This cozy vegan Roasted Butternut Squash Soup recipe is a warm, soul-soothing, autumn meal. It's creamy and buttery (without the butter and cream) and only 6 simple, plant-based ingredients. Personalize it with the toppings you love! (Vegan, gluten-free, refined oil-free.)

Bowl of Butternut Squash Soup with spoon

This butternut squash soup is a bowl of vibrant, seasonal goodness. Best of all it's made with only 6 plant-based ingredients!

It's so creamy, buttery, and full of warm, cozy flavors. (With no butter, olive oil, or heavy cream required.)

We'll begin by roasting the squash in the oven. The flavor it brings out is amazing, plus you don't have to fuss with cutting raw squash into cubes which can be time-consuming.

Then we blend the roasted squash with the rest of the ingredients, and simmer it all in a pot. Nice and easy! I truly hope you enjoy this soul-soothing autumn meal as much as I do.

Ingredients for Butternut Squash Soup

For this recipe you'll simmer in a large stockpot:

Butternut squash: Try to find one that's about 3 to 3.5 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

Other flavors: Stir in fresh herbs such as sage, thyme, rosemary, bay leaf, etc. Fresh ginger, carrot, celery, or sweet potato are also possible additions.

Close up bowl of creamy butternut squash soup with a spoon

Tools You'll Need

Blender: I use a 9-cup blender to puree this soup, however you can use an immersion blender instead if desired. (See notes below the recipe for guidance.) If your blender is smaller you may need to blend in batches.

Serving

Toppings are optional for additional flavor. A few ideas include:

A swirl of pure maple syrup
Maple-Vanilla Candied Walnuts: I really enjoy this addition for crunch and texture!
Diced green apple
Pumpkin seeds (pepitas)
A dash of ground cinnamon or nutmeg

Storing

Store any leftovers in an airtight container in the refrigerator. I find they keep for about 3-4 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. However my best guess is it might freeze okay for up to 1 month.

Want more autumn goodness? Also try this Creamy Butternut Squash Wild Rice Soup!

Vegan roasted butternut soup in a white bowl with spoon and toppings

For more inspiration, also browse all vegan holiday recipes or soup recipes.

Roasted Butternut Squash Soup (Vegan!)

This cozy soup is creamy and buttery (without the butter and cream) and only 6 simple, plant-based ingredients. A tasty seasonal meal!

5 from 6 votes

Print Recipe Pin Recipe Comment

Prep Time: 10

Cook Time: 1 10

Total Time: 1 20

Author: Kaitlin - The Garden Grazer

Course: Soup

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 5 medium bowls

Ingredients

1 butternut squash (3 to 3.5 lbs.)
1 small yellow onion
3 cloves garlic
2 cups vegetable broth
15 oz. can coconut milk (light, unsweetened)
1/8 tsp. ground nutmeg (more to taste)
1/2 tsp. salt

Toppings (optional):

Swirl of maple syrup, candied walnuts, pumpkin seeds, diced green apple, cinnamon

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.
Bake for about 40-50 minutes or until fork-tender and very soft. Set aside to cool.

PREPARE THE SOUP:

Meanwhile, in a blender* add vegetable broth, coconut milk, and nutmeg. 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.)
Add minced garlic and sauté another 1-2 minutes. Then add onion and garlic to blender.
When the squash is done baking and cool enough to handle, scoop out the flesh with a spoon and place in blender.
Blend until smooth and transfer to a large saucepan on the stove.
Heat over medium for about 10-15 minutes to let flavors further combine.
Serve as is or with any desired toppings.

Notes

*Blender: I use a 9 cup Ninja blender which is just the right size for this recipe. If your blender is smaller, you will have to blend in batches. (Alternatively, you can skip the blender and heat everything on the stove in a stockpot, then use an immersion blender.)

Baking the squash: For a large 3.5 lb. squash, I bake for about 50 minutes to ensure it’s very soft. Baking times will vary based on ovens and size of squash.

Other possible additions: Sage, ginger, carrot, sweet potato, etc.

Nutrition Per Serving (Estimate)

Nutrition Facts

Roasted Butternut Squash Soup (Vegan!)

Amount per Serving

Calories

280

% Daily Value*

Fat

Saturated Fat

113

Polyunsaturated Fat

Monounsaturated Fat

Potassium

791

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

16146

323

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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.

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Roasted Butternut Squash Soup (Vegan!)

Ingredients for Butternut Squash Soup

Tools You'll Need

Serving

Storing