This healthy Roasted Butternut Squash Soup is so easy to make and absolutely delicious! It’s amazingly creamy, naturally sweetened, and full of flavor. A hint of autumn spices makes this soup the ultimate Fall comfort food!
Dairy-free, refined sugar-free, vegan, gluten-free, and oil-free!
If you were to ask me to describe the fall and winter holidays in terms of taste, it would have to be Roasted Butternut Squash Soup! And, more specifically, THIS ROASTED BUTTERNUT SQUASH SOUP recipe. It’s cozy, warm, creamy, and absolutely delicious. Oh, but it is missing one thing – GUILT!
That’s right! This soup is vegan, gluten-free, and oil-free. So, it’s super healthy. But, you’d never know it. And, the fact it’s super easy to make and uses less than 10 ingredients is the vegan icing on the vegan cake.
So, put on your favorite sweater, curl up on the couch with your favorite blanket, and get ready enjoy a hot bowl of this amazing soup. Ready? Let’s make it!
You only need 8 simple ingredients for this recipe, here’s a quick rundown of the list with tips and substitution ideas.
- Roasted Butternut Squash: Follow my simple recipe for Oven Roast Butternut Squash.
- Carrots: add depth of color and extra sweetness once they are cooked down.
- Onions: Onions tend to add a bit of sweetness and bit once they are cooked. I love the essence of flavor this ingredient brings to the recipe.
- Pumpkin Pie Spice: You can sub cinnamon if you like or leave it out altogether.
- Maple Syrup: For extra sweetness, but feel free to omit if it’s already sweet enough for you.
- Canned Coconut Milk: This is what makes thick and creamy without using dairy. Full-fat or light coconut milk both work well in this recipe. You can also use unsweetened almond milk, cashew milk, or soy milk.
- Liquid: I like using the low-sodium vegetable broth for flavor. But, you could also use water if you prefer. If you don’t have veggie broth simply it’s to make your own. Simply add 1 tablespoon of my Vegetable Bouillon Powder per 1 cup of hot water and whisk.
How To Make Roasted Butternut Squash Soup
Time needed: 50 minutes.
Making this roasted butternut squash soup requires just a few steps, but moves along pretty quick once you’ve roasted the squash. You basically throw everything into the pot and blend. And, it’s ready to eat in less than 1 hour.
- Prep and roast the butternut squash
Follow this recipe for Roasted Butternut Squash. This is the hardest part of the process and it’s not hard.
- Prep and cook your vegetables
Heat a large nonstick skillet over medium heat and add the carrots and onion along with ¼ cup of the veggie broth to the pan cook until the onions are soft. This usually takes about 2-3 minutes. Reduce the heat to medium-low, add another ¼ cup of veggie broth to the skillet, cover, and let the veggies cook for 10 minutes or until the carrots are fairly soft. Remember to stir occasionally.
In a large soup pot or dutch oven add the roasted butternut squash, carrots, onions, pumpkin pie spice, broth, coconut milk, and maple syrup. Stir until everything is well combined and bring to low-bowl over medium heat. Reduce the heat to low, cover, and let the ingredients simmer for 5 minutes. This helps all the flavors come together.
Use an immersion blender and blend until smooth and creamy. If you don’t have an immersion blender, carefully add the ingredients to your blender and process until smooth and creamy. Just make sure your blender is safe for hot foods.
And, that’s it! The BEST Roasted Butternut Squash Soup you’ve ever eaten. Now, all that’s left is to taste and season with a bit of salt and pepper if you wish. Serve this up in a big bowl with a nice piece of crusty whole-grain bread. And, you’ve got yourself one fine meal.
I like adding an extra drizzle of coconut milk and making those cool little swirly lines you see in the photos. And, a little extra sprinkle of cinnamon top never hurt anyone.
💭 Top Tips & Frequently Asked Questions
Absolutely! It’s one of the best things about this soup. All you have to do is let it cool to room temp., transfer to an airtight container, and store in the fridge until you’re ready to serve. Simple pour back into your pot and reheat on the stove until it’s hot.
You can easily store this soup by leaving it in the pot, cover with the lid in, and place it in the refrigerator. You can also transfer the soup to an airtight container. It will keep for up to 5 days in the refrigerator.
Yes, this soup is great for freezing. To freeze, store the soup in an airtight container and place in the freezer for up to 3 months. To reheat, let it thaw in the refrigerator overnight or set it on the counter and let it thaw at room temperature. Then, reheat on the stove over medium-low heat. Perfect for a lazy fall or winter day.
This Roasted Butternut Squash Soup is easily customizable. If you like things a bit more savory simply omit the maple syrup and try adding some of your favorite savory spices. I like curry powder, chili flakes, thyme, rosemary, and others. Also, try adding apples along with the maple syrup. The tart and sweet elements are quite lovely together.
🍞 How To Serve
One of the most obvious places to serve this roasted butternut squash soup is on your Thanksgiving table. But, it pairs perfectly with homemade bread when you’re craving something warm and comforting on fall or winter day. Here are a few recipes I love to serve with this soup:
- Whole Wheat Beer Bread
- The Best Vegan Cornbread
- No Yeast Bread
- The Best Vegan Homemade Biscuits
- Vegan Jalapeño Cheddar Cornbread Muffins
More Vegan Soup Recipes
- Vegan Pumpkin Chili
- Instant Pot Potato Soup
- Sweet Potato Black Bean Chili
- Instant Pot Vegetable Soup
- Vegetarian Minestrone Soup
Be sure and subscribe to Shane & Simple so you never have to miss a recipe. And, don’t forget to leave a comment with a star rating. I would be eternally grateful because it helps more than you know! Blessings.Print