As the leaves turn and the air grows crisp, there's nothing quite like a warm, comforting bowl of soup to bring coziness to your kitchen. Our Creamy Vegan Roasted Butternut Squash Soup is not just any soup; it's a vibrant, flavorful hug in a bowl, perfect for chilly evenings or a light, satisfying lunch.
This recipe transforms humble butternut squash and other autumn vegetables into a velvety smooth, naturally sweet, and incredibly rich soup, all without a drop of dairy. The secret lies in roasting the vegetables to perfection, coaxing out their natural sugars and deepening their flavor, then blending them with luscious coconut milk and aromatic spices.
Why You'll Love This Roasted Butternut Squash Soup
- Rich & Creamy: Full-fat coconut milk provides an amazing dairy-free creaminess.
- Flavorful Roasting: Roasting vegetables before blending intensifies their sweetness and adds a complex, savory depth.
- Healthy & Wholesome: Packed with vitamins, fiber, and wholesome ingredients.
- Easy to Make: Simple steps, mostly hands-off cooking, perfect for a weeknight meal.
- Meal Prep Friendly: Tastes even better the next day and freezes wonderfully.
The Magic of Roasted Vegetables
The star of this soup isn't just the butternut squash, but the magic that happens when you roast it alongside other flavorful vegetables. High heat caramelizes the natural sugars in the squash, carrots, onions, and bell peppers, creating a depth of flavor that simply boiling or steaming can't achieve. This roasting process is what gives the soup its incredibly rich and complex taste.
When prepping your vegetables, ensure they are cut into similar-sized pieces for even roasting. A good Quality Chef's Knife can make quick work of chopping the squash, onions, and other root vegetables, ensuring your prep is efficient and safe.
Choosing Your Butternut Squash
Look for a butternut squash that feels heavy for its size, with firm, unblemished skin. A deeper orange color usually indicates a sweeter, more mature squash, which will contribute to a more flavorful soup.
Achieving the Perfect Creaminess
Full-fat coconut milk is the hero here, providing the silky smooth texture and subtle richness without any dairy. Don't skimp on it! For an extra smooth finish, a high-speed blender is your best friend. Blend until there are no lumps, and the soup is beautifully consistent.
Serving Suggestions
This creamy vegan butternut squash soup is wonderful on its own, but you can elevate it with various toppings:
- A swirl of extra coconut milk or coconut cream
- Toasted pumpkin seeds or croutons for crunch
- A sprinkle of fresh herbs like cilantro or parsley
- A dash of chili flakes for a touch of heat
- Serve with crusty bread or a side salad for a complete meal.
Whether you're a seasoned vegan or simply looking for a delicious and healthy way to enjoy seasonal produce, this Creamy Vegan Roasted Butternut Squash Soup is sure to become a new favorite. It's comfort food at its finest, proving that plant-based meals can be incredibly satisfying and utterly delicious. Dive in and savor the warmth!
FAQs
Can I make this butternut squash soup ahead of time?
Absolutely! This soup is fantastic for meal prepping. You can prepare it up to 3-4 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave.
What can I substitute for coconut milk?
For a similar creamy texture while keeping it vegan, you can use cashew cream (soaked and blended cashews) or another plant-based milk like almond or oat milk, though these might result in a slightly thinner consistency.
How do I get the best flavor from my roasted vegetables?
The key to deeply flavorful roasted vegetables is not overcrowding the baking sheet, allowing for proper caramelization. Also, ensure your vegetables are cut into similar-sized pieces for even cooking, and drizzle generously with olive oil before roasting.
Can I freeze this vegan butternut squash soup?
Yes, this soup freezes beautifully! Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Creamy Vegan Roasted Butternut Squash Soup
- Total Time: 60 minutes
- Yield: 4-6 servings 1x
- Diet: Vegan
Description
A velvety, warming, and incredibly flavorful vegan soup made from roasted butternut squash and aromatic vegetables, blended with creamy coconut milk.
Ingredients
1 small to medium-sized butternut squash, peeled, deseeded, and cubed
7 fl oz full-fat coconut milk
1-2 red onions, roughly chopped
2 carrots, peeled and roughly chopped
1-2 bell peppers (any color), deseeded and roughly chopped
1-2 heads of garlic, cloves separated and peeled
2 ripe tomatoes, quartered, or 1 cup cherry tomatoes, halved
1 1/2 cups vegetable broth
1 tsp fresh ginger, grated (optional)
Olive oil, for drizzling
Fresh cilantro, chopped, for garnish
Instructions
Step 1: Preheat your oven to 400°F (200°C).
Step 2: On a large baking sheet, spread out the cubed butternut squash, chopped red onions, chopped carrots, chopped bell peppers, separated garlic cloves, and quartered or halved tomatoes. Drizzle generously with olive oil and toss to coat evenly.
Step 3: Roast the vegetables for 30-35 minutes, or until they are tender and slightly caramelized. Stir halfway through to ensure even cooking.
Step 4: Carefully transfer the roasted vegetables to a large pot or Dutch oven. Add the vegetable broth and grated ginger (if using). Bring the mixture to a simmer over medium heat.
Step 5: Remove the pot from the heat. Using an immersion blender, carefully blend the soup until it's completely smooth and creamy. Alternatively, transfer the soup in batches to a standard blender and blend until smooth, then return to the pot. Be cautious when blending hot liquids.
Step 6: Stir in the full-fat coconut milk. Heat the soup gently over low heat for a few minutes, stirring occasionally, until warmed through. Do not boil after adding coconut milk.
Step 7: Taste and adjust seasoning with salt and pepper as needed.
Step 8: Ladle the hot soup into bowls. Garnish with fresh chopped cilantro before serving.
Notes
For an extra layer of flavor, you can add a pinch of nutmeg or a dash of smoked paprika to the vegetables before roasting. If you like a thicker soup, reduce the amount of vegetable broth slightly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 15g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
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