Smooth, creamy Roasted Butternut Squash Soup, layered with subtly sweet and nutty flavors. It is so comforting, you won’t believe it is vegan! Be sure to check out my tips for how to make butternut squash soup perfectly every time!

A bowl of roasted butternut squash soup with honey and tahini

The secret to extra creamy vegan butternut squash soup!

This roasted butternut squash soup takes on a tasty Mediterranean twist, and it is extra creamy and comforting, you won’t even know it’s vegan!

This easy recipe builds flavor immediately by roasting the butternut squash with some red onions and garlic, coaxing out the veggies’ natural sweetness. (I do something similar in my simple roasted butternut squash pasta recipe.) To season the soup, I use a blend of warm spices including nutmeg, cinnamon, Aleppo pepper, and a dash of turmeric. But there is one big secret ingredient that makes all the difference in this cozy soup: Tahini!

That’s right! A stir of rich, nutty tahini paste (made from roasted sesame seeds) adds heft, creaminess, and nutrition, taking your average butternut squash soup to a whole new level of delicious! I promise you it will not change the flavor but will certainly enhance it!

I served this soup to a group of friends, with a garnish of chopped hazelnuts and more tahini that’s been stirred with honey. Everyone loved it, and they were surprised that it was a truly vegan butternut squash soup.

If there was ever a soup meant to be enjoying during the cool fall months, this is it! Grab yourself a butternut squash and some of my favorite tahini and make this ASAP!

A bowl of roasted butternut squash soup with tahini and honey

What you’ll need to make this recipe

This vegan squash soup is made with just a handful of ingredients and a few warm spices.

  • Butternut squash – You’ll want to choose a squash that’s approximately 3 pounds for this recipe. Butternut squash is long with an hourglass shape. If you’re working with football-shaped acorn squash, you can substitute it here, or head over to our acorn squash soup recipe.
  • Red onion – Red onion is roasted with the squash to add a sweetness and depth to the flavor.
  • Garlic – Garlic is also roasted with the squash.
  • Salt and pepper
  • Extra virgin olive oil
  • Spices – I used cinnamon, nutmeg, ground turmeric and red pepper flakes. Aleppo pepper can be used instead of red pepper flakes.
  • Tahini – Be sure to use a quality tahini, I like this one.
  • Honey – Look for a pure, raw honey. I used this Greek honey.
  • Hazelnuts – Lightly crushed for a garnish.

How to peel butternut squash?

Peeling and preparing a whole butternut squash for roasting is easier than most people think, and it will give you far better results than the frozen stuff. Here is what you need to do:

  • Trim the ends. Trim the ends using a good chef’s knife. Stand the butternut squash on one of the flat trimmed sides on your cutting board.
  • Peel the butternut squash. The skin on butternut squash is thick and hard to peel, to make it easier, go ahead and poke the butternut squash all over with a fork, then stick it in the microwave for 2 to 3 minutes. Handle carefully as it will be hot. From here, use a sharp Y peeler and peel, working downwards from the top of the squash to the bottom (peel off long strips).

How to cut butternut squash into cubes?

Overhead view of butternut squash cut into chunks

For this recipe, you’ll need to cut the butternut squash into small chunks or 1-inch cubes. Once you peel the squash, here is what you do to cut it:

  • Cut the squash in half. Stand the squash up on one of the flat cut sides and carefully cut down the middle using your sharp chef’s knife. (If you followed my tip for microwaving before peeling, your knife should go through easily when you’re ready to cut).
  • Seed. Grab a spoon and simply scoop out the butternut squash seeds (you won’t need the seeds for this recipe, so you can discard them or roast them for a snack later).
  • Cut into cubes. You’ll first slice the butternut squash into slices (like half moons) and then cut into chunks or cubes.

How to make roasted butternut squash soup

Once you prepared and cut your squash into cubes or 1-inch chunks, you’re ready to make this easy vegan butternut squash soup. Here is how:

  • Roast the squash. Arrange the squash cubes and red onion chunks on a large sheet pan. Season with salt and pepper and a drizzle of olive oil. Spread evenly on the pan. Wrap the garlic in foil with a drizzle of olive oil. Roast for 30 minutes. The butternut squash should be tender and cooked through and charred in some parts.
  • Blend. Allow the squash to cool slightly then transfer to a food processor. Add about two cups of broth, taking care not to overfill the food processor. Blend until smooth.
  • Simmer. Transfer the mixture to a large pot. Add the remaining broth, spices and tahini paste. Simmer until fully warmed through.
  • Garnish and serve. In a separate bowl, combine a little more tahini paste with honey. Drizzle over the soup and add crushed hazelnuts. Serve!
Roasted butternut squash pieces on a baking dish

Tips for success

For perfectly flavored, creamy butternut squash soup here are a few things to keep in mind.

