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    Home » Recipes » Soup

    Roasted Butternut Squash Soup (Vegan)

    Sep 23, 2018 by Kaitlin

    This cozy vegan Roasted Butternut Squash Soup recipe is a warm, soul-soothing, autumn meal. It is 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, oil-free.)

    Bowl of Butternut Squash Soup with spoon

    This butternut squash soup is only 6 plant-based ingredients yet creamy, buttery, and full of warm flavor. (With no butter, olive oil, or heavy cream!)

    I roast the squash first in the oven for two reasons: the flavor it brings out is amazing, and this way you don't have to mess with cutting raw squash into cubes which can be time-consuming.

    Then we simply blend the tender roasted squash with the rest of the ingredients, and boil/simmer in a medium pot to combine.

    Raw squash cut in half

    Ingredients for Butternut Squash Soup

    For this recipe you will need:

    • Butternut squash: Try to find one that is about 3 to 3.5 pounds for this recipe.
    • Yellow onion
    • Garlic cloves
    • Vegetable broth
    • Coconut milk: I use light and unsweetened.
    • Ground nutmeg
    • Salt and black pepper to taste

    Feel free to stir in fresh herbs if desired such as sage, thyme, rosemary, bay leaf, etc. 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

    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 apple
    • Pumpkin seeds (pepitas)
    • A dash of ground cinnamon or nutmeg

    Storage

    Store any leftovers in an airtight container in the refrigerator. We find they keep for about 3-4 days.

    Freezer: I have not tried freezing this recipe so I can't say for sure if the texture would hold up because of the coconut milk. However my best guess is it might freeze okay for up to 1 month.

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

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

    Bowl of Butternut Squash Soup with spoon

    Roasted Butternut Squash Soup

    This cozy soup is creamy and buttery (without the butter and cream) and only 6 simple, plant-based ingredients. A great seasonal meal!
    5 from 5 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 10 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 20 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Soup
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 5 medium bowls

    Ingredients

    • 1 butternut squash (3 to 3 1/2 lbs.)
    • 1 small yellow onion (or shallot)
    • 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 (more to taste)

    Serving suggestions (optional):

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

    Instructions

    ROAST THE SQUASH:

    • Preheat oven to 400°F (204°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 1/2 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 flavors: Sage, ginger, carrot, sweet potato, etc.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Roasted Butternut Squash Soup
    Amount per Serving
    Calories
    280
    % Daily Value*
    Fat
     
    21
    g
    32
    %
    Saturated Fat
     
    18
    g
    113
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    791
    mg
    23
    %
    Carbohydrates
     
    26
    g
    9
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    8
    g
    9
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    16146
    IU
    323
    %
    Vitamin C
     
    36
    mg
    44
    %
    Calcium
     
    94
    mg
    9
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Roasted Butternut Squash Soup recipe, also check out:

    • Vegetable Barley Soup
    • Coconut Curry Vegetable Soup
    • Butternut Squash Kale Salad

    Follow The Garden Grazer on Instagram, Pinterest, Facebook, or RSS for more updates and inspiration.

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    Reader Interactions

    Comments

    1. Heather S.

      January 29, 2022 at 11:52 am

      5 stars
      Loved it! We added a small sweet potato and carrot to roast with the squash.

      Reply
      • Kaitlin

        January 29, 2022 at 12:01 pm

        Fantastic!

        Reply
    2. Diane

      July 18, 2021 at 1:25 pm

      5 stars
      Absolutely delicious. I keep making this soup and everyone loves it. A new staple in my home.

      Reply
      • Kaitlin

        July 18, 2021 at 1:57 pm

        So great to hear! Thanks for your kind feedback.

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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