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Vegan Creamy Roasted Butternut Squash Soup - delicious and easy fall recipe and the ultime comfort food! It's freezer friendly so you can double the recipe to enjoy it later. | thehealthfulideas.com

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5 from 4 reviews

Vegan Roasted Butternut Squash Soup

Recipe by Veronika Sykorova

This Vegan Roasted Butternut Squash Soup is easy to make, and it's extra creamy thanks to coconut milk! The squash is roasted and blended with other ingredients into the most luscious soup that's also freezer-friendly!

  • Total Time1 hour 20 mins
  • Yield5-6 1x
  • DietVegan

Ingredients

Units Scale
  • 1 butternut squash (2000g)
  • 1 tsp coconut oil + some for roasting the butternut squash (ca 1/2 tsp)
  • 1 medium yellow onion
  • 4 cloves of garlic
  • 1/2 tsp cumin powder
  • 1 tsp dried cilantro
  • 1/4 tsp curry powder
  • 1/6 tsp ginger powder
  • 1/4-1/2 tsp cayenne pepper (or to taste)
  • 1 can of coconut milk
  • 3 cups cashew milk (or other plant-based milk of choice)
  • 3 cups water
  • sea salt, pepper to taste

Instructions

  1. Preheat your oven to 200°C (392°F).
  2. Wash the butternut squash and cut it in half.
  3. Scoop out the seeds and lay the squash on a baking sheet lined with parchment paper (inner side of the squash up).
  4. Rub the inside of the squash with a little bit of coconut oil and place it into the oven.
  5. Roast for 55-65 minutes or until tender in the thickest parts.
  6. Take it out of the oven and let it cool a little.
  7. While it's cooling down, peel and chop your onion and garlic cloves.
  8. Heat a tsp of coconut oil in a small pan over medium high heat and add the onion and garlic.
  9. Sautee for a couple of minutes until the onion starts to brown a little on the edges.
  10. Add cumin, cilantro, curry, and ginger and cook for 1 more minute.
  11. Take off heat and set aside.
  12. Peel your squash and roughly chop.
  13. Place the chopped squash and the onion and garlic into a big pot. Pour in the coconut and cashew milk and add the cayenne pepper.
  14. Blend with a hand blender until smooth.
  15. Add the water, 1 cup at a time, and blend until you reach desired consistency.
  16. Add more water if necessary.
  17. Season with sea salt and pepper. Taste and add more if needed.
  18. Heat up and serve topped with pumpkin seeds, sprinkled with cayenne pepper.
  19. It's also delicious with toasted rye bread on the side!

Notes

Fridge: Store the soup in an airtight container in the fridge for up to 3-4 days. Wait for it to cool completely before closing the container with a lid.

Freezer: The soup freezes well, so if you have too much leftover, pour it into a freezer-safe container and keep it in the freezer. It's always great to have some soup on hand when you don't feel like cooking.

Reheating: Reheat the soup from the fridge or freezer in a small saucepan on the stove. Add a splash of water or milk if you're reheating it from frozen to avoid it burning.

  • Prep Time: 15 mins
  • Cook Time: 65 mins
  • Category: Soup
  • Method: Oven and Stovetop
  • Cuisine: American

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Find it online: https://thehealthfulideas.com/vegan-creamy-roasted-butternut-squash-soup/