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 yellow onion garlic avocado oil coconut milk vegetable broth

cinnamon sage salt pepper

©Kirsten Nunez

Step 1:

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 and cut the onion.

©Kirsten Nunez


Place the squash in a large casserole dish or baking pan, skin side down. Add the onions. Drizzle oil on both, then sprinkle with salt, pepper, and cinnamon. Roast for 40 to 55 minutes.

Step 2:

©Kirsten Nunez

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

Step 3:

©Kirsten Nunez

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.

Step 4:

©Kirsten Nunez

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