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

1. 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.
2. 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.
3. Transfer mixture to a large blender (such as a Vitamix), adding in beans and half of the broth. Blend until smooth.
4. 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.
5. 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

5 from 4 votes

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Course Dairy Free, Dinner, Gluten Free, Grain Free, Healthy, Lunch, Soup, Vegan, Vegetarian

Cuisine American

Keyword butternut squash soup, healthy, vegan butternut squash soup, white bean butternut squash soup

Prep Time 10 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 30 minutes

Serves 4

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

1. 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.
2. 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. 
3. Transfer mixture to a large blender (such as a Vitamix), adding in beans and half of the broth. Blend until smooth.

4. 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. 

5. 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.

Nutrition

Servings: 4 servings

Serving size: 1 serving

Calories: 253kcal

Fat: 2.3g

Carbohydrates: 51g

Fiber: 14.8g

Sugar: 8.9g

Protein: 10.6g