Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there’s something for everyone!
Roasting the butternut squash until caramelized and tender is totally key here. The flavor blows any other method out of the water.
To capitalize on extra flavor and also streamline our squash-to-soup process, let’s just go ahead and roast some carrots and onion along with it!
The result?
A velvety, flavorful soup that is so crazy tasty you won’t be able to put down your spoon!
To me, this baller butternut soup tastes like Thanksgiving in a bowl.
As an added bonus, the roasted veggies made my house smell so completely divine! I have a feeling we’ll be making this one a whole lot this Fall + Winter. Love it so!
what are good spices to add to butternut squash soup?
Looking for some extra ways to season your soup? Aside from salt and pepper, you can also add nutmeg, allspice, ginger, and/or cayenne pepper. Fresh sage and sautéed or roasted garlic are popular pairings as well!
I like my soup on the simple side, so I spice the soup accordingly. A little salt, pepper, and sautéed garlic with some spicy seasoned chickpeas on top and I’m as happy as can be!
I seasoned my crispy chickpeas with smoked paprika, garlic powder, cumin, ground cayenne pepper, salt, and pepper. They were so tasty right off the pan that I literally had to force myself to save enough for the soup.
They lend some flavor to the soup as well, making them a healthy + crazy tasty topping option!
Speaking of toppings…
what toppings can you add to butternut soup?
Aside from the roasted chickpeas I’ve included in the recipe below, there are so many tasty toppings you can add to this soup! Here are some tasty options to choose from:
vegan toppings
- roasted pepitas
- toasted pecans
- croutons
- scallions or chives
- shawarma chickpeas
- sriracha chickpeas
- cashew cream
- hot sauce
vegetarian toppings
- heavy cream or sour cream
- crispy roasted parmesan chickpeas
- grated cheddar or parmesan cheese
t-rex toppings
If you’ve been waiting this entire post for me to mention bacon I totally get it! You’re welcome to top the soup with crispy bacon if you’re jonesin’ for some. Vegetarians can opt for vegan bacon bits as well!
Roasted Butternut Squash Soup
This silky, scrumptious roasted butternut squash soup is my new favorite soup recipe! By roasting the veggies first and browning the wee bit of butter that we’re using for the soup’s creaminess, we’re able to infuse this tasty soup with so much extra flavor! Gah! Love it so!!!
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Recipe yields approx. 4 bowls or 6-7 cups of soup.
Ingredients
- 2.5 lb butternut squash
- 3 large carrots
- 1 onion (white or yellow)
- 1 TBSP avocado oil (or favorite healthy oil)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup water
- 2 TBSP unsalted butter
- 3 cloves garlic smashed + minced
- 3 cups vegetable broth
- additional salt + pepper to taste
SPICY ROASTED CHICKPEAS
- 15 oz canned chickpeas
- 1 TBSP avocado oil (or favorite healthy oil)
- 1/4 tsp sea salt
- 1/4 tsp smoked paprika
- 1/4 tsp ground cayenne pepper (spiiicy!)
- 1/4 tsp garlic powder
- 1/8 tsp ground cumin
- 1/8 tsp black pepper
Instructions
-
Pre-heat oven to 375 degrees F. Make sure you have two large rimmed baking sheets handy as well as a blender.
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Drain and rinse your chickpeas and place on a stack of paper towels to dry a bit. The drier the chickpeas the crispier they'll get in the oven. Woot!
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Cut your squash in half lengthwise and scoop out the seeds. Pierce skin of squash a few times with a knife. Peel and cut your carrots into 3 portions. Peel onion and cut into 8 quarters.
-
Place your squash (cut side down), carrot, and onion on a large rimmed baking sheet (or roasting pan). Drizzle with 1 TBSP oil (extra if desired) and season with 1/2 tsp salt and 1/4 tsp pepper. Pour 1/4 cup of water over the squash. (it will evaporate as the squash roasts)
-
Pat chickpeas dry and add to your second baking sheet. Drizzle with 1 TBSP oil and season with 1/4 tsp salt. (The rest of the spices will be added after)
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Place both pans on the center rack in your oven and roast. Chickpeas will be done at 30 minutes and the squash and veggies will be done after 45-55 minutes. When squash is tender and can be removed from the skin easily with a spoon it's good to go!
