Roasted Butternut Squash Soup
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.
A deeply sweet and velvety vegan butternut squash soup roasted to perfection.
Nutrition per serving
Ingredients
base
aromatics
liquid
fat
spices
Instructions
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.
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.
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.
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.
Serve
Ladle into bowls and garnish with a swirl of coconut milk, toasted pumpkin seeds, and a pinch of smoked paprika.
Substitutions
Common mistakes
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