Vegan Butternut Squash Soup
This creamy butternut squash soup is like a warm hug in a bowl — velvety smooth, naturally sweet, and deeply comforting. Roasted squash blends beautifully with savory onions and garlic, creating a luxurious texture without much fuss. Whether you're curling up on a chilly evening or serving it as a starter for a holiday meal, this soup brings that perfect balance of earthy richness and subtle sweetness. It’s simple, nourishing, and just a little bit fancy — the kind of dish that feels special even on a regular day.
Servings: 4 people
Calories: 329kcal
Ingredients
- 1 large butternut squash peeled and cubed
- 1 large yellow onion roughly chopped
- 3 tablespoons olive oil divided
- 1 head garlic
- 1 cup coconut milk
- 5 cups vegetable broth (or the equivalent amount of bouillon and water)
- salt to taste if desired
Optional Toppings:
- fresh thyme leaves
- toasted pumpkin seeds
- red pepper flakes
- cracked pepper
- fresh sage leaves
- drizzle of coconut cream
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Peel and deseed the butternut squash, then cut it into small bite-sized chunks.
- On a large sheet pan (or two) lined with parchment paper or a silicone baking mat, add the squash and onion, and drizzle with about a tablespoon of olive oil.
- Cut the top off a garlic bulb and place it on a sheet of tin foil. Pour one tablespoon of olive oil over the top of the exposed cloves, and pull the tin foil up around the garlic, gently cinching the top together. Add to the sheet pan with the squash and onions.
- Roast in the oven for 45 minutes (or until the butternut squash is soft on the inside and slightly crisp on the outside).
- Allow to cool, and then add the squash and onion to a high-power blender. Remove the garlic from the tin foil, and squeeze the garlic cloves out of the head of garlic into the blender.
- Add the coconut milk and vegetable broth to the blender.
- Blend until smooth and creamy. Taste and add salt if desired.
- When serving, heat the soup on a stovetop pot, ladle into bowls, and top with any desired toppings.
Notes
- Storage Tips: This roasted butternut squash soup will keep in the fridge for about 4–5 days when stored in an airtight container. Let it cool completely before refrigerating to keep it fresh longer.
- Freezing Instructions: For longer storage, you can freeze it for up to 2–3 months. Just let it cool, transfer to freezer-safe containers, and thaw in the fridge before reheating.
Nutrition
Calories: 329kcal | Carbohydrates: 33g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1193mg | Potassium: 867mg | Fiber: 5g | Sugar: 8g | Vitamin A: 20558IU | Vitamin C: 45mg | Calcium: 122mg | Iron: 3mg