Roasted Butternut Squash Soup (Vegan)

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

Autumn's harvest brings such cozy new flavors to the kitchen. Butternut squash is a classic fall staple. So I wanted to highlight it with this beautifully simple meal. It's only 6 plant-based ingredients yet creamy, buttery, and full of warm flavor.

Toppings are optional but recommended for additional flavor and crunch. I enjoy maple syrup swirled on top, plus these easy maple-vanilla candied walnuts. Diced apple, pumpkin seeds, and cinnamon are also fantastic and bring even more cozy autumn goodness to the bowl.

I roast the squash halves 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. (Note: you'll actually roast the squash face down - this photo is just admiring the inner beauty.)

If you're in the mood for more butternut deliciousness, try this Butternut Squash Kale Salad as well! Hope you enjoy and wishing you a happy autumn.

Roasted Butternut Squash Soup

A beautiful autumn & winter meal. Creamy and buttery (without the butter and cream) and only 6 simple, plant-based ingredients!

5 from 5 votes

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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

US CustomaryMetric

Ingredients

• 1 butternut squash (3 to 3 1/2 lbs.)
• 1 small 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.
• 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

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

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.

Flavor variations: sage, ginger, carrot, sweet potato

Nutrition Per Serving (Estimate)

Calories: 335kcalCarbohydrates: 40gProtein: 5gFat: 21gSaturated Fat: 18gPotassium: 1221mgFiber: 8gSugar: 11gVitamin A: 29130IUVitamin C: 62mgCalcium: 153mgIron: 3mg

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Enjoying this Butternut Squash Soup? Feel free to also check out:

• Vegetable Barley Soup
• Coconut Curry Vegetable Soup

Come join The Garden Grazer on Instagram and then share a photo if you make this! (Also please leave a review and star rating below if you give it a try - your feedback is always greatly appreciated. Thank you!)