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    Home » Recipes » Course » Soups

    Roasted Butternut Squash Soup

    Published: Dec 9, 2021 || Last updated: Jan 17, 2023 by Farrukh Aziz

    20 shares
    Jump to Recipe

    This creamy Roasted Butternut Squash Soup recipe is made with smooth coconut milk for the tastiest vegan winter soup recipe you'll ever have the pleasure of eating. Fresh garlic, celery, and onion encompass this easy recipe!

    one white pot filled with creamy butternut squash soup with spoon

    Jump to:
    • Why You Should Try This Soup?
    • Ingredients
    • How To Make Roasted Butternut Squash Soup?
    • FAQs
    • Variations And Add-Ins
    • Serving ideas
    • Other Easy Soup Recipes You Will Enjoy
    • 📖 Recipe

    Why You Should Try This Soup?

    This easy butternut squash soup recipe is gluten-free, dairy-free, paleo-friendly, vegan, and a delicious option for whenever you are wanting a nurturing soup for lunch or dinner. The recipe is made with whole veggies and dairy-free cream and is the perfect choice for whenever you want to keep your meals light but filling.

    This soup is great for meal prep! Just make this recipe whenever you are wanting to make sure dinner is covered for at least a few nights or when you need easy lunch ideas. I usually always have a bag or container of the blended veggies in my freezer ready to be warmed with coconut milk.

    The warm notes of nutmeg and smoked paprika create the perfect flavor combinations that are delicious and enhance the fresh and subtly sweet flavors of roasted butternut squash. This vegan soup recipe is the perfect balance of sweet and savory.

    There is nothing better than a homemade soup that is creamy and comforting all at the same time. Relish in the smooth and fragrant flavors of garlic, onion, salt, and pepper in this vegan butternut squash soup recipe whenever you are craving home in a bowl.

    This recipe contains very little ingredients and is such a breeze to make. Just roast the veggies until they are tender and blend with everything else in one pot. Soup is a great option for whenever you are wanting dinner ready in minutes or have some leftover vegetables to use up.

    Warm and cozy, this bright vegan soup is a great option for chilly days and nights! A serving of this soup will keep you warm and full which makes it the ideal fall or winter meal.

    Get creative with this versatile recipe by using up different types of vegetables and even fruit! We love this soup with sweet apple added to it.

    Serve this delicious soup during the holidays and other celebrations when you need to serve family or friends. This soup is a crowd-pleaser!

    *Here's more delicious butternut squash recipes for you to try this fall:

    • Butternut Squash Curry
    • Instant Pot Butternut Soup

    Ingredients

    onion, celery, oil, butternut squash, salt, pepper, garlic, nutmeg, paprika, veggie stock, coconut milk in bowls
    • Butternut Squash – Make sure you have one large butternut squash that has been peeled and cubed before starting the recipe! Save time by cubing the squash a day or so beforehand.
    • Onion – One small white onion is diced and adds pungent a pungent flavor and fragrance to this soup. You can use any kind of onion such as yellow or red. Using red onion would give this soup flavors that are extra rich.
    • Celery – Fresh celery is a great addition to any vegetable soup! Celery is robust and slightly bitter and rounds out all the other ingredients.
    • Garlic – Fresh cloves of garlic give the best flavors for this soup. I like to use fresh garlic while cooking because it really makes a recipe tastier. You can use ground garlic powder if you cannot locate fresh garlic.
    • Oil – Smooth olive oil is a great neutral plant oil that works with almost any kind of recipe!
    • Seasoning – You will need a blend of salt, pepper, smoked paprika, and grated nutmeg for aromatic notes. These really make the soup taste amazing!
    • Coconut Milk – Be sure to used canned coconut milk to make sure the flavors are neutral and not too sweet. You can also use coconut cream.
    • Broth – Use homemade vegetable stock or storebought veggie broth as a base for this soup. I like to make my broth in bulk and freeze the rest for later.

    For Garnishment

    • Parsley – Fresh parsley is a great addition to this soup as it is a vibrant herb that adds brightness to the soup. Further, the colors of orange and green look great together for serving, too!
    • Pumpkin Seeds – Toasted pumpkin seeds, or pepitas, give this soup a slight nuttiness and crunch that pair well with the smooth and creamy flavors of the butternut squash. You can also use toasted nuts or omit them all together.

