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5 from 1 vote
A bowl of roasted butternut squash soup an a spoon on the side
Healthy Roasted Butternut Squash Soup
Prep Time
50 mins
Cook Time
10 mins
Total Time
1 hr

Healthy Roasted Butternut Squash Soup, a simple recipe that comforts you no matter the season. Light, creamy, with a delicate texture, and a warm, earthy flavour, this soup is sure to become a family favourite. Vegetarin, gluten free, this can be made vegan by replacing the cream with a dairy free version. Quick and easy to make, this soup is a favourite dinner dish with kids and grown-ups alike. A delicious Fall recipe for celebrate harvest.

Course: Soup
Cuisine: International
Keyword: cream soups
Servings: 2 people
Calories: 548 kcal
Author: Daniela Apostol
  • 1 medium butternut squash
  • 1 onion
  • 2 cups vegetarian stock (broth)
  • 1 tbsp cream
  • 1/2 tsp salt
  • a pinch of black pepper
  • 1 tsp olive oil
  • a handful of almond flakes to garnish (optional)
  1. Cut the butternut squash lengthway, scoop out the seeds and roast in a pre-heated oven at 200 degrees Celsius (390 Fahrenheit) for about 45 minutes, or until the flesh is soft.

  2. Peel and chop the onion.

  3. Heat up the oil in a pan, then add the onion and fry gently until transluscent.

  4. Add the roasted butternut squash flesh together with the stock, and cook for about 5 minutes.

  5. Season well with salt and pepper, then remove the soup from the heat, and blend until smooth.

  6. Serve the soup with cream and almod flakes or any other seeds of your choice.

Nutrition Facts
Healthy Roasted Butternut Squash Soup
Amount Per Serving
Calories 548 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g25%
Cholesterol 20mg7%
Sodium 1344mg56%
Potassium 3206mg92%
Carbohydrates 104g35%
Fiber 16g64%
Sugar 21g23%
Protein 18g36%
Vitamin A 79945IU1599%
Vitamin C 165.7mg201%
Calcium 404mg40%
Iron 6.5mg36%
* Percent Daily Values are based on a 2000 calorie diet.