vegan roasted butternut squash soup

Vegan Roasted Butternut Squash Soup

A very easy recipe for a delicious roasted butternut squash soup that just happens to be vegan!

Yesterday I posted about growing and enjoying winter squash – today is a follow-up recipe.

Our daughter, a young adult world traveller and foodie, has blessed us with her presence for a short time. We have been entertaining each other by preparing different dishes in the kitchen – there is a lot of cleanup going on these days – but we are eating well.


As a chef, she is an expert at creating exotic meals with multiple dishes – all beautifully plated. It’s most interesting to me though, to see the simple dishes she cooks just for herself as comfort food.

Vegan blender roasted butternut squash soup

The other day she prepared a simple pureed soup – made with roasted butternut squash and root vegetables. She is a vegan (hard core) – and so the soup is also dairy free substituting coconut milk. Are whole family just devours it!

How to Make Vegan Roasted Butternut Squash Soup

Don’t worry – there’s a printable recipe card from RecipesGenerator at the bottom of the page!

To make the soup we first sliced two butternut squash in half and scooped out the seeds. We roughly chopped two onions, two large carrots and peeled the cloves of one half of garlic bulb.

This soup can be made with your choice of root vegetables – and garlic and onion can be left out if you don’t enjoy the flavour or suffer from acid reflux. The chef has used roasted cauliflower, potatoes, sweet potatoes and many more in the past – but butternut squash is my favourite for this soup!

Chopped butternut squash, onion, carrot and garlic

After a busy day of shopping for her next adventure, our chef threw together this easy soup – showing me the steps along the way.

Roast the Vegetables

Arrange the vegetables out on a sprayed foiled tray. Sprinkle olive oil over the vegetables liberally – and apply salt and pepper with abandon!

Bake in a 400 degree F oven for 45 minutes to 1 hour (until vegetables are roasted and tender).


When vegetables were cool enough to work with – we remove and discard the rind from the squash. Add chunks of roasted vegetables to the blender – a little bit at a time – combining all vegetables – alternating with splashes of vegetable broth and unsweetened coconut milk. (One litre of vegetable broth and one 400ml can of unsweetened coconut milk).

Puree all ingredients in a blender (within the capacity of your blender!) and transfer to a pot. Stir and heat soup to desired temperature. Season as desired – we added 1 teaspoon curry powder and 1 teaspoon cumin.

Pureee roasted vegetables broth and coconut milk

This soup was downright delicious, easy to make and “good-for-me” comfort food! Give it a try!!

Below is a printable recipe card from RecipesGenerator. Please give it a try!

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