    How To Make Roasted Butternut Squash Soup?

    This soup is a wonderful option for the entire family whenever you are wanting to eat a veggie-rich meal alongside your favorite salads or main courses!

    In the beginning, prep the celery, onion, garlic, and butternut squash by dicing, chopping, and peeling as needed. Learning how to peel and cube the squash has never been easier!

    freshly chopped squash, celery, and onions on baking sheet pan

    Next, preheat the oven to 400 degrees Fahrenheit. Spread the prepared vegetables on a baking sheet lined with parchment paper.

    Drizzle the vegetables with oil, salt, pepper, and smoked paprika, then toss them to coat.

    Next, roast the veggies for at least forty minutes or until they can be pierced easily with a fork or knife. Carefully, remove the vegetables from the oven and allow them to cool.

    roasted veggies on tray with parchment paper

    Transfer the cooled roasted vegetables to a strong blender alongside 1 ½ cup of veggie stock or broth and the coconut milk. Purée the mixture until creamy and smooth.

    food processor with roasted vegetables, coconut milk and broth

    Next, pour the blended veggie mixture into a large pot or Dutch oven. Add the rest of the stock in addition to the grated nutmeg, more salt, and cracked black pepper.

    one pot of butternut squash soup with spices

    Simmer the soup over the stovetop on low heat for four to five minutes until warm.

    Serve the soup in individual servings with a spoon or serving dish and top with freshly chopped parsley and toasted pumpkin seeds.

    one pot of butternut squash soup with a ladle

    FAQs

    Can I make it ahead of time?

    Absolutely! Blend the roasted veggies without the coconut milk and refrigerate. Just before serving, reheat the veggie mixture and add the coconut milk, nutmeg, and simmer to it and simmer for a few minutes. Garnish and serve the soup right away!

    How to store this soup?

    Store the leftover soup in a clean airtight container for up to five days in the refrigerator.

    Can I freeze butternut squash soup?

    Yes, this soup is great for meal prep. First, blend the roasted veggies without the coconut milk and freeze the mixture in a clean airtight container in portions for up to three months. Thaw the soup overnight in the refrigerator or for a few hours on the counter at room temperature. Reheat puréed mixture and add coconut milk, and nutmeg. Allow the soup to simmer, then garnish, serve, and enjoy.

    white bowl filled with butternut squash soup topped with parsley and pumpkin seeds

    Variations And Add-Ins

    • Add extra produce like carrots, apples with butternut squash, sweet potatoes, golden or russet potatoes, red or green peppers, pumpkin, and cauliflower.
    • Incorporate different fresh herbs that are succulent and aromatic such as thyme, sage, and rosemary. Herbs are a great way to really elevate a dish!
    • You can use other types of creams rather than coconut milk such as dairy milk, heavy cream, almond, or soy milk.

    Serving ideas

    Enjoy this roasted butternut squash soup recipe as the main course for whenever you are wanting a light meal or serve it as a side dish alongside cooked proteins, sandwiches, and more.

    Top this soup with store-bought or homemade crispy croutons for extra textures and comfort. Pair this soup with steamed and roasted veggies for a full spread of plant-based foods.

    Other Easy Soup Recipes You Will Enjoy

    • Garnished green pea soup in two brown bowls with croutons on the side.
      Green Pea Soup with Spinach
    • Creamy Cauliflower soup served in two brown ceramic bowls with croutons on the side
      Instant Pot Cauliflower Soup
    • Instant Pot Tomato pasta soup served in 3 blue bowls with cheese on the side
      Tomato Pasta Soup
    • Creamy Instant Pot Potato Soup in white bowl with spoon on side.
      Instant Pot Potato Soup

    If you made this recipe for my Roasted Butternut Squash Soup, then please be sure to rate and review it below!

    If you'd like more deliciously easy recipe inspiration, follow me on Instagram, Pinterest, Facebook or YouTube. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter.

