Roasted Butternut Squash Soup Recipe

It’s that time of year when squash and root vegetables abound. Butternut squash signals the beginning of cooler weather, a new season of hot soups and stews. Roasted butternut squash soup, roasted white pumpkin soup, and chocolate chili are at the top of my list.

This post may contain affiliate links. I’ll receive a commission if you purchase through my links at no extra cost to you. Please read the full disclosure for more information.

This is a vegan recipe for roasted butternut squash soup. I use homemade vegetable stock with carrots, assorted bell peppers, celery, onions, and fresh sage leaves. I also add a bay leaf or two and fresh green beans if they’re in season. The stock becomes more flavorful the longer it simmers. While the vegetable stock is simmering, I prepare and roast the butternut squash. The outer skin of butternut squash is complex and can be challenging to peel. I usually slice the squash in half and cut the halves into two or more pieces. This makes it easier to peel. You can also buy fresh butternut squash peeled and cubed in most markets like Amazon Fresh or Whole Foods.

When the stock is ready, I remove the cooked vegetables except for the carrots. I toss in the roasted butternut squash and puree the soup until smooth. I let it simmer for about 20 minutes until it’s heated through and the roasted butternut squash and vegetable stock have melded. I pour the soup into a soup tureen to serve. We like to top roasted butternut squash soup with a few homemade seasoned croutons.

Roasted Butternut Squash Soup

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Cook Time:2 hours hrs 30 minutes mins

Course: Soup

Servings: 8

Calories: 194kcal

Ingredients

• 6 fresh sage leaves
• 2 bay leaves
• 1 lb carrots
• 1 lb yellow, orange, red bell peppers
• 1 lb onions
• 1 celery stalk with leaves
• 8 cups water
• 1 tbsp salt
• 4 lbs butternut squash halved and seeded
• salt and pepper
• 2 tbsp extra virgin olive oil

Instructions

• Roughly cut peppers, onions, celery, and carrots. Add vegetables to large sauce pot with fresh sage leaves, bay leaves, 8 cups of water, and one tablespoon of salt. Cover and simmer for 2 hours. Remove from heat and cool.
• Heat oven to 425 degrees. Peel squash and cut into cubes. Toss with olive oil and turn out on large baking sheet. Lightly salt and pepper. Roast until tender, about 50 minutes.
• Remove the vegetables from the stock, leaving the carrots. Add the roasted squash to the broth and puree using an immersion blender. Cover and simmer for about 20 minutes. Salt and pepper as desired. Served with seasoned croutons.

Nutrition

Calories: 194kcal | Carbohydrates: 41g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 941mg | Potassium: 1196mg | Fiber: 8g | Sugar: 13g | Vitamin A: 35381IU | Vitamin C: 128mg | Calcium: 155mg | Iron: 2mg