Creamy Roasted Butternut Squash Soup
5 from 1 vote

Creamy Roasted Butternut Squash Soup (Dairy-Free)

This butternut squash soup is incredibly easy to make. Once the veggies are chopped (which may be prepped in advance), and then roasted, they are blended with broth and olive oil to create a sweet and savory blended soup. Easy peasy!

Course Soup
Cuisine American
Keyword Butternut Squash Soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 -6 servings
Calories 296 kcal
Author Kristin Marr


Roasted Vegetable Base:

  • 1/2 butternut squash peeled, seeds removed, and cubed (about 2lbs // 4 cups once cubed)
  • 2 leeks sliced (about 2.5 cups once sliced), white and light green parts
  • 1/2 large red bell pepper sliced
  • 1 ripe pear sliced
  • 4 garlic cloves pressed--Press on the garlic cloves with the back of a wooden spoon to crush the cloves.
  • 2-3 TB extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Soup Base:

  • 3 cups chicken broth
  • 1 tsp dried thyme
  • 1/4 cup extra virgin olive oil


  1. Preheat the oven to 425F.
  2. Place the vegetables and fruit (cubed squash, sliced leeks, sliced bell pepper, garlic cloves, and sliced pear) on a large high-rimmed baking sheet. Drizzle the vegetables with olive oil, and gently toss to combine. Sprinkle the veggies with the salt and pepper.
  3. Roast the vegetables, uncovered, until tender--about 40 minutes. Around the 25 minute mark, I recommend checking on the veggies, and stirring them if the leeks (or another veggie) appear to be browning quickly.
  4. Once the veggies are roasted, place them in a Dutch oven (or soup pot), along with the chicken broth and thyme. Heat the broth and veggies, over medium-high heat, until the broth begins to simmer. Use an immersion blender to blend the soup until it's smooth. Remove the pot from the heat. Add the olive oil, and blend until the soup is creamy. Taste the soup and add more salt, if needed, to taste. I personally add 1/2 teaspoon of additional salt at this point--this will vary depending on the saltiness of your broth.
  5. Serve the soup warm with grilled cheese or warm bread (optional, but highly recommended). I also like to top the soup with a few bacon crumbles.