Roasted Butternut Squash Soup

November 20, 2018

This vegan roasted butternut squash soup is gluten-free, and has a delightful sweet but robust flavor and divine creamy texture.

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Roasted Butternut Squash Soup

This vegan roasted butternut squash soup is really easy, has a fantastic flavor, is gluten-free and dairy-free, and has a rich creamy texture that is like liquid velvet.

When butternut squash is in season I always crave my mother’s roasted veggies. I love heading up to my local farmer’s market and picking some different varieties of squash to roast with some carrot, onions, and garlic. Roasting is righteous, and roasted butternut squash has a natural sweetness that gives this soup a beautiful flavor. I’ve also added roasted garlic which adds a touch of magic. Don’t skip this step. The soup doesn’t have the same depth of flavor without it.

Ginger and roasted butternut squash were just meant to be in the pot together. I’ve keep the ginger subtle. For an added dimension of flavor, I never miss steeping cilantro root in the broth. Cilantro root is getting harder and harder to get with most mainstream grocery stores and even health food stores selling bunches of cilantro with the roots already chopped off. I typically head to the Asian grocer to get cilantro bunches with the roots still attached. If you can’t find cilantro root, using the stems still adds great flavor. So, don’t skip this step. The cilantro accents the flavor of the roasted butternut squash, but doesn’t overpower it.

This roasted butternut squash soup is simple but sublime. Don’t miss it this holiday season.

Butternut squash has a naturally creamy texture when cooked, but when you blend this soup in a high-speed blender you get an incredible texture. I use the KitchenAid Pro Line® Series Blender and I love it. It is so powerful it gets this soup really rich and creamy.

I blend a lot of soups, and I test my recipes on a lot of different blenders. Most blenders have malleable lids that have a lot of give. After regular usage (especially when put through the dishwasher repeatedly) the lids can warp compromising the seal. I have had lids pop off mid-way through blending a hot soup, and I’m not fond of Jackson-Pollock-style soup-on-the-ceiling-and-walls kitchen art.

Seeing the lid wobble, spin, and move during blending makes me nervous.

The KitchenAid Pro Line® Series Blender or High Performance Series blender both come with reinforced lids that are not malleable and don’t move. So, they enable a really firm and complete seal so you don’t have to worry about the heat popping the lid off.

Do not miss making this roasted butternut squash soup. It is really easy and so delicious.

Other Butternut Squash Soup Recipes

Butternut Squash Apple Soup
Roasted Butternut Squash Soup with Almond Cream
Curried Butternut Squash Soup

*I am a paid ambassador for KitchenAid blenders. But, my opinions are my own.

Please let me know what you think of this recipe in the comments!
Your feedback is really important to me, and it helps me decide which recipes to post next for you.

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Vegan Roasted Butternut Squash Soup
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Vegan Roasted Butternut Squash Soup

This vegan roasted butternut squash soup is gluten-free, and has a delightful sweet but robust flavor and divine creamy texture.
Prep Time 35 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 10 minutes
Servings 6 to 8
Author Tess Masters

Ingredients

Instructions

  1. Preheat the oven to 350°F (180°C).
  2. Line two large baking sheets with silicone liners or parchment paper.
  3. Cut off the top of the head of garlic, brush with 1 teaspoon of the olive oil and sprinkle with a pinch of the salt. Wrap in parchment paper, then foil (to allow the garlic to steam and not burn, and to reduce aluminium transfer). Place on one of the baking sheets.
  4. Toss the butternut squash, carrot, and onion in the remaining olive oil and 1/4 teaspoon of the salt and spread out on the prepared baking sheets.
  5. Roast for about 1 hour, until the vegetables are cooked but not burnt. You don’t want any black bits. (You’re going to put them into the pot to boil and cook further.)

  6. Once the garlic and vegetables have roasted, allow them to cool slightly. Squeeze the garlic pulp out of the peels. (This should yield about 2 tablespoons of roasted garlic.)

  7. While the vegetables are cooking, steep the cilantro root in the broth in a large saucepan.
  8. Transfer the roasted garlic and vegetables to the saucepan with the broth, and add the coconut milk, minced ginger, and remaining 3/4 teaspoon salt. Bring the mixture to a boil, and then reduce the heat to medium-high, and simmer, partially covered, for about 15 minutes to allow the flavors to infuse. Remove the soup from the heat and allow the soup to cool slightly.
  9. Pour the soup into your blender in batches and puree on high for 30 to 60 seconds, until smooth and creamy. Return the soup to the saucepan, season to taste, and warm it over low heat. Add maple syrup, if desired, and season with salt and pepper to taste.

