This Roasted Butternut Squash Soup is filled with hearty veggies, flavorful herbs, and creamy coconut milk. This flavorful soup is so easy to make and the perfect cozy recipe for lunch or dinner.

Hearty Roasted Butternut Squash Soup

Anyone else love butternut squash soup? There is nothing like a hearty soup, especially in the cooler fall months, and this roasted butternut squash soup is the perfect recipe to cozy up to on those chilly fall evenings.

While I’m a huge soup lover, what I don’t want is a bland soup made with tons of boiled veggies and no flavor. Thankfully, all of the vegetables in this butternut squash soup are roasted to help develop delicious flavor before being turned into soup.

While the roasting might seem like an extra step, it actually makes this soup even easier to make. All you need is a large sheet pan, a high-powered blender, and a large pot to make this recipe in just over thirty minutes.

butternut squash soup ingredients

Butternut Squash Soup Ingredients 

Butternut Squash: you can use pre-cut butternut squash to keep things extra easy. 

Carrot, Celery, Onion: this adds such delicious flavor to the soup. When the veggies are roasted they become slightly caramelized which really brings out their flavor. 

Green Apple: the tart yet sweet flavor of granny smith apple pairs really well with the butternut squash. 

Garlic: I like to use four large cloves but you could add more!

Chicken Broth: I like to go with a low-sodium chicken broth. 

Coconut Milk: to give the soup a delicious creaminess while also keeping it dairy free. You could swap this for half and half if you prefer. 

Fresh Herbs: fresh thyme and sage give the soup the best flavor. 

diced veggies and apple on sheet pan for roasting

How to Make Roasted Butternut Squash Soup

Note: full ingredients list & measurements provided in the Recipe Card, below.

Step One: Cut the onion, celery, carrot, and apple into large pieces and then place them, along with the garlic, and on a large sheet pan lined with parchment paper. Drizzle the avocado oil over the veggies and season liberally with salt and pepper. Roast the veggies at 400 degrees for 25-30 minutes until the squash is fork tender, tossing halfway through.

Step Two: Once the veggies are tender, and have cooled slightly, transfer them to a high-powered blender. Add one cup of chicken broth and blend until smooth and creamy. You can add a little extra broth to the blender to help all of the veggies blend if necessary. 

Step Three: Next, transfer the blended veggies to a heavy bottomed pot and heat over medium-low heat. Add the remaining chicken broth, coconut milk, dried thyme, fresh sage, red pepper flakes, and balsamic vinegar to the pot and stir until well combined. 

Step Four: Heat the soup until everything is nice and hot and add extra salt and pepper to taste.

Step Five: Serve the soup topped with crispy bacon bits, , green onion, and a fresh cracked pepper if desired. 

blended veggies in blender

What to Serve with Roasted Butternut Squash Soup

Because this soup does not have a lot of texture, topping it with crunchy elements is a great way to serve the soup. Here are a few great topping ideas:

  • crispy bacon bits
  • pepitas
  • green onion
  • croutons
  • roasted chickpeas

If you like, you can also serve the soup with your favorite sandwich or salad!

How to Store and Reheat 

Once the soup has completely cooled, you can store it in an air-tight container in the fridge for up to 4-5 days. You an also freeze this soup for up to three months. To reheat the frozen soup, let in thaw completely in the fridge before reheating on the stovetop or in the microwave.

More Healthy Fall Soup Recipes

two bowls of soup with spoon

I hope you give this Roasted Butternut Squash Soup a try! They are so easy to make and delicious! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

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two bowls of butternut squash soup with spoons

Roasted Butternut Squash Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

Roasted butternut squash filled with hearty veggies, flavorful herbs, and creamy coconut milk. This flavorful soup is so easy to make and the perfect cozy recipe for lunch or dinner.


