Roasted Butternut Squash Soup

Vegan Butternut Squash Soup

  • Author: Loving It Vegan
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour
  • Yield: 4


Rich and creamy vegan butternut squash soup. This vibrant and colorful soup is wonderfully easy to make and the results are sensational.


For the Roasted Butternut Squash:

For the Soup:

  • 1 Onion (Chopped)
  • 1 tsp Crushed Garlic
  • 1 Tbsp Olive Oil
  • 1/2 tsp Cumin
  • 1/8 tsp Paprika
  • 1 14oz/400ml Can Coconut Cream
  • 1 Tbsp Soy Sauce*
  • 1 Cup (240ml) Vegetable Stock
  • Salt and Pepper to taste

For Serving:

  • Chives
  • Black Pepper


  1. Preheat the oven to 390°F (200°C).
  2. Peel and chop the butternut squash and carrots. Place into a bowl with the olive oil, salt, black pepper, thyme and basil and toss together until the vegetables are coated in the oil and spices.
  3. Place onto a parchment lined baking tray and place into the oven to bake for 35 minutes until vegetables are roasted.
  4. Place the chopped onion, crushed garlic, olive oil, cumin and paprika into a pot on the stove and sauté together until onions are softened.
  5. Then add in the roasted butternut and carrots and toss together.
  6. Add coconut cream, soy sauce and vegetable stock and bring to a simmer to blend the flavors.
  7. Remove from heat and blend with an immersion blender or by transferring to a blender jug to blend it up in stages.
  8. Add salt and pepper to taste.
  9. Serve with chopped chives.


*Use a gluten-free soy sauce or switch for tamari if you want to make this entirely gluten-free.

*Prep time includes time spent roasting in the oven.

  • Category: Appetizer, Gluten-Free
  • Method: Oven and Stovetop
  • Cuisine: Vegan


  • Serving Size: 1 Serve (of 4)
  • Calories: 384
  • Sugar: 9.7g
  • Sodium: 452mg
  • Fat: 28.4g
  • Saturated Fat: 18.5g
  • Carbohydrates: 32.7g
  • Fiber: 8.8g
  • Protein: 4.5g

Keywords: vegan butternut squash soup