This Creamy Roasted Vegan Butternut Squash Soup is the ultimate bowl of autumn comfort. By roasting the squash, onions, and garlic together on one sheet pan, the natural sugars caramelize to create a deep, rich flavor foundation before the soup even hits the pot.
Infused with warming ginger and turmeric and finished with luxurious coconut milk, this velvety soup is naturally vegan and incredibly nourishing.
Recipe Details
- Flavor Profile: The sweetness of roasted squash and caramelized onions is balanced by savory garlic and earthy thyme, with a gentle warmth from turmeric and ginger.
- Texture: It is incredibly smooth and silky thanks to the roasted vegetable puree and full-fat coconut milk.
- Time: 10 minutes prep, 40 minutes roast time, 5 minutes blending.
- Difficulty: Very Easy. It is mostly hands-off roasting followed by blending.
What You’ll Need
To make this recipe, you will need a large baking sheet lined with parchment paper for easy cleanup. A large pot is needed to combine the roasted ingredients with the liquid, and an immersion blender (stick blender) is essential for pureeing the soup directly in the pot. The ingredients rely on fresh winter squash, whole heads of garlic, and anti-inflammatory spices like turmeric.
Ingredient Notes
- Butternut Squash – You need 1 large squash. Halving and scoring it helps it cook evenly and absorb the olive oil and spices.
- Garlic – Using 3 whole heads of garlic might sound like a lot, but roasting them mellows their bite into a sweet, creamy paste that is essential for the soup’s flavor.
- Onion – Roasting the onion quarters alongside the squash adds a depth of sweetness that boiled onions lack.
- Coconut Milk – Full-fat canned coconut milk (or vegan heavy cream) provides the luscious, dairy-free creaminess.
- Turmeric & Ginger – These spices add a beautiful golden color and a subtle, warming kick that complements the squash perfectly.
- Vegetable Broth – Use a high-quality broth to thin the soup to your desired consistency.
- Thyme – Roasting fresh thyme sprigs with the vegetables infuses them with herbal notes.
Add-ins and Substitutions
- Apple – For a sweeter soup, you can roast a quartered apple alongside the vegetables.
- Spice – A pinch of cayenne pepper or curry powder can add more heat and complexity.
- Liquid – If you aren’t vegan, you can use regular heavy cream, but the coconut milk pairs exceptionally well with the ginger.
How to Make Creamy Roasted Vegan Butternut Squash Soup
- Prep: Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Roast: Add the halved squash (cut side up), onion quarters, garlic heads (tops sliced off to expose cloves), and thyme sprigs to the baking sheet. Drizzle everything lightly with olive oil and sprinkle with paprika, salt, and pepper. Roast for 40 minutes, or until the squash is fully cooked and fork-tender.
- Check Doneness: If the onion and garlic are cooked before the squash, remove them from the sheet pan and allow the squash to cook for an additional 10 to 15 minutes.
- Combine: Once cool enough to handle, scoop the squash flesh out of the skin and add it to a large pot. Squeeze the roasted garlic cloves out of their skins into the pot. Add the roasted onion (discard the thyme stems).
- Blend: Add the vegetable broth, minced ginger, turmeric, and coconut milk to the pot. Using an immersion blender, blend until you have a completely smooth, creamy soup. Adjust the amount of broth to achieve your desired consistency.
- Serve: Heat gently if needed and enjoy immediately.
Pro Tip: Scoring the flesh of the butternut squash in a cross-hatch pattern before roasting helps the olive oil and seasoning penetrate deeper, ensuring flavorful meat all the way through.
Recipe Tips
- Garlic Watch: Roasted garlic can burn if left too long. Checking it at the 30-minute mark is a good idea. It should be soft and golden brown.
- Blender Safety: If you don’t have an immersion blender, you can transfer the ingredients to a standard blender in batches. Be careful blending hot liquids; leave the vent open slightly to release steam.