  • Allow the squash enough time to roast and char in some places. When roasting, don’t be concerned if some pieces of squash char, this is actually ideal and adds more flavor to the soup.
  • Use a quality tahini. As I’ve mentioned in other posts, not all tahini is created equal and a poor quality tahini will definitely affect the flavor of this soup. I always use and recommend this tahini.
  • Make ahead. This butternut squash soup tastes even better the next day! If you need to, you can make the recipe a day in advance and refrigerate. Warm it over medium heat (you may need to add more broth, if the soup gets too thick in the fridge).

What to serve with this soup

With the tahini-honey topping and crushed hazelnuts, I don’t find the need to anything else to this deliciously creamy vegan soup. It’s ready to go as a starter or a complete meal on its own.

If you want to serve this roasted butternut squash soup with something more, you could always do some pita grilled cheese or a big salad!

Overhead view of butternut squash soup topped with tahini and honey

How to store leftovers

Leftover vegan butternut squash soup will last in the fridge for up to 4 days. You can also freeze your butternut squash soup, for up to 3 months!

Allow the soup to cool completely and then transfers to a freezer-safe containers. Thaw in the fridge and reheat on the stovetop over gentle medium-low heat (you’ll need to add more broth as the soup will thicken as it is stored).

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4.82 from 59 votes

Roasted Butternut Squash Soup

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
A bowl of roasted butternut squash soup with honey and tahini
Made with rich nutty tahini and a few warm spices, this Roasted Butternut Squash Soup is all the comfort without the use of heavy cream! Smooth, creamy and a little nutty, you won't even know it's vegan!
Prep – 10 minutes
Cook – 1 hour
Total – 1 hour 10 minutes
Cuisine:
American/Mediterranean
Serves – 6 servings
Course:
Soup

Ingredients
  

  • 1 butternut squash (about 3 pounds, peeled, seeded, and cut into 1-inch cubes or chunks)
  • 1 red onion (large, peeled and cut into 1-inch chunks)
  • 6 cloves garlic (peeled)
  • kosher salt and black pepper
  • extra virgin olive oil
  • 4 to 5 cups vegetable broth, (low sodium, preferred)
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon red pepper flakes (or Aleppo pepper)
  • 6 tablespoons tahini (divided)
  • 2 tablespoons honey
  • 1/3 cup lightly crushed hazelnuts

Instructions
 

  • Heat the oven to 425 degrees F.
  • Arrange the butternut squash and onions in one single layer on a large sheet pan. Season with kosher salt and black pepper. Generously drizzle with extra virgin olive oil (about 3 tbsp) and toss to coat (make sure to spread everything out evenly on the sheet pan). Put the garlic cloves in a small piece of foil and drizzle with olive oil, then fold the foil shut.
  • Roast in the heated oven for 30 minutes or until the butternut squash is tender and fully cooked through and charred nicely in some parts.
  • Remove from the oven and allow to cool just a little bit, then carefully transfer to the bowl of a large food processor fitted with a blade. Add 2 cups of broth (or less, being careful not to fill the processor too much). Close the lid and blend until smooth.
  • Transfer the mixture to a large pot and stir in the remaining broth, spices, and 3 tablespoons of tahini paste. Simmer over medium heat, stirring regularly until the soup is fully warmed through (another 10 minutes or so)
  • In a small bowl, mix the remaining tahini paste and honey until well combined.
  • When ready to serve, transfer the soup to serving bowls and top each bowl with a drizzle of the tahini and honey mixture and a bit of the crushed hazelnuts, if using. Enjoy!

Video

Notes

  • You can find tahini paste, spices, and olive oil used in this recipe via our online shop
  • This soup will serve 6 (or more) as part of a larger meal. It will serve 4 as the main course with your favorite crusty bread. 
  • Leftovers: Store leftover soup in the fridge for up to 4 days or in the freezer for up to 3 months (reserve the tahini and honey for later). Allow the soup to cool completely before transferring to the fridge or freezer. 

Nutrition

Calories: 180.7kcalCarbohydrates: 26.8gProtein: 4.3gFat: 8.2gSaturated Fat: 1.2gSodium: 208.4mgPotassium: 560.4mgFiber: 3.9gSugar: 9.4gVitamin A: 13348.5IUVitamin C: 29.3mgCalcium: 95mgIron: 1.8mg
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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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4.82 from 59 votes (30 ratings without comment)

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Comments

  1. Laura says:

    Absolutely delicious!! I subbed maple syrup for the honey but otherwise stayed true to the recipe! Paired with a piece of bread, a completely satisfying meal! Thank you, Suzy!

