This comforting roasted butternut squash soup is creamy, filling, and even dairy-free. Roasted butternut squash has a luscious consistency on its own, and the addition of white beans adds yet more flavor and texture complexity. No heavy cream or milk needed!
This soup is plant-based and vegetarian, but still filling. Serve it with some crusty bread or my spinach salad with lemon dressing and parmesan and you’ve got yourself a meal.
Ingredients in This Roasted Butternut Squash Soup
This comforting roasted butternut squash soup requires few ingredients and even less active time. Most of the work happens in the oven, which makes this recipe a winner in my book. Here’s what you’ll need:
- Cubed and peeled butternut squash. I like to buy pre-cubed squash to cut down on prep time.
- Garlic. Three fat cloves that we’ll roast up with the squash to create the most luscious aromas and deep flavor.
- Onion. We’ll sauté this up with some extra virgin olive oil right before the squash comes out of the oven.
- White beans. For added creaminess and substance — this soup can keep you full for hours with the right side!
- Low-sodium broth of choice. Either vegetable or chicken will do, depending on whether you’d like to keep this soup vegetarian.
- Herbs and seasoning. Fresh sage, nutmeg, salt, pepper, and optional red pepper flake.
- Apple cider vinegar. Just a dash to balance out the sweetness of the squash.
Options for Pureeing Soup
There are a few ways to puree this comforting roasted butternut squash soup into the luscious, creamy consistency you see above. I recommend using an immersion blender, which I find to be the easiest and least messy method. You can also let your ingredients cool and use a blender before transferring the soup back to the pot to heat up.
So now, let’s get to it! Check out the recipe below for full instructions. If you make this recipe, please leave a comment and rating below. Your feedback keeps me going, and is also helpful to other readers!Print
Comforting Roasted Butternut Squash Soup
This comforting roasted butternut squash soup is creamy and filling thanks to the addition of white beans. It’s a perfect fall lunch or dinner that will keep you full with the right side.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: about 6 1.5 cup servings 1x
- Category: Lunch and Dinner
- Method: Stovetop
- Cuisine: American
- About 2 lbs cubed and peeled butternut squash
- 3 large, unpeeled garlic cloves
- 3 tbsp extra virgin olive oil, divided
- 1/2 large white onion, roughly chopped
- 4 sage leaves
- 1 can white beans, such as Canellini or Great Northern, drained and rinsed
- 3 cups low-sodium broth of choice (vegetable or chicken based on dietary preferences)
- Salt and pepper to taste
- 1/8 tsp nutmeg
- 1/4 tsp red pepper flake (optional, start with 1/8 tsp if sensitive to heat)
- 1/2 tsp apple cider vinegar
- Pumpkin seeds for garnishing, if desired
- Preheat oven to 425 degrees.
- Place cubed and peeled butternut squash and unpeeled garlic gloves on large baking sheet. Mix with about 2 tablespoons olive oil and season with salt and pepper to taste.
- Roast until slightly browned and very tender, about 45 minutes. Stir squash half way through to ensure even cooking.
- About 5 minutes before the squash has finished roasting, heat remaining tablespoon of olive oil in a large, heavy-bottomed pot over medium-high flame. Add onion and sage leaves and cook until onion is tender, about 3 minutes.
- Add white beans to pot and sauté for a couple minutes before turning off heat.
- Remove squash from oven and allow to cool slightly. Give the garlic cloves a slight squeeze to remove the peel, which should fall away easily.
- If using an immersion blender, transfer squash and garlic cloves to pot and add broth. Blend mixture until smooth and creamy. If using a stand blender, transfer cooled mixture to blender and puree before returning to pot.
- Heat mixture over a medium-high flame and add nutmeg, apple cider vinegar, and red-pepper flake, if using. Season with additional salt and pepper to taste.
- Transfer to bowls and drizzle with olive oil or garnish with pumpkin seeds, if desired.