November 6, 2020

Roasted Butternut Squash Soup

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.

roasted butternut squash soup with toppings

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.

veggies on sheet pan

What’s In Butternut Squash Soup?

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

  • Butternut squash
  • Carrot
  • Celery
  • Onion
  • Green apple
  • Garlic
  • Chicken broth
  • Coconut milk
  • Thyme
  • Sage

veggies in blender

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. 

blended veggies in blender

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.

blended squash, coconut milk, and herbs in pot

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

soup in three bowls

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!

More Healthy Fall Soup Recipes

Healthy Chicken Pot Pie Soup 

Whole30 Tomato Basil Soup

Healthy Pumpkin Chili 

Loaded Baked Potato Soup

Whole30 Zuppa Toscana Soup

Chicken and Corn Chowder

Salsa Verde Chicken Soup

Loaded Cauliflower Soup

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

Print

Roasted Butternut Squash Soup

  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Diet: Gluten Free
/
Scale:
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Diet: Gluten Free

Ingredients

  • 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 

Method

  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.

Keywords: roasted butternut squash soup, butternut squash soup, squash soup

This post contains affiliate links.

Leave a comment

Your email address will not be published. Required fields are marked *

    4 comments
  1. 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!

more posts You might also like