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roasted butternut squash soup in bowl with sliced bread on the side

Roasted Butternut Squash Soup with Rosemary and Time

Course: Main Course, Side Dish
Cuisine: American
Keyword: roasted butternut squash soup, roasted vegetable soup
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Servings: 4
Calories: 239kcal
Author: Cindy Rainey
Smooth, creamy, and delicious, this roasted butternut squash soup is rich with herbs and spices, with the wholesome goodness of roasted carrots, celery, and butternut squash.
Print Recipe


  • immersion blender


  • 1 butternut squash
  • 3 large carrots
  • 2 stalks celery
  • 2 Tablespoons olive oil
  • salt and pepper to taste a generous sprinkle of each
  • 2 Tablespoons vegan butter or butter of choice
  • 2 Tablespoons all-purpose flour
  • 4 cups vegetable broth
  • 1 Tablespoon dehydrated minced onion see notes
  • teaspoons dry rosemary
  • teaspoons dry thyme
  • teaspoons parsley
  • 1 teaspoon paprika


  • Preheat the oven to 375°
  • Wash, peel, and rough cut the butternut squash, carrots, and celery.
  • Add the prepared vegetables to a large bowl and toss with the vegetables oil, salt and pepper.
  • Turn the vegetables onto a prepared pan and roast until fork-tender and slightly browed around the edges. This will be anywhere from 45-55 minutes. Remove for the oven.
  • Heat a large pot and add the butter. Allow to melt but watch it so that it does not burn.
  • Add in the flour and stir around until it combines with the butter and forms the roux. It will probably turn a light golden brown. You do not want it to get much darker than that.
  • Add in the vegetable broth, sirring as you add. Your mixture should be creamy and smooth.
  • Add in the roasted vegetables, dehydrated onions, and dry seasonings - the roesmary, thyme, parsley, and paprika.
  • Bring to a gentle boil and then turn down and allow to simmer for 20 minutes.
  • Use an immersion blender and blend until nice and smooth. See notes to use standard blender if you do not have and immersion blender.
  • Ladle in to bowls and serve with bread or rolls.


If you do not have an immersion blender, you can blend in portions in you blender. Don't try to blend all at once though as the volume of hot soup will be too much and it it spills over you may burn yourself.
If you do not want to use dehydrated minced onion, you may use 1/2 cup chopped onion. You will need to sauté it it separately before adding though so that it is softened first. otherwise you will have crunchy onions. 
You can also sub in one teaspoon of dried onions powder.


Calories: 239kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Sodium: 1047mg | Potassium: 896mg | Fiber: 6g | Sugar: 9g | Vitamin A: 30056IU | Vitamin C: 43mg | Calcium: 116mg | Iron: 2mg