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Roasted Butternut Squash Soup with Hazelnuts

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(2 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


This creamy, rich, plant-based (vegan) roasted butternut squash soup is simple enough that you can get it done in around 35 minutes, yet it impresses!





  • 1 tablespoon extra virgin olive oil
  • 2 small yellow onions, diced (about 1 ½ cups)
  • 1 cup celery, diced
  • 4 cloves garlic, minced
  • 1 tablespoon ground sage
  • 1 tablespoon ground thyme
  • 4 cups vegetable broth
  • ½ cup plant-based milk, plain, unsweetened (i.e., soy, almond, coconut)
  • 1 tablespoon flour
  • Salt and black pepper (as desired, optional)



  1. Preheat oven to 400 F (or heat grill, as an alternative method of roasting).
  2. Split squash in half and scoop out seeds with a spoon. Slice each half into smaller pieces (about 6 per each half).
  3. Place squash, peel facing down and flesh facing up, in a baking dish with a ½-inch of water on the bottom; drizzle with 1 tablespoon olive oil and season with salt and black pepper (as desired, optional). Roast on top rack of oven for about 25 minutes, until tender when pierced with a fork. (Alternatively, grill seasoned squash on a hot grill until tender.)
  4. While squash is roasting, heat 1 tablespoon olive oil in a heavy, large pot. Sauté onions, celery, and garlic for 8 minutes. Add sage, thyme and vegetable broth and simmer for 10 minutes.
  5. When squash is tender, spoon out flesh in chunks and place in the pot with soup mixture, stirring well while heating for 2 minutes.
  6. Stir plant-based milk with flour together to make a roux. Stir into pot with soup mixture, and cook until thickened (about 2-3 minutes).
  7. Remove from heat and transfer to a blender in small batches (do not overfill blender to avoid spilling), processing until smooth and creamy.
  8. Serve in 6 individual soup bowls.
  9. Garnish as desired with chopped hazelnuts, fresh sage, and a drizzle of balsamic vinegar and olive oil.
  10. Makes 6 (1 1/3 cup each) servings.


May substitute other types of squash for butternut squash. To make this recipe gluten-free, substitute corn starch for flour.

If desired, you can roast squash on a smoker at high heat (400 F). Follow instructions for grilling in 1-3 for the smoker, cooking until tender.

  • Category: Soup
  • Cuisine: American

Keywords: butternut squash, vegan fall soup, hazelnut soup, best vegan soup