One can never have too many squash recipes. Especially considering that it’s cheap, seasonal, and boasts some pretty terrific nutrition stats.
Since we’re talking squash, I’ll admit that butternut squash is one of my favorites. The sweet, nutty taste is brought out even more when roasted too. I’m such a butternut squash fan girl, it’s ridiculous.
Last week, I roasted butternut squash then drizzled almond butter and maple syrup on top for a mid-afternoon snack. It was my intention to test out this soup, but I was hungry and you know what happens when I see nut butters in my cupboard — they must be put to use ASAP. Turns out almond butter on butternut squash is so addicting that I ended up having it for breakfast too.
A few days later, I finally got around to getting my act together and making this soup. It was warm, filling, and uber creamy thanks to the white beans. My love for butternut squash and its versatility was once again confirmed.
Ingredients in roasted butternut squash soup
This flavorful roasted butternut squash soup recipe is made with super simple ingredients that make it incredibly creamy and delicious. Here’s what you’ll need to make it:
- Butternut squash: the star of the show in this roasted butternut squash soup recipe.
- Olive oil: you’ll need a bit of olive oil to cook down the onion & garlic mixture.
- Onion & garlic: for a little savory flavor.
- White beans: the secret ingredient in this soup! White beans give this butternut squash soup an amazing creaminess plus a boost of fiber and protein.
- Vegetarian broth: we’ll use some broth to thin out the soup a bit. I recommend using a low sodium broth so that you can adjust the salt level to your liking.
- Almond milk: feel free to use any milk you’d like for additional creaminess in this soup. I like to use unsweetened almond milk to keep the soup vegan & dairy free. Coconut milk would also be delicious – I drizzled some on top!
- Herbs & spices: we’re adding nutmeg for a cozy flavor, plus some salt & pepper to taste. Add fresh chopped sage to the top for a wonderful additional flavor!
This recipe is lovely and terrific as a lunch or a light dinner. I love dipping crunchy crostinis in — these whipped avocado feta ones are perfect in every way.
How to make roasted butternut squash soup
- Preheat oven to 375 degrees F. Line a baking sheet with foil or parchment paper and spray foil with nonstick cooking spray. Place the two butternut squash halves face down on baking sheet and bake for 1 hour or until squash is fork tender. Set aside to cool for 10 minutes before peeling off the skin.
- Next in a large soup pot, heat olive oil over medium heat; add in diced onion and garlic and saute for 6-8 minutes or until onion is translucent.
- Transfer mixture to a large blender (such as a Vitamix), adding in beans and half of the broth. Blend until smooth.
- Next add in roasted butternut squash and remaining broth, but make sure you DO NOT fill the maximum full line on your blender. (You may need to blend in small batches.) Blend mixture until smooth and thick, then transfer to large soup pot and place over medium-low heat.
- Stir in almond milk until the desired consistency is reached. Add salt and pepper to taste. Then stir in nutmeg and fresh sage, and allow soup to simmer for 10-15 minutes.
How to store & freeze butternut squash soup
To store: store this vegan roasted butternut squash soup in the fridge in an airtight container for up to 5 days. Feel free to reheat in the microwave or on the stovetop until heated through.
To freeze: simply let the butternut squash soup completely cool, transfer it to a freezer-safe container, and store it in the freezer for up to 2 months. To reheat, first let the butternut squash soup thaw in the refrigerator. Then simply reheat in the microwave or on the stovetop until heated through.
More butternut squash recipes to try
Butternut Squash, Chickpea & Lentil Moroccan Stew
Chai-Spiced Butternut Squash Muffins with Salted Honey Glaze
Winter Butternut Squash Brussels Sprouts Caesar Salad
Butternut Squash Bacon Spinach Quiche
Roasted Butternut Squash Broccoli Cheddar Chicken Couscous
I hope you love this delicious, creamy roasted butternut squash soup! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Vegan White Bean Roasted Butternut Squash Soup
Creamy roasted butternut squash soup made without any dairy! This delicious and easy butternut squash soup recipe gets its creaminess from white beans and a hint of almond milk. It's vegan and full of fiber and vitamin A for a wonderful fall lunch or dinner.
Ingredients
- 1 butternut squash (about 2 pounds), halved vertically and seeded
- 1 teaspoon olive oil
- 1 white onion, diced
- 2 garlic cloves, minced
- 1 (15 oz) can white beans, rinsed and drained
- 2 1/2 cups vegetarian broth
- 1 cup unsweetened almond milk
- Kosher salt and black pepper, to taste
- 1/8 teaspoon nutmeg
- 1 teaspoon chopped fresh sage, if desired
Instructions
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Preheat oven to 375 degrees F. Line a baking sheet with foil or parchment paper and spray foil with nonstick cooking spray. Place the two butternut squash halves face down on baking sheet and bake for 1 hour or until squash is fork tender. Set aside to cool for 10 minutes before peeling off the skin.
