Roasted Butternut Squash Soup (Vegan)

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.)

This butternut squash soup is made with only 6 plant-based ingredients!

It's so 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 buttery roasted squash with the rest of the ingredients, and boil/simmer in a medium pot. Nice and easy!

Ingredients for Butternut Squash Soup

For this recipe you will simmer in a large stockpot:

• Butternut squash: Try to find one that is about 3 to 3.5 pounds for this recipe.
• Yellow onion
• Garlic cloves: I like the flavor of fresh garlic cloves best, but you can easily substitute dried garlic powder instead in 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.

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. We find they keep for about 3-4 days.

Freezer note: I have not 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? Also try this amazing Creamy Butternut Squash Wild Rice Soup!

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

Roasted Butternut Squash Soup

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 minutes minutes

Cook Time: 1 hour hour 10 minutes minutes

Total Time: 1 hour hour 20 minutes 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 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)

Toppings (optional):

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

Cook ModePrevent your screen from going dark

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.

Sodium: 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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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

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