- Serving: This soup thickens as it cools. You may need to stir in a splash of water or broth when reheating.
FAQs
- Can I use frozen squash? You can roast frozen squash cubes, but they will roast much faster (20-25 minutes). You lose a bit of the depth that comes from roasting it in the skin.
- Is this gluten-free? Yes, this soup is naturally gluten-free and vegan.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 5 days.
Serving Suggestions
- Seeds: Top with toasted pumpkin seeds (pepitas) for a nice crunch.
- Bread: A slice of crusty sourdough is perfect for dipping.
- Swirl: Drizzle a little extra coconut milk on top for a professional presentation.
Make This Recipe in Advance
- Roasting: You can roast the vegetables a day or two in advance and store the flesh in the fridge. Blend the soup with hot stock when ready to serve.
- Freezing: This soup freezes beautifully. Let it cool completely, then freeze in portions for up to 3 months.
Creamy Roasted Vegan Butternut Squash Soup
- Total Time: 55 minutes
- Yield: 4 Servings 1x
Description
This Creamy Roasted Vegan Butternut Squash Soup is the ultimate bowl of autumn comfort. By roasting the squash, onions, and garlic together on one sheet pan, the natural sugars caramelize to create a deep, rich flavor foundation before the soup even hits the pot. Infused with warming ginger and turmeric and finished with luxurious coconut milk, this velvety soup is naturally vegan and incredibly nourishing.
Ingredients
The Roasted Vegetables
- 1 large butternut squash, halved lengthwise, seeds removed, and flesh scored
- 1 yellow onion, peeled and quartered
- 3 heads garlic, tops sliced off to expose cloves
- 3 sprigs fresh thyme
- 1 tablespoon extra virgin olive oil
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
The Soup Base
- 2 1/2 cups vegetable broth
- 1 cup full-fat coconut milk (or vegan heavy cream)
- 1/2 teaspoon minced fresh ginger
- 1/2 teaspoon turmeric
Instructions
Prep
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Roast
Place the squash halves (cut side up), onion quarters, garlic heads (cut side up), and thyme sprigs on the baking sheet.
Season
Drizzle everything lightly with olive oil. Sprinkle evenly with paprika, salt, and pepper.
Cook
Roast for 40 minutes, or until the squash is fork-tender.
Check
Check the garlic and onions at the 30-minute mark. If they are browned and soft, remove them early so they don’t burn while the squash finishes.
Combine
Allow vegetables to cool slightly. Scoop the squash flesh out of the skins and place it into a large pot. Squeeze the soft roasted garlic cloves out of their skins into the pot. Add the roasted onion (discard the thyme stems).
Blend
Add the vegetable broth, minced ginger, turmeric, and coconut milk to the pot.
Puree
Using an immersion blender, blend until completely smooth and creamy.
Adjust
If the soup is too thick, add a splash more broth to reach your desired consistency.
Serve
Warm gently on the stove if it cooled down during blending. Serve immediately.
Notes
Scoring the Squash: Use a knife to cut a cross-hatch pattern into the flesh of the raw squash. This helps the olive oil and spices penetrate deeper for better flavor.
Garlic Watch: 3 heads of garlic sounds like a lot, but roasting mellows the flavor into a sweet, creamy paste. However, keep an eye on them burnt garlic will make the soup bitter.
Blender Safety: If you do not have an immersion stick blender, transfer the ingredients to a standard blender in batches. Be sure to leave the vent on the lid open slightly (covered with a towel) to let steam escape so it doesn’t explode.
Texture: This soup thickens as it cools. When reheating leftovers, you may need to stir in a little water or stock.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting / Blending
- Cuisine: American / Vegan
Nutrition
- Serving Size: 1 Bowl
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted butternut squash soup, vegan soup recipes, dairy free creamy soup, turmeric ginger soup, healthy fall dinner, sheet pan soup, paleo friendly
