Roasted Vegan Butternut Squash Soup

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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.
Servings 6 People
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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

  1. Choose the Right Squash: Look for a butternut squash with a firm texture and a deep orange color for the best flavor.
  2. Customize the Spice Level: Add more cayenne pepper for heat or skip it for a milder version.
  3. 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.

Conclusion

This Roasted Vegan Butternut Squash Soup is a warm and comforting dish that’s perfect for chilly days or when you’re craving something wholesome and satisfying. With its rich, creamy texture and aromatic spices, this soup delivers on both flavor and nutrition.
Whether you’re making it for yourself or sharing it with loved ones, this recipe is sure to become a seasonal favorite. Try it today and experience the cozy, delicious flavors of fall in every spoonful!
Calories: 180kcal
Cost: $ 10
Course: Soup
Cuisine: American
Keyword: fall soup recipes, healthy squash, Roasted butternut squash soup, vegan butternut squash soup

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