You are here:Home » soup » Easy Roasted Butternut Squash Soup
Rich,golden deliciousness is what this Roasted Butternut Squash Soup is. Which is precisely why it became my go-to autumn soup.
Some people may see the hard exterior of a squash or pumpkin and immediately shy away. Sure, they may seem tough on the outside but that healthy, golden interior is easy to get to. You can peel butternut squash, cut it up and then cook/roast it.
However, let's make this reaaallll simple. Cut that butternut squash in half. Brush it with some olive oil and let the oven do the work for you.
The result:
tender, scoopable butternut squash flesh ready to be pureed into soup...if it makes it that far. That flesh is so moist and tender, you can sprinkle a little bit of salt on top and eat it with a spoon. YUM!
Wait...that's not what this recipe is for though ;D
It's all about turning that deliciousness above↑ into this deliciousness below↓
I mean who wouldn't want to dig into a delicious lookin' soup like that?
By all means, fill that bowl up to the brim with this roasted butternut squash soup because it's loaded with health benefits!Butternut squash is rich in phytonutrients, antioxidants, potassium, B vitamins, fiber, and Vitamin A.
I don't think you'll need any more convincing. Make it, take a picture and share it with me on Instagram. I love seeing all of your creations :)
4.84 from 6 votes
Easy Roasted Butternut Squash Soup
Healthy and simple to make creamy, roasted Butter Squash Soup with coconut milk and curry.
Coursedairy-free, Gluten free, soy free, Vegan, vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Makes 1 quart
Calories 90 kcal
Author Vanessa @VeganFamilyRecipes.com
Ingredients
- 1small headGarlic
- 1Large Onion
- 1Butternut Squash
- 2teaspoonOlive Oil
- 1tablespoonCurry Powder
- 2cupsVegetable Broth
- 2 cupsWater
- 14ozcan of Coconut milk
- Salt and Pepper to taste
- Cayenne Pepperoptional
- Fresh Parsleyoptional
Instructions
Preheat oven to 350F and line a sheet pan with baking paper.
Place entire garlic head wrapped in foil, quartered onions (peeled), and squash brushed with olive oil (halved and seeded) on a sheet pan. Roast in the oven for 40-60min, until squash is tender.
Once cool enough to handle, scoop butternut squash flesh from skin and place in a large stockpot. Remove garlic head from foil, cut off the end and squeeze garlic pulp into the stockpot along with the quartered onions.
Stir in curry powder, vegetable broth, and water. Blend until smooth with an immersion blender. (Can also be done with a food processor or blender)
Bring the soup to a boil over medium-high heat.
Stir in the coconut milk.
Bring the soup to a boil again then reduce heat and simmer for 10min.
Serve the soup with a sprinkle of cayenne pepper, some fresh parsley, and bread. (optional)
Recipe Notes
1. Garlic and Onions can also just be heated until glassy and translucent in the pot.
2. You can easily play around with how much broth and coconut milk you add to reach desired consistency.
3. Please note that not all vegetable broth is gluten-free.
Soups are one of my favorite things to make and you can find a whole lot more healthy, vegan soup recipes here.
More Vegan Soup Recipes
- Creamy Almond Soup
- Quick Red Lentil Chili (Protein-Packed!)
Reader Interactions
Comments
julie says
This soup is perfect for autumn! I used 1/2 the recommended curry powder because I don't like very strong flavours and it was fantastic.
Reply
Vanessa Croessmann says
Hi Julie, I'm so happy to hear you liked the roasted butternut squash soup. I just bought a butternut squash today and was planning on making the soup again tomorrow. Glad you liked it ;)
Reply
Dianne says
This is my kind of soup! I'm going to pick up some squash the next time I go shopping. Thank you for such a yummy recipe!
Reply
Jenn says
I LOVE butternut squash soup! And I love that you added curry powder - I adore the spices in curry powder and I think it brings many soups to a whole other level. Can't wait to try this!
Reply
Cadry says
Oh, I love that you've added curry powder & coconut milk to the mix. This sounds wonderfully fragrant and full-bodied.
Reply
Alisa says
I like how you went completely savory with this soup. The butternut recipes that are lightly sweetened are great, but sometimes it's nice to enjoy squash's savory side!
Reply
Linda from Veganosity says
I used to be afraid of peeling squash because my hand would slip and I was positive I'd lose part of a finger. LOL! Now that I know how to peel one, I make squash once a week in the fall and winter. This soup is definitely going on my meal plan list.
Reply
Mina Joshi says
This soup recipe is perfect for these cold evenings. I like the idea of adding coconut milk to the soup. My son has just become vegan so this recipe will be perfect to make when he visits.
Reply
Jacqueline Meldrum says
I hate the dark and damp at this time of year but I do love the seasonal produce and butternut squash has to be one of the best. This soup looks lush! Sharing!
Reply
Monica says
This soup looks delicious! I love squash and coconut milk! There is no end to the amount of soup I can eat with coconut milk in it!
Reply
Vanessa Croessmann says
Thanks Monica! I'm the same! Coconut milk makes soups so lush and creamy. I could eat them all day!
Reply
Salt valley says
The soup looks really good. Thanks for the recipe.
Reply
Anna says
I have to try this super delicious recipe!
Thank you so much for sharing!Happy Monday,
AnnaReply
Vanessa Croessmann says
Thanks Anna! Enjoy!
Reply
Heather says
Could chicken broth be used instead of vegetable? I'm not vegan and only have chicken broth on hand.
Reply
Vanessa Croessmann says
Hi Heather, chicken broth will work just as well for this soup. Enjoy!
Reply
Stephanie says
What is the nutritional info for this soup?
Reply
