Roasted Butternut Squash Soup

Savor the best of fall with this creamy roasted butternut squash soup. Seasoned with cinnamon, sage, and coconut milk, this soup is hearty, delicious, and 100% vegan.

Butternut Squash Soup

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.

Butternut Squash Soup
Photo: Kirsten Nunez

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.

Butternut Squash Soup ingredients

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.

Butternut Squash on a cutting board with seeds removed

Peel the onion and cut into eight quarters.

Onions cut up on a cutting board

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.

Butternut Squash seasoned and sitting in a casserole dish

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.

roasted Butternut Squash

In a large pot, heat the remaining avocado oil. Cook the garlic until fragrant and slightly brown, about 30 seconds.

garlic browned in avocado oil in a large pot

Scoop out the squash and add to the pot. Add the onions as well.

Butternut Squash in a large stock pot

Finely chop the sage leaves.

Butternut Squash Soup cooking in a large pot

Add the broth and sage to the pot. Simmer for 5 to 7 minutes or until heated through.

Butternut Squash Soup finished cooking in a large pot

Carefully spoon into a blender and puree until smooth. You can also use an immersion blender in the pot.

Butternut Squash Soup in a blender

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.

Butternut Squash Soup blended with coconut milk

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.

Roasted Butternut Squash Soup with a sage leaf
Photo: Kirsten Nunez

Happy fall!

Butternut Squash Soup

Roasted Butternut Squash Soup

Savor the best of fall with this creamy vegan roasted butternut squash soup. Seasoned with cinnamon, sage, and coconut milk, this soup is both hearty and delicious.
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5 from 1 vote
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Course: Soup
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: butternut squash soup
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 20 minutes
Servings: 6
Calories: 252kcal
Author: Kirsten Nunez, MS

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
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 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

Calories: 252kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Sodium: 522mg | Potassium: 908mg | Fiber: 5g | Sugar: 6g | Vitamin A: 24275IU | Vitamin C: 50mg | Calcium: 122mg | Iron: 3mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

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