This roasted pureed butternut squash soup is an easy and delicious meal. It has no dairy, but it still so creamy. It's a healthy, comforting, soup recipe perfect for those fall months.
For a Whole30, top with bacon or chicken. For a vegan option, top with some roasted, crispy chickpeas.
Okay, it’s time for another butternut squash soup recipe! I just love soups this time of the year. They’re perfect for the cold weather. When doing a Whole30 in January, roasted butternut squash soup is on the menu a LOT. This dairy-free recipe has a Whole30 option, or you can make it vegan!
The butternut squash soup is pureed to perfection and is so simple and easy to make. I like to cut up a butternut squash myself (because I THINK it’s cheaper?), but to save a ton of time, you can buy the cubes. That makes this recipe so easy.
The texture comes out so creamy and delicious. Every time I make this for my husband, he always talks about how tasty it is.
Making the soup Whole30
If you’re doing a Whole30, make sure to find chicken stock and bacon that is Whole30-compliant.
The saltiness of the bacon helps to balance the roasted butternut squash soup out and add a smokiness and saltiness that pairs nicely with the sweet. However, if you're not a bacon-lover, you can leave it off or top with something else, like roasted veggies.
Making the soup Vegan
If you're making the pureed butternut squash soup vegan, leave the bacon off and top with croutons or roasted chickpeas! And make sure to use vegetable stock instead of chicken stock.
You can also top the butternut squash soup with some coconut milk, a drizzle of olive oil, or even some roasted veggies, or herbs.
This soup doesn't actually use any cream or anything. The creaminess comes from the butternut squash. This is a no cream butternut squash soup.
Blending the soup
There are two options for blending. You can use a regular blender or an immersion blender.
Regular blender: I definitely recommend using a good blender (this is the one we have, and I LOVE IT) to blend the soup and do it in batches! Don't try to get all the soup in there at once. You may end up with a messy kitchen! I also try to vent mine, so steam doesn't build up in the blender while I'm blending the butternut squash soup.
Immersion blender: If you have an immersion blender, this is another fantastic option! This will also let you blend right in your pot and not have to transfer to a regular blender to blend in batches. This is the one we have, and it's worked really well so far!
Topping the soup
If you're doing a Whole30, you can garnish the soup with some cooked bacon, some roasted veggies, a drizzle of olive oil or coconut milk.
If you're going for a vegan option and aren't doing a Whole30, top with croutons, some crispy chickpeas, roasted veggies, olive oil, coconut oil, or even a gremolata.
Some tips and tricks
- If you want to use precut butternut squash instead of cutting one yourself, use about 2 lbs, or 3 cups diced squash.
- I like to use an ice cream scoop to help scoop the seeds out of a butternut squash. Works wonderfully!
- Blending the soup in batches works best, as it probably won't fit into your blender at once! And remember that when it blends, it splatters around a bit, so you don't want to fill your blender up when blending anything, especially hot soup!
- Vent the blender (and the place a paper towel over the opening to keep any soup from flying out), so that steam can escape while you're blending the soup.
Like this recipe? You'll love these:
- Roasted acorn squash with parmesan cheese
- Instant Pot potato and leek soup
- Lemon orzo soup with shrimp
- Beef stew with cheesy parmesan polenta
- Spaghetti squash carbonara
Roasted Butternut Squash Soup
Equipment
- Blender or Immersion Blender
Ingredients
- 1 medium butternut squash peeled and seeded, cut into cubes
- 3 Tbsp olive oil divided
- ½ white or yellow onion diced
- 1 tsp dried herbs de provence
- ¼ tsp dried thyme
- ½ tsp smoked paprika
- salt and pepper
- 4 cups chicken or vegetable stock (Whole30-compliant)
- 2 cups water
- 2 slices thick bacon (optional) (Whole30-compliant)
Instructions
- Preheat oven to 425 degrees F. Peel the butternut squash and scoop out the seeds. Cut butternut squash into one inch cubes. Toss squash in 2 Tbsp olive oil and place on baking sheet. Roast butternut squash cubes for 40 minutes.
- Heat a stew pot over medium heat and add 1 tbsp olive oil. Add onion and cook until translucent, about 2-3 minutes. Season with salt and pepper.
- Add chicken stock and water to pot. Add roasted butternut squash. Add the herbs de provence, thyme, paprika, and heat until boiling. Reduce heat to medium-low and simmer for an additional 10 minutes.
- If using bacon (optional), cut bacon into small pieces. Cook in a small skillet over medium heat until cooked through. Drain on paper towels and set aside.
- Once soup is done, either blend with an immersion blender or blend soup in batches in a regular blender. Season with more salt and pepper, if desired. Serve and top with bacon bits (optional), crispy chickpeas, or however you choose.
Notes
- If you want to use precut butternut squash instead of cutting one yourself, use about 2 lbs, or 3 cups diced squash.
- I like to use an ice cream scoop to help scoop the seeds out of a butternut squash. Works wonderfully!
- Blending the soup in batches works best, as it probably won't fit into your blender at once!
- Vent the blender (and the place a paper towel over the opening to keep any soup from flying out), so that steam can escape while you're blending the soup.
Tipings.Com
Made this for lunches this week and it turned out fantastic! I think my large butternut squash was larger than what the recipe used cuz I had to use closer to 4 cups to chicken broth to make it a soup-consistency lol. I have been adding a pre-cooked chicken breast on top and have been very happy with this fall recipe ??
Anita
I've been wanting to make butternut squash soup. Thank you for the recipe!
foodbanjo
I hope you like it, Anita!