Roasted Butternut Squash Soup

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Created on October 21st, 2025 at 12:17 pm

Cozy Fall Soup with Fresh Herbs

Looking for a heartwarming, wholesome soup that captures the spirit of the season? This Roasted Butternut Squash Soup is your new fall favorite. With oven-roasted veggies, aromatic herbs like rosemary, sage, and thyme, and a smooth, velvety texture, every spoonful tastes like a seasonal celebration. It’s naturally vegan, made with simple ingredients, and perfect for cozy dinners or festive gatherings. Whether you’re cooking ahead for the week or serving guests on a chilly evening, this recipe delivers flavor and comfort. You’ll love how easy it is to prepare — just roast, blend, and simmer.

Vegan Butternut Squash Soup with Fresh Herbs

🌟 Why You’ll Love This Recipe

This soup is more than just a dish — it’s an autumn hug in a bowl. The slow-roasted squash and carrots bring natural sweetness, while garlic and herbs layer in depth. It’s both nourishing and indulgent, without being heavy. Plus, it’s entirely plant-based and ideal for family meals, potlucks, or a quiet night in. The ingredients are affordable and easy to find, and the whole recipe can be made ahead and frozen. Whether you’re a seasoned home cook or a kitchen newbie, this recipe is sure to impress and satisfy.

⏱️ Time Breakdown

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Servings: 8 (approx. 10 cups)

📝 Ingredients List

1 large butternut squash, peeled and chopped
2 carrots, chopped
3 stalks celery, chopped
1 large onion, quartered
5 cloves garlic
6 sage leaves
6 sprigs thyme
1 sprig rosemary
¼ tsp cayenne red pepper powder (adjust to taste)
Salt and pepper (to taste)
2 tbsp olive oil
3 ½ cups vegetable stock

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

Large baking sheet or roasting pan
Sharp knife
Cutting board
Measuring cups & spoons
Mixing bowls
Blender or food processor
Large saucepan
Wooden spoon

👩‍🍳 Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
Chop the butternut squash into 1-inch cubes and place on a baking sheet.
Roughly chop the carrots, celery, and onion. Add them to the sheet.
Peel garlic and add whole cloves.
Toss in sage, thyme, rosemary (remove thick stems), cayenne, salt, pepper, and olive oil. Mix to coat.
Roast veggies for 1 hour until soft (especially the carrots). Add 15 mins if needed.
Transfer to a blender with 1 cup vegetable stock. Blend until smooth (in batches if needed). 🌿
Pour into a large saucepan. Stir in remaining stock. Simmer on low for 10 minutes.
Adjust consistency with water if needed.
Serve hot, garnished with fresh herbs if desired. 🍂

💡 Pro Tips

Make-Ahead Friendly: Freeze in airtight containers for up to 2 months.
Substitutions: Swap rosemary for oregano or marjoram for a different herb profile.
Serving Ideas: Serve with crusty bread, a dollop of vegan cream, or toasted seeds.
Batch Cooking Tip: Double the recipe and freeze extra portions — it reheats beautifully.

🧡 It’s Your Turn to Cook!

This Roasted Butternut Squash Soup delivers all the cozy vibes of fall in every comforting spoonful. With simple prep and a rich, creamy texture, it’s the kind of recipe that becomes a seasonal tradition. Whether you’re enjoying it solo on a quiet night or sharing it at a family dinner, this soup is sure to bring warmth, nourishment, and joy to your table. Save this one for your next Gratitude Gathering or chilly weeknight meal — it’s deliciously worth it.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 cup	140	3g	24g	5g	5g	7g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.