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Roasted Butternut Squash Soup

This Whole30 roasted pureed butternut squash soup is an easy and delicious meal. It's vegan, creamy, and a healthy, comforting, soup recipe. For a Whole30, top with bacon or chicken. For a vegan option, top with some roasted, crispy chickpeas.
Prep Time10 mins
Cook Time1 hr
Course: Main Course, Soup, whole30
Cuisine: American
Keyword: butternut squash, soup, vegan, whole30
Servings: 4
Calories: 271kcal
Author: Aimee


  • Blender or Immersion Blender


  • 1 medium butternut squash peeled and seeded, cut into cubes
  • 3 tablespoon olive oil divided
  • ½ white or yellow onion diced
  • 1 teaspoon dried herbs de provence
  • ¼ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • salt and pepper
  • 4 cups chicken or vegetable stock (Whole30-compliant)
  • 2 cups water
  • 2 slices thick bacon (optional) (Whole30-compliant)
  • chickpeas (optional)


  • 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 tablespoon olive oil and place on baking sheet. Roast butternut squash cubes for 40 minutes.
  • Heat a stew pot over medium heat and add 1 tablespoon 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.


  • 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. 


Calories: 271kcal | Carbohydrates: 27g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 1074mg | Potassium: 724mg | Fiber: 4g | Sugar: 7g | Vitamin A: 20574IU | Vitamin C: 41mg | Calcium: 104mg | Iron: 2mg