-
While your veggies roast, combine spicy chickpea seasoning in a small bowl: paprika, cayenne, garlic powder, cumin, black pepper. Set aside and once chickpeas are done roasting, sprinkle with the seasoning blend, mix 'em up, and set aside. They will crisp up more as they cool!
-
In a medium-large pot, melt 2 TBSP butter over medium heat. For extra flavor, let's brown the butter first to add some nutty flavor to our soup! Let your butter melt untouched, then once it starts to simmer and brown, add minced garlic and whisk constantly until butter is golden and fragrant. Add your vegetable broth, cover, and reduce heat to low.
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Once your squash is ready, allow to cool enough t handle, then peel off the skin of the butternut. Alternatively you can scoop the squash out with a spoon.
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Working in batches, blend the veggies with the broth in your blender until silky. I was able to add half the veggies and half the broth and get it all blended in 2 batches. Filling blender only 2/3 full is best as hot liquid expands.
-
Return the soup to your pot and mix well. Add any additional seasoning to taste and feel free to add extras like nutmeg, allspice, cayenne pepper, etc... If skipping the chickpeas (which have a LOT of flavor) you'll want to add extra seasoning to the soup. Keep covered over lowest heat setting until ready to serve.
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Dive in while it's hot and top soup with seasoned chickpeas and your choice of toppings from the notes below. I like mine with chickpeas, scallions and a teeny drizzle of cream!
Recipe Notes
VEGAN TOPPINGS: roasted pepitas, toasted pecans, croutons, chopped scallions or chives, cashew cream, fried sage leaves, and/or hot sauce
VEGETARIAN TOPPINGS: heavy cream or sour cream, grated cheddar or parmesan cheese, etc...
T-REX TOPPINGS: You're welcome to top the soup with crispy bacon if you're jonesin' for some. Vegetarians can opt for vegan bacon bits as well! Chicken broth may be used in place of veg broth if needed.
For a vegan soup, replace the butter with oil, to taste.
Using an immersion blender in place of a blender? Cut your carrot into smaller pieces for roasting (so they soften more and blend more easily) and make sure you're using an extra large pot to blend the soup in to prevent splashing.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy! With chickpeas: 252 calories per serving or 168 calories without.
If you get a chance to try this roasted butternut squash soup, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!
bonkers for butternut?
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Bri
Love this duo recipe. Chickpeas are one of my favorites things too cook and this process gives them new life! The soup is also DELISH. Thank you for sharing!
Debbie Stachowiak
I made this soup for Thanksgiving. It was totally amazing. I loved it. Thank you
Tara Lawson
How could this be altered to use a pressure cooker/air fryer? I am wondering if that would reduce the roasting time or would it change the flavor too much?
Jenn
Hi Tara! It can be made solely in the IP but it will lose the roasted flavor. I’ve had it both ways and I’ll never skip roasting it again, lol! As for the air fryer, I don’t own one to experiment with but might have to ask for one for the holidays! xoxo
Maya’s Mom
Delicious! I only made the soup, which I seasoned with a bit of curry powder and cumin, and it was amazing! Roasting the onion and carrot makes a huge flavor difference. I’ll definitely be making this again. Can’t wait to try it next time with the chickpeas!
Penni
This soup is amazing! I roasted chunks of squash, which gave each piece that natural sweet glaze. I also added chili powder to the coating for the chickpeas. This one is a definite keeper!
Jenn
I’m so stoked you enjoyed the soup, Penni! Love the addition of chili powder to the chickpeas – so tasty!
Kristi
Wow you replied so quickly! Thank you so much!!! I’m going to make it tonight!! Can’t wait!!
Jenn
I’m so excited for you to try it! I actually added all the ingredients to my grocery list bc I’ve been totally craving it! xoxo
Kristi
Quick question – I have about 2-2.5lbs of already cubed butternut squash that I’m looking to use…how should I go about roasting the squash when it’s already cubed? Can’t wait to make and try this recipe – hopefully I can make it work with the squash I already have!! TIA 😊
Jenn
Hi Kristi! You can tooootally roast that pre-cubed squash! You’ll go through the same steps of drizzling the squash with oil and seasoning with salt and pepper but skip the water since that’s there to help steam the whole halved squash and you won’t need it. The roast time might go down a little so check it at 35 or so minutes and see how much longer it needs at that point.