Ingredients

Scale
  • 2 pounds butternut squash, diced
  • 1 yellow onion, diced
  • 1 celery stalk, cut into large pieces
  • 1 carrot, sliced
  • 1 large granny smith apple, peeled, cored, and diced
  • 4 cloves garlic, smashed
  • 2 tablespoons olive or avocado oil 
  • 3 cups chicken broth
  • 1 cup full fat coconut milk 
  • ½ teaspoon dried thyme
  • 1 tablespoon fresh sage, minced
  • ¼½ teaspoon red pepper flakes
  • 1 teaspoon balsamic vinegar
  • Salt and pepper to taste
  • Crispy bacon (4 slices), for serving
  • Green onion, for serving 
  • Pepitas, for serving 

Instructions

  1. Preheat oven to 400 degrees.
  2. Place the squash, onion, celery, carrot, apple, and garlic on a large sheet pan lined with parchment paper. Drizzle the olive oil over the veggies and season liberally with salt and pepper.
  3. Roast the veggies at 400 degrees for 25-30 minutes until the squash is fork tender, tossing halfway through.
  4. Once tender, transfer the veggies and one cup of the chicken broth to a high-powered blender. Blend until smooth and creamy. Add a bit of extra broth to help things blend if needed. 
  5. Transfer the blended veggies to a heavy bottomed pot and heat over medium heat. 
  6. Add the remaining chicken broth, coconut milk, dried thyme, fresh sage, red pepper flakes, and balsamic vinegar to the pot and stir until well combined. Heat the soup until hot and add extra salt and pepper to taste.
  7. Serve the soup topped with crispy bacon, pepitas, green onion, and a fresh cracked pepper if desired. Enjoy!

Notes

  • You can use vegetable broth instead of chicken broth if you prefer.
  • You can use half and half instead of coconut milk if you don’t need to keep the soup dairy free.

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Casey Colodny / THE MINDFUL HAPA

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19 Comments

  1. I didn’t puree in blender but used an immersion blender and kept some larger pieces finished it with a masher added about 3 oz of smoked gouda and 1 cup of cooked wild rice ….it is great! Served with a cornread casserole!






  2. This soup is SO good. Super flavorful. Ashlea’s recipes never disappoint!






  3. I just found your account on IG about two weeks ago and have had four or five recipes from your site. I have yet to be disappointed. I do not eat dairy or gluten and I love how user friendly your website is to help find recipes within those parameters. I also love that I can pair those recipes down to ones that will be appropriate for Thanksgiving coming up!
    Anyways, this was my first time making or having a butternut squash soup. It was easy to make. I was pleasantly surprised at how sweet the soup was. My kids (7, 5 and 3) kept saying “It tastes like candy.” Didn’t have bacon available the first night but loved adding that salty crunch when we had it for leftovers!
    Really grateful to have found your work!

  4. Chrissie Griffin says:

    Easy to make and tastes wonderful! I had to roast everything longer than 30 minutes, maybe 45 minutes. Thanks for a great recipe!






  5. Amazing recipe! Definitely the best butternut squash soup I’ve ever made, will be making this all winter!






  6. This is now a fall and winter staple in my home. I subbed sage for rosemary and added curry powder. Don’t skip the green apple, it adds depth to the flavor. 10/10 delicious. Thank you for another hit!






    1. Ashlea Carver says:

      Love those tweaks, Nadia! Thank you for taking the time to leave a review!

  7. My husband and I loved this! Roasting the veggies makes such a difference. We loved how savory this recipe was
    while having the perfect hint of sweetness. I’ll definitely be making this again—thank you!






    1. Ashlea Carver says:

      I’m so glad you enjoyed the recipe, Taylor!

  8. My favorite butternut squash soup recipe! I love the extra veggies and spices used. Simple to make for a good week night dinner.






    1. Ashlea Carver says:

      Thanks for sharing, E!

  9. Casey Colodny says:

    Whenever I’m craving cozy comfort food I LOVE making this soup. It’s easy and full of seasonal flavor!






    1. Ashlea Carver says:

      Thanks, Casey!

  10. This recipe and all of your recipes are so delicious and healthy. Thank you for sharing them with everyone!






    1. Ashlea Carver says:

      You’re so welcome, Jessica! Thank YOU!

  11. Melissa C says:

    So easy and delicious! Tastes like fall.






    1. Ashlea Carver says:

      I’m so glad you loved it, Melissa!

  12. This was delicious.😋 I’m going to make it again for Thanksgiving.
    Thank you!!






  13. I love Panera’s Autumn Squash Soup and have tried several copycats. This caught my eye for lunch this week. Yum! It’s very savory and totally cozy. I love the effect the coconut milk has. Delicious!