  10. To serve, ladle the soup into bowls and garnish with chopped cilantro leaves.  

Recipe Notes

Photo by Trent Lanz; styling by Alicia Buszczak

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Comments

Comments 62

  2. Butternut Pumpkin SOUP! Oh My Oinkness! I’ll bath in it til my eyeballs go orange! Deliciousness! Squealingly so! I’m a very accomplished Non-Chef Pathetic Cook and always have been, but truly and honestly, I’m now inspired and actually USE recipes from this website! (Unheard of for me! Ask my husband – he’s amazed!) Thankyou Goddess Tess!

    Reply

  4. OMG! Words cannot describe how good this soup is… I’m not vegan but I’ll try anything Tess makes. Can I have more please?

    Reply

    1. Thankyou. I really love making soup. I eat a bowl of raw or cooked soup every day. It is just so comforting and easy.

      Reply

  8. Having some friends over this fine near-autumnal weekend & this will ensure a perfect calming agent prior to the our main dish. AND deceptively simple too!

    Reply

  11. This is one of my favorite ways to have butternut squash – is there anything more satisfying than soup this time of year?

    Another winner, Tess!

    Reply

  18. I can’t wait to try this recipe. Can you tell me how many cloves of garlic equal a whole head of garlic, approximately? Thanks so much.

    Reply

    1. Sorry for my delay in responding. I don’t do nutritional profiling for the recipes on this site. But, you can join Nutrition Data for free and punch it into their software.

      Reply

  21. I would be making this for just me (and I’ve never ever had butternut squash in my life, so I’m excited and a wee nervous)… Does it freeze well after preparation? Looking forward to trying it as I expand my vegetarian options.

    Reply

    1. Yes, this soup freezes really well. You may want to put it back into the blender after you’ve defrosted for the creamiest results. Or stir on the stove top.

      Reply

    1. I use Massel vegetable broth. It is vegan, gluten-free, and the best tasting commercial broth I’ve ever come across.

      Reply

  24. I just made this for a Halloween pumpkin carving party little kids and everyone from kids to adults LOVED it! Perfect balance of savory & sweet and the best part is NO CREAM! We took little pepita seeds, toasted them in the oven and threw them over the top for a crunchy garnish – major big hit! Thank you for sharing this recipe!

    Reply

  25. When you say that the recipe serves 8, do you have an estimate of the serving size? I want to make this recipe for Christmas and I’m wondering if I should make 2 batches.

    Reply

    1. Sarah, I am so sorry I didn’t respond to this before Christmas. I have been so overwhelmed with writing my next book. This serves an average bowl for 8 people. I hope you made it and enjoyed it.

      Reply

    1. Sorry Jo, I don’t currently have nutritional info for the recipes on the site. I will have them all calculated later this year as I get asked for stats so often. At the moment, you can plug the recipe into a third-party service like cronometer or nutrition data.

      Reply

  27. I made butternut squash soup without blending it one day and it turned out amazing too. I am curious about how the blending thing started, does it make it taste better or look better?

    Reply

    1. I just love pureed soups. They’re so rich and creamy, and you can create all of these incredible flavors when you blend different ingredients together.

      Reply

  28. Yummy! Just made this with a slight twist. I live in Nigeria so you know I love spicy food, decided to use a peppersoup broth which has hot chilles. Didn’t add the corriander. All the flavours blended really well. Turned out super yummy!

    Reply

  30. Delicious! Quick and Easy to make. I will definitely make this again, and made sure to give some to friends along with the website. Thanks for the recipe!

    Reply

  32. I peeled the squash raw and found it to be a huge chore. On another site they suggested boiling for 3 -4 minutes. The skin peels easily and the inside is not cooked. Good if you want cubes to roast which I know would give the best flavor. But for speed I think I would cook the whole thing in a microwave and then just scoop out the squash.

    Reply

  34. This soup is SO GOOD! I just googled vegan butternut squash soup recipe and happened upon this awesomeness. I was worried about halving the recipe as I didn’t want a huge batch (although now I’m wishing I would have made more!), but it halved so easily. Delicious!

    Reply

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