This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you.
This vegan roasted butternut squash soup is creamy and full of flavour. It is one of the most comforting soups with simple ingredients and easy steps to follow.
This soup uses seasonal fall and winter produce and is perfect for the cold weather.
Instead of cooking the squash in a pot, I love roasting butternut squash with red peppers and carrots in the oven. This process adds a depth of flavour to the soup that is difficult to obtain by sautéing in a pot. These roasted vegetables make the soup creamy and sweet, with a delicate roasted flavour. The flavours of onion, garlic, tomato, thyme and coconut milk marry perfectly with these roasted vegetables to create a warm and comforting soup.
How to make roasted butternut squash soup
Start by roasting the butternut squash, carrots and red peppers in the oven. This process brings out their natural sweetness and richness.
Before and after roasting
In the meantime, prepare the soup base by sautéing onion, garlic and tomato paste. Add the roasted vegetables, fresh thyme, black pepper, salt, chilli powder and coriander powder to pack in the flavour.
Add the vegetable stock and coconut milk and let this simmer for 10 minutes. Use an immersion blender to blend the soup until creamy and velvety.
This one-pot roasted butternut squash soup is:
nourishing
vegan
dairy-free
gluten-free
soy-free, and
refined sugar-free.
It is also an ideal soup for Thanksgiving!
How to serve roasted butternut squash soup
Garnish with fresh coriander. This soup pairs perfectly with crispy homemade croutons.
Storage instructions
Store leftovers in an airtight container in the refrigerator for up to 4-5 days, or in the freezer for up to a month. Reheat on the stovetop over medium heat until hot.
If you try this recipe, please let me know in the comments and don’t forget to leave a rating. I love hearing from you!
More soup recipes for the fall season
Vegan Tuscan white bean and kale soup
Roasted butternut squash soup
Ingredients
To roast:
- 1 medium-sized butternut squash peeled and cut into cubes
- 1 large carrot peeled and cut at an angle into 1-inch slices
- 2 medium-sized red bell peppers stem and seeds removed and cut into bite-size pieces
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
For the soup base:
- 2 tablespoon extra virgin olive oil
- 1 large onion finely chopped
- 2 cloves of garlic finely chopped or minced
- 1.5 tablespoon tomato paste
- 1 tablespoon fresh thyme leaves
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon chilli powder
- 1 teaspoon coriander powder
- 200 ml vegetable stock
- 200 ml full-fat canned coconut milk
To garnish:
- fresh coriander leaves finely chopped
Instructions
- Preheat the oven to 200 C/400 F fan setting and line a baking tray with parchment paper.
- Add chopped butternut squash, bell peppers and carrots to the tray. Drizzle olive oil, salt and black pepper. Cook in the oven for 20 minutes.
- Heat olive oil in a medium-sized pot. Add cumin seeds and let them roast for a minute.
- Add chopped onions and fry for about 5 minutes till they are translucent.
- Add chopped garlic and fry for about a minute.
- Add tomato paste. Stir well and cook for about a minute.
- Add the roasted butternut squash, carrots, peppers, fresh thyme leaves, black pepper, salt, coriander powder, and chilli powder. Mix well till the vegetables are well coated with the onion mixture and spices.
- Add the vegetable stock and coconut milk. Mix well and let it simmer for 10 minutes.
- Blend the soup using an immersion blender or a high-speed heat-safe blender until smooth and creamy. If the soup is too thick, add more vegetable stock.
- Serve in a bowl. Garnish with freshly chopped coriander (optional). Enjoy as is, or top up with some crunchy croutons.
Leave a Reply