Vegan Roasted Butternut Squash Soup is a smooth, delicious, and comforting dish when you are craving a bowl of warmth or when the weather starts turning.
It is packed with seasonal flavor, very easy to make, and great for entertaining.
This best butternut squash soup recipe is also vegan, gluten-free, and paleo-friendly.
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It has roasted butternut squash and coconut milk in it and is great for autumn & winter.
Whether you serve it as a starter for Thanksgiving dinner or as a main dish for a weeknight supper, make sure you have some bread to dip in.
Why This Recipe Works?
- This easy Butternut Squash soup recipe is effortless to make and needs a few simple ingredients.
- It is packed with vitamins, nutrition, and flavor.
- Spiced Butternut Squash Soup is gluten-free, vegan, vegetarian, and paleo-friendly, which makes it perfect to serve to a large crowd.
- You can make this herty soup in advance, and warm it up just before serving.
- This healthy butternut squash soup is also freezer-friendly, the leftovers would keep for up to 3 months in the freezer.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Fresh butternut squash - I prefer roasting the whole butternut squash without peeling and scooping it out afterward. Alternatively, you can peel and cut it into chunks before roasting or use pre-cut squash to expedite the cooking process. Pumpkin can also be used as a substitute for butternut squash in this recipe.
- Garlic and Ginger Paste - It is my favorite ingredient I use for Asian- inspired recipes. I usually make it in big batches and freeze it for future use.
- Vegetable stock - The secret to delicious soups and stews is definitely using homemade stock. If you don't have homemade stock, use good-quality shop-bought stock. Make sure you check the seasoning before adding extra salt to your dish as most of them contain salt.
- Onions - They add umami flavor and sweetness to the soup. You can use finely diced brown, white, or yellow onion. Shallots would work great as well.
- Coconut Milk - Coconut milk adds richness and creaminess to the soup.
- Spices - I like using turmeric, chili, freshly ground pepper, garam masala, and cumin for this soup recipe. Adjust the amount to your taste.
Step-by-Step Instructions
Spiced Butternut Squash Soup is very easy to make, however, you need to follow a few simple steps to achieve the best results:
Roast the Butternut Squash
Preheat the oven to 200° C (390° F).
Cut the squash in half using a sharp knife, scoop out the seeds, and drizzle with a bit of olive oil.
Place them on a baking sheet or dish and roast for 50-55 minutes, or until soft and slightly caramelized on the sides.
While the squash is roasting, start preparing the base of the soup.
Prepare the Soup Base
Place a large heavy-based soup pot or Dutch oven on medium heat, and add 1 tablespoon of olive oil. Add the onions and sauté until translucent.
When the onions are soft, add turmeric powder, garam masala, chili flakes, freshly ground black pepper, and salt.
Sauté for another minute.
Stir in the tomato paste along with the garlic and ginger paste.
Sauté for another minute, stirring continuously.
Add coconut milk and give it a good stir.
Stir in the stock, bring the mixture to a boil, and let it gently simmer for 30 minutes, until the butternut squash is roasted and ready.
When the butternut squash is cooked, let it cool down until it can be handled, and scoop the flesh out using a spoon.
Blitz and Serve
Place the roasted squash and the soup base in a blender and blitz until it has a smooth and creamy texture.
Alternatively, you can use a stick blender, food processor, or a liquidizer.
Return the soup to the pan if you want your soup piping hot or serve straight from the blender with a slice of crusty bread!
Top Tips From the Chef
- Roasting the butternut squash imparts an earthy, smoky, caramelized sweet taste that adds great flavor and will make the soup even better.
- You can make the spiced butternut squash soup a day or two ahead of time and reheat it when needed on the stove over medium-low heat.
- This creamy soup tastes also great when made with pumpkin or sweet potatoes. A great way to use up leftover Halloween pumpkins!
- You can save time and simplify the process by using pre-cut butternut squash.
What to Serve with Butternut Squash Soup?
The best accompaniment to this spicy butternut soup is a piece of warm bread to dip in.
We love eating our soup with some freshly made Turkish flatbread such as Bazlama or Gozleme.
