Description
This Butternut Squash Soup is a velvety, golden bowl of plant-based comfort. With roasted butternut squash and sweet potatoes, warm spices, and a swirl of creamy coconut milk, this vegan soup is hearty, nourishing, and deeply flavorful. It’s perfect for cozy fall dinners, meal prep, or whenever you need a comforting, dairy-free hug in a bowl.
Ingredients
1 small butternut squash (700–900 g / 2–3 cups), peeled and chopped
2 sweet potatoes (275 g / 2 cups), peeled and chopped
1 yellow onion, sliced
3 garlic cloves, peeled
2 tbsp olive oil
400 ml (1½ cups) full-fat coconut milk (2 tbsp reserved for garnish)
1 tsp ground cumin
½ tsp cinnamon
¼ tsp chili powder
1 tsp chili flakes
750 ml (3 cups) vegetable or chicken stock or water
Salt and pepper, to taste
Instructions
Preheat oven to 375°F (190°C).
Toss squash, sweet potatoes, onion, and garlic with olive oil, cumin, cinnamon, chili powder, salt, and pepper. Spread on a baking sheet and roast for 30 minutes until golden and tender. (Optional but recommended.)
Transfer roasted veggies to a saucepan. Add broth or water just to cover the vegetables. Bring to a boil, then reduce heat and simmer until vegetables are soft.
Blend soup until silky smooth using an immersion blender or regular blender.
Stir in coconut milk (reserve 2 tbsp for garnish) and chili flakes. Adjust seasoning to taste. Add more broth or water for desired consistency.
Serve hot, garnished with a swirl of coconut milk and fresh coriander if desired.
Notes
Roasting brings caramelized depth to the vegetables.
Add maple syrup for subtle sweetness or cayenne for extra heat.
Coconut milk can be swapped for light coconut milk or plant-based cream.
Frozen squash or sweet potatoes work well—just adjust cooking time.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting + Blending
- Cuisine: Vegan / Plant-Based