• Skip to main content
  • Skip to primary sidebar
Blues Best Life
menu icon
go to homepage
  • Recipes
  • How To
  • Contact
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • How To
    • Contact
    • About
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Main Dishes

    Roasted Butternut Squash Soup {Vitamix Recipe}

    Published: Nov 22, 2021 · Modified: Jul 6, 2022 by bobbieblue

    247 shares
    • Facebook
    Jump to Recipe Print Recipe Pin Recipe

    There's nothing better on a chilly day than a bowl of piping hot soup.  Not only is this an easy butternut squash soup recipe the added bonus is that its an amazingly flavorful soup!  This flavor is all from the sweetness of the squash and the savory flavor from the roasted onions and garlic.  Truly comfort in a bowl during the cool weather months!

    Two mugs with butternut squash soup garnished with sage leaves and cracked black pepper.

    (Blue’s Best Life is a participant in the Amazon Associates Program.  I earn a small commission if you purchase through those links.  This helps me keep the blog going! -Bobbie)

    Why this is the best butternut squash soup recipe

    This creamy butternut squash soup is made with simple ingredients but is not lacking in flavor.  By roasting all of the vegetables this soup has a rich flavor, is comforting but still a healthy option.

    • This is an easy soup to make.  The oven does all of the work and then all of the ingredients are added to the Vitamix for a very quick blend.
    • This is a great make-ahead option because the soup can be reheated well.
    • Uses just a handful of ingredients, that are readily available at your local grocery store.
    • Butternut squash is considered a fall superfood because it is full of vitamins and antioxidants.  This simple recipe is has many nutritional benefits!

    Key ingredients & substitions

    butternut squash- of course the butternut squash is the star of the show in this recipe.  I love to buy the whole squash because the vegetable is at its freshest, but I find peeling and chopping squash to be a bit of a chore.  I love this recipe because I can throw the squash in the oven and easily scoop out the cooked flesh with very little work.

    While I find fresh ingredients are best If you are looking to save more time you can buy pre-chopped squash in the produce section of most grocery stores.  By baking it on a roasting pan in a single layer it will cook faster, taking about 30 minutes.  Make sure you have about 3 cups of cubed butternut squash.

    chicken broth- I used a low sodium chicken broth, but vegetable broth will also work well in this soup recipe.

    heavy cream- If you are wanting to lighten up the fat content of this healthy soup try substituting the heavy cream with half and half.  It has less fat than heavy cream, but will still give the soup a great creamy texture.  Also coconut milk can be substituted to make this a vegan recipe.

    The ingredients for butternut squash soup.

    Step-by-Step Instructions

    First start by washing the butternut squash.  Use a very sharp knife and cut the squash in half length-wise.  Use a spoon to remove all of the seeds.

    Lay the squash cut side up on a large baking sheet lined with aluminum foil.  Add two thick slices of onion, fresh sage leaves and garlic cloves wrapped in foil.  Drizzle evenly with 2 tablespoons of olive oil and place in a preheated oven.

    The vegetables on the roasting tray

    Roast for 15 minutes and then remove the sage leaves and set aside while everything is cooking.  This step is important because the fresh herbs would burn if left in the oven too long.  Flip the slices of onion over so they roast evenly on both sides.
    Roast for 15 additional minutes then remove the onion slices so they do not burn.  Check the butternut squash with a fork.  If it is not completely tender return to oven for 15 more minutes.

    The vegetables after roasting.

    Once the squash is cooked and tender use a spoon to scoop the roasted flesh out of the skin.  It should be so tender that it lifts away effortlessly.

    using a spoon to scoop out the flesh of the squash.

    Warm broth and heavy cream in microwave for 1 minute and pour into Vitamix.  Transfer roasted veggies and seasoning to the Vitamix.

    The ingredients added to the Vitamix

    Blend for 30 seconds to a minute on medium speed until smooth and creamy.

