Introduction
As the seasons change and the air turns crisp, there’s nothing better than a warm bowl of soup. This vegan roasted butternut squash soup is creamy, comforting, and packed with nutrients. It’s a seasonal favourite, made with simple ingredients and perfect for cosy nights. Whether you're new to vegan cooking or a seasoned pro, this soup is a must-try recipe!
Why Butternut Squash?
Nutritional Benefits
Butternut squash is a powerhouse of nutrients. It's rich in:
- Vitamin A for eye health.
- Vitamin C for a stronger immune system.
- Potassium to support healthy muscles.
Seasonal Appeal
This hearty vegetable thrives in autumn, making it a go-to choice for seasonal cooking. Its natural sweetness and velvety texture are perfect for soups.
For the health benefits of squash, visit Harvard T.H. Chan School of Public Health.
Ingredients for Vegan Roasted Butternut Squash Soup
Main Ingredients butternut squash
- 1 large onion
- 3 cloves garlic (peeled)
- 2 medium carrots (chopped)
- 4 cups vegetable broth
- 1 cup coconut milk
Seasonings
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Garnishes (Optional)
- Fresh parsley or coriander
- Toasted pumpkin seeds
- A drizzle of coconut cream
Step-by-Step Recipe
Step 1: Roast the Vegetables
- Preheat the oven to 200°C (400°F).
- Peel and cut the butternut squash into cubes. Spread it on a baking sheet along with sliced onion, garlic, and carrots.
- Drizzle with olive oil, sprinkle with salt, and roast for 30–40 minutes until tender and caramelised.
Step 2: Blend the Soup
- Transfer the roasted vegetables to a blender. Add vegetable broth and blend until smooth.
- Pour the mixture into a pot and stir in coconut milk, cumin, and paprika.
- Simmer on low heat for 10–15 minutes. Adjust seasoning as needed.
Pro Tip: For an extra creamy texture, use an immersion blender directly in the pot.
Step 3: Serve and Garnish
Ladle the soup into bowls and top with your favourite garnishes like toasted pumpkin seeds or a swirl of coconut cream. Serve warm with crusty bread or walnut bread for a complete meal.
- Pair with Walnut Bread for a hearty meal.
- Explore Vegan Fall Comfort Food Night for more cosy recipes.
FAQs
1. Can I use frozen butternut squash?
Yes, frozen squash works well and saves time on peeling and cutting.
2. How do I store leftovers?
Store the soup in an airtight container in the fridge for up to 5 days or freeze for 3 months.
3. Can I substitute coconut milk?
Yes, you can use almond milk or cashew cream for a different flavour.
4. Is this soup gluten-free?
Absolutely! This recipe is naturally gluten-free.
5. What can I serve with this soup?
Try pairing it with Zucchini Noodles with Pesto or Vegan Hummus and Veggie Sandwich.
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