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Roasted butternut squash soup

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Our roasted butternut squash soup is quite simply a bowl full of autumn. A super easy, rich and warming soup that’s perfect for warming up with on a cold, wet and windy day.

Our easy roasted butternut squash soup is sweet tasty and utterly delicious.

Roasted butternut squash makes a lovely thick rich soup perfect for warming you up on a nippy day. And it has such an autumnal vibe, totally delicious.

bowl full of homemade roasted butternut squash soup served with a swirl of creme fraiche and sprinkle of chilli flakes. On the side is some delicious beetroot bread ready for dunking

Roasted Butternut Squash Soup Ingredients

Wondering how to make butternut squash soup from scratch? Here’s what you’ll need…

  • 1 large butternut squash – deseeded and cut into chunks
  • 1 tbs olive oil
  • 1 tsp chilli flakes
  • 1 large onion – sliced
  • 2 cloves of garlic – chopped
  • 2 sticks of celery – sliced
  • 2 carrots – sliced
  • 1 leek – sliced
  • 1 pint of hot vegetable stock
  • salt & pepper
  • dollop of creme fraiche to serve

How to make roasted butternut squash soup

Our roasted butternut squash soup recipe is very simple to make.

Do you need to peel butternut squash before roasting?

No – you don’t need to peel the squash – Just chop up your squash into chunks or slices – remove the seeds but don’t bother to peel. The peel will cook down nicely into the soup.

How to roast butternut squash for soup?

I roast the butternut squash chunks tossed in a little olive oil and sprinkled with chilli flakes, salt and pepper – just toss everything together with your hands and tip into a roasting tin – roast at 200C for around 30 minutes until browning and tender.

Put the butternut squash seeds to one side – you can make spicy squash seeds with them later!

Whilst the butternut squash is roasting just whip up a simple soup base.

Sauté a chopped onion, celery, carrots and leek, pour over vegetable stock and simmer whilst you wait for the squash to roast.

Once the squash is nicely browning just scrape the whole lot into the soup pan and cook for around 15 minutes. Then blend everything together with a hand held blender.

I like to add a swirl of creme fraiche and an extra sprinkling of chilli flakes just before serving.

Vegan roasted butternut squash soup

Our squash soup is a vegan recipe – just be sure to skip the creme fraiche when serving – if you like a little soup topping then try cashew butter or just a handful of toasted nuts.

Roasted butternut squash soup with coconut milk

Our soup recipe is delicious made with coconut milk just substitute the coconut milk for some of the vegetable stock, doing this creates a really creamy, delicious soup recipe.

Can you eat butternut squash seeds?

bowl of homemade spiced squash seeds

Yes, you can eat the squash seeds and if you saved your seeds then follow me over to a lovely spiced & salted seed snack.

What is squash soup good with?

homemade focaccia bread topped with cheese, potatoes and caramelised onions.

Our our spicy roasted butternut squash soup is delicious served with lots of things. Try…

  • Flavoured breads – we served ours with beetroot bread!
  • Cheese on toast – is delicious dunked into soup
  • Serve alongside crackers, crisp breads or bread sticks.
  • Try serving with warmed naan breads.

Get loads of lunch recipes and ideas here

Delicious warming soup recipes to make

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Yield: Serves 4

Roasted butternut squash soup

Roasted butternut squash soup

A delicious warming soup with a kick of autumn

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 1 large butternut squash - deseeded and chopped into chunks
  • 1 tbs olive oil 
  • 1 tsp chilli flakes 
  • 1 large onion - sliced 
  • 2 cloves of garlic - chopped 
  • 2 sticks of celery - sliced 
  • 2 carrots - sliced 
  • 1 leek sliced
  • 1 pint of hot vegetable stock
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 200C.
  2. Place the butternut squash into a roasting tray, drizzle with oil and chilli flakes and toss with your hands to coat everything.
  3. Roast the butternut squash for around 30 minutes until browning and tender.
  4. Whilst the squash roasts make up the soup base.
  5. Add a splash of olive oil to a large saucepan and add the onion, garlic, celery, carrots and leek to the pan and sauté for around 10 minutes.
  6. Pour over the hot stock and bring to the boil - then pop the lid on and reduce to a simmer.
  7. Once the butternut squash is cooked tip it into the soup pan, season with salt & pepper and cook for around 15 minutes.
  8. Blend the soup together. If it's too thick add a splash more vegetable stock to loosen.

Notes

I serve the soup with a dollop of creme fraiche and a sprinkling of red pepper flakes

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 98Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 451mgCarbohydrates: 16gFiber: 4gSugar: 5gProtein: 2g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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bowl full of homemade roasted butternut squash soup served with a swirl of creme fraiche and sprinkle of chilli flakes. On the side is some delicious beetroot bread ready for dunking. Text overlay "super tasty roasted butternut squash soup"

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