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Roasted Butternut Squash Soup (Vegan)

by Capri Lilly

Creamy Roasted Butternut Squash Soup made with squash, apple, fennel, and carrots and blended with rich coconut milk to create an incredibly flavorful soup. It is an easy butternut squash soup recipe perfect for the times you are craving a delicious, nourishing soup for lunch or dinner. (This recipe is naturally gluten-free)

If you love butternut squash, then definitely check out our Creamy Butternut Squash Pasta or Maple Roasted Brussels Sprouts with Bacon and Butternut Squash next!

roasted butternut squash soup in a white bowl topped with a dollop of yogurt honey micro greens edible flowers and toasted pine nuts with a spoon in the bowl

This Roasted Butternut Squash soup is the perfect balance of savory and sweet. Fennel, apple, and carrots are naturally sweet and give the soup a lovely depth of flavor. Fresh herbs, garlic, and onions are added to enhance the warm savoriness of butternut squash. All the vegetables are roasted, then blended with umami vegetable broth, and full-fat coconut milk is added to give the soup a luscious, silky texture and creamy taste.

roasted butternut squash soup in a white bowl topped with a dollop of yogurt honey micro greens edible flowers and toasted pine nuts with a spoon in the bowl

All of these complex flavors come together perfectly to create the best roasted butternut squash soup. This recipe will quickly become your favorite! It is super easy to make. Simply chop and roast the veggies, then blend and add coconut milk and a few spices.

fresh chopped butternut squash carrots fennel garlic onions apple and herbs in a white baking dish

Ingredients You’ll Need

  • Butternut squash: You’ll need a 2-3 lb Butternut squash. To save yourself time, buy pre-cut butternut squash
  • Carrots: Carrots add extra nutrients like Vitamin A and beta-carotene. Peel and chop the carrots into large pieces to roast with the squash.
  • Fennel: Fresh fennel has a licorice taste and smell, but when roasted it becomes delightfully sweet.
  • Green Apple: The apple is roasted with the vegetables to bring out its natural sweetness.
  • Onions and Garlic: One small onion and five garlic cloves are needed. There is no need to mince the garlic because it will be blended later.
  • Fresh herbs: Rosemary, thyme, and sage
  • Vegetable Broth/Stock: Use your favorite vegetable broth. Aim for a low-sodium option so that you have more control over how much salt goes into the recipe.
  • Coconut Milk: Use canned coconut milk. You can use reduced-fat or full-fat. Coconut cream also works in this recipe.
  • Spices: Nutmeg, cayenne pepper (optional), salt, and black pepper. Do not be afraid to add salt. It is necessary to enhance the flavor of the soup.
fresh chopped butternut squash carrots fennel garlic onions apple and herbs in a white baking dish
roasted butternut squash carrots fennel garlic onions apple and herbs in a white baking dish

How To Roast Butternut Squash For Soup

Roasting butternut squash and vegetables for the soup is super easy. Start by cutting the vegetables into large chunks, and dicing the fennel and onion. Add the chopped vegetables to a large baking sheet lined with parchment paper. Drizzle a bit of avocado or olive oil onto the vegetables and sprinkle the herbs on top. Toss everything together and transfer the vegetables into the oven for about 40 minutes to roast. The butternut squash and vegetables are fully cooked when they are fork-tender and slightly caramelized.

roasted vegetables in a blender
roasted vegetables in a blender with broth

How To Make Roasted Butternut Squash Soup With Coconut Milk

  1. Roast the vegetables.
  2. Add the roasted vegetables and broth to a heat-safe blender. Blend until smooth.
  3. Add the puree to a large pot over medium heat. Bring the mixture to a low boil, then reduce the heat to a simmer. Stir in more broth as desired to thin the soup.
  4. Stir in coconut milk and spices. Let the soup simmer for about 5 minutes to warm through. Taste and stir in more salt, if necessary.
  5. Serve the soup in a bowl. Top with a dollop of cashew cream yogurt or sour cream, roasted pumpkin seeds, toasted pine nuts, and freshly cracked black pepper.
finished butternut squash soup in a large black pot
Finished Roasted Butternut Squash Soup

Tips And Recipe Variations

  • Divide The Broth. Depending on the size of your blender. You may need to blend the vegetables with as much broth as can fit in the blender. Then, pour the rest of the broth in when you transfer the puree to the pot.
  • Skip The Oven And Make The Soup On The Stovetop. You can air fryer your butternut squash and vegetables until tender. Then, add everything into the blender with the broth. to make the base for the soup. Or you can boil all of the vegetables in broth, then use an immersion blender to puree the mixture.
  • Use The Broth Of Your Choice. Try chicken broth, beef broth, vegetable broth or a mixture of your favorite broth. The broth you use adds to the savoriness of the soup.
  • Want The dairy? This butternut squash recipe is dairy-free, but of course, you can certainly make it otherwise. Instead of using coconut milk, add heavy cream. The flavor is just as good!
  • Experiment With The Spices. Try adding a bit of cinnamon or change up the flavor by adding curry powder. Make it spicy by adding cajun powder. Or, add a smoky flavor by using smoked paprika.
roasted butternut squash soup in a white bowl topped with a dollop of yogurt honey micro greens edible flowers and toasted pine nuts with two slices of gluten free seed bread in the bowl

What To Serve With Butternut Squash Soup

Top your soup with toasted pine nuts, roasted pumpkin seeds, croutons, crispy bacon bits, a dollop of sour cream or yogurt, or a few microgreens to create the perfect bowl! This roasted butternut squash soup recipe pairs well with many dishes. Here are a few ideas:

Storage, Freezing, And Rewarming

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Rewarm on the stove in a saucepan, or place in a microwave-safe bowl and heat for 60 seconds.

