Easy Roasted Butternut Squash Soup Recipe

by Hania
4 people
50 min

This easy, healthy, and flavourful roasted butternut squash soup will be your go-to this autumn and winter! It is tasty, smokey, and warming soup like a big warm hug!

Roasted squash and tomatoes soup

This will be a recipe for those who do not like or are fed up with bland mash or cream squash soup with coconut milk and ginger. I often wonder if squash soups are treated as a necessary evil. Served in the same boring way. Overcooked, mixed, with the addition of coconut milk, ginger or cumin and basically, it’s over. This is the perfect recipe for anyone who doesn’t like pure, sweet squash soup. Whether you’re a seasoned chef or a novice in the kitchen, this dish is sure to become a household favourite.

Easy Roasted butternut squash soup

This delicious recipe combines the natural sweetness of butternut squash with the smoky richness of roasted peppers and a harmonious blend of spices. The result is a creamy, wholesome soup that’s as satisfying as it is healthy. Whether you’re craving a cosy meal on a chilly evening or a light lunch option, this roasted butternut squash soup fits the bill.

Why You’ll Love This Recipe:

Flavor Burst: The roasted butternut squash, peppers, and aromatic spices create a symphony of flavors that beautifully match together.

Healthy Goodness: This soup is not only delicious but also packed with nutrients, making it an excellent choice for those seeking a balanced diet. Butternut squash is a “good source of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese. A cup of cubed butternut squash also provides 582 mg of potassium, more than the amount available in a banana.”

Plant-Based Delight: Perfect for vegetarians and vegans, this recipe is a celebration of the vibrant flavors of plant-based cuisine.

This recipe is:





This recipe works for several reasons:

Roasting Magic: Roasting the butternut squash, peppers, garlic, and onion intensifies their flavors, adding a smoky depth to the soup.

Spice Harmony: The combination of smoked paprika, coriander, and cumin brings warmth and complexity to the dish.

Creamy smooth Texture: Blending the roasted vegetables together with vegetable stock and tomato puree results in a lusciously creamy soup.


This is a healthy and wholesome soup that helps pack in five a day whilst satisfying the taste buds! See below the ingredient you need to make this soup

squash – I like to use butternut squash as it is widely available.

tomatoes – I use sometimes leftover tomatoes that are starting to go a bit wrinkly. Most of the time I just use a can of chopped tomatoes.

potatoes – potatoes add beautiful creaminess and heartiness to the soup. Don’t fear your potatoes 😜.

peppers – I always use a mix of peppers beside the green ones. You can use whatever peppers you have on hand.

tomato puree – ass fantastic acidity to the soup plus it enhances the flavor of the tomatoes.

herbs – all the herbs listed go very well in this soup but ofcourse if you don’t like a particular spice just omit it.

vegetable stock

fresh herbs – I add fresh coriander and parsley but you can use whichever herbs you desire 😜.

Topping options:

  • toasted bread croutons
  • stir fried quron mince
  • crispy chcickpeas
  • or just on it’s own!
cooked squash
How to store the soup

After you cool it down keep it in a fridge. I have successfully kept it up to 5 days when made a big batch.

You can also freeze it. For best quality use it within six months.

How to reheat the soup

Heat the soup over medium heat, stirring occasionally, until hot. Do not boil soups as it tends to spoil the flavor and it might cause the ingredients in some soups to separate.


  • chop your vegetables into equal sizes so they roast in the same amount of time.
  • don’t forget to fry off the tomato paste. It intensifies the flavor.

This recipe is:

  • easy
  • satisfying
  • inexpensive
  • quick
  • absolutelly delicious!
  • warming
  • hearthy
Roasted squash and tomatoes soup
More plant-based soup recipes:

Delicious Cauliflower Soup with curried seeds!

Split Pea Soup

Immune Boosting Vegetable Soup

If you try this recipe for Roasted Squash and tomatoes soup, feel free to leave me a comment and star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me @_pronounced_ and use hashtag as I LOVE seeing your remakes! HAPPY COOKING 🍽️!

💡Fun fact


Pinterest pin
Easy Roasted Butternut Squash Soup Recipe
Recipe details
  • 4  people
  • Prep time: 10 minutes Minutes Cook time: 40 minutes Minutes Total time: 50 min
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  • 500 gram butternut squash
  • 2 mixed peppers
  • 1 small potato
  • 2 cloves garlic
  • 1 large onion
  • 1 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tbsp coriander
  • 1 tbsp cumin
  • 750 ml vegetable stock
  • 2 tbsp tomato puree
  • salt and pepper

Prepare your vegetables by chopping them up.
Preheat the oven to 180°C, fan 160°C. Place the butternut squash, peppers onto a baking dish.
Drizzle with 1/2 tbsp of olive oil and cook in the oven for 20 minutes. Till vegetable are soft. and beginning to caramelise.
In a saucepan add another 1/2 tbsp of olive oil and fry your onion and garlic and fry till soft.
Add your tomato paste and fry it off for a minute.
Take your vegetables out of the oven and let them cool a bit. When cool add them to a blender and blend till they are roughly mashed up.
Add them to your pan followed by the rest of the ingredients and cook for few mintes till the flavours infuse.
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