vegan roasted butternut squash
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5 from 7 votes

Roasted Butternut Squash Soup

Celebrate fall evenings with this simple and delicious roasted butternut squash soup. With the evenings turning a little chilly these days, this easy one-pot soup with some crusty bread makes a light and comforting dinner.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Continental, Gluten-free, Vegan, Vegetarian
Keyword: butternut squash recipe, easy meal ideas
Servings: 4
Calories: 255kcal


  • 1 butternut squash (~1.5 kgs)
  • 2 tbsp olive oil
  • 4-5 cloves garlic , finely chopped
  • 2 medium red onions , finely chopped
  • 3 cups vegetable stock
  • Salt , to taste
  • Red Pepper flakes , to taste
  • 1 sprig fresh rosemary
  • 15-20 Pumpkin seeds , for garnish


  • Preheat oven to 200ºC.
  • Cut the top head of the butternut squash. Cut into half and then remove the seeds. [Check out how to cut and roast butternut squash here]
  • Rub the inside with little olive oil and sprinkle some salt.
  • Place them flesh down on a baking tray and roast in oven for about 20 mins till they are soft. Turn and check the squashes in between with a tong or long spoon to see if they are done or not.
  • Remove from heat and allow to cool before scooping out the flesh. 
  • Meanwhile heat the remaining olive oil in a deep pot on medium heat. Add garlic and onions. Sauté for 5 minutes till the onions start to soften.
  • Scoop out the flesh of the roasted butternut squashes and add to the pot.
  • Top with stock, salt, and pepper. Mix well, stick in a fresh rosemary stalk, and cover.
  • Cook covered on low heat for 10 mins for all the flavours to come together.
  • Remove from heat, discard the rosemary stalk and using a stick blender, blend the soup to smooth in the pot itself.
  • Remove into serving bowls, garnish with pumpkin seeds and chilli flakes and serve hot with some bread for a complete meal.


  • The soup stays well in the refrigerator for 2-3 days and freezes well for weeks.
  • For a slightly different recipe for butternut squash soup, try this clear butternut squash soup recipe which is a potpourri of different textures and flavors all complimenting each other.


Calories: 255kcal | Carbohydrates: 49.3g | Protein: 4.3g | Fat: 7.4g | Saturated Fat: 1.1g | Fiber: 8.2g | Sugar: 12.3g