Make batches of the soup and freeze it for later. To freeze, allow the soup to completely cool, then transfer it to a freezer safe Ziploc bag. It will last 3 months in the freezer. When you are ready to enjoy it, let it cool overnight in the fridge. Rewarm it on the stovetop or microwave.

roasted butternut squash soup in a white bowl topped with a dollop of yogurt honey micro greens edible flowers and toasted pine nuts

I hope you enjoy this Roasted Butternut Squash Soup Recipe! 

If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram and Pinterest! I love seeing my recipes come to life in your kitchen.

More Delicious Soup Recipes To Try!

roasted butternut squash soup in a white bowl topped with a dollop of yogurt honey micro greens edible flowers and toasted pine nuts with a spoon in the bowl

Roasted Butternut Squash Soup (Vegan)

Creamy Roasted Butternut Squash Soup made with squash, apple, fennel, and carrots and blended with rich coconut milk to create an incredibly flavorful soup. It is an easy butternut squash soup recipe perfect for the times you are craving a delicious, nourishing soup for lunch or dinner. (This recipe is naturally gluten-free)
5 from 2 votes
Print Pin Rate
Course: Dinner, Lunch
Cuisine: American, Healthy Options
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 bowls
Calories: 240kcal
Author: Capri Lilly

Ingredients

  • 1 Large Butternut Squash, about 3-3/12 pounds (peeled, seeds removed, cut into large chunks)
  • 2 Large Carrots, peeled and cut into large pieces
  • 1 Small Yellow Onion, diced
  • 5 Garlic Cloves
  • 1 cup Chopped Fennel (about one small fennel head or two baby fennels)
  • 1 Large Green Apple, peeled and cut into large pieces
  • 1 tablespoon Olive or Avocado Oil
  • 3-4 cups  (24 to 32 ounces) Vegetable Broth, as needed (can sub with chicken broth if desired)
  • 1/2 cup Canned Coconut Milk
  • 1 teaspoon Sea Salt, or to taste
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1/4 teaspoon Cayenne Pepper, optional
  • 1/4 teaspoon Ground Nutmeg
  • 1 Rosemary Sprig
  • 6 Sage Leaves
  • 6 Sprigs Thyme, stem removed

Instructions

Roast The Vegetables

  • Preheat the oven to 400°F.
  • Peel and cut the butternut squash, carrots, and apple into large chunks. Chop the fennel and onion, and peel the garlic cloves (leave the cloves whole).
  • Add the chopped vegetables, apple, fennel, garlic, and onion to a large baking sheet lined with parchment paper. Drizzle on avocado or olive oil and sprinkle the herbs on top. Toss everything together and transfer into the oven for about 40 minutes to roast. The butternut squash and vegetables are fully cooked when they are fork-tender and slightly caramelized (browned).
  • Remove from the oven and set the squash mixture aside until it is cool enough to handle, about 10 minutes.

Make The Soup

  • Add the roasted squash mixture and broth to a heat-safe blender. Securely fasten the lid. Blend on high, being careful to avoid hot steam escaping from the lid. Stop once the soup is ultra creamy, about 1-2 minutes.
  • Add the puree to a large pot over medium heat. Bring the mixture to a low boil, then reduce the heat to a simmer. Stir in more broth as desired to thin the soup.
  • Stir in coconut milk and spices. Let the soup simmer for about 5 minutes to warm through. Taste and stir in more salt, if necessary.
  • Serve the soup in a bowl. Top with a dollop of cashew cream yogurt or sour cream, roasted pumpkin seeds, toasted pine nuts, and freshly cracked black pepper. Enjoy!

Notes

Tips And Recipe Variations

  • Divide The Broth. Depending on the size of your blender. You may need to blend the vegetables with as much broth as can fit in the blender. Then, pour the rest of the broth in when you transfer the puree to the pot.
  • Skip The Oven And Make The Soup On The Stovetop. You can air fryer your butternut squash and vegetables until tender. Then, add everything into the blender with the broth. to make the base for the soup. Or you can boil all of the vegetables in broth, then use an immersion blender to puree the mixture.
  • Use The Broth Of Your Choice. Try chicken broth, beef broth, vegetable broth or a mixture of your favorite broth. The broth you use adds to the savoriness of the soup.
  • Want The dairy? This butternut squash recipe is dairy-free, but of course, you can certainly make it otherwise. Instead of using coconut milk, add heavy cream. The flavor is just as good!
  • Experiment With The Spices. Try adding a bit of cinnamon or change up the flavor by adding curry powder. Make it spicy by adding cajun powder. Or, add a smoky flavor by using smoked paprika.
 
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Nutrition

Serving: 1bowl | Calories: 240kcal | Carbohydrates: 39.2g | Protein: 3.9g | Fat: 9.9g | Saturated Fat: 5.9g | Sodium: 671mg | Potassium: 806mg | Fiber: 9.2g | Sugar: 14.5g | Calcium: 76mg | Iron: 7mg

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