This Simple Roasted Butternut Squash Soup is both vegan and gluten-free, can be made in only a few easy steps and is a comforting soup the whole family will enjoy!
For the roasted squash and sweet potato
- 1 butternut squash (2.5–3 lbs.) – Peeled and diced (about 5 cups)
- 1 medium sweet potato – Peeled and diced
- 1 tablespoon olive oil (extra virgin)
- 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
For the soup
- 1 tablespoon olive oil
- 1 medium white onion – diced
- 3 whole carrots – peeled and diced
- 3 stalks of celery – diced
- 3 cloves of garlic – peeled and minced
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon ground Nutmeg
- 2–3 cups vegetable stock
- 2/3 cup of coconut milk – plus more for topping
- Roast the squash and sweet potato. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or spray it with cooking spray. Lay the cubed squash and sweet potato onto the baking sheet. Drizzle it with olive oil and a sprinkle of salt and pepper. In a small bowl combine onion powder, chili powder, cumin and nutmeg and sprinkle the seasoning over the veggies. Toss to coat.
- Roast the squash and potato in the preheated oven for 30-35 minutes until soft and slightly brown around the edges.
- While the squash and sweet potato are cooking, you can prep the rest of the soup. Sauté the veggies. Add the diced carrots, celery, and onion to a pot heated to medium heat with olive oil and sprinkle with salt and pepper. Stir and sauté until the veggies are soft and tender and slightly browned, about 5-6 minutes. Add in the spices and cook for about 3-4 minutes to bring out all of their flavors. Add in more olive oil if the veggies are sticking to the bottom of the pan or look dry. Cook’s tip: To keep the calories down when sautéing the veggies, you can add in 1 tablespoon of vegetable stock instead of oil to deglaze the pan.
- Then add in the vegetable stock and stir, scraping any brown bits off of the bottom of the pot. Remember, there is flavor in the brown, so don’t let it go to waste.
- When the sweet potato and squash are ready, remove them from the oven and add it to the pot with the veggies and broth. Bring everything to a boil, then simmer on low for 5-7 minutes.
- Remove the pot from the heat and use an immersion blender to blend up the soup until smooth and creamy. You can also add the soup to a high-speed blender in batches and blend it up then add it back to the same pot you cooked it in. Cook’s Tip: If using a blender to blend the soup, make sure to place a clean kitchen towel over the cover of the blender to prevent the soup from splattering.
- Stir in the coconut milk until fully incorporated for a creamy finish. Don’t worry it won’t taste like coconut. Cook’s Tip: For a smoother finish, I like to pour the canned coconut milk into a small mixing bowl and whisk it until smooth before adding it to the soup. This results in a much smoother and creamier soup.
- Serve warm with another touch of cream, fresh herbs and red pepper flakes.
- For a sweeter soup, add in more sweet potato, you make need a little bit more vegetable stock since adding more sweet potato will also thicken the soup a bit.
- You can also use chicken stock for a non-vegan/vegetarian version.
- Use full fat coconut milk to add a creamy finish to the soup. Heavy creamy also works but would no longer make the soup suitable for vegans.
- If you don’t have a butternut squash, this also works with pumpkin. Prep the pumpkin using the same steps outlined for the squash. You could even mix it up by using half pumpkin and half butternut squash.
- What size butternut squash do you need to make roasted butternut squash soup? You want to use a squash that is about 2.5-3 lbs.
- How do you pick a ripe butternut squash? Pick a squash that has a matte finish, has very few blemishes or indentations and is a darker shad of beige.
- How do you store butternut squash soup? You can store this soup in an airtight container in the fridge for up to 3 days. You can also freeze this soup by placing it into a freezer friendly ziplock bag and laying it flat in the freezer for up to 2 months. To defrost: place it in the fridge overnight then reheat it in a pot on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Healthy Easy Dinner Ideas
- Method: Roasted and pureed
- Cuisine: American
Keywords: butternut squash, butternut squash soup, vegan soup recipes