Janet B.
Yum! This is delicious! I ended up adding all spice, nutmeg, ginger and anise star since I didn’t make the chick peas. I did too with organic fried onions. super-yummy and flavorful. Also very easy and simple clean up!
Ellen
Can I throw in a green apple with the carrots!
Jenn
Hi Ellen! I’ve never tried it with apple but know that it’s a common pairing. I find they can sweeten a soup fast so I might try this one as is and then try it with the apple the next time to see which you prefer?
Crystal
Hands down, the best Butternut Squash soup I have ever made. I decided to blend the chickpeas in with the soup instead of a garnish (texture issues) and I am so glad that I did! The extra flavor the chickpeas bring is amazing!
Jenn
Thank you, Crystal!!! I’m so stoked you enjoyed it!
Domenica
It’s so good! Thank you for the recipe and steps. This soup had become a staple in the fall for us. I’m making extra to freeze! I use a handheld blender so it makes it easy with less steps.
Mona
Amazing soup! Just tried it, will be making it again. Perfect for this weather.
Chelsea
OMG! This is so deicious!! I just made it and having a taste while raosting the chickpeas and the soup is amazing! I will definitely have to make this again before fall ends~!
Megan
So dang good! We’ve never had butternut squash soup before; my husband said it sounded questionable but it was delicious and we both loved it!
Maria Pampillonia
This recipe sounds amazing, I can’t wait to make it for Thanksgiving. I was wondering if I could make the chickpeas the day before then serve at room temperature?
Jenn
Hey Maria! They’ll be soft instead of crispy if you want to do a test run and see if you like them that way? I’ll eat them any which way I can get them but fresh and crispy is quite the experience – LOVE them!
Viki
Amazing…..this one is a keeper. I did add more broth and a dash of half and half. I also used my immersion blender. It was excellent. The hubby is still saying “Yum”.
Thank you!
Gayle
Scrumptious! Easy to make. Add a green salad and dinner is ready!
Jenn
Thank you Gayle!
Angie Jackson
Made this tonight for dinner. It was absolutely delicious and very easy. Didn’t change a thing! Thanks so much for this recipe:)
Jenn
Yay!!! I’m so glad you loved it Angie. Thanks!
Robert
This came out great! Loved every bit of it, soup was velvety added a little bit of coconut milk to it and the roasted chickpeas bumped it to another level. Also toasted some pumpkin seeds for another burst of flavor.
Emmi
Hey! I want to try this recipe but I just had a few questions. How do you cut the squash in half? I’ve never cooked with it and some say it can be difficult to cut and they suggest to microwave it for a few minutes.
Another question I had was about the part where you say to pour water over the squash while it’s cut-side down. What will that do?
Jenn
Hi Emmi! So excited you’ll be trying this squash soup!
Do you ever sharpen your knives? I find that a freshly sharpened chef’s knife can make slicing the squash in half easier. If needed you can microwave it for 4 minutes and then slice through it. The water added to the pan actually helps steam the squash a little bit to help soften it up faster. I’ve skipped it before and just roasted a little longer and had the same results so either way will work!
Courtney
FANTASTIC!
So so yummy and easy to make. I always add a little extra onion and some cayenne once it’s cooked for a liltte extra kick. This is my GO TO on chilly days when I want to curl up on the couch with a nice hot bowl. Thanks for the recipe 🙂 PS: THOSE CHICKPEAS are amazing!!! I accidentally added the spices before they went into the oven and they still turned out GREAT. FYI for those of you who may have panicked when you did the same thing XD
Gardengirl
Easy but the only way to go is an immersion blender. Just used sour cream on top.will try the chick peas next time.
Jenn
I love my immersion blender like no other! For sure try the chickpeas next — they’re legendary!
Rochelle Beres
Made it and was delicious. Enjoy have some meatless meals. Added a little curry powder to it and adds a little zip. Will make again and pass the recipe on. My grandson does not eat meat so this is great.
Beth
I will not be waiting for colder temps to try this recipe! I love all recipes with smoked paprika in them – delish!
Jenn
Yessss! Make it right meow!
Gina Matsoukas
This soup was delicious and I especially loved the roasted chickpeas on top!
Jenn
Thank you Gina! I’m glad you enjoyed it!
