This easy roasted butternut squash soup is full of flavor and is ultra-creamy, without any cream or butter! It’s the perfect fall soup. 

A bowl of roasted butternut squash soup in a white bowl, garnished with a single sage leaf.

Butternut squash soup is one of my favorites. However, most recipes I come across are cream based. While this is very tasty, it’s not always the healthiest choice. This recipe has no cream or butter in it, but you will honestly not believe how creamy it tastes.

Vegan squash soup in two bowls, with a butternut squash in the background

About this roasted butternut squash soup:

It begins with roasted butternut squash. Roasting the squash brings out so much sweetness and flavor. Don’t be worried if it gets a little brown; that’s just more flavor!

In the meantime, sauté onions and celery until they start to soften, and then add lots of fresh sage. Sage + squash just screams fall! 

When the squash is golden brown and fork tender, add it back to the soup along with broth (vegetable or chicken!). Simmer the soup for about 30 minutes … which will make your house smell absolutely amazing.

After the soup has simmered, blend it with an immersion (handheld) blender, or you can transfer it into a blender (you’ll probably need to do this in batches). Make sure to vent the cover of the blender and drape a towel over it so it doesn’t explode on you. BE CAREFUL. 

If it’s super thick, add some broth to thin this creamy soup to your perfect consistency. I like my soup thick, but I typically end up adding about another cup of broth at the end.

You’ll also want to taste it at this point and add more salt and pepper as needed. 

Squash soup in white bowls.

How to make this squash soup your own:

Oh so many ways! Here are some ideas:

  • If you do want to add a little cream to this to make it more decadent and even more creamy, go for it! Start with 1/4 cup. If you want to keep it vegan, try adding a bit of coconut milk. I love the flavor coconut milk lends to the soup.
  • If you like a sweeter, less savory soup, try leaving out the sage and adding cinnamon and nutmeg. Or season the squash before roasting (like this spicy sweet butternut squash), and then use the seasoned squash to make the soup.
  • You could also add sweetness by roasting a peeled apple with the squash and adding that to the soup. Or of course, you could always add a little brown sugar or maple syrup.
  • TOPPINGS! It’s no secret that I love toppings! Try this squash soup topped with crumbled bacon, homemade croutons, or crumbled sausage. It’s also great with a little minced parsley which adds a great bright fresh flavor to the soup. 
  • I’m a squash soup fan! Here’s a few more recipes I love: Copycat Panera Squash Soup (a bit more healthy than the restaurant version), Butternut Squash Soup with Bacon, and  Kabocha Squash Soup.

Overhead view of two bowls of squash soup, garnished with sage leaves.

How to store & freeze this soup:

The soup is great to make ahead and will keep fresh in the fridge in a covered container for about four days. It also freezes well for up to three months. You could even freeze it in individual portions! Thaw in the fridge overnight for best results and rewarm in a saucepan or in microwave. You could also reheat this in a slow cooker. 

What to serve with squash soup: 

It’s great on its own but it also pairs well with sandwiches or salads. Try these:


Image of a bowl of roasted butternut squash soup in a white bowl, garnished with a single sage leaf.

Roasted Butternut Squash Soup

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes

This easy roasted butternut squash soup is full of flavor and is ultra-creamy, without any cream or butter! It's the perfect fall soup. 


  • 1 (3 lb) butternut squash
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 large yellow onion, chopped (about 1 cup)
  • 3 celery stalks, chopped (about 1 cup)
  • 1 tablespoon chopped fresh sage leaves
  • 3-4 cups (32 oz) low sodium vegetable or chicken broth (see note)


  1. Heat oven to 400ºF. Peel and seed the squash. Cut into 1-inch cubes and place them on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil, salt, and pepper; toss to coat. Spread in a single layer and roast for 15 minutes. Turn and continue to roast until softened, about 20-25 minutes more.
  2. Meanwhile, heat the remaining 1 tablespoon oil in a stockpot or Dutch oven over medium heat. Add onion and celery, and cook until softened, about 7 minutes. Add sage and saute 1 minute more.
  3. Add broth and roasted squash and bring to a boil. Reduce heat and simmer for 30 minutes, or until vegetables are very tender. Remove from heat. Let cool for about 10 minutes. Use a handheld (immersion) blender to blend soup directly in the pan. Return to stove and warm over medium-low heat. Add broth as needed to thin as desired. I typically add about 1 cup. 
  4. Taste and add salt and pepper as needed.


  • I love to serve this with crumbled cooked bacon if I'm not serving it to vegetarians or vegans. It's also great with homemade croutons.
  • To save time, you could skip the roasting step and cook the squash cubes in the broth until tender. It won't have as much flavor, but it will reduce cooking time slightly.
  • If desired, you can roast the squash a day or two ahead and refrigerate until ready to make soup.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 92Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 377mgCarbohydrates: 11gFiber: 4gSugar: 5gProtein: 3g sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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Note: Photos and post updated October, 2019. For fun…here’s one of the old photos:

Squash soup in a red pot.