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Creamy Roasted Butternut Squash Soup: Easy Vegan Recipe

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A deeply flavorful, vegan butternut squash soup made by roasting vegetables to achieve caramelization, then blending them with coconut milk for a luxurious, creamy texture without dairy.

Ingredients

Scale
  • 8–10 lbs butternut squash (peeled, seeded, and cubed into 1-inch pieces)
  • 1 large yellow onion (chopped)
  • 4–5 garlic cloves (minced)
  • 3–4 tablespoons extra virgin olive oil
  • 1 tablespoon coconut oil (optional)
  • 4–6 cups vegetable broth (low-sodium)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Salt and black pepper (to taste)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup full-fat coconut milk
  • Fresh parsley or cilantro (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  2. Peel and cube the butternut squash into 1-inch pieces. Roughly chop the onion and mince the garlic.
  3. In a large bowl, toss squash, onion, and garlic with olive oil, salt, pepper, cinnamon, nutmeg, and ginger.
  4. Spread ingredients in a single layer on baking sheets, ensuring space between pieces to prevent steaming.
  5. Roast for 35-45 minutes, flipping halfway through, until tender and deeply browned at the edges.
  6. While squash roasts, heat oil in a large pot over medium heat. Add roasted squash and onions, then pour in vegetable broth.
  7. Bring to a boil, then reduce heat to low and simmer for 10 minutes to meld flavors.
  8. Transfer soup to a blender in batches or use an immersion blender to puree until smooth. Vent blender lid if using a standard blender.
  9. Stir in coconut milk. Taste and adjust seasoning with salt or pepper. If too thick, add more broth. Heat through for 2-3 minutes without boiling vigorously.
  10. Ladle into bowls and garnish with fresh parsley or a drizzle of cream. Serve immediately.

Notes

Do not crowd the pan when roasting to ensure caramelization rather than steaming. If using a standard blender, vent the lid to avoid steam explosions. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Coconut milk freezes well, but dairy cream may separate.

Nutrition

Keywords: butternut squash soup, vegan soup, roasted vegetable soup, creamy soup, fall recipes, gluten-free, dairy-free, comfort food

Find it online: https://tomyumy.com/creamy-roasted-butternut-squash-soup-easy-vegan-recipe/