Easy Roasted Butternut Squash Soup with Rosemary and Ginger
Roasted Butternut Squash Soup with Rosemary and Ginger
Prep Time
5 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins

Roasted Butternut Squash Soup with Rosemary and Ginger is hearty, Vegan, gluten free, low calorie and low fat soup. It's a great, healthy fall soup to warm you up!

Course: Soup
Cuisine: American
Keyword: roasted butternut squash soup
Servings: 6
  • 1 large butternut squash
  • 3 cups vegetable broth
  • 1 tsp fresh rosemary leaves, chopped
  • 2 tsp fresh ginger, grated or 1 tsp ground
  • 2 tsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • salt, to taste
  • black pepper, to taste
  1. Preheat oven to 400 F.

  2. Wash outside of squash. Remove, with a butcher knife, butternut squash stems (at both ends) and cut squash in half lengthwise. You may want to cut it in 4 pieces to make it roast faster. Remove and discard seeds and mushy stringy part.

  3. Put squash in a baking pan and drizzle with olive oil, fresh rosemary and 1/4 tsp garlic powder, ginger, salt and pepper to taste on each half of the squash.

  4. Roast butternut squash in oven for 1 hr and 10 minutes or until a fork pierces the squash easily.

  5. Put squash into a stand up blender and mix for 2-3 min (if you left skin on, less if not) and then transfer to sauce pan –Or- put squash directly into a 4 qt. sauce pan if you have an immersion blender and mix for 2 min or until smooth.

  6. Add vegetable broth and stir together. Cook soup on low covered until soup is heated through.
Recipe Notes


Store leftover soup in the refrigerator for up to 5 days or freeze up to 6 months.