This creamy roasted butternut squash soup blends caramelized squash with warm spices and tahini, a rich sesame paste, then finishes with crunchy hazelnuts and your choice of honey or maple syrup. 

A Creamy Roasted Butternut Squash Soup Without the Cream 

This roasted butternut squash soup takes about 50 minutes and makes enough for six people as a starter. Roasting the squash with red onion and garlic deepens its natural sweetness and gives the soup a rich, savory base.

My Mediterranean twist is a generous stir of tahini. Made from ground sesame seeds, tahini gives the soup its velvety texture and gentle nuttiness without a drop of cream. Cinnamon, nutmeg, turmeric, and red pepper flakes bring warming flavor, making this just the thing for a crisp fall evening.

I served this soup to a group of friends with a drizzle of honeyed tahini and a shower of crushed hazelnuts. Everyone loved it, and they were surprised to learn the soup was completely dairy-free. The soup base is also vegan; use maple syrup rather than honey in the topping to keep the entire recipe vegan.

Roasted Butternut Squash Soup Ingredients 

You need one large butternut squash, a few aromatics, warm spices, and a handful of Mediterranean pantry staples: 

• Butternut squash: Choose a squash that weighs about 3 pounds. Peel it, remove the seeds, and cut the flesh into 1-inch pieces so they roast evenly. If you have extra squash, try my simple roasted butternut squash.
• Red onion and garlic: Roasting these with the squash builds sweetness and savory depth.
• Kosher salt and black pepper: Season the vegetables before roasting, then adjust the soup to your taste before serving.
• Extra virgin olive oil: A generous drizzle of extra virgin olive oil coats the vegetables and encourages them to brown around the edges.
• Vegetable broth: Use low-sodium broth so you can control the seasoning. The recipe calls for 4 to 5 cups, depending on how thick you like your soup.
• Warm spices: Cinnamon, nutmeg, and turmeric complement the earthy sweetness of the squash. Red pepper flakes add gentle heat, or you can substitute Aleppo pepper for a fruitier kick.
• Tahini: Stir half of the tahini into the soup for body and creaminess. Save the rest for the finishing drizzle.
• Honey or maple syrup: Mix honey with the reserved tahini for a rich, sweet finish. I like using Greek honey, but maple syrup keeps the entire recipe vegan.
• Hazelnuts: Lightly crushed hazelnuts give the smooth soup a welcome bit of crunch.

How to Peel and Cut Butternut Squash

Preparing a whole butternut squash is easier once you soften the skin slightly. You will need a sturdy cutting board, a sharp chef’s knife, a vegetable peeler, and a spoon.

• Trim the ends. Slice off the top and bottom of the squash to create two flat, stable surfaces.
• Soften the skin. Prick the squash all over with a fork, then microwave it for 2 to 3 minutes. Handle it carefully, as it may be hot.
• Peel the squash. Stand the squash upright on one of its flat ends. Use a sharp Y-peeler to remove the skin in long downward strips.
• Halve and seed. Cut the squash lengthwise through the center. Scoop out the seeds with a spoon.
• Cut into cubes. Slice each half into half-moons, then cut them into approximately 1-inch pieces so they cook at the same rate.

How to Make Roasted Butternut Squash Soup 

Once you’ve 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:

• Get ready. Preheat your oven to 425°F.
• Season the vegetables. Arrange the butternut squash and red onion in a single layer on a large sheet pan. Season with salt and black pepper, drizzle generously with olive oil, and toss to coat. Place the garlic cloves on a small piece of foil, drizzle them with olive oil, and fold the foil closed.
• Roast. Roast for 30 minutes, until the squash is completely tender and charred in places. Those deeply browned edges bring more flavor to the finished soup.
• Blend. Let the vegetables cool slightly. Unwrap the garlic, then transfer the garlic, squash, and onion to a large food processor fitted with a blade. Add about 2 cups of vegetable broth, taking care not to overfill the food processor. Work in batches if necessary and blend until smooth.
• Simmer. Transfer the blended squash mixture to a large pot. Stir in the remaining vegetable broth, cinnamon, nutmeg, turmeric, red pepper flakes, and 3 tablespoons of tahini. Simmer over medium heat for about 10 minutes, stirring regularly, until warmed through.
• Make the tahini drizzle. In a small bowl, stir together the remaining 3 tablespoons of tahini and the honey or maple syrup.
• Finish and serve. Divide the soup among bowls. Drizzle with the sweetened tahini and finish with crushed hazelnuts.

Tips for the Best Roasted Butternut Squash Soup 

• Give the vegetables room. Spread the squash and onion in one layer so they roast rather than steam. Use a second sheet pan if necessary.
• Let the squash develop some color. A few deeply browned or lightly charred edges are a good thing. They give the soup greater depth.
• Choose good tahini. Tahini should taste rich and pleasantly nutty rather than overly bitter. Stir it well before measuring if the oil has separated.
• Adjust the consistency with broth. Begin with 4 cups total. Add more as needed for a thinner soup, keeping in mind that it will thicken as it cools.
• Use the equipment you have. A countertop blender or immersion blender can be used instead of a food processor. If using a countertop blender, work in batches and do not overfill it.
• Taste before serving. Broths vary in saltiness, so adjust the salt, black pepper, and red pepper only after the soup has simmered.

What to Serve with Roasted Butternut Squash Soup 

The tahini drizzle and crushed hazelnuts give this roasted butternut squash soup enough richness and texture to stand on its own. It serves six as a starter or about four as a main course with bread or a simple side.

For a cozy soup-and-sandwich dinner, pair it with Mediterranean-style pita grilled cheese. You can also serve it with warm homemade pita bread for dipping.

To bring some freshness to the meal, add a traditional Greek salad or crisp Maroulosalata.

Make Ahead and Storage 

This soup tastes even better the next day, so you can prepare it one day in advance. Refrigerate the soup separately from the tahini topping, then warm it gently over medium-low heat. Stir in a little more vegetable broth if it has become too thick.

Store leftover roasted butternut squash soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it in a freezer-safe container for up to 3 months.

Thaw frozen soup overnight in the refrigerator. Reheat it gently on the stovetop over medium-low heat, adding more broth as needed to restore its creamy consistency.

Try These Butternut Squash Recipes Next! 

Simple Roasted Butternut Squash with Lime and Hazelnut

Butternut Squash Lasagna with Walnuts and Sage

Butternut Squash Salad with Farro, Kale, and Creamy Goat Cheese

Butternut Squash Pasta Sauce