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Roasted Butternut Squash Soup

Sweet autumn squash is the star to this creamy, dairy-free recipe.


creamy orange butternut squash soup in bowl on autumn table
Creamy Roasted Butternut Squash Soup

My Toast to Roasts closes out with an easy, inexpensive, and budget-friendly recipe. Roasted Butternut Squash Soup is everything you could want in a comforting bowl. It also would make a wonderful first course for your Thanksgiving feast.


I grew up with vegetables on my dinner plate. Mom and Grandma, who believed in the three square meals per day mantra, made certain dinner had a protein, starch, vegetable or a salad. However, the vegetables often were steamed, canned, or lost in a creamy casserole.


In addition to carrots, vegetables to roast include Brussel sprouts, beets, tomatoes (it makes the best pasta sauce), broccoli, cauliflower—well, you get the idea. And winter squash—although technically a fruit—was made for the oven; roasted butternut squash is divine. The squash’s sugars caramelize while roasting, which intensifies the flavor. Another plus to this recipe is there’s no need to break down the raw squash, which can be a real challenge if you’ve never done that.


The natural starches in butternut squash will create a beautiful, creamy consistency when blended right before serving. You’d swear there was milk or cream in this recipe, but there isn’t. It’s also a perfect vegan dish because the veggies simmer in vegetable broth. If you’re not vegan, you could use butter instead of olive oil when softening the soup’s mirepoix. Let’s get cooking!


To make my Roasted Butternut Squash Soup, which yields 8 servings, you’ll need these ingredients:

  • 1 medium butternut squash

  • 1 tablespoon olive oil

  • ½ cup yellow onion, diced

  • ¼ cup celery, diced

  • ¼ cup carrots, diced

  • 1 teaspoon salt

  • ¼ teaspoon yellow curry powder

  • 1 teaspoon brown sugar

  • 3 cups vegetable stock

  • ¼ teaspoon red chili flakes


butternut squash on sheet tray lined with foil. cook uses sharp knife to make slits in squash
Before placing the squash into your oven, make several small slits all around to help it cook evenly.

Directions for making Roasted Butternut Squash Soup


Preheat oven to 400 degrees F. Place the whole, raw squash on a foil-lined baking sheet. Carefully prick squash several times all around with tip of sharp knife. This helps the squash to cook more evenly. Roast at least 45 minutes up to one hour (depending on size of squash). You’ll want a knife to easily slide into the squash when it’s finished.



When the squash is done, allow it to cool about 15 minutes so you can easily handle it. Cut the squash in half lengthwise down the middle. You’ll see the seeds and membranes need to be removed, which you can easily do with a spoon. Some folks like to wash, dry, and toast the seeds.


Then, using the same spoon, scoop the baked squash off the vegetable’s outer skin and put into a bowl. Set aside.


Bring a Dutch oven up to medium-high heat on our stovetop. Add olive oil, onion, celery, and carrots. Sprinkle with salt. Cook until onions are translucent; you’re now browning these vegetables, just softening them.


Turn heat to medium and stir in the curry powder and brown sugar until mixture is completely coated. Add vegetable stock. Stir to combine.


Add cooked squash and red chili flakes. Simmer 20 minutes and remove from heat to cool.


Using an immersion tool or a standing blender, puree the soup until creamy. Serve while warm.


Tips to safely blend hot liquid

When using a blender to puree soup, remember hot liquid will expand quickly, potentially spewing hot soup all over your kitchen! The trick is to only fill the blender no more than half full. Make sure the lid is securely on. Some folks like to take the insert of the rubber top out and put a thick towel over the lid.

Start on low and before turning up to pureeing speed. Transfer the blended soup to a clean bowl for serving. Repeat this process until all the soup has been beautifully blended into creamy, delicious bowls of love.


Make it pretty

Here are a few garnishing ideas for my Roasted Butternut Squash Soup

  • Lightly toast pepitas in a skillet over low heat. Sprinkle with salt. Add a pinch of pepitas to the soup right before serving.

  • A light swirl of tangy plain yogurt or sour cream would balance the soup’s richness.

  • A simple sprig of fresh herbs (parsley, tarragon, thyme) is beautiful.

  • Squash and apples are best friends. A thin slice of your favorite apple would present well as a garnish.

About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.




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