Roasted Butternut Squash Soup

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Warm, comforting, and allergen-friendly, this soup is the perfect main dish or side dish for your fall menu! {Paleo & Vegan}



For the butternut squash:

  • 1 butternut squash, halved with seeds removed
  • Olive oil (enough to cover the bottom of a 9×13 baking dish)
  • Pinch of sea salt, optional

For the roasted vegetables:

  • 1 head cauliflower, broken into florets
  • 1 onion, cut into wedges
  • 2 cups baby carrots (can reduce to 1 cup for a milder flavor)
  • 23  cloves garlic, peeled and thinly sliced

For the coating:

  • 3 tablespoons olive oil
  • 1 tablespoon dried thyme (can reduce to 1/2 tablespoon for a milder flavor)
  • 1/2 teaspoon dried sage
  • Pinch of sea salt

For the puree:


  1. Set oven to 395 degrees. Line a baking sheet with parchment paper and set aside. Cut butternut squash lengthwise and remove seeds. Pour olive oil into a 9×13 baking dish and place the butternut squash halves face down in the dish. Bake for 35-45 minutes, or until you can scoop the flesh of the butternut squash with a spoon.
  2. In a large mixing bowl, combine the onion wedges, carrot slices, and sliced garlic. Set aside.
  3. In a small dish combine the olive oil, thyme, sage, and sea salt. Pour olive oil mixture over vegetables in the mixing bowl. Stir until evenly coated.
  4. Spread the vegetable mixture onto the parchment-lined baking sheet and bake for approximately 30 minutes at 395 degrees, rotating once halfway through the baking process. Let cool slightly.
  5. When the butternut squash is done, use a spoon to scoop the squash into a bowl. Combine the squash with the vegetables. In small batches, transfer the  vegetables to a high-speed blender. Pour in broth, also in small batches, and blend until smooth. Repeat this process until all vegetables and broth have been blended.
  6. Transfer blended soup to a saucepan. Let soup simmer until warm, stirring throughout to evenly blend all ingredients. Serve warm, and salt and pepper as desired, and refrigerate leftovers.
  7. For best results, consume within about 2-3 days.


  • For a mild flavor, decrease the amount of baby carrots to one cup and the dried thyme to 1/2 tablespoon. The final product will be a soft orange color and the taste will also be on the softer side of hearty and savory. 
  • Bake the butternut squash until it’s soft enough to scoop with a spoon. This usually takes 35-45 minutes, but depending on how big the squash is, the process can take 50-55 minutes.  
  • If your blender or food processor won’t hold all the ingredients, then divide the liquid and veggies into equal amounts and blend them in batches. Recombine them in a large bowl or saucepan. If you notice the batches vary in color or texture, then stir the soup vigorously and, if needed, blend again in batches until the soup is smooth. 
  • Add water, if necessary. Sometimes the vegetables and broth are less evenly divided in the last batch to be blended. For me, it usually means I have more veggies and not enough liquid. If I don’t have any more broth, I’ll add a splash of water. Adding a small amount of water will help puree the veggies without diluting the overall flavor of the soup.