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Roasted Butternut Squash Soup

Creamy roasted butternut squash soup, inspired by Thanksgiving squash with butter and brown sugar. Easy prep. Vegan or vegetarian. Gluten free.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
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
Servings: 5 cups
Calories: 184kcal
Author: Sylvia Eastman

Ingredients

  • 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

Instructions

  • Preheat oven to 350F.
  • 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. 
  • 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.}
  • Garnish with sprinkles of brown sugar, using a toothpick to make a fancy design, if desired. 

Video

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

Calories: 184kcal | Carbohydrates: 19g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 292mg | Potassium: 330mg | Fiber: 2g | Sugar: 9g | Vitamin A: 9315IU | Vitamin C: 18.9mg | Calcium: 50mg | Iron: 0.6mg