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)
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Servings: 4 bowls
Calories: 240kcal
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.
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