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This Butternut Squash Soup recipe is so smooth, flavorful, and easy to make. Hands down the most flavorful fall soup recipe that you will be making that pairs so well with any meal. Ready in just one hour.
Also, check out my roasted pumpkin soup or some of my other easy soup recipes.
Rich, creamy, healthy butternut squash soup is our favorite soup during the fall when the weather gets cold, and it’s perfect during the holidays as well. Made with roasted carrots, sweet potatoes, butternut squash, garlic, broth, spices, and our favorite ingredient, enchilada sauce.
The butternut squash is cooked to perfection and then topped with sour cream. To keep it a vegan-friendly meal, you can easily swap the sour cream with plant-based yogurt. Enjoy a warm and comforting roasted butternut squash soup with each spoonful of soup.
Recipe summary
- Creamy and comforting: Even without any cream added to this roasted butternut squash soup you will feel like you are in creamy heaven.
- Easy to make: It’s as easy as roasting the veggies and blending, then cooking it in a pot for another 15 minutes to make a perfectly comforting vegan-friendly soup.
- Wholesome: Loaded with nutrients from the roasted veggies and no heavy cream is needed to make it.
- Full of flavor: This butternut squash soup is packed with flavor. By adding the enchilada sauce you won’t need any other ingredient to make this soup perfect. It will surely become your go-to fall soup recipe.
Ingredients you will need
- Butternut squash: you will need this ingredient and about 5 cups of cubed butternut squash. Not sure how to cube butternut squash, check out our post on how to cut butternut squash.
- Carrots: use the large carrots and not baby carrots if you can
- Sweet Potatoes: This is needed to give it that sweet taste to complement the squash and the carrots.
- Oil: I used olive oil, but you may also use avocado oil
- Kosher salt and black pepper, to taste
- Onion
- Garlic
- Enchilada sauce: You may get this from the store. Be careful to not grab a spicy one and use mild if possible.
- Sour cream: to keep this vegan-friendly, use a plant-based option.
- Optional Toppings: fresh cilantro, lime wedges, cheesy toast, chili flakes
How to make butternut squash soup
- Heat the oven to 400F and line a large sheet pan with parchment paper.
- Peel and chop your butternut squash and add it to the pan together with the carrot and sweet potato.
- Drizzle with half a tablespoon of oil and season with salt and pepper. Roast for 25-30 minutes, or until veggies are tender.
- Preheat the remaining oil in a soup pot and saute the onion and garlic. Stir in the roasted vegetables, broth, and enchilada sauce. Simmer the soup for 15 minutes to allow the flavors to meld.
- Use an immersion blender to blend the soup until smooth.
- Divide into bowls and drizzle with the sour cream. Top with fresh cilantro and serve with cheesy toast, if desired.
frequently asked questions
Butternut squash soup is very healthy and good for you too. It is made with veggies which are packed with vitamins and minerals. Also, you will get a good amount of fiber with butternut squash soup.
Even though the skin of butternut squash is edible, especially after it’s roasted, I prefer that you peel them for soup just to give it that smooth and creamy texture I aim for.
Cubed butternut squash will need about 15 minutes to cook when baked at 400F. Halved butternut squash will take up to 30 minutes to cook through and get soft.
Recipe notes and tips
- Store leftover soup in a tightly sealed containers in the fridge for up to 7 days.
- This roasted butternut squash soup can be frozen for up to 3 months.
- You may add some coconut milk to this soup if you are looking for a more dense and creamy soup.
- To keep this soup vegan-friendly, use plant based milk or sour cream.
- Use any oil of choice, I used olive oil, but you may use avocado oil
More butternut squash recipes
- Roasted Hasselback Butternut Squash
- Butternut Squash Mushroom Rissoto
- Butternut Squash Salad
- Honey Roasted Butternut Squash
- Butternut Squash Casserole
- Chickpea Butternut Squash Curry
Soup Recipes you may like
- Roasted Pumpkin Soup
- Creamy Chicken Tortilla Soup
- White Bean and Kale Soup
- Cabbage Roll Soup
- Beef and Barley Soup
- Italian Wedding Soup
Also, If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Butternut Squash Soup
Ingredients
- 1 small butternut squash, about 5 cups cubed butternut squash
- 1 large carrot, peeled and sliced
- 1 large sweet potato, peeled and chopped
- 1 tablespoon olive oil, divided
- Kosher salt and black pepper, to taste
- 1 large onion, sliced
- 4-5 garlic cloves
- 2 cups low-sodium vegetable broth
- 1 cup enchilada sauce
- 1 cup sour cream, to serve, or vegan friendly yogurt
Optional
- fresh cilantro, lime wedges, cheesy toast, chili flakes
Instructions
- Heat the oven to 400F and line a large sheet pan with parchment paper.
- Peel and chop your butternut squash and add it to the pan together with the carrot and sweet potato. Drizzle with half a tablespoon of oil and season with salt and pepper.
- Roast for 25-30 minutes, or until veggies are tender.
- Preheat the remaining oil in a soup pot and saute the onion and garlic. Stir in the roasted vegetables, broth, and enchilada sauce. Simmer the soup for 15 minutes to allow the flavors to meld.
- Use an immersion blender to blend the soup until smooth.
- Divide into bowls and drizzle with the sour cream. Top with fresh cilantro and serve with cheesy toast, if desired.
Notes
- Serving size: one bowl or 2 cups
- Use any oil of your choice.
- Keep it vegan-friendly by skipping the sour cream or topping it with plant-based yogurt.
- Use fresh garlic and not garlic powder.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for this delicious recipe.
I would love it if you would recommend a couple of cheese options to use for the cheesy toast that would go perfectly with this delicious looking soup!
some great options would be gruyere, gouda, provolone, swiss