  2. Ginnie says:

    Hi Suzie, I’m making this now. I’m tracking my calories and use MyFitnessPal app to help. I was wondering how you calculate the nutrition facts for your recipes. When I enter this recipe in, and did a little tweaking as far as amounts go (using less onion, no hazelnuts, and way less tahini), for some reason it still gives me a higher calorie count per serving than you do. Thanks.

    1. Suzy says:

      Hi, Ginnie. We use a very basic nutritional calculator based on the ingredient list here, so the information provided is really just a best estimate. Unfortunately, I’m not familiar with MyFitnessPal, so I’m not sure what might account for the differences.

  3. Marie says:

    5 stars
    I made this recipe exactly as stated and it was delicious. It’s very filling and can be used as a meal.

    1. Suzy says:

      So glad you enjoyed it, Marie!

  4. June says:

    5 stars
    This was perfect for the first cold November night with a rain and snowy mix, I’d baked a loaf of bread while making the soup. The soup and bread got more attention from my family then the entree tonight, This was the best roasted butternut soup I’ve made so far. I thought I found it last year, but this was even better. Thanks so much Suzy.

    1. Suzy says:

      Awesome! Thanks, June!

  5. Beth McGilvray says:

    5 stars
    Because I had 1/2 c leftover cocoa nut milk, I added it for additional creaminess while still being vegan. Also had some Dukkah to sprinkle on top, instead of the hazel nuts. Definitely a keeper.

    1. Suzy says:

      Great ideas! Thanks, Beth!

  6. Lisa B says:

    5 stars
    This soup is amazing! The addition of tahini is genius and I don’t know that I’ll ever make a squash soup without it. This is a good of a soup (any soup) as I’ve ever had. Frequently squash soups go sweet but this one is just perfect. Thank you!!

    1. Suzy says:

      Thanks, Lisa!

  7. Lisa says:

    5 stars
    I have been making winter squash soups for many years. This has become my new favorite recipe. We skipped the final garnish of honey and tahini but did use the tahini in the soup and the roasted hazelnuts. I have already recommended to others.

    1. Suzy says:

      Thanks, Lisa!

  8. Mikki says:

    I made this last weekend and it was thick and delicious. No cream means a healthier dish too! Thank you Suzy, I just love all your recipes. I just received the email about the toasted orzo with parm and sundried tomatoes, that’s what i will make next.

    1. Suzy says:

      Hope you enjoy it, Mikki!

  9. Matt says:

    5 stars
    I was amazed at how thick, creamy, and flavorful this soup is! Normally I’d add cream to thicken it up, but definitely not needed

    1. Suzy says:

      Thanks, Matt!

  10. Elizabeth says:

    5 stars
    This soup is surprisingly easy to make and perfect for falll!

  11. Heather Perine says:

    5 stars
    I love butternut squash soup, but have never tried tahini before. And I love tahini..can’t wait to drizzle this on and try it!

    1. Suzy says:

      It’s sooooo good with the tahini finish! Enjoy!

  12. Gina says:

    5 stars
    The tahini and hazelnut topping totally got me, it’s such a lovely unexpected flavor and texture to butternut squash soup. Love this!

    1. Suzy says:

      Glad you enjoyed it, Gina!

  13. Jess says:

    5 stars
    The warm and nutty flavor is so comforting! Love it!

    1. Suzy says:

      Thanks, Jess!

  14. Catherine says:

    Hi! Your recipe looks amazing, however I am vegan and honey is not. Alternative sweetener that is vegan?

    1. Suzy says:

      Hi, Catherine. The honey here is just mixed with some tahini and used as a garnish in the end. Since it’s not an essential ingredient to the soup, you could always omit it, or try maple syrup instead. I have not used it with this recipe personally, but I have seen maple syrup subbed for honey in other recipes.

    2. Marsha Needleman says:

      Try maple syrup or agave. Agave is super sweet so I would use less.

  15. Catherine says:

    5 stars
    This is the best Butternut Squash soup with so much flavor. It is versatile to add your own middle eastern spices. I really appreciated the directions on how to make using and preparing the squash so much easier than how I was doing it. And, I like the directions on how to roast the vegetables (for other recipes) and the garlic… I will be making this one over and over.

    1. Suzy says:

      Awesome! Thanks, Catherine!

  16. Natalie says:

    5 stars
    This is my new favorite butternut squash soup recipe by far! My whole family just loved it! Can’t wait to make it again!

    1. Suzy says:

      Yay! Thanks, Natalie!