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Creamy Vegetarian Butternut Squash Soup Recipe

Creamy Vegetarian Butternut Squash Soup

Roasted butternut squash, tender aromatic vegetables, vegetable broth, herbs, and a creamy finishing ingredient combine to make a smooth, comforting soup. It is vegetarian, full of autumn flavor, and easy to adapt for a vegan table.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Roasted Squash
  • 1 large squash, about 3 pounds Large butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 tablespoon Olive oil
  • 1 pinch Kosher salt
  • 1 pinch Freshly ground black pepper
Soup
  • 1 tablespoon Olive oil
  • 1 medium Medium yellow onion, diced
  • 2 medium Medium carrots, peeled and chopped
  • 2 stalks Celery stalks, chopped
  • 3 cloves Garlic cloves, minced
  • 4 cups Low-sodium vegetable broth
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 teaspoon Dried thyme
  • 1/4 teaspoon Ground nutmeg, optional
Finishing
  • 1/2 cup Heavy cream, half-and-half, or unsweetened coconut milk
  • 1 tablespoon Lemon juice or apple cider vinegar, optional
Garnishes
  • As needed Toasted pumpkin seeds
  • As needed Fresh thyme or chopped parsley
  • As needed Cream or olive oil
  • As needed Crusty bread

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Toss the cubed butternut squash with 1 tablespoon olive oil, a pinch of kosher salt, and a pinch of black pepper, then spread it in a single layer on a baking sheet.
  2. Roast the squash for 25–35 minutes, turning or stirring once if desired, until it is completely tender and lightly browned around the edges.
  3. Meanwhile, warm the remaining 1 tablespoon olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, and cook for 7–10 minutes, stirring occasionally, until the vegetables soften.
  4. Add the minced garlic, dried thyme, and optional nutmeg. Cook for 30–60 seconds, stirring constantly, just until the garlic and spices are fragrant.
  5. Add the roasted squash and vegetable broth to the pot. Bring the mixture to a gentle simmer and cook for 10 minutes so the roasted squash and aromatics blend their flavors.
  6. Blend the soup until smooth with an immersion blender, or work in batches with a countertop blender. If using a regular blender, remove the center cap, cover the opening with a kitchen towel, and allow steam to escape.
  7. Stir in the cream, half-and-half, or unsweetened coconut milk. Warm gently without boiling, then season with additional salt, pepper, and lemon juice or apple cider vinegar as needed.
  8. Ladle the soup into bowls and garnish with toasted pumpkin seeds, fresh herbs, a small swirl of cream or olive oil, and crusty bread.

Notes

For vegan soup, use olive oil with unsweetened coconut milk or omit the cream. Add extra vegetable broth to loosen the consistency. Store cooled soup in the refrigerator and reheat gently without boiling.