This roasted Butternut Squash Soup is rich, creamy and simple to make with cubed butternut squash, sweet potato, carrots, apples and cozy spices. Perfect for fall, winter or anytime you’re craving a healthy and delicious comforting soup. Naturally vegan, gluten-free, paleo and Whole30 compliant.
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Roasted Butternut Squash Soup Recipe
Looking for a cozy homemade soup recipe for those chilly nights? This Roasted Butternut Squash Soup is one of my absolute favorites for fall and a must for soup season! I can’t think of anything better than a warm bowl of comforting soup on a cold day.
It’s made with a medley of roasted butternut squash, sweet potato, apples and carrots, aromatic spices and coconut cream. Each spoonful is filled with a hearty down-to-earth flavor.
Butternut Squash Soup Ingredients
This healthy butternut squash soup is extremely simple to make with just a few pantry ingredients you probably already have. The delicious combination of flavors in this soup could never get old. Once you try it, you’ll be hooked! Here’s what you’ll need to make this Whole30 butternut quash soup.
Butternut squash (1 medium – about 6 cups): Washed, chopped and seeds removed.
- Apple: We like using Honeycrisp but you can use any variety of apples you like. Granny Smith, Gala or Golden Delicious apples will work.
Carrots: Chopped into large rounds.
- Sweet Potato: Peeled and chopped.
Medium onion: Peeled and roughly chopped
Roasted Garlic: 1 entire garlic bulb.
Spices: Dried .
Vegetable stock OR vegetable broth
Full-fat coconut milk: One 13.5 ounce organic coconut milk
Salt and pepper
Herbs: Freshly chopped cilantro OR parsley
How to make Butternut Squash Soup
- Preheat the oven: Preheat the oven to 400F.
- Prepare the Vegetables: Peel and cut the butternut squash and sweet potatoes into cubes. Peel the carrot and cut into thirds. Chop the apple. Peel and chop the onion.
- Roast the Vegetables: Grab a large rimmed baking sheet, and line with parchment paper (for easier clean-up). Add the cubed butternut squash, sweet potato, carrot, apple and onion. Drizzle with oil and season with salt, black pepper, ginger, nutmeg and thyme. Toss and mix until well coated. Slice off the tops of the garlic bulbs (two for the garlic bread) so the tips of each clove are exposed. Place on an aluminum foil sheet (large enough to wrap the garlic heads) and drizzle with oil and season with salt and black pepper. Wrap and cover completely with the aluminum foil. Nestle in a corner or the middle of the baking sheet with the other vegetables. Roast in the oven for 35-40 minutes, or until the vegetables are fork-tender. Remove the baking sheet from the oven and let it cool for 8-10 minutes.
- Blend: Transfer the roasted butternut squash, sweet potato, carrot, apple and onion to a large dutch oven or a high-speed blender. Squeeze the roasted garlic out of the bulb, add to the pot or blender and discard the peel. Use an immersion blender or a high-speed blender to blend until smooth and creamy.
- Add Coconut Milk and Vegetable Broth: Pour in the coconut milk along with 1 ½ cups of the vegetable broth. Blend again until smooth and combined.
- Season to taste: Taste and season with more salt and black pepper, as needed. Add more vegetable broth only as much as needed, and blend again until creamy or desired consistency is reached.
- Garnish & Serve: Serve in a bowl with a drizzle of coconut, fresh thyme, cracked black pepper, some pumpkin seeds and some garlic bread for dunking.
- Optional toppings: You can also top with some roasted pumpkin seeds, sunflower seeds or chopped pecans (or roasted chickpeas if not grain-free) for some added crunch.
Tips for a Perfect Bowl of Soup
- Leave Skin on Butternut Squash: If you’re using fresh butternut squash, we recommend removing the skin after roasting. The flesh should slide right off with a spoon.
- Season to Taste: You can adjust the amount of seasonings you use in your soup to suit your tastes.
- Add Water for Thinner Soup: It’s easy to thin out this soup if it’s too thick for you. Just add water, little by little, until it reaches your desired consistency.
Serving Suggestions
- Add Ginger: We love garnishing our creamy butternut squash soup with some freshly grated ginger. It makes the soup even more flavorful, warm and cozy.
- Top with Pumpkin Seeds: Add a satisfying crunch to your soup by topping it with toasted pumpkin seeds!
- Top with Grain-Free Croutons: Don’t like pumpkin seeds? Toasted croutons made using our Keto Bread are another great way to add some crunch to this creamy soup.
How to Store and Reheat Leftovers
This vegan butternut squash soup can be stored in an airtight container in the fridge for up to 3 days. Reheat your soup over low heat, stirring continuously, until hot. Don’t let your soup come to a boil or the ingredients may separate.
