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