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Roasted Butternut Squash Soup

Close-up of a bowl of creamy roasted butternut squash soup topped with pumpkin seeds.
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A creamy and flavorful vegan butternut squash soup, enhanced by the deep caramelization of roasted squash.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon maple syrup
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk
  • 1/4 teaspoon ground nutmeg
  • Pinch of cayenne pepper (optional)
  • Toasted pepitas for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. On a baking sheet, toss the cubed butternut squash with olive oil, salt, and pepper.
  3. Roast for 25-30 minutes, or until tender and lightly caramelized.
  4. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  5. Add the minced garlic and cook for 1 minute more until fragrant.
  6. Add the roasted butternut squash, vegetable broth, coconut milk, maple syrup, nutmeg, and cayenne pepper (if using) to the pot.
  7. Bring the soup to a simmer, then reduce heat and cook for 10 minutes to allow flavors to meld.
  8. Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to puree until smooth and creamy.
  9. Return the soup to the pot if using a standard blender. Reheat gently if needed.
  10. Serve hot, garnished with toasted pepitas.

Notes

  • For a spicier soup, add more cayenne pepper or a pinch of red pepper flakes.
  • If you don’t have coconut milk, you can use other non-dairy milk or heavy cream for a richer soup.
  • This soup is a great option for meal planning.

Nutrition

Find it online: https://cutcooktaste.com/roasted-butternut-squash-soup/