Roasted Butternut Squash Soup Recipe

Name: Roasted Butternut Squash Soup Recipe
Prep time: 5 min
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 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

Apr 04 2019

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
carrots
a small onion
olive oil
salt
butter
flour
chicken broth
milk

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.

Finally, add your roasted vegetables to the soup and blend together. Use a immersion blender (I love mine!) or blender and blend until completely smooth.

(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!

Slow Cooker 2 Hour Bread

Crusty Ciabatta Bread

Braised Lettuce

Sourdough Rolls

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Looking for more soup recipes?
Try my Roasted Eggplant Soup! It’s only 222 calories a serving!