Savory Butternut Squash Soup Recipe

This savory butternut squash soup recipe is thick, creamy, and low calorie soup is made with roasted squash, onion, carrots, garlic, zucchini, and herbs. Bake the ingredients on a sheet-pan, blend, and enjoy!  

This plant-based soup has simple roasted fall vegetables blended with spices in a creamy soup. Great recipe to meal prep or batch cook for a week’s worth of  meals, ready when you are.

I love a good simple savory butternut squash soup after a week (or a few weeks) of overindulging. Soup is great because it feels filling, is easy to make ahead, and can be meal prepped during the week. A lot of pureed soups I’ve tried are boring, but this Roasted Butternut Squash Soup has tons of flavor!

The secret to this yummy soup is roasting the vegetables before blending. When they roast, the natural sugars get caramelized in the oven and the flavors melt together into a naturally sweet soup. A quick whirr in the blender afterwards makes this soup perfectly thick and creamy!

This Savory Butternut Squash Soup Recipe Is

• Bright
• Fresh
• Creamy
• Comforting
• Hearty
• Versatile
• Satisfying
• Vegetarian, Gluten Free, High in Fiber!

Meal Prep Soup Recipes For the Win!

This savory butternut squash soup is the perfect recipe for easy homemade meal prep.  I am a huge fan of meal prepping, batch cooking, and making recipes ahead.  I love the convenience of cooking once and being able to enjoy homemade meals during the week when I don’t have time. Browse all our meal prep recipes & find your next favorite!

This makes a fantastic on-the-go work lunch: I like to make 5 pint-sized mason jars full of soup and take one each day before I run to the office. Its super easy to prep on a Sunday and have a ready-made lunch all week! This can also be a great breakfast or dinner to have along side a salad.

The great part about the soup is that you can add or substitute any other veggies you have on hand – just make sure you roast them before blending to get that sweet depth of flavor.

What’s In This Dairy Free Roasted Butternut Squash Soup Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

• Butternut Squash
• Carrots
• Onion
• Fresh garlic cloves
• Extra Virgin Olive Oil
• Herbs de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
• Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed.

The Best Immersion Blender for Soups

I’ve owned a lot of blenders, but my immersion blender is definitely the best one I’ve owned for soups. This high-speed blender will blend even the toughest of ingredients into pulp.  

I prefer using my immersion blender for recipes like this soup, as opposed to my stand blender. The immersion blender is much easier to manage than transferring all the ingredients to a stand blender. This is definitely one kitchen appliance we use on a weekly basis!

More Easy Soups You’ll Love

Vegetarian Stuffed Pepper Soup

Creamy Mushroom Noodle Soup

Lentil Barley Soup

Tomato Ravioli Soup

Miso Soup with Noodles

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Savory Butternut Squash Soup

Kelly Jensen

This savory butternut squash soup recipe is thick, creamy, and low calorie soup is made with roasted squash, onion, carrots, garlic, zucchini, and herbs. Bake the ingredients on a sheet-pan, blend, and enjoy! 

5 from 5 votes

Print Recipe Pin Share Tweet

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizer, Soup

Cuisine American

Servings 4 servings

Calories 121 kcal

Ingredients

  

1x2x3x

• 1 lb butternut squash about 4 cups
• 1 medium zucchini sliced
• 2 carrots sliced
• 1 sweet onion sliced
• 4 cloves garlic chopped
• 1 tablespoon olive oil
• 1 tablespoon Herbes de Provence
• 6 cups Vegetable Stock
• Sea Salt and Black Pepper

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Instructions

 

• Preheat the oven to 400 degrees Fahrenheit. Add all ingredients to a large sheet pan or roasting pan, and toss to combine.
• Roast the vegetables for 30 minutes, turning half way.
• Once vegetables have finished cooking, transfer to a blender (or a pot, if you are using an immersion blender). Add the water or vegetable stock and blend on high for a few minutes until the soup is a smooth creamy consistency.
• Taste and adjust seasoning as necessary, adding salt and pepper if you prefer.
• Portion and store in airtight containers for the week!

Nutrition

Calories: 121kcalCarbohydrates: 22gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 32mgPotassium: 685mgFiber: 5gSugar: 6gVitamin A: 17286IUVitamin C: 38mgCalcium: 103mgIron: 2mg

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