    Ingredients after being blended in the Vitamix

    Pour into serving bowls.  Garnish with additional cream, cracked black pepper and sage leaves.  If you are looking for a slightly thinner soup you can thin this out by adding extra cream or broth.

    A close up of butternut squash soup in a bowl.

    FAQ's

    What if I do Not have a Vitamix?

    While I love my Vitamix and use it all the time for smoothies, salad dressing and soup it is not an absolute necessity to make this recipe.  You can use an immersion blender or food processor to make this creamy soup.

    If using an immersion blender, transfer vegetables, broth and cream to a large pot and use the hand held blender to blend soup until creamy.  It may take a bit longer to get the silky smooth texture.

    A food processor may not hold as much as a Vitamix so the vegetables may need to be blended in two batches.

    can i make this recipe vegan?

    Yes! With a few easy substitutions you can make this a vegan butternut squash soup.  You can easily substitute the chicken broth for veggie broth and coconut milk for heavy cream.  It may change the flavor and give the soup a more nutty flavor but will still be delicious.

    Can this soup be made ahead?

    Yes, this butternut soup recipe reheats well if you want to make it a day or two ahead.  This is a great make-ahead option if you are planning to serve it for Thanksgiving dinner and are short on oven space the day of.  It can be reheated on the stove top in a large pot or dutch oven over medium-high heat.

    While this is great for reheating, I do not recommend freezing this soup because of the heavy cream.  However you can roast the vegetables make the puree and freeze before adding the cream.

    Looking for other delicious soup recipes? Try these!

    Chicken Quinoa Kale Soup

    Italian Tortellini Soup

    Creamy Roasted Cauliflower Soup Recipe {Vitamix}

    Easy Vitamix Tomato Basil Soup (Ready in 10 Minutes!)

    Easy 4 Ingredient Potato Soup Recipe

    Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!

    Print Recipe
    5 from 7 votes

    Roasted Butternut Squash Soup {Vitamix Recipe}

    There's nothing better on a chilly day than a bowl of piping hot soup.  Not only is this an easy butternut squash soup recipe the added bonus is that its an amazingly flavorful soup!  This flavor is all from the sweetness of the squash and the savory flavor from the roasted onions and garlic.  Truly comfort in a bowl during the cool weather months!
    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
    Course: Main Course, Side Dish
    Cuisine: American
    Keyword: roasted, vitamix, soup
    Servings: 4
    Author: Bobbie Blue

    Equipment

    • Vitamix, blender, emulsion blender

    Ingredients

    • 1 butternut squash, cut in half and seeds removed
    • ½ small yellow onion, cut in slices
    • 2 garlic cloves
    • sage leaves
    • 1 cup chicken broth
    • ½ cup heavy cream
    • ¼ teaspoon salt
    • ¼ teaspoon pepper

    Instructions

    • Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
    • Wash and cut butternut squash in half. Use a spoon to remove the seeds.
    • Place squash, onion slices and sage leaves on baking tray. Wrap garlic in small piece of foil. Drizzle everything with olive oil and coating well.
    • Place tray in preheated oven. Time for 15 minutes and remove sage leaves, setting aside. Flip onion slices and return to the oven.
    • After an additional 15 minutes check onion and garlic and remove once caramelized. Set aside with the sage leaves and return the butternut squash to the oven. Continue to cook an additional 15 minutes or until squash is fork tender.
    • Once soft and roasted remove squash from the oven. Warm chicken broth and cream in the microwave for 1 minute and add to the Vitamix or blender.
    • Scoop squash out of peel with a spoon. And add to the blender. Add onions, garlic, and sage. Turn Vitamix on medium speed and blend for 30 seconds.
    • Add heavy cream, salt and pepper and blend again for an additional 30 seconds or until squash mixture is smooth and creamy. If you want a thinner soup and more chicken broth or cream.
    • Pour into bowl, garnish and serve.