-
Next in a large soup pot, heat olive oil over medium heat; add in diced onion and garlic and saute for 6-8 minutes or until onion is translucent.
-
Transfer mixture to a large blender (such as a Vitamix), adding in beans and half of the broth. Blend until smooth.
-
Next add in roasted butternut squash and remaining broth, but make sure you DO NOT fill the maximum full line on your blender. (You may need to blend in small batches.) Blend mixture until smooth and thick, then transfer to large soup pot and place over medium-low heat.
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Stir in almond milk until the desired consistency is reached. Add salt and pepper to taste. Then stir in nutmeg and fresh sage, and allow soup to simmer for 10-15 minutes. Serves 4.
Recipe Notes
You can use coconut milk instead of almond milk in this recipe -- it's delicious! I drizzled a little coconut milk on top!
Feel free to add a scoop of greek yogurt for a little addition protein in this recipe (only if you aren't dairy free).
To store: store this vegan roasted butternut squash soup in the fridge in an airtight container for up to 5 days. Feel free to reheat in the microwave or on the stovetop until heated through.
To freeze: simply let the butternut squash soup completely cool, transfer it to a freezer-safe container, and store it in the freezer for up to 2 months. To reheat, first let the butternut squash soup thaw in the refrigerator. Then simply reheat in the microwave or on the stovetop until heated through.
30 comments
Yay for cozy soups! This is totally my next dinner. Thanks for the recipe Monique 🙂
You talked about broth. I don’t see broth listed on the ingredients.
All fixed!
My mother makes a very similar soup and it’s so delicious! Your presentation is just so elegant!
This looks incredible, Monique!
YUM! This looks amazing! I seriously love how much plants based protein is in this lovely soup! I just pinned it 🙂 Also, butternut squash with almond butter and maple syrup sounds AMAZING!! Thanks for the recipe!
Xoxo- Cailee @ http://hellohealthyeating.com
Yum! Beautiful, cheap, easy, delicious. I love butternut squash!
I have to try roasted butternut squash with AB + maple syrup…holy deliciousness. This soup looks perfect and the pictures are gorgeous! <3
I can’t think of aything lovelier that snuggling up with a bowl of creamy soup on a chilly afternoon! This looks delish!
Perfect, simple recipe. I’m a butternut girl too 🙂
Yum! I love squash soup!
Obsessed! Butternut squash is definitely a fave and I love your snack idea with nut butter, too!
Holy beautiful.
Do you have to bake the butternut squash? Or can you boil everything in a pot? Also, could you use the butternut squash that is already pealed and cut up?
Hi Monique! Would you recommend butter beans or cannellini beans for this soup? We don’t get generic canned ‘white beans’ here in Australian supermarkets. Thanks!
Hi! Cannellini beans will be great in here 🙂 Enjoy!
I made this soup for dinner last night and it was delicious! Thank you for sharing!
I would love to save the recipe on pinterest, but I keep getting a message saying that your site does not allow users to save pins.. is this an error? It happened on both my phone app and desktop — just wanted to give you a heads up in case there’s a glitch and this wasn’t intentional 🙂
So glad you enjoyed it! We had a tech glitch on the site that is now resolved – thanks so much for your patience!
I would love a cup measurement of the butternut squash. I grow them and they end up quite a variety of sizes. I know weighing would be best, but I don’t have a kitchen scale that has that weight capacity. Looks like an amazing soup!
Totally understand! A 2 lb butternut squash here is about 3 cups 🙂
This is so yummy! And my bean-hating family member couldn’t taste them in this soup- bonus fiber and protein 😊
Perfect! Love that 🙂
If I use coconut milk instead do I need to use a whole can? I love all your recipes. We have made some awesome dinners 💜
You’ll only need 1 cup so you’ll only end up using about 1/2 of the can. So happy to hear that you’re finding recipes you love!
Looks delicious! Would chickpeas work in here in place of white beans?
yes, absolutely!
WOW. We love this soup. So easy. So filling. Cannot believe it’s vegan. We add some cinnamon as well. Highly recommend!
So glad you loved it! Great idea to add a pinch of cinnamon, too 🙂
This was so good, far superior to other butternut squash soups I’ve made in the past. Roasting the butternut squash is key! And while coconut milk might be a good match (the only way I’ve made similar soups in the past), almond milk worked brilliantly! Will be making this over and over again!
Thank you <3
Amazing! So happy to hear that 🙂