Easy Roasted Butternut Squash Soup
This velvety, golden soup is the ultimate plant-based comfort food, highlighting the deep, caramelized sweetness of oven-roasted butternut squash and sweet potatoes. By roasting the vegetables instead of boiling them, we create a complex, smoky depth of flavor that is enhanced by a warm blend of aromatic spices like cumin and nutmeg. Finished with silky coconut milk, this nourishing soup is easy to prepare, perfect for meal prep, and sure to become a seasonal staple in your kitchen.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 6 servings
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: Contemporary American
- Diet: Vegan
Ingredients
1 large butternut squash (2.5-3 lbs), peeled and cubed
1 medium sweet potato, peeled and cubed
1 yellow onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
3 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon ground nutmeg
4 cups vegetable broth
1/2 cup canned full-fat coconut milk
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash and sweet potato with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet.
Roast for 35-40 minutes until tender and golden brown.
While roasting, heat the remaining oil in a large pot over medium heat and sauté the onions, carrots, and celery until soft.
Add the roasted squash, sweet potato, spices, and vegetable broth to the pot.
Simmer for 10 minutes to allow the flavors to meld.
Use an immersion blender to puree the soup until smooth.
Stir in the coconut milk and adjust seasoning before serving.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. For an extra garnish, top with toasted pumpkin seeds.