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Jump to Recipe PrintThis 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. There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes.
With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge or freezer for later! I also made a list of my favorite meal prep products on Amazon that I use weekly. They make cooking easy.
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!
- Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive , so I keep a few liters stocked up in my pantry.
- 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.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: It’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and will add way more flavor to your recipes.
Make Roasted Butternut Squash Soup Dairy Free
This dairy free butternut squash soup recipe is a fantastic take on the classic without all the dairy. I’m all about making recipes plant-based and dairy free when I can. Dairy-free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. You can achieve total richness and creaminess with some simple swaps. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for you and your family.
I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and tasty recipes are fantastic meatless and dairy free meals for your table.
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. This high-speed blender will blend even the toughest of ingredients into pulp.
I prefer using my immersion blender for recipes like this butternut soup, as it’s 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
Share This Savory Butternut Squash Soup
As always, if you make this vegan and gluten free butternut squash soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Savory Butternut Squash Soup
Ingredients
- 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
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
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This soup is fantastic