Roasted Butternut Squash Soup (Vegan!)
This healthy soup is warm bowl of autumn comfort! It's so rich, creamy, and buttery. Plus it's only 6 simple ingredients and easy to assemble.
Servings: 5 medium bowls
Ingredients
- 1 large butternut squash*
- 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):
- Maple-Vanilla Candied Nuts
- Swirl of maple syrup, pumpkin seeds, diced green apple, dash of 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 50-60 minutes 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. (Keep the blender lid slightly open to let the steam escape if needed.) Then carefully transfer the blended soup to a stockpot or large saucepan on the stove.
- Lightly simmer the soup over medium heat for about 10-15 minutes to let the flavors further combine. Serve plain or with any desired toppings. (I recommend Maple-Vanilla Candied Nuts!)
Notes
*Butternut squash: I use a large squash that weighs 3 to 3.5 lbs. I bake it for about 50-60 minutes to ensure it’s very soft. But baking times can vary based on ovens and size of squash.
**Blender: I use a 9-cup Ninja blender which is just right for this recipe. (The blended mixture is about 8 cups, so be sure your blender is big enough.) If your blender is smaller, you'll need to blend in batches. Alternatively, you can skip the blender and heat everything on the stove in a stockpot, then use an immersion blender but it won't be quite as smooth.
Variations: Add sage, ginger, carrot, sweet potato, curry powder, etc.
Yield: Recipe makes about 7-8 cups soup.
Nutrition Per Serving (Estimate)
Calories: 203 kcal | Carbohydrates: 38 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 5 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.02 g | Potassium: 998 mg | Fiber: 6 g | Sugar: 8 g | Vitamin A: 29131 IU | Vitamin C: 59 mg | Calcium: 139 mg | Iron: 2 mg
