EASY to make Butternut Squash Soup that’s only 310 calories a serving! Roasted squash, carrots and onions make this a healthy creamy soup! Best served with crusty bread! Vegan dairy free recipe option included.
Best Butternut Squash Soup Recipe
This soup is the best because it’s easy to make, low in calories and full of flavor. So many readers have told me they have made this for family dinner, or family holidays and there is never any left in the pot! That makes it the best to me!
Each serving of this soup is about 310 calories. If you serve this alongside some crusty bread and a green salad, you have a perfectly balanced dinner meal. The soup is filled with butternut squash, carrots, onions, making it a healthy meal.
What Ingredients are in Butternut Squash Soup?
- butternut squash
- a small onion
- olive oil
- chicken broth
How to Make Butternut Squash Soup
Butternut squash soup is really easy to make. The main steps are roasting the vegetables and then blending everything together.
First, you’ll want to roast your butternut squash. Why do you want to roast it? I write about this more below, but basically the flavor of roasted squash is out of this world good. You’ll roast the squash alongside the carrots and onions.
You’ll drizzle olive oil and sprinkle salt on the vegetables and roast them for 50 minutes. Make sure to stir the carrots and onions halfway so they don’t stick to the baking pan. Also a note to mention – don’t cut your carrots too small. They should be cut into large sizes, to prevent them from burning.
After the vegetables are roasted, you’ll peel the skin from the squash and discard (or compost!).
In a large pot over medium high heat, melt butter and flour together, whisking it until smooth. Next add your chicken broth and milk and continue to whisk until it’s creamy, usually for about 5 minutes.
(Reminder: Never throw away your carrot tops! Make this Carrot Tops Vegetable Broth!)
Why you should Roast Butternut Squash
The flavor! The flavor! Goodness, the flavor!
Some butternut squash soups call for you to make it on the stove top, but listen to me, first you want to roast your squash. By roasting the butternut squash you’re going to have so much stronger depth of flavor. The squash is going to turn instantly into a smoky, flavorful, caramelized squash. You want this for your soup!
We’re going to roast the butternut squash next to onions and carrots – to give all our vegetables that roasted veggie taste! This brings this soup to the next level.
Can I turn this into a Vegan Butternut Squash Soup?
You sure can! I always try to make my recipes easily able to be adapted to a vegan diet. Here’s the ingredients you’ll want to change:
Butter – use a vegan butter, I prefer Earth Balance soy butter
Chicken Broth – use vegetable broth
Milk – use almond milk, I like Blue Diamond unsweetened almond milk
What to serve with Butternut Squash Soup?
Here’s my favorite side dishes to serve with butternut squash soup.
Kale Salad – made with cherry tomatoes – it’s a beautiful salad!
Pin for later:
Looking for more soup recipes?
Try my Roasted Eggplant Soup! It’s only 222 calories a serving!
Roasted Butternut Squash Soup Recipe
EASY to make Butternut Squash Soup that's only 310 calories a serving! Roasted squash, carrots and onions make this a healthy creamy soup! Best served with crusty bread! Vegan dairy free recipe option included.
- 1 butternut squash cut in half and seeds removed
- 6 carrots peeled and chopped
- 1 small onion peeled and chopped big
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth
- 1 cup milk
Preheat oven to 425 degrees. Place your butternut squash, carrots and onion on baking sheet. Drizzle olive oil and sprinkle salt on vegetables. Stir the vegetables to coat them. Bake for 50 minutes, stirring them half way. Remove from oven. Once butternut squash is cool, peel the skin off and discard.
In a large pot over medium high heat, melt butter and add flour, whisking it to make it smooth. Add chicken broth and milk and continue to whisk until creamy, for about 5 minutes.
Add vegetables to pot and use a immersion blender or blender and blend until your soup is creamy. Serve.
Looking to make this soup vegan? Read the post for substitutions!