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Creamy Roasted Butternut Squash Soup

Close-up of vibrant orange squash soup in a white mug, topped with a swirl of cream.
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A simple recipe for a rich and creamy butternut squash soup made by roasting the squash first for deep flavor. This recipe is naturally vegan.

Ingredients

Scale
  • 2 medium butternut squash (about 3 lbs total)
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon of olive oil, then place cut-side down on a baking sheet. Roast for 35 to 45 minutes, or until the flesh is very tender. Let cool slightly, then scoop the flesh out of the skin.
  2. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant.
  4. Add the roasted squash flesh, vegetable broth, salt, pepper, and nutmeg to the pot. Bring the mixture to a simmer.
  5. Carefully transfer the soup mixture in batches to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and creamy.
  6. Return the soup to the pot if necessary. Stir in the full-fat coconut milk. Heat gently until warmed through. Do not boil after adding coconut milk.
  7. Taste and adjust salt and pepper as needed before serving.

Notes

  • For a spicier soup, add 1/4 teaspoon of cayenne pepper with the nutmeg.
  • If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
  • Roasting the squash is key to developing the deep, sweet flavor that mimics Panera’s autumn squash soup.

Nutrition

Find it online: https://tastetaught.com/squash-soup-creamy-roasted-vegan-recipe/