How to Make the Perfect Roasted Butternut Squash Soup
American · Easy · 55 min · 4 servings
This silky roasted butternut squash soup gets its deep caramelized sweetness from oven-roasting the squash before blending and is completely vegan. It is a comforting vegan soup perfect for fall and winter with warm spices that make every bowl feel like a hug.
Why this recipe works
This Roasted Butternut Squash Soup recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 55 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 265 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1 large butternut squash halved and seeded
- 1 medium yellow onion quartered
- 4 cloves garlic unpeeled
- 1 can full-fat coconut milk
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 0.5 teaspoon ground nutmeg
- 1 teaspoon fresh ginger grated
Step by step instructions
Step 1: Roast the Squash and Aromatics
Preheat oven to 425 degrees Fahrenheit. Place butternut squash cut-side down on a baking sheet with the quartered onion and unpeeled garlic. Drizzle with olive oil and roast for 40 minutes until tender and caramelized.
Step 2: Prep the Roasted Vegetables
Let the vegetables cool slightly. Scoop the squash flesh away from the skin and squeeze the garlic from its papery skin. Discard the skins.
Step 3: Blend the Soup
Add the roasted squash, onion, garlic, ginger, nutmeg, and vegetable broth to a blender. Blend on high until completely smooth and creamy.
Step 4: Finish with Coconut Milk
Transfer the blended soup to a pot over medium heat. Stir in the coconut milk and heat gently for 5 minutes. Season well with salt and pepper.
Step 5: Serve
Ladle into bowls and garnish with a swirl of coconut milk, toasted pumpkin seeds, and a pinch of smoked paprika.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- butternut squash → kabocha squash or sweet potato for a similarly sweet and creamy result
- coconut milk → oat milk for a lighter version with less richness
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the roasting step and boiling the squash instead which results in a watery soup lacking depth
- Under-seasoning the soup since squash needs generous salt to bring out its natural sweetness
Nutrition facts
Per serving: 265 calories, 5g protein, 38g carbs, 12g fat, 7g fiber.
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