Vegan Roasted Butternut Squash Soup
This vegan roasted butternut squash soup has become my favorite soup for fall. It's super simple to whip up as everything is just roasted on a sheet pan and then blended up in the blender.
Prep Time10 minutes mins
Cook Time45 minutes mins
Course: Entree, Side Dish, Soup
Cuisine: dairy free, Gluten-free, Vegan
Servings: 4 servings
Calories: 320kcal
- 1 butternut squash 2 1/2-3 lb, peeled and chopped
- 1 small yellow onion quartered
- 3-4 cloves garlic
- 1/4 cup olive oil
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon dried thyme
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 1/2 cups vegetable broth
- 1/2 cup coconut milk + extra for garnish can also use lite coconut milk or plain, unsweetened soy milk
- To serve: pumpkin seeds parsley
Preheat oven to 400 degrees Fahrenheit.
Add squash, onion, garlic, olive oil, nutmeg, thyme, salt, and pepper to a large mixing bowl. Toss to coat in oil and spices.
Transfer to a large sheet pan and bake for 45-50 minutes or until squash is fork tender.
Transfer to a blender, add broth, and 1/2 cup coconut milk. (Make sure to leave pour top open to vent.) Puree until smooth. Taste and add more salt if needed.
Garnish with coconut milk, pumpkin seeds, parsley.
Makes 6 1/2 cups of soup.
Use a low sodium vegetable broth if you want to lower the sodium content of this soup.
Serving: 11/2 cups | Calories: 320kcal | Carbohydrates: 38.5g | Protein: 3.5g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Sodium: 725mg | Fiber: 6g | Sugar: 8g