Indulge in the warm and comforting flavors of fall with this delicious Roasted Vegan Butternut Squash Soup. This creamy soup is made from roasted butternut squash, carrots, and onions, blended with savory vegetable broth and coconut milk for a velvety smooth texture. It’s the perfect dish to cozy up with on a chilly evening.
Roasted Vegan Butternut Squash Soup is not only delicious but also packed with nutritious ingredients. Butternut squash is rich in vitamins A and C, while carrots provide additional vitamins and minerals.
The addition of coconut milk adds healthy fats and gives the soup a creamy texture without any dairy. I love enjoying this soup on a crisp autumn day, with a slice of crusty bread for dipping. It’s like a warm hug in a bowl, comforting and nourishing at the same time.
Cuisine: Vegan
Number of Servings: 4
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 carrots, peeled and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Equipment/Utensils Required:
- Baking sheet
- Large pot
- Blender or immersion blender
- Knife
- Cutting board
- Wooden spoon
Instructions:
- Preheat your oven to 400°F (200°C). Place the cubed butternut squash, chopped carrots, chopped onion, and minced garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until well coated.
- Roast the vegetables in the preheated oven for 30-35 minutes, or until they are tender and caramelized.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth and dried thyme to the pot, and bring the mixture to a simmer over medium heat.
- Let the soup simmer for 10 minutes to allow the flavors to meld together.
- Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches until smooth.
- Stir in the coconut milk until well combined, then season with additional salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutritional Information (per serving):
- Calories: 240
- Total Fat: 17g
- Saturated Fat: 13g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 3g
Roasted Vegan Butternut Squash Soup
Ingredients
- 1 medium butternut squash peeled, seeded, and cubed
- 2 carrots peeled and chopped
- 1 onion chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 can 13.5 oz coconut milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Place the cubed butternut squash, chopped carrots, chopped onion, and minced garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until well coated.
- Roast the vegetables in the preheated oven for 30-35 minutes, or until they are tender and caramelized.
- Transfer the roasted vegetables to a large pot. Add the vegetable broth and dried thyme to the pot, and bring the mixture to a simmer over medium heat.
- Let the soup simmer for 10 minutes to allow the flavors to meld together.
- Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches until smooth.
- Stir in the coconut milk until well combined, then season with additional salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- Calories: 240
- Total Fat: 17g
- Saturated Fat: 13g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 3g
