Butternut squash often gets overlooked when we talk about squashes, probably because of its neutral flavor and because of how difficult it can be to prep compared to yellow squash and zucchini. But with this recipe and the convenience of pre-diced butternut squash available in most local markets, you can whip up this deliciously creamy and flavorful vegan soup in just under one hour. Roasted butternut squash is coupled with other roasted vegetables and blended down to an irresistibly smooth consistency then topped with any number of fresh and crunchy garnishes that make every bite a new adventure.
Ingredients you’ll need
Produce
- Butternut squash
- Carrots
- Garlic
- Yellow onion
Baking & Pantry Items
- Light coconut milk
- Vegetable or chicken broth
- Kosher salt
- Ground cinnamon
- Ground nutmeg
- Ground black pepper (optional)
- Cayenne