If you’re craving a healthy autumn dish, make this vegan butternut squash soup. It’s wonderfully rich and creamy, thanks to the fresh roasted squash and canned coconut milk. Plus, since it’s made from scratch, you can adjust the spices and salt according to your taste buds.
Serve this delicious soup as an appetizer, side dish, or entrée. We love pairing it with vegan grilled cheese, but you can’t go wrong with any sandwich or wrap. Want to bulk it up for a main meal? Stir in roasted vegetables, like carrots or chickpeas, along with some cooked pasta.
To make vegan butternut squash soup, you will need:
- butternut squash
- onion
- garlic
- avocado oil
- canned coconut milk
- vegetable broth
- sage
- ground cinnamon
- salt
- black pepper
If you don’t like or have coconut milk, you can use any other plain unsweetened dairy-free milk or more broth.
You can also add other herbs like rosemary, thyme, or oregano to your soup.
Preheat the oven to 400° F. Cut the squash in half, lengthwise. Scoop out the seeds and pulp, then pierce the skin with a fork.
Peel the onion and cut into eight quarters.
Place the squash in a large casserole dish or baking pan, skin side down. Add the onions. Drizzle 1 tablespoon oil on both, then sprinkle with salt, pepper, and cinnamon.
Roast for 40 to 55 minutes, or until the squash is tender and caramelized. You should be able to easily pierce the flesh with a fork.
In a large pot, heat the remaining avocado oil. Cook the garlic until fragrant and slightly brown, about 30 seconds.
Scoop out the squash and add to the pot. Add the onions as well.
Finely chop the sage leaves.
Add the broth and sage to the pot. Simmer for 5 to 7 minutes or until heated through.
Carefully spoon into a blender and puree until smooth. You can also use an immersion blender in the pot.
Return the pot and stir in the coconut milk. Taste and add more salt and pepper necessary. You can also add more broth or coconut milk, depending on your desired consistency.
Spoon into serving bowls. Garnish with toppings of your choice, such as:
- coconut cream or milk
- fresh herbs
- ground black pepper
- sunflower, pumpkin, or hemp seeds
- paprika
- cayenne pepper
- hot sauce
- croutons
- vegan Parmesan cheese
- vegan shredded cheese
- toasted pita
- scallions
Needless to say, the possibilities for toppings are endless.
Happy fall!
Table of Contents
Roasted Butternut Squash Soup
Ingredients
- 3 pound butternut squash
- 1 yellow onion medium
- 2 teaspoons garlic minced
- 3 tablespoons avocado oil
- 1 cup coconut milk plus more as needed
- 2 cups vegetable broth
- 4 sage leaves
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400° F. Cut the squash in half, lengthwise. Scoop out the seeds and pulp, then pierce the skin with a fork. Peel the onion and cut into eight quarters.
- Place the squash in a large casserole dish or baking pan, skin side down. Add the onions. Drizzle 1 tablespoon oil on both, then sprinkle with salt, pepper, and cinnamon. Roast for 40 to 55 minutes, or until the squash is tender and caramelized.
- In a large pot, heat the remaining avocado oil. Cook the garlic until fragrant and slightly brown, about 30 seconds.
- Scoop out the squash and finely chop the sage leaves. Add both to the pot, along with the onions and broth. Simmer for 5 to 7 minutes.
- Carefully spoon into a blender and puree until smooth. You can also use an immersion blender in the pot.
- Return to the pot and stir in the coconut milk. Taste and add more salt and pepper as necessary. You can also add more broth or coconut milk, if you’d like. Warm until heated through.
- Spoon into serving bowls. Garnish with toppings of your choice, such as croutons, fresh herbs, pumpkin seeds, or hot sauce.
Notes
- If you don’t like or have coconut milk, you can use any other plain unsweetened dairy-free milk or more broth.
- Nutrition information for this Butternut Squash Soup recipe is an estimate calculated by the Spoonacular food database.
Nutrition
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