    Related Recipes:

    Italian Tortellini Soup

    More Main Dishes

    • Healthy Strawberry Walnut Salad Recipe
    • Healthy California Chicken Salad Recipe
    • Creamy Brie Mac and Cheese
    • Spicy Air Fryer Buffalo Chicken Tenders

    Reader Interactions

    Comments

    1. Giangi Townsend

      November 22, 2021 at 1:04 pm

      5 stars
      I was looking for a butternut squash recipe to prepare for Thanksgiving and here is your recipe. Love that it can be prepared a couple of days prior.
      Thank you for sharing.

      Reply
      • bobbieblue

        November 22, 2021 at 3:41 pm

        This is perfect for Thanksgiving! Enjoy!

        Reply
    2. Natalie

      November 22, 2021 at 1:05 pm

      5 stars
      Oh wow, the texture is amazing. Looks so creamy and delicious. I will give this soup a try. My family loves warming soups for dinner especially ones made with seasonal veggies. Thanks!

      Reply
      • bobbieblue

        November 22, 2021 at 3:41 pm

        Hi Natalie, I'm sure your family will love this soup! It's so warm and comforting!

        Reply
    3. Kayla DiMaggio

      November 22, 2021 at 2:42 pm

      5 stars
      This roasted butternut squash was so delicious! I loved how smooth it was and it was perfect for Fall!

      Reply
      • bobbieblue

        November 22, 2021 at 3:39 pm

        Glad you loved it!!

        Reply
    4. Kalin Williams

      November 22, 2021 at 3:49 pm

      5 stars
      Yum! Such a classic fall recipe and the pics have my mouth watering

      Reply
      • bobbieblue

        November 22, 2021 at 6:18 pm

        Thank you, Kalin!

        Reply
    5. Shilpa

      November 22, 2021 at 8:44 pm

      5 stars
      This soup is perfect for winter nights. Thanks for sharing

      Reply
    6. Dawn Conklin

      November 22, 2021 at 9:15 pm

      5 stars
      This butternut squash soup was so easy to make and is delicious! Roasting everything first made it taste amazing, the flavors really come together well.

      Reply
    7. Shirley Pierce

      November 23, 2021 at 12:13 pm

      Thanks for sharing, I plan to make but don’t have fresh sage any suggestions?

      Reply
      • bobbieblue

        November 24, 2021 at 9:26 pm

        You could use thyme in its place, but those leaves are so small I would just add it in fresh. It gets so much flavor from the garlic and the onion you could omit the herbs and it will still be delicious! Let me know how it turns out!

        Reply
    8. Kathy Rubbert

      December 08, 2021 at 1:19 am

      5 stars
      Excellent!I make a double batch.before I add the cream I divide it in half.I cool the half and feeeze.Then I finish the other half to serve adding the cream.When you thaw the other half at a later time..I add the cream after I heat it up.
      I have made this with other types of squash and it taste great.

      Reply
      • bobbieblue

        December 08, 2021 at 11:00 am

        Hi Kathy! That's a great idea for easy meal prep! Thank you for sharing your tip!

        Reply
    9. Tina D

      January 30, 2022 at 3:05 pm

      Eas wondering how yo make this Paleo dairy free? Substitute Coconut milk for cream?

      Reply
      • bobbieblue

        January 31, 2022 at 9:59 pm

        Hi Tina, I have never tried this with coconut milk but I'm sure that it would be delicious. It will probably give the soup a sweeter flavor! Let me know how it turns out!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Bobbie! Welcome to Blue's Best Life. I'm a self taught cook that loves to find the balance between healthy dished while still enjoying a truly decadent dessert, because there is always room for a little something sweet!

    More about me →

    Popular

    • Easy Sweet Balsamic Dressing
    • Fresh Mango Cucumber Salad Recipe
    • Creamy Biscoff Overnight Oats
    • Chocolate Chip Baked Oats (No Banana)

    Copyright © 2023 Blue's Best Life

    Privacy Policy