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Creamy Roasted Butternut Squash Soup: Easy Vegan Recipe

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A silky, sweet, and deeply comforting vegan soup made by roasting vegetables to concentrate flavor, then blending them with coconut milk and warm spices for a dairy-free, creamy texture.

Ingredients

Scale
  • 1 medium-large butternut squash, peeled, seeded, and cubed into 1-inch pieces
  • 1 medium yellow onion, roughly chopped
  • 2 medium carrots, peeled and chopped
  • 4 cloves garlic, peeled
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly cracked
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 pinch nutmeg
  • 1 can (13.5 oz) full-fat coconut milk
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon lemon juice, plus more to taste
  • 1 teaspoon maple syrup, optional
  • 2 tablespoons roasted pumpkin seeds, toasted (for garnish)
  • Small handful fresh cilantro, chopped (for garnish)
  • Pinch red pepper flakes (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
  2. Cut the butternut squash in half lengthwise, scoop out seeds, peel the skin, and cut the flesh into 1-inch cubes.
  3. Roughly chop the onion, carrots, and garlic.
  4. Place squash, onion, carrots, and garlic on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and spread in a single layer.
  5. Roast for 35-45 minutes, stirring halfway through, until vegetables are tender and caramelized.
  6. While vegetables roast, heat a large pot over medium heat. Add ginger, cumin, and coriander, stirring constantly for 1-2 minutes until fragrant.
  7. Transfer roasted vegetables to the pot. Pour in vegetable broth and coconut milk. Stir to combine.
  8. Bring to a gentle boil, then reduce heat to low and simmer for 10-15 minutes to meld flavors.
  9. Remove from heat. Use an immersion blender to blend directly in the pot until smooth (or use a countertop blender in batches, venting steam carefully).
  10. Stir in lemon juice and maple syrup (if using). Season with salt and pepper to taste.
  11. Serve immediately, garnished with roasted pumpkin seeds, cilantro, and red pepper flakes.

Notes

Do not crowd the pan when roasting to ensure caramelization. If using a countertop blender, vent the steam carefully to avoid explosions. The soup tastes even better the next day. Can be frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, vegan soup, creamy soup, roasted vegetable soup, gluten-free, dairy-free, healthy dinner, meal prep, comfort food

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