This simple Butternut Squash Soup is packed with roasted vegetables and makes the perfect fall meal. It’s vegan, gluten-free, incredibly creamy, and so easy to make!
I don’t know if I can properly express to you all JUST how good this butternut squash soup is. It’s creamy and flavorful with just the right amount of spice.
You’d never guess this luxurious soup is incredibly healthy, loaded with veggies, and made without heavy cream!
You’ll be surprised at just how creamy this soup is after blending…without any added cream!
- Butternut Squash – the MVP of this soup. Butternut squash adds a sweet flavor and makes the soup ridiculously creamy.
- Sweet Potato – gives even more sweet flavor to enhance the taste of the butternut squash.
- Granny Smith Apple – adds a subtle touch of tartness to balance the sweet flavors of squash, potato, and carrot.
- Celery, Carrot, and Yellow Onion – the classic veggie blend that adds a great boost of nutrition!
- Garlic – provides a subtle nuttiness.
- Olive Oil – a healthy fat that helps make this soup creamy and smooth.
- Cumin, Curry Powder, Salt, Pepper, and Red Pepper Flakes – our homemade spice blend that adds so much flavor and just the right amount of heat.
- Vegetable Broth – a flavorful base for the soup.
- Cilantro, Feta, Peanuts, and Toasted Baguette – optional, for serving!
How to make
This recipe couldn’t be easier. Just prep, roast, and blend!
- Place prepped squash, apple, celery, carrot, potato, onion, and garlic onto a baking sheet lined with a silicone baking mat. Toss veggies with oil, cumin, curry powder, salt, pepper, and red pepper flakes.
- Roast for 45 minutes until the veggies are fork-tender.
- Place baking sheet contents in a Vitamix along with veggie broth.
- Blend until smooth then serve and enjoy!
Do you need a high-powered blender?
I highly recommend blending this soup in a high powered blender like a Vitamix. It really makes this soup extra smooth and creamy. If you have a Vitamix or any other high-powered blender available to you, definitely use it!
However, if you don’t have one that’s okay too. Try using an immersion blender instead. It may little bit longer to blend and you won’t achieve the exact same creamy texture. Don’t worry though. It will still be delicious!
Is butternut squash soup healthy?
Absolutely! This butternut squash soup recipe is loaded with nutrient dense veggies, fruit, healthy fat, and good for you spices.
One serving of squash soup contains about 225 calories, 10 grams of fat, 36 grams of carbs, and 3 grams of protein.
Who knew something so healthy could be this good? 😉
- Add a protein. Try adding cooked sausage, bacon, or roasted chickpeas.
- Roast more veggies. Roasted parsnips or cauliflower would also be delicious.
- Add cream. This soup is already very creamy but feel free to add cream or coconut milk.
- Add a grain. Bulk it up and add texture by mixing in some cooked brown rice or quinoa.
What to serve with butternut squash soup
I love having this soup for a light lunch or dinner but if I’m looking to bulk up my meal a bit, here are some of my favorite ways!
- Roasted Green Beans
- Pear, Blue Cheese, and Candied Pecan Salad
- Dinner Rolls
- Chickpea Egg Salad Sandwich
How to store
Store any leftover soup in an airtight container in the refrigerator for 4-5 days or in the freezer 2 months.
To reheat, thaw overnight in the fridge then reheat in the microwave or on the stove.
Want to make your soup ahead of time? Try my crockpot butternut squash soup instead!
Butternut Squash Soup
Equipment for this recipe
- 2 pounds butternut squash peeled and cubed
- 1 large Granny Smith Apple peeled and chopped
- 1 stalk celery chopped
- 1 carrot peeled and chopped
- 1 sweet potato peeled and chopped
- 1 small yellow onion chopped
- 4 cloves garlic left whole
- 1/4 cup extra virgin olive oil
- 1 tablespoon cumin
- 1 teaspoon curry powder
- 2 teaspoons salt plus more to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes omit if you don’t like spice
- 4 cups vegetable broth
- Cilantro feta, peanuts, toasted baguette, optional for serving
- Preheat oven to 425 degrees F and line a rimmed baking sheet with a silicone baking mat.
- Place squash, apple, celery, carrot, potato, onion, and garlic onto prepared baking sheet.
- Toss evenly with oil, cumin, curry powder, salt, pepper, and red pepper flakes.
- Roast in preheated oven for about 45 minutes or until the vegetables are fork tender, stirring every 15 minutes to prevent burning.
- Place roasted vegetables into a high powered blender with the vegetable broth and blend until smooth (you may need to do this in batches depending on the size of your blender).
- Pour into a large stockpot, heat, and enjoy with optional serving suggestions!
*Note: Nutrition information is estimated and varies based on products used.