Recipe Details - OnlineCook

October 6, 2025

This easy butternut squash soup recipe uses simple ingredients and is bursting with fall flavors. It's delicious topped with pepitas and served with a side of crusty bread. If you're in need of some cozy comfort food, this soup is for you! Just roast the butternut squash, blend everything together, and keep it warm on the stovetop. It's easy to make ahead of time for meal prep to enjoy throughout the week. As an added bonus, it's naturally dairy free and gluten free!

16 Ingredients

From the Cook

1/4

Roasted Butternut Squash Soup

The Urben Life

Ingredients

servings

Warning0 allergens identified

Instructions

This recipe also lives on The Urben Life.Show them some love by checking it out! 😊

Original Post

Instructions

Preheat oven to 425F and slice the butternut squashes from top to bottom. Use a spoon to scoop out the seeds and coat with olive oil. Place each squash cut-side down on a baking sheet lined with foil.

Bake at 425F for 1 hour, or until softened and brown. When there's about 20 minutes remaining of roasting, roughly chop the onion and toss on the baking sheet.

Once cooked, remove from the oven and place in a blender with the onion, maple syrup, seasoning, apple juice, and water. Blend until smooth, adding vegetable broth if needed.

Transfer the soup to a large pot and warm over medium-high heat. Add veggie broth and coconut milk, stir to combine. Bring to a simmer then lower the heat until ready to serve.

Ladle into bowls and serve warm. Top with pepitas and serve with bread or dinner rolls. Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.