This Roasted Butternut Squash Soup is so incredibly creamy, cozy, and delicious. Dairy-Free, Gluten-Free, Vegetarian, and Whole 30. This soup is full of flavor and so easy to make!
This is one of my favorite soups to make in the Fall because it’s ultra comforting but also really heathy.
How do you make Roasted Butternut Squash Soup?
It’s actually quite easy! It comes together super easily and in just TWO simple steps.
Step 1 is simply just roasting the butternut squash and veggies on a large sheet pan until cooked and soft.
Step 2 is even easier believe it or not! Toss all of the roasted goodness into your blender or food processor (I prefer using my vitamix because it makes the creamiest soups in the blink of an eye!), add a little coconut cream and vegetable broth and blend it up!!
I love using coconut cream in this recipe because not only does it add a subtle sweetness to the soup, it makes it silky smooth and oh so delicious!
However, if you prefer not to use coconut cream, you can absolutely sub heavy cream. Top it off with pepitas for a little crunch and go to town. I hope you enjoy and love!
If you end up making and loving this soup, a comment and review below is so so greatly appreciated!! Thank you SO MUCH!!Print
Roasted Butternut Squash Soup
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 3-4 1x
- 3–4 T olive oil
- 1 medium butternut squash, halved lengthwise, seeds removed
- 1 yellow onion, roughly chopped into chunks
- 1 large shallot, roughly chopped
- 4 cloves garlic, wrapped in foil
- 2 carrots, cut into 2–3 inch pieces
- 2 T maple syrup
- 1/2 tsp fresh thyme, sprigs removed
- 1/4 tsp ground cinnamon
- 1/8 tsp nutmeg
- dash of cayenne
- 3/4 c coconut cream
- 3/4 c vegetable broth, more as needed
- Salt and Pepper, to taste
- Pepitas (or pumpkin seeds), for serving
- preheat oven to 400 degrees and line a large rimmed baking sheet with parchment paper. Arrange onion, shallots, and carrots on one end of baking sheet. toss with a little olive oil, salt, pepper, and thyme. Set garlic foil pack anywhere on baking sheet.
- Next, place butternut squash halves cut side UP on other end of baking sheet. Drizzle with olive oil, season with salt and pepper, cinnamon, nutmeg, and cayenne, then drizzle the maple syrup into the hole. Roast for 45-50 minutes, tossing halfway, until butternut squash is easily pierced with a fork.
- Transfer roasted veggies and garlic to your blender or food processor. Using a large spoon, carefully scoop out the butternut squash, making sure not to get the skin. Try to to get all the maple syrup goodness from the center! Add to blender.
- Add coconut cream and broth to blender or food processor and blend until smooth and creamy. Add more liquid if needed to get to your desired consistency. Adjust salt and pepper at this time.
- Serve warm in bowls with a drizzle of coconut cream and pepitas. Enjoy!!