    📖 Recipe

    white pot filled with butternut squash soup and spoon
    5 from 10 votes
    Print

    Roasted Butternut Squash Soup Recipe

    This creamy Roasted Butternut Squash Soup recipe is made with smooth coconut milk for the tastiest vegan winter soup recipe you'll ever have the pleasure of eating. Fresh garlic, celery, and onion encompass this easy recipe!
    Course Dinner, Soup
    Cuisine American, World
    Diet Gluten Free, Vegan
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 6
    Calories 134kcal
    Author Farrukh Aziz

    Ingredients
     

    • 1 large Butternut Squash (peeled and cubed)
    • 1 small White Onion (diced)
    • 2 Celery Stalks (chopped)
    • 3 cloves Garlic
    • 2 tablespoons Olive oil
    • Salt & Pepper to taste
    • ¼ teaspoon Smoked Paprika
    • ⅓ cup Coconut Milk
    • 2-3 cups Vegetable Stock (or Vegetable Broth)
    • ¼ teaspoon Nutmeg (grated)

    For garnish and serving

    • Fresh Parsley
    • Toasted Pumpkin Seeds
    Prevent your screen from going dark

    Instructions

    • Pre-heat the oven at 400°F.
    • Place the cubed butternut squash, diced onion, celery, garlic cloves on a large parhcment lined baking sheet pan.
    • Drizzle olive oil and season with salt, pepper, smoked paprika, and toss to coat.
    • Roast the vegtables for 40-45 minutes or until tender. Let it rest for few minutes.
    • Transfer the roasted vegetables to a high-speed blender jar along with 1½ cup vegetable stock/broth and coconut milk and puree to creamy smooth until smooth and creamy.
    • Pour the soup puree to a pot or dutch oven, add the remaining stock, season with grated nutmeg, some more salt, cracked black pepper and mix. Simmer on low heat for 4-5 minutes.
    • Dish out, garnish with toasted pumpkin seeds and fresh parsley, serve hot!

    Notes

    Immersion Blender : transfer the roasted vegetables to a dutch oven or pot, add coconut milk, broth/stock, use an immersion blender and blend to smooth and creamy puree.
    Serve the leftovers in an airtight container in the refrigerator for five days.

    Nutrition

    Calories: 134kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 322mg | Potassium: 496mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13502IU | Vitamin C: 28mg | Calcium: 69mg | Iron: 1mg
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!
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    Reader Interactions

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      Recipe Rating




    1. silvia

      December 19, 2021 at 12:49 pm

      5 stars
      This was such a treat, yummy, creamy and warm. Perfect for the season. I wonder if I can roast the veggies and then freeze them to make the soup when butternut squash is not in season.

      Reply
    2. Kayla DiMaggio

      December 19, 2021 at 9:49 am

      5 stars
      Loving this roasted butternut squash soup! It was so delicious and I loved how creamy it was!

      Reply
    3. Jacqueline Debono

      December 19, 2021 at 4:44 am

      5 stars
      This was the best butternut squash soup recipes I've tried. I think roasting the veggies is what makes it so good!

      Reply
    4. Adriana

      December 18, 2021 at 11:57 pm

      5 stars
      Vegetable soups such as butternut squash are fantastic and even more when roasting the vegetables. Super yummy flavor.

      Reply
    5. Tristin

      December 18, 2021 at 8:53 pm

      5 stars
      The coconut milk made this soup so creamy and the nutmeg adds a splash of flavor. Such a great, healthy soup!

      Reply
    6. Dennis Littley

      December 15, 2021 at 12:02 pm

      5 stars
      I made this for lunch and it was delicious!! thanks for the recipe

      Reply
    7. Amanda Dixon

      December 14, 2021 at 7:20 am

      5 stars
      This soup is so cozy and comforting! It turned out silky smooth, and I just love the flavor the coconut milk added.

      Reply
    8. Marta

      December 13, 2021 at 7:20 pm

      5 stars
      I loved the slight smokiness of the roasted butternut squash combined with the coconut milk. It was smokey and creamy at the same time. I will definitely make this again.

      Reply
    9. Colleen

      December 13, 2021 at 5:54 pm

      5 stars
      We love butternut squash soup and this recipe turned out great. Will make again!

      Reply

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    I am Farrukh, the face behind this beautiful recipe blog Cubes N Juliennes. I am a microbiologist by qualification turned into a Food enthusiast... Know more about me ->

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