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Close up shot of roasted butternut squash soup with a slice of sourdough bread on the side
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5 from 32 votes

Roasted Butternut Squash Soup

This roasted butternut squash soup is an easy, heart-warming and comforting recipe for the fall/winter. It’s smooth and creamy but is actually dairy-free!
Course Soup
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 202kcal
Author Yumna Jawad


  • 1 large butternut squash halved vertically and seeded
  • Freshly ground black pepper and salt to taste
  • 2 tablespoons olive oil divided
  • 1 tablespoon maple syrup
  • teaspoon cinnamon
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 4 cups vegetable broth
  • 1/2 cup oat milk
  • Garnished with plant-based plain yogurt


  • Preheat the oven to 425°F and spray a baking sheet with cooking spray. 
  • Cut the butternut squash into large 2 inch chunks, and transfer them to the prepared baking sheet. Season with salt and pepper and cinnamon, Then drizzle with 1 tablespoon of the olive oil and maple syrup. Toss to combine.
  • Bake the butternut squash in the preheated oven for 40 minutes, flipping halfway through.
  • While the butternut squash is roasting, heat the remaining tablespoon of olive oil in a large soup pot. Add the onions and season with salt and pepper. Cook the onions until they soften and become translucent, about 4-5 minutes. Then add the garlic, and stir frequently until fragrant, about 30 seconds to one minute.
  • When the butternut squash is cooked and fork tender, transfer it to the pot with the onions and garlic mixture. Next, add the vegetable broth. Bring the contents of the soup to a boil, then cook on medium heat for 15 to 20 minutes, stirring occasionally.
  • Using an immersion blender, blend the soup until there are no more chunks of squash left. Stir in the oat milk.  Serve hot with a dollop of yogurt and fresh thyme, if desired.



Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge, or up to 3 months frozen.
Make Ahead: You can roast the butternut squash 3 days ahead of time or even 3 months ahead of time. When ready to use, just add them to the pot along with the vegetable broth, bring to a boil and cook as usual.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of oat milk, you can use any other unsweetened milk of your choice, plant-based or regular
  • If you prefer to leave out the maple syrup, that's totally fine
Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups. It's quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover.
Nutrition: Please note that the nutrition label is only for four huge servings. If you have this as a starter or side, it can easily serve 8 people


Serving: 1bowl | Calories: 202kcal | Carbohydrates: 34g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 963mg | Potassium: 735mg | Fiber: 4g | Sugar: 12g | Vitamin A: 20495IU | Vitamin C: 42.1mg | Calcium: 149mg | Iron: 1.6mg