Creamy, flavourful and comforting Roasted Butternut Squash Soup. Your cold autumn nights are about to feel more homey and warm! This recipe only uses 7 ingredients!
Every year when the first orange leaf falls from the sky, I pull out this recipe and make a big pot of soup for my family. We love serving the soup with some sort of bread for the carb aspect of the meal.
Ingredients rundown
- Small butternut squash. Try to pick one that is consistent in colour and somewhat uniform shape so it’s easier to cut.
- Small yellow onion
- Fresh sage. Butternut squash and sage always seem to be found together. They do make quite the flavour pairing!
- Olive oil and paprika powder for baking the squash, onion and sage.
- Vegetable broth, preferably low-sodium so you can adjust the salt level yourself.
- Canned coconut milk or coconut cream will make the soup even creamier.
To serve (not in picture):
- Toasted bread. I especially love garlic bread or baguette!
- Croutons. You can make homemade croutons by toasting diced bread with a little olive oil.
- Bread buns are okay if they’re toasted, otherwise it might get real soggy real fast.
Steps
First, we’re going to roast the squash, onion, sage, olive oil and paprika.
Next, we’re going to blend the roasted squash etc. and add vegetable broth and coconut milk to make the purée into soup. Don’t forget to season your soup with salt and pepper!
You might also like:
- Tofu Tomato Noodle Soup
- Skewered Veggies with Buttery Lemon Rice
- BBQ Pulled Jackfruit Tacos with homemade salsa and creamy purple slaw
- Maple-Miso Glazed Eggplant
Have a question about this recipe? Leave a comment on this post and I’ll get back to you as soon as I can! 🙂
Roasted Butternut Squash Soup (vegan)
Creamy, flavourful and comforting Roasted Butternut Squash Soup. Your cold autumn nights are about to feel more homey and warm!
Ingredients
- 1 small butternut squash, roughly diced
- 1 small yellow onion, sliced
- 1-2 sprig fresh sage
- 3 tbsp olive oil
- 1 tsp paprika
- 2-4 cups low sodium vegetable broth, amount depends on how thick you want your soup!
- ¼ cup coconut milk
- Salt and pepper to taste
To serve (optional)
- Toasted bread/baguette, such as garlic bread
- Croutons
- Bread buns
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- In a large bowl, toss together the butternut squash, onion, sage, paprika and olive oil. Transfer the squash and onion onto the baking sheet and spread them evenly on the baking sheet.1 small butternut squash, 1 small yellow onion, 1-2 sprig fresh sage, 1 tsp paprika, 3 tbsp olive oil
- Bake the butternut squash for 30-35mins. The squash and onion should be roasted (slightly brown) but not burnt. Remove the baking sheet from the oven and allow the squash and onion to cool for 5mins.
- Transfer the slightly. cooled tray of squash etc. to a blender. Purée the mixture until smooth. If you want small pieces of butternut squash in your soup, blend the mixture less.
- Transfer the squash purée to a large pot and add the vegetable broth. Stir the mixture using a wooden spoon until smooth. Cover the pot with a lid and bring the soup to a light boil. Stir in the coconut milk. Season with salt and pepper to taste.2-4 cups low sodium vegetable broth, ¼ cup coconut milk, Salt and pepper to taste
- Serve the soup with bread if desired!
Notes
- The soup can be stored in the refrigerator for up to 3 days.
- Make sure you heat up the soup to at least 160ºF and cover your bowl when microwaving so the soup doesn’t splash out.
- Stir constantly if you’re heating up the soup on the stove.
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Very easy to follow!