- 2 large carrots peeled and thinly sliced at an angle
- 1 large onion, sliced
- 1 batch of Roasted Butternut Squash
- 2 tsp. pumpkin pie spice (sub with cinnamon)
- 3 1/2 cups low-sodium vegetable broth, divided
- 1/2 cup full-fat or light coconut milk (can sub almond, cashew, or soy milk)
- 1/4 cup maple syrup
- Salt and pepper to taste
- Prepare the Roasted Butternut Squash according to instructions.
- While the butternut squash is in the oven heat a large nonstick skillet over medium heat. Add the carrots and onion along with 1/4 cup of the veggie broth to the pan cook until the onions are soft. Usually about 2-3 minutes. Reduce the heat to medium-low, add another 1/4 cup of veggie broth to the skillet, cover, and let the veggies cook for 10 minutes or until the carrots. Stir occasionally.
- In a large soup pot or dutch oven add the 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.
- 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 blend until smooth and creamy. Make sure your blender is safe for hot foods.
- Taste, season with salt and pepper and enjoy.
Make This Soup Ahead Of Time: 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.
How Do I Store This Soup? 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.
Freeze This Soup: 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.
Customize: 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.
- Prep Time: 15 mins.
- Cook Time: 50 mins.
- Category: One Bowl
- Method: Stove,
- Cuisine: Vegan, Gluten-Free, Oil-Free
- Diet: Vegan
- Serving Size:
- Calories: 131
- Sugar: 10.8 g
- Sodium: 78.2 mg
- Fat: 3.3 g
- Carbohydrates: 26.4 g
- Fiber: 3.8 g
- Protein: 1.9 g
- Cholesterol: 0 mg
Keywords: butternut squash soup coconut milk, vegan butternut squash soup, fall recipes