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This Roasted 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.

top view close up butternut squash soup in a white bowl with spoon in it topped with sour cream swirl
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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.

why you will love this butternut squash soup

  • 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.
  • Healthy and nutritious: 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.
top view butternut squash soup in a white bowl topped with toast

Ingredients to make this vegan soup recipe

Butternut squash: you will need this ingredient and need 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: we used olive oil, but you may also use avocado oil

Kosher salt and black pepper, to taste

Onion: we used white cooking onion. You may use sweet onions or even purple onions.

Garlic: use fresh garlic for the best flavor.

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

ingredients to make butternut squash soup

How to make this roasted 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.
top view butternut squash in a white bowl

frequently asked questions

How healthy is squash soup?

Butternut squash soup is very healthy and good for you too. It is made with veggies which are packed with vitamins and minerals. Loaded with Vitamin A, Vitamin C, Magnesium, and Potassium! Also, you will get a good amount of fiber with butternut squash soup.

Do I need to peel my butternut squash for soup?

Even though the skin of butternut squash is edible, especially after it’s roasted, we prefer that you peel them for soup just to give it that smooth and creamy texture we aim for.

How long does it take for butternut squash to cook?

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.

top view butternut squash soup in a white bowl with grilled cheesy bread over bowl

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, we used olive oil, but you may use avocado oil
spoon next to a bowl of butternut squash soup in a white bowl

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hand holding spoon in butternut squash soup bowl

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Butternut Squash Soup

By: Rena
Servings: 6
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
top view butternut squash soup in a white bowl with grilled cheesy bread over bowl
Simple and easy butternut squash soup made with added carrots and sweet potatoes for a perfectly soothing soup to complement your main dish.

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 tbsp 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

Calories: 192kcalCarbohydrates: 40gProtein: 5gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 760mgPotassium: 763mgFiber: 6gSugar: 10gVitamin A: 23864IUVitamin C: 32mgCalcium: 138mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

Author

About Rena Awada

Hi, I’m Rena! I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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2 Comments

  1. 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!