This vegan Roasted Butternut Squash Soup recipe is so creamy and buttery... without the butter and cream! It's only 6 simple ingredients and easy to assemble. The result is deliciously rich, flavorful, and soothing! (Vegan, gluten-free, refined oil-free.)
This creamy butternut squash soup is a bowl of warm, golden goodness! It's so easy to make with just 6 plant-based ingredients.
The texture is so rich, creamy, and buttery. (But there's no butter, olive oil, or heavy cream required!)
You'll start by roasting the squash in the oven. The flavor this brings out is amazing. Plus you don't have to fuss with peeling or cutting the raw squash into cubes.
Then we'll blend the roasted squash with the rest of the ingredients and simmer it in a pot. That's it! The result is so cozy and delicious. It's also great for seasonal autumn meals, Thanksgiving, or holidays. I hope you enjoy it as much as I do!
Ingredients for Butternut Squash Soup
For this recipe, you'll simmer in a large stockpot:
- Butternut squash: Find a larger one that's about 3 pounds for this recipe.
- Yellow onion: Or you can substitute shallot if you'd like.
- Garlic cloves: I like the flavor of fresh garlic cloves best, but you can substitute dried garlic powder instead if desired.
- Vegetable broth: Be sure to use low sodium if needed.
- Coconut milk: I use light and unsweetened. This adds another layer of creamy richness to the soup.
- Ground nutmeg
- Salt and black pepper to taste
Customizing
Vegetables: Include other veggies like carrot, celery, sweet potato, or whatever else sounds good!
Herbs & spices: Stir in dried or fresh herbs such as sage, thyme, rosemary, ginger, curry powder, or a pinch of cayenne pepper. A bay leaf can also be added while heating on the stovetop, but be sure to remove it before serving.
Tools You'll Need
Blender: I use a 9-cup blender to puree this soup. The soup mixture is about 8 cups while blending, so be sure your blender is large enough. If your blender is smaller you'll need to blend in batches. (See notes below the recipe for guidance.) You could also use an immersion blender instead, but the result won't be quite as smooth.
Serving
Toppings are optional but delicious for additional flavor and texture! A few ideas include:
- Maple-Vanilla Candied Walnuts: This is my favorite addition for crunch, texture, and natural sweetness!
- A drizzle of pure maple syrup
- Diced green apple
- Pumpkin seeds (pepitas)
- A dash of ground cinnamon or nutmeg
- Fresh cilantro
Storing
Store any leftovers in an airtight container in the refrigerator. I find they keep for about 4-5 days.
Freezer note: I haven't tried freezing this recipe so I can't say if the texture would hold up well because of the coconut milk. My best guess is it could freeze okay for up to 1 month.
For more inspiration, also browse all vegan soup recipes.
Roasted Butternut Squash Soup (Vegan!)
Ingredients
- 1 large butternut squash (3 to 3.5 lbs.)
- 1 medium yellow onion
- 3 cloves garlic
- 2 cups vegetable broth
- 13.5 oz. can light coconut milk (unsweetened)
- 1/8 tsp. ground nutmeg
- 1/2 tsp. salt
Toppings (optional):
- Swirl of maple syrup, candied walnuts, pumpkin seeds, diced green apple, cinnamon, fresh cilantro, etc.
Instructions
ROAST THE SQUASH:
- Preheat oven to 400°F (200°C). Carefully halve the butternut squash vertically and remove seeds. Line a baking sheet with parchment paper and place squash halves face down.
- Roast for about 50 minutes or until fork-tender and very soft. Set aside to cool.
PREPARE THE SOUP:
- Meanwhile, in a blender* add vegetable broth, coconut milk, nutmeg, and salt. Set aside.
- Dice onion and mince garlic.
- In a small pan over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.)
- Add minced garlic and sauté another 1-2 minutes. Then add onion and garlic to the blender.
- When the squash is done baking and cool enough to handle, scoop out the flesh with a spoon and place in the blender with all the other ingredients.
- Blend until smooth. Then carefully transfer to a large saucepan on the stove.
- Heat the soup over medium for about 10-15 minutes to let flavors further combine. Serve plain or with any desired toppings. (I recommend Maple-Vanilla Candied Nuts!)
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this vegan Roasted Butternut Squash Soup recipe, also check out:
- Creamy Butternut Squash Wild Rice Soup
- Vegetable Barley Soup
- Coconut Curry Vegetable Soup
- Butternut Squash Kale Salad
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Heather S. says
Loved it! We added a small sweet potato and carrot to roast with the squash.
Kaitlin says
Fantastic additions, Heather! Thanks for sharing!
Diane says
Absolutely delicious. I keep making this soup and everyone loves it. A new staple in my home.
Kaitlin says
So great to hear you're all enjoying it, Diane! Thanks for your kind feedback.