Can you Freeze Butternut Squash Soup?
Yes! This creamy butternut squah soup freezes wonderfully, so it makes the perfect make-ahead meal!
How to freeze:
Allow the soup to cool down fully and transfer to an airtight container (only filling 2/3 full). Store in the freezer for up to 2 months.
How to thaw:
Thaw it overnight in the fridge before reheating.
Just be sure to thaw it overnight in the fridge before reheating.
More easy soup recipes you might like:
This roasted Butternut Squash Soup is rich, creamy and simple to make with cubed butternut squash, sweet potato, carrots, apples and cozy spices. Perfect for fall, winter or anytime you're craving a healthy and delicious comforting soup. Naturally vegan, gluten-free, paleo and Whole30 compliant.
- 1 medium / medium-large butternut squash peeled and cubed
- 1 medium sweet potato peeled and cubed
- 1 medium carrot peeled and chopped
- 1 small Honeycrisp or Gala apple cored and roughly chopped
- 1 medium white or yellow onion roughly chopped
- 1 whole garlic bulb
- 2 1/2 tbsps avocado oil or olive oil
- Kosher salt or sea salt to taste
- Cracked black pepper to taste
- ¼ tsp dried ginger
- ⅛ tsp dried nutmeg
- 2 sprigs fresh thyme
- 1 cup canned coconut milk plus more for garnish
- 1 ½ - 2 ¼ cups vegetable broth depending on how thick you want the soup
- Kosher salt or sea salt to taste
- Cracked black pepper to taste
- 1 Italian or French baguette
- 2 whole garlic bulb
- 1 tsp avocado oil or olive oil
- 1/2 cup unsalted butter. softened at room temperature (dairy-free or regular)
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh basil
- 1 tsp dried oregano
- 3 tbsp grated parmesan (dairy-free or regular)
- Kosher salt or sea salt, to taste
- Cracked black pepper, to taste
- Preheat the oven to 400F.
- Peel and cut the butternut squash and sweet potatoes into cubes. Peel the carrot and cut into thirds. Chop the apple. Peel and chop the onion.
- Grab a large rimmed baking sheet, and line with parchment paper (for easier clean-up). Add the cubed butternut squash, sweet potato, carrot, apple and onion. Drizzle with oil and season with salt, black pepper, ginger, nutmeg and thyme. Toss and mix until well coated.
- Slice off the tops of the garlic bulbs (two for the garlic bread) so the tips of each clove are exposed. Place on an aluminum foil sheet (large enough to wrap the garlic heads) and drizzle with oil and season with salt and black pepper. Wrap and cover completely with the aluminum foil. Nestle in a corner or the middle of the baking sheet with the other vegetables. Roast in the oven for 35-40 minutes, or until the vegetables are fork-tender. Remove the baking sheet from the oven and let it cool for 8-10 minutes.
- Transfer the roasted butternut squash, sweet potato, carrot, apple and onion to a large dutch oven or a high-speed blender. Squeeze the roasted garlic out of the bulb, add to the pot or blender and discard the peel. Use an immersion blender or a high-speed blender to blend until smooth and creamy. Pour in the coconut milk along with 1 ½ cups of the vegetable broth. Blend again until smooth and combined. Taste and season with more salt and black pepper, as needed. Add more vegetable broth only as much as needed, and blend again until creamy or desired consistency is reached.
- Serve in a bowl with a drizzle of coconut, fresh thyme, cracked black pepper, some pumpkin seeds and some garlic bread for dunking.
While the vegetables are roasting, make the garlic butter.
Add the butter to a medium mixing bowl. Add the parsley, basil, parmesan, salt and pepper. Use a fork to mix until well combined. Once the roasted garlic is ready, grab two garlic bulbs and squeeze out the garlic, then add to the bowl.
Mix again. Place the baguette on a cutting board and use a sharp knife to slice into crostinis. Spread the butter mixture dividing evenly between all the bread slices.
Place on a parchment-lined baking sheet and toast in the oven at 350 for about 10-15 minutes until the baguette gets toasty, but not burnt, soft on the inside, and the butter mixture has melted. Cut into half and serve alone or with soup.
How to Store and Reheat Leftovers
This vegan butternut squash soup can be stored in an airtight container in the fridge for up to 3 days. Reheat your soup over low heat, stirring continuously, until hot. Don't let your soup come to a boil or the ingredients may separate.
How to freeze:
Allow the soup to cool down fully and transfer to an airtight container (only filling 2/3 full). Store in the freezer for up to 2 months.
How to thaw:
Thaw it overnight in the fridge before reheating.
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