Enjoy this roasted butternut squash soup for warmth and comfort. This creamy soup is healthy, wholesome and delicious – plus easy to make with simple and fresh ingredients!
This recipe pairs well with our crispy jalapeño poppers recipe, roasted vegetable risotto, sourdough garlic bread recipe and air fryer sweet potato wedges recipe.
With the days getting cooler, there is nothing like a bowl of roasted butternut squash soup to warm you up!
Like our roasted butternut squash and red pepper pasta, this comforting vegan soup is perfect particularly during fall and winter months when you're craving something warm and nourishing.
It's especially popular around Thanksgiving and Christmas when winter squash is in season and everyone is in the mood for cozy, fine dining experiences at home! … But honestly, you can enjoy this deliciousness any time of the year! Whether it's a weeknight dinner or a holiday starter, this creamy vegan soup is sure to impress!
If you are looking for a soup packed with vegetables - check out this immunity boosting vegan soup recipe!
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Why You'll Love This Recipe
- Comforting and nourishing – this soup is a bowl of comfort and packed with wholesome goodness!
- Vegan, gluten-free and dairy-free
- Flavorful and creamy – this soup is bursting with flavor and a natural creaminess that comes from cashew nuts (no need for double cream)!
- Simple, easy and versatile
- Oven and air fryer option – you can roast the butternut squash in the air fryer (my preference) or oven.
Ingredients
- Butternut Squash: The star of the show! When roasted, this winter squash develops a rich, caramelized flavor that's both sweet and savory. Butternut squash contains nutrients such as vitamins (including vitamins A and C), minerals and antioxidants and adds a velvety texture to the soup.
- Garlic: for flavor that complements the subtle sweetness of the squash.
- Onions: sautéed with garlic for flavor.
- Olive oil: to roast the butternut squash and sauté the onions and garlic.
- Seasoning: salt, pepper, thyme and rosemary are used as seasonings to enhance the flavor of this soup.
- Green chillies: for spice.
- Cashew Nuts: cashew nuts add a wonderful creaminess to the soup without the need for any cream, butter, milk or non-dairy milk including coconut milk.
- Water: to help blend the ingredients into a smooth soup.
See recipe card for full quantities.
Substitutions and Variations
- Spicy: Add red chilies alongside the green for an extra kick.
- Herbs: Sage pairs beautifully with butternut squash; try swapping out rosemary or thyme for dried or fresh sage for a different flavor profile.
- Leafy Greens: Toss in a handful of chopped kale or spinach with the cashew nuts for added color and extra nutrition.
- Leeks and carrots: add a chopped leek and carrot with the onions for more flavor and added color.
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How to Make Roasted Butternut Squash Soup
Step 1: Roast the butternut squash. Peel and cut the butternut squash into chunks. Toss with olive oil, salt, and pepper and garlic cloves in a large bowl until evenly coated. Transfer into a baking tray and roast in the air fryer or oven. Air fryer: roast using bake setting in preheated air fryer for 15-20 minutes at 200°C (about 390°F), stirring every 4-5 minutes. Oven: method, preheat to 200°C (about 390°F) and roast on a baking tray for 30-35 minutes, or until the squash is tender and slightly caramelized, stirring halfway.
Step 2: Sauté onions and garlic. While the squash is roasting, heat olive oil in a pan over medium-high heat. Add onions and green chilies and sauté for 2 minutes. Add the garlic and cover and cook for another 2 minutes.
Step 3: Add cashew nuts. Toss in the cashew nuts and cook for another minute, stirring intermittently.
Step 4: Add the roasted butternut squash and herbs and cover and cook for another 2 minutes.
Step 5: Add water and cover and cook for another 3-4 minutes, stirring every few minutes, then remove from heat.
Step 6: Blend and serve. Transfer the mixture into a blender and blend until smooth. Tip: If your blender is not heat-resistant then allow the mixture to cool before blending. Transfer into serving bowls, garnish with fresh herbs and enjoy!
Experts Tips
- Garlic: whole garlic cloves are roasted with the butternut squash to enhance the flavor of this soup.
- Water: water is added to the pan (rather than the blender), this helps draw out as much flavor from the pan as possible for the soup.
- Even roasting: Make sure the butternut squash cubes are evenly coated with oil and spaced out on baking tray to ensure they roast evenly.
How to Serve Roasted Butternut Squash Soup
Serve this roasted butternut squash soup hot, garnished with a sprinkle of fresh herbs. It pairs wonderfully with crusty bread or croutons, a side salad including our beetroot and pomegranate salad or fresh mango and cucumber salad and our fresh homemade coleslaw recipe!
Alternatively, for a wholesome meal, serve with caramelized Brussels sprouts (maple-glazed), our garlic flatbread (with homemade garlic herb butter) recipe and classic Italian tomato spaghetti recipe. For a cozy dessert, enjoy our apple and cinnamon chia seed pudding or rhubarb crumble (air fryer and gluten-free)!
Recipe FAQs
Yes! This butternut squash soup freezes well. Just let it cool completely, then store in an airtight container for up to three months. Reheat on the stove or in the microwave.
Yes - any winter squash like acorn or kabocha will work well, although the flavor and texture may vary slightly.
Yes, store in the fridge in an airtight container and reheat when ready to serve. This soup will keep for up to 2 days in the fridge.
Depending on your preference you can use herbs including sage, parsley or oregano – this will alter the flavor profile of the soup. The unique combination of thyme and rosemary adds a depth of flavor to this soup, perfectly complementing the butternut squash.
Side Dishes with this Soup
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Roasted Butternut Squash Soup
Ingredients
Roast butternut squash:
- 1 large butternut squash peeled and cubed (about 4 cups)
- 2-3 garlic cloves
- 1 tablespoon olive oil
- ¼ teaspoon salt
- Pinch of pepper
Soup base:
- 1 tablespoon olive oil
- 1 onion chopped
- 4 garlic cloves
- 1 green chili
- 1 cup cashew nuts
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 2 cups water
- salt and pepper to taste
Instructions
- Peel and cube the butternut squash, toss with olive oil, salt, pepper, and garlic cloves, then transfer to a baking tray. Roast in a preheated air fryer at 200°C (390°F) for 15-20 minutes, stirring every 4-5 minutes, or in a preheated oven at 200°C (390°F) for 30-35 minutes, stirring halfway, until tender and caramelized.
- Heat olive oil in a pan over medium-high heat, sauté onions and green chilies for 2 minutes, then add garlic and cover and cook for another 2 minutes.
- Add cashew nuts and cook for another minute.
- Mix in roasted squash and herbs, cover and cook for 2 more minutes.
- Add water, cover and cook for 3-4 minutes, stirring occasionally.
- Remove from heat, blend until smooth (cool first if needed), and serve with a garnish of fresh herbs. Enjoy!
Notes
- Garlic: whole garlic cloves are roasted with the butternut squash to enhance the flavor of this soup.
- Water: water is added to the pan (rather than the blender), this helps draw out as much flavor from the pan as possible for the soup.
- Even roasting: Make sure the butternut squash cubes are evenly coated with oil and spaced out on baking tray to ensure they roast evenly.
Sonia
Perfect if you are looking for something delicious and comforting!