simple & Delicious! I made this the other night with the Spiced Chickpeas! I definitely recommend them! I used Ras El Hanout as my spice cuz I was in the mood for a little exotic heat. But whatever seasoning you choose would be great!
Thank you, this looks delicious! Do you think this could be successfully frozen?
Yes, we do this all the time. Store in freezer-friendly airtight containers and freeze up a month, maybe more. Allow the soup to thaw overnight in the refrigerator and then reheat before serving.