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vegan roasted butternut squash soup

Irresistible Vegan Roasted Butternut Squash Soup

Delicious Irresistible Vegan Roasted Butternut Squash Soup recipe with step-by-step instructions.
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Prep Time 17 minutes
Cook Time 35 minutes
Total Time 52 minutes
Servings: 4
Calories: 350
Ingredients Method

Ingredients
  

For the soup:
  • 5 cups butternut squash, peeled and diced (from about 1 small squash)
  • 2 cups carrots, peeled and sliced into 1-inch pieces
  • 1/2 medium white or yellow onion, sliced (about 1 cup)
  • 5 whole garlic cloves, peeled (can be gently smashed)
  • 2 tsp avocado oil (or substitute maple syrup or extra vegetable broth for oil-free)
  • 2 tsp maple syrup
  • sea salt and black pepper, to taste
  • 1 1/2 to 2 cups vegetable broth
  • 2/3 cup light coconut milk, plus extra for garnish if desired (or use cashew milk)
  • 1/4 tsp ground cinnamon
  • a pinch nutmeg (optional)
  • a pinch cayenne pepper (optional)
For serving:
  • toasted croutons
  • toasted pepitas (pumpkin seeds)

Method
 

  1. Preheat your oven to 400°F (204°C) and line two baking sheets with parchment paper. Arrange the diced butternut squash, sliced carrots, onion, and garlic cloves on the baking sheets. Drizzle with avocado oil and maple syrup, then season generously with sea salt and black pepper. Toss everything to ensure the vegetables are evenly coated. Roast in the oven for 25-30 minutes, or until the squash and carrots are fork-tender. Roasting brings out a sweeter, richer flavor in the vegetables—I find that maple syrup adds a wonderful caramelized note.
  2. Transfer the roasted vegetables from Step 1 to a large pot or Dutch oven. Add vegetable broth (starting with 1 1/2 cups and adding more later if needed), light coconut milk, ground cinnamon, and if desired, a pinch each of nutmeg and cayenne pepper. Stir everything well to combine and bring to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and let everything cook for 5-10 minutes to allow the flavors to meld together.
  3. Use an immersion blender directly in the pot, or carefully transfer the soup mixture to a high-speed blender that’s safe for hot ingredients. Blend until the soup is completely creamy and smooth. If you prefer a thinner consistency, you can add additional vegetable broth at this point. I always recommend blending in batches if using a countertop blender for safety.
  4. Taste the blended soup and adjust the seasoning as needed. Add more salt and black pepper for seasoning, a bit more maple syrup for extra sweetness, or more cinnamon, nutmeg, or cayenne pepper to suit your taste. I find a final seasoning tweak really brings out the bright, warming flavors of the soup.
  5. Ladle the hot soup into bowls. Garnish each bowl with a drizzle of extra coconut milk if desired, and top with toasted pepitas (pumpkin seeds) or croutons for added texture and flavor. For a creamy finish, I like to swirl in a bit more coconut milk right before serving. Enjoy your soup hot, and store any leftovers covered in the fridge for up to 4-5 days or freeze for up to 1 month.