Maria Potter
Just made this and had it for lunch. I added scallions, grated cheese, and a drizzle of cream for toppings. This is so good. First time try ok ng Butternut Squash, and what a fine Introduction this was.
Def keeping the recipe. Thanks for sharing
Jenn
YAY! So glad you enjoyed the soup Maria!
Chelsea Grimsley
My mother, sister, and I absolutely love this recipe!
I was wondering if you had the nutritional values figured up?
Jenn
Hi Chelsea! I’m so glad you’re all loving the recipe – woot! I am just checking back in after some family time away so once I get a chance I’ll add this bad boy to my nutrition calculator and keep you posted with the nutrition facts! Adding it to my to-do list app right now! xoxo
Jenn
They should show up in the recipe card now! The soup is 252 calories per serving with the chickpea topping and 168 calories without. xoxo
Kimberley Vanderwolf
Amazing recipe. I have added it to my favorites list. Thank you for sharing.
Ruth Snyder
So delicious!
Christine
Loved this soup& the additional topping of chickpeas, how can I keep them crispy for the following days ahead?
Jenn
So glad you loved it Christine! The only way to keep the crunchy chickpeas is to use a dehydrator (thats how the pre-packaged ones stay so crunchy!) but I don’t have one of those so I’ve gotten used to them being less crispy and more chewy the next day when I heat up my soup. I actually like them both ways now!
Jenn
Keeping the chickpeas in an airtight container (room temp) with a paper towel on top can help keep them super fresh though! Hope that helps!
d4v1d
terrific!
Coby
Dang this was good!!! Those chickpeas are delicious. I would make just the chickpeas for a snack. I really loved this soup!
John Cunningham
Very good soup. But I was perplexed as to how to cut one onion into eight quarters.
Jenn
So glad you enjoyed the soup John! LOL, the onions we purchase tend to be pretty large but you can simply cut yours into four sections if preferred! xoxo
Dawn from Indy
My husband & I both loved this soup. The spicy chickpeas were a fabulous addition. Thanks for sharing the recipe. It is now our favorite butternut squash soup recipe.
Jenn
So over the moon stoked that y’all enjoyed the recipe. Thank you Dawn! xoxo
Keely
Delicious! Will be keeping this recipe, loved the chickpea addition. It was nice for a change to have butternut squash soup without cream.
eva @CostumeTakeOut
Made this soup last night…what attracted me to making this soup and not the other thousands of other recipes is that you roasted all veggies! well, you didn’t ask to roast the garlic, but i threw it on the sheet pan whole and then pureed the whole thing together…I also loved that you suggested the toppings to go with this soup…i made the chickpeas, chopped green onion, and a little yogurt (we are not a vegan or vegetarian family–I just use vegan/vegetarian recipes because I like to pack in as much nutrition in as possible…just put this recipe in my permanent files! thanks!
Jenn
Love the addition of roasted garlic! So glad you enjoyed the soup Eva, thank you!
Alivia
Not sure I’ve ever had butternut squash soup but this recipe did not disappoint!
Jenn
Yay!!! So stoked to hear it Alivia, thanks!
Sam
I had to add like 3 cups of fluid at the end. Not sure where I went wrong. Otherwise the flavour is great. Thank you!
Jenn
The recipe calls for 3 cups of broth towards the end there, no worries! xo
Deborah Bunting
This was absolutely AMAZING!!! Perfect soup for that chilly day when you’re looking for a comfort food. Just the right amount of sweetness and the chick peas added the perfect spice. Jenn this has become my new favorite soup!! Thanks for the recipe.
Jenn
Thank you Deborah!!! I’m stoked you’re loving the recipe!
Jessica Flory
You knocked it out of the park, Jenn!! Delicious!
Jenn
Thank you Jessica!
Therese M
Made this soup for dinner tonight…very yummy!
Jenn, now that I’m retired, I’ve really been getting into cooking, and loving it! I subscribe to several food blogs and yours is one of the best! This is the second recipe I’ve made, and both turned out wonderful!
Jenn
Therese, thank you so so much! I’m honored you’re loving the recipes and can’t wait to see what you make next! xoxo
Jane
I made this Butternut Squash Soup tonight and it was so easy abs ridiculously delicious. Thank you for sharing it!
Jenn
Thanks for being my first review, Jane! xo
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