Cream coloured bowl of squash soup that has swirls of brown sugar in it. On a dark green background

Roasted Butternut Squash Soup – Vegan or Vegetarian

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blender, brown butter, baby, egg free, get your vegetables in!, gluten free, lunch, plant-based, reducetarian, vegan, vegetarian

Rich and creamy, this Roasted Butternut Squash Soup is subtly sweetened with pear, flavoured with {vegan} brown butter, and garnished with a swirl of brown sugar.

Easily made vegan or vegetarian, it contains only 6 ingredients and most of the preparation time is “passive” — meaning, you put the squash in the oven and walk away! You can even make this a day ahead or so, as it reheats very nicely.

Jump to Recipe

Prepping the Squash

Butternut squash cut in half from top to bottom, on a dark green background.

Preparing butternut squash is easy. Just scoop out the seeds.

You’ll start the soup by cutting your butternut squash in half from top to bottom. Then just grab a spoon and scrape out the seeds.

Butternut squash with melted butter, on baking sheet.

Prepping the butternut squash for roasting

Next, brush a little melted butter or margarine on the squash and pop it into the oven at 350F. The larger the squash the longer the cook time, but start with about 35 minutes and then check it. You want the squash to be fork tender throughout. Since squash is not uniformly shaped, some parts will be done faster than others. Don’t worry too much about that, just get the whole thing fully cooked.

Once the squash is cooked, let it cool before scooping out the flesh. Optionally, you can put the cooked squash into a container and leave it in the fridge for a few hours or overnight. The cold squash will be easier to work with.

Next, you’ll make the brown butter which gives this soup its luscious-buttery taste. If you’re vegan, make my vegan brown butter. Either recipe takes less than 20 minutes and you can make the butter ahead and store it in the fridge until you’re ready to use it. You can also use the brown butter for my Roasted Rainbow Carrot Recipe  and I’ve got more brown butter recipes in the queue so consider making a double batch!

Once you’ve got the squash cooked, and the brown butter made, you’re on easy street! You are literally throwing everything in the blender and blending until nice and creamy. Now, we’re at the final step and it’s fun: Pour the soup into your serving bowl, sprinkle some brown sugar about, swirl a toothpick around to make a pretty design, and say: Soup’s on!

P.S. If you want a visual of that toothpick swirling action, check out the video after the recipe!

Cream coloured bowl of squash soup that has swirls of brown sugar in it. On a dark green background

Roasted Butternut Squash Soup

Eating Together Made Easy

Here at not not nutritious, I like to keep in mind all the major diet types out there, e.g. vegans/plant-based peeps, vegetarians, and meat-eaters, and where possible, I add adaptions or variations to my recipes so they’ll work for everyone. This recipe is just 6 ingredients: squash, pear, milk, brown butter, salt, and brown sugar.  For the vegan version I use vegan brown butter and cashew milk, but feel free to use any kind of unsweetened milk you like. If you want to make both a vegan and a vegetarian version, you’ll have to make different batches in your blender.

Cream coloured bowl of squash soup that has swirls of brown sugar in it. On a dark green background

Roasted Butternut Squash Soup

Let’s Make Soup!

A perfect fall warmer, this Roasted Butternut Squash Soup would make a lovely lunch or light dinner, or an easy starter for a bigger meal.

Roasted Butternut Squash Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Creamy roasted butternut squash soup, inspired by Thanksgiving squash with butter and brown sugar. Easy prep. Vegan or vegetarian. Gluten free.

Course: Soup
Cuisine: American
Keyword: dairy-free cream soup, easy soup, roasted butternut squash soup, squash soup, vegan butternut squash soup, winter vegetable soup recipe
Diet: vegan, vegetarian
Servings: 5 cups
Calories: 184 kcal
Author: Sylvia Eastman
  • 1 butternut squash (about 3 cups) (or substitute acorn or Kabocha, or Red Kuri)
  • 1 tablespoon melted butter, margarine, or oil
  • 2 cups milk of choice
  • 1/4 cup brown butter, vegan brown butter, or butter (See recipe notes for brown butter and vegan brown butter recipes)
  • 2 tablespoons brown sugar
  • 1 small pear (about 2/3rds of a cup)
  • 1/4 teaspoon hot chili powder, optional
  • 1/4 teaspoon salt
  • brown sugar, to garnish
  1. Preheat oven to 350F.

  2. Prepare the squash:

    Slice the squash from top to bottom and remove the seeds.

    Place cut side up on a baking sheet and brush with a little bit of melted butter or margarine. 

    Roast for about 35 minutes until tender. Tip: You can prep the recipe up to this point and then store the squash in a sealed container in the fridge until you are ready to carry on. 

    Once the squash is cool enough to handle, remove the flesh from the skin. You will need 3 cups of squash. 

  3. Make the soup:

    In a blender, combine milk, squash, brown sugar, brown butter/vegan brown butter, pear, salt, and hot chili powder if desired. 

    Blend until well-combined. Thin as desired with extra milk. Taste and adjust seasoning as desired. Transfer to saucepan to heat thoroughly if necessary. {Some blenders have a "soup" mode that will heat the soup so it's warm enough to eat.}

  4. Garnish with sprinkles of brown sugar, using a toothpick to make a fancy design, if desired. 

Recipe Video

Recipe Notes
Make Ahead

You can roast the squash earlier in the day, or the day before, then store it in a sealed container in the fridge. It will be easier to separate the squash from its skin when it is cold. 

Substitutions for Butternut Squash

You can replace the butternut squash with acorn squash or Kuri squash, also known as red Kuri squash, or orange Hokkaido pumpkin.

Nutrition Information

Nutrition count is an estimate, based on using Becel margarine and cashew milk, and without the brown sugar garnish. 

Nutrition Facts
Roasted Butternut Squash Soup
Amount Per Serving
Calories 184 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 24mg 8%
Sodium 292mg 12%
Potassium 330mg 9%
Total Carbohydrates 19g 6%
Dietary Fiber 2g 8%
Sugars 9g
Protein 1g 2%
Vitamin A 186.3%
Vitamin C 22.9%
Calcium 5%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.

PIN Roasted Butternut Squash Soup for later!

Close up of roasted butternut squash soup in a white bowl, with a gold spoon in the background.

PIN: Roasted Butternut Squash Soup

Looking for Other Thanksgiving Ideas?

More soup!

Looking for other soup ideas?

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