You can also serve it with some crispy Potato Borek, scrumptious Spinach and Feta Borek, or a slice of toasted Homemade Sandwich Bread and a bowl of healthy side salad such as Greek Cucumber Salad or Orzo Pasta Salad for a substantial meal.
Storage and Reheating Instructions
Let the soup cool down to room temperature and then transfer it to an airtight container.
Store it in the refrigerator for up to 5 days or in the freezer for up to 3 months.
To reheat refrigerated soup, simply pour the desired amount into a saucepan.
Heat it over medium-low heat, stirring occasionally, until it's warmed through.
If you're reheating frozen soup, first thaw it in the refrigerator overnight.
Recipe FAQs
This cozy butternut squash soup is not only delicious but also healthy and full of nutrition.
If you are using exactly the same ingredients stated in the recipe, 1 portion of this lovely soup has only 280 calories!
When buying butternut squash, make sure it is ripened to get the best flavor and taste.
Look for butternut squash in a beige color, without any deep cuts or bruises.
Make sure it feels heavy for its size and doesn't have any green spots.
This velvety soup pairs well with various garnishes such as a dollop of coconut cream, a sprinkle of chopped fresh herbs (like thyme or sage), croutons, or a drizzle of olive oil.
Related Recipes
For more delicious Thanksgiving recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this silky, delicious, and spicy Butternut Squash Soup recipe as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Vegan Roasted Butternut Squash Soup
Equipment
Ingredients
- 1 medium butternut squash (approx 800 grams to 1 kilo)
- 1 tablespoon olive oil (for roasting the butternut squash)
- 1 tablespoon olive oil (for the soup base)
- 1 medium onion (diced)
- 1 tablespoon garlic and ginger paste
- ½ tablespoon turmeric powder
- ½ tablespoon garam masala
- ½ teaspoon cumin powder
- ½ teaspoon chilli flakes (adjust to your taste)
- 2 teaspoon salt
- 1 tablespoon tomato paste
- 200 ml coconut milk
- 1 litre vegetable stock or chicken stock
Instructions
- Preheat the oven to 200° C (390° F).
- Cut the squash in half, scoop the seeds out and drizzle with 1 tablespoon of olive oil.
- Place them on a baking dish and roast for 50-55 minutes, or until soft and slightly caramelised on the sides.
- While the squash is roasting, start preparing the base of the soup.
- Place a large heavy-based pan or Dutch oven on medium heat, and add 1 tablespoon of olive oil. Add the onions and sauté until translucent.
- When the onions are soft, add turmeric powder, garam masala, chilli flakes, freshly ground black pepper, and salt. Sauté for another minute.
- Stir in the tomato paste along with the garlic&ginger paste. Sauté for another minute, stirring continuously.
- Add coconut milk and give it a good stir.
- Stir in the stock, bring the mixture to a boil and let it gently simmer for 30 minutes, until the butternut squash is roasted and ready.
- When the butternut squash is cooked, let it cool down until it can be handled and scoop the flesh out using a spoon.
- Place the roasted squash and the soup base in a blender and blitz until smooth. Alternatively, you can use a hand blender or a liquidiser.
- Return the soup to the pan if you want your soup piping hot or serve straight from the blender with a slice of crusty bread!
Notes
- When buying butternut squash, make sure it is ripened to get the best flavor and taste.
- You can save time and simplify the process by using pre-cut butternut squash.
- Roasting the butternut squash imparts an earthy, smoky, caramelized sweet taste that adds great flavor and will make the soup even better.
- You can make the spiced butternut squash soup a day or two ahead of time and reheat it when needed on the stove over medium-low heat.
- This soup taste also great when made with pumpkin or sweet potatoes. A great way to use up leftover Halloween pumpkins!
- Spiced Butternut Squash Soup is gluten-free, vegan, vegetarian, and paleo-friendly, which makes it perfect to serve to a large crowd.
- 1 portion of this lovely soup has only 280 calories!
Nutrition
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Naima
This recipe turned out perfect, served it with some baguettes for lunch and everyone loved it!