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Creamy Roasted Butternut Squash Soup: Best Easy Vegan Recipe

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A rich, velvety vegan butternut squash soup made by roasting vegetables to concentrate flavor, blended with coconut milk, sage, and ginger for a comforting and healthy meal.

Ingredients

Scale
  • 2 large butternut squash (approx. 3–4 lbs)
  • 1 large yellow onion
  • 2 medium carrots
  • 4–5 cloves garlic
  • 4–6 cups vegetable broth (low-sodium)
  • 3–4 tbsp extra virgin olive oil
  • 10–12 fresh sage leaves
  • 1-inch piece fresh ginger (peeled and minced)
  • 1 can full-fat coconut milk
  • 1–2 tbsp pure maple syrup
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut squash in half lengthwise, scoop out seeds, peel skin, and chop flesh into 1-inch cubes.
  3. Place squash cubes, chopped onion, carrots, and garlic cloves on the baking sheet. Drizzle with olive oil and toss to coat. Spread in a single layer.
  4. Roast vegetables for 25-30 minutes, flipping halfway, until tender and caramelized.
  5. While vegetables roast, heat 1 tbsp olive oil in a Dutch oven over medium heat. Add ginger and sage leaves; sauté for 2 minutes until fragrant.
  6. Transfer roasted vegetables to the pot. Add vegetable broth, maple syrup, cumin, cinnamon, nutmeg, salt, and pepper. Stir to combine.
  7. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes.
  8. Remove from heat and blend until smooth using an immersion blender or countertop blender.
  9. Stir in coconut milk. Adjust seasoning and consistency with more broth if needed. Warm through over low heat for 2-3 minutes.
  10. Serve hot, garnished with toasted pumpkin seeds, olive oil, or fresh herbs.

Notes

Roasting the squash concentrates the sugars and adds nutty depth compared to boiling. For easier peeling, roast the whole squash for 20 minutes first, then peel with a spoon. If using a countertop blender, vent the lid to allow steam to escape and blend in batches. The soup tastes better the next day and freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, vegan soup, roasted vegetable soup, fall recipes, comfort food, gluten-free, dairy-free, healthy soup

Find it online: https://zoeplate.com/creamy-roasted-butternut-squash-soup-best-easy-vegan-recipe/