Lunch · American
Roasted Butternut Squash Soup
Silky vegan butternut squash soup: the squash is roasted first for deeper flavour, then simmered with onion, garlic and a little nutmeg.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Makes
- about 8 cups
- Level
- Easy
Roasting the squash before it goes into the pot caramelises its edges and concentrates the flavour, so the finished soup tastes rich without any cream.
Coconut milk adds body and keeps the soup vegan. Use water instead if you prefer a lighter soup.
Recipe card
Roasted Butternut Squash Soup
Ingredients
Quantities are scaled. Amounts mentioned in the steps refer to the original 6 servings. Tips for scaling.
Equipment
- Rimmed sheet pan
- Large pot
- Immersion or countertop blender
Instructions
Heat the oven to 425°F (220°C). Toss the squash on the sheet pan with 2 tablespoons of the oil and 1 teaspoon of the salt. Roast, turning once, until tender and browned at the edges, 30 to 35 minutes.
While the squash roasts, heat the remaining 1 tablespoon oil in the pot over medium heat. Cook the onion with the remaining ½ teaspoon salt until soft, about 8 minutes. Add the garlic and nutmeg and cook for 1 minute.
Add the roasted squash and broth. Bring to a boil, then simmer for 10 minutes.
Turn off the heat and blend until completely smooth. If using a countertop blender, fill it only halfway and vent the lid with a towel over the opening.
Stir in the coconut milk and reheat gently. Taste and add salt as needed. Serve topped with pumpkin seeds.
Times are estimates. Status: Awaiting kitchen test (what this means).
Nutrition is not listed. We publish nutrition only after calculating it from a recognised food-composition database.
Gluten-free: none of the ingredients as written contain gluten. If you need to avoid gluten strictly, check the labels on packaged ingredients for gluten or cross-contact warnings.
Tips for success
- To peel a squash safely, cut off both ends first so it stands flat, then peel downward with a sharp Y-shaped peeler.
- If the soup is too thick, thin it with broth or water a little at a time.
Substitutions
- Butternut squash
- Kabocha or acorn squash, or a mix with carrots.
- Nutmeg
- ½ teaspoon ground cumin or smoked paprika for a savoury twist.
Storage and make-ahead
Fridge
Keeps 5 days in a covered container.
Freezer
Freeze for up to 3 months, leaving room in the container for expansion.
Reheating
Reheat over medium heat, stirring, until steaming.
Make ahead
Roast the squash up to 2 days ahead and keep it in the fridge.
Questions and troubleshooting
Can I use pre-cut squash?
Yes. About 2½ lb (1.1 kg) of pre-cut cubes replaces one medium squash.
Is this soup gluten-free?
The ingredients are naturally gluten-free. Check your broth's label if you need to avoid gluten strictly.
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