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Roasted Vegan Butternut Squash Soup
This Roasted Vegan Butternut Squash Soup is the ultimate comfort food. Creamy, rich, and naturally sweet, this plant-based soup is packed with roasted butternut squash and warm spices. It's perfect for chilly evenings or as a centerpiece for holiday meals. Easy to prepare and bursting with flavor, this soup is a healthy and satisfying choice for any occasion.
Equipment
- Baking sheet
- Parchment paper
- Sharp Knife and Cutting Board
- Blender (immersion or standard)
- Large Pot
Ingredients
For the Soup:
- 1 large butternut squash about 2 lbs, peeled, seeded, and cubed
- 2 medium carrots peeled and sliced
- 1 medium onion roughly chopped
- 3 garlic cloves peeled
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp cayenne pepper optional, for heat
- 4 cups vegetable broth
- 1 cup coconut milk full-fat for creaminess
For Garnish (Optional):
- Coconut cream swirl
- Toasted pumpkin seeds
- Fresh thyme leaves
- Crusty bread or crackers
Instructions
Roast the Vegetables
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread the cubed butternut squash, carrots, onion, and garlic on the baking sheet.
- Drizzle with olive oil and sprinkle with salt, pepper, cinnamon, nutmeg, and cayenne pepper (if using). Toss to coat evenly.
- Roast in the oven for 35-40 minutes, stirring halfway through, until the squash is tender and lightly caramelized.
Blend the Soup
- Once the vegetables are roasted, transfer them to a blender or a large pot if using an immersion blender.
- Add 3 cups of vegetable broth and blend until smooth. Add more broth as needed to reach your desired consistency.
Simmer and Finish
- Pour the blended soup into a large pot (if using a standard blender) and bring to a gentle simmer over medium heat.
- Stir in the coconut milk and adjust seasoning with additional salt or spices as needed. Simmer for 5-10 minutes to let the flavors meld.
Serve
- Ladle the soup into bowls and garnish with a swirl of coconut cream, toasted pumpkin seeds, and fresh thyme leaves.
- Serve with crusty bread or crackers for a satisfying meal.
Notes
Tips for the Perfect Roasted Vegan Butternut Squash Soup
- Choose the Right Squash: Look for a butternut squash with a firm texture and a deep orange color for the best flavor.
- Customize the Spice Level: Add more cayenne pepper for heat or skip it for a milder version.
- Make Ahead: This soup tastes even better the next day. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutritional Information (Per Serving)
- Calories: 180
- Protein: 3g
- Fat: 10g
- Carbohydrates: 22g
- Fiber: 4g
- Sugar: 6g
Why You’ll Love This Roasted Vegan Butternut Squash Soup
1. Rich in Flavor
Roasting the vegetables enhances their natural sweetness and adds a subtle caramelized flavor to the soup.2. Creamy Without Dairy
The coconut milk provides a rich and velvety texture, making this soup both dairy-free and vegan-friendly.3. Packed with Nutrients
This soup is a great source of vitamins A and C, fiber, and antioxidants, making it as nutritious as it is delicious.4. Perfect for Any Occasion
Whether served as a starter for a holiday meal or a quick weeknight dinner, this soup is always a crowd-pleaser.Variations and Substitutions
- Add Protein: Toss in cooked lentils or chickpeas for a heartier version.
- Make It Spicier: Add a pinch of smoked paprika or chili powder for an extra kick.
- Swap the Milk: Use almond milk or cashew cream for a different flavor profile.