With only Six simple main ingredients, this easy Roasted Butternut Squash soup is creamy, sweet and absolutely delicious. It is also paleo, vegan, gluten free and Whole 30 compliant. The best healthy soup recipe you need this season!
The weather is finally cooling down here in Charlotte, which means it is officially soup season! It has been quite warm until this past week. So now I am ready for all the cozy sweaters and comforting soups.
To begin with, I have to share my favorite soup of all time. Butternut Squash Soup.
All of my friends and family know that if a restaurant has butternut squash soup on the menu, it is a must-order for me. Butternut Squash Soup is my all-time favorite dish, especially when fall and winter come around.
Therefore, it’s no surprise that I have to make my own healthy version. Oh my, you guys! This homemade roasted butternut squash soup recipe is not only so delicious but also is truly the world’s easiest soup recipe.
Butternut Squash Soup Ingredients and How to Prepare them
You will only need six main ingredients total:
1. Roasted Butternut Squash
First of all, the star ingredient in this recipe. You will need 1 medium butternut squash.
How to prepare:
First, Bake the butternut squash in the oven at 375 F for 5 minutes. This is an optional step which will soften the butternut squash a little bit and easier to cut through.
Second, use a peeler to peel the skin off, until you can see orange flesh.
Then, cut the squash in half right before the wider end. This is where the seeds are. Use a spoon to scoop out all the seeds. Cut into cubes.
2. Roasted Apples
You can use pretty much any apples you like, but my favorites are the tart ones, such as granny smiths.
First, peel off the apple skin. Then, cut the apple into cubes.
Lastly, roast the butternut squash and apples in 2 – 3 tablespoons of avocado oil for 30 minutes at 375 F. Flip once half way through.
3. Vegetable stock and Coconut milk
I used Dairy-free liquid, such as coconut milk or vegetable stock for this healthy soup. You can also use bone broth or chicken stock for non-vegan options.
To make the soup recipe creamy and dairy-free, I used full fat coconut milk. It gives the soup a silky and luscious texture.
3. Garlic and Onion
Roughly chop the onion and garlic. Saute in 2 tablespoons of avocado oil until fragrantly and slightly wilted (4 – 5 minutes)
4. Salt pepper and nutmeg
How to Serve Roasted Butternut Squash soup
There are so many ways you can enjoy this healthy roasted butternut squash soup. Here are a few of my favorite ways:
1. Garnish Butternut Squash Soup with fresh herbs
- Fresh parsley
- Fresh thyme
You will only need a little sprinkle of the herbs to add freshness to the roasted winter squash combination.
2. Add some Extra Crunchies
Just like how I top my smoothies, I love adding crunchies to my soup. The creamy and crunchy contrast are like a party in your mouth.
- Toasted pumpkin seeds (What I have in photos here)
- Toasted Pecans
3. Dip a good ole piece of crusty bread
Got some stale bread you don’t know what to do with? Dip it in this butternut squash soup!
- Crusty Bread
- Toasted Sourdough
How to Make Roasted Butternut Squash Soup
Stovetop and slow cooker, you can make this butternut squash sou the most convenient way for you.
Originally, this recipe came along because I had meal prepped roasted butternut squash and leftover roasted apples from my Roasted Apple Brussel Sprout Recipe. So I decided to blend them up to make a butternut squash soup but Roasted. Turns out the roasting adds extra flavor to the soup!
1. Roasting and Finish on Stove Top
Since the butternut squash is roasted, onions are sautéed already, all you need is to blend all the ingredients together using a high speed blender or an immersion blender until smooth. It will still be warm and ready to serve!
However, if you want to serve the soup hot, pour the soup back in a pot and heat it up on the stovetop for 5 – 10 minutes.
2. Crockpot / Slow Cooker
If you want to skip the step of “roasting”, you can also make this butternut squash soup in crockpot or instant pot.
You can chuck all the ingredients (chopped but not roasted) in your crockpot, and cook on low for 6 – 8 hours until all the ingredients are soft. Use a high speed blender or immersion blender to blend it until smooth and creamy.
The crockpot method is perfect to throw in the morning and it will be ready when you get home from work.
You can enjoy this healthy butternut squash soup for the holidays or for your Whole 30 challenge in January. It is Vegan, Paleo, Dairy Free and Gluten Free.
You May also love these Fall Recipes:
- 1 medium butternut squash, roasted (2 1/2 cups cubed)
- 1 granny smith apple (1 cup cubed)
- 1 small yellow onion (1 cup chopped)
- 3 - 4 cloves garlic
- 1 1/2 cup vegetable or chicken stock
- 1 cup coconut milk
- 2 tsp Salt, 1 tsp black pepper (or to taste)
- 1/2 tsp Nutmeg
- Preheat the oven to 375 F Degrees.
- Peel the Butternut Squash with a peeler. Scoop out the seeds and chop into cubes.
- Peel the apple, take out the core, and then chop into cubes.
- Roast the butternut squash and apple in 2 -3 tbsp avocado oil for 30 - 35 minutes or until soft enough to poke through easily with a fork.
- While the butternut squash and apple are roasting, roughly chop the onion and garlic. In a pan, heat 2 -3 tbsp avocado oil and sauté for 4 - 5 minutes on medium heat until slightly brown and fragrant.
- Once all the ingredients are done, add to a high-speed blender. Pour in stock and coconut milk. Add salt, pepper, and nutmeg. Blend until smooth and silky.
- Garnish with extra coconut milk, crusty bread, toasted pumpkin seeds, parsley and cayenne pepper. Enjoy!
1. If you prefer more liquidy soup, add additional vegetable or chicken stock until preferred consistency.
2. See this post "How to Make..." for crockpot/slow cooker instructions.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 134Total Fat: 9gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 851mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 3g
The Nutrition Fact Below is specific to the ingredients I chose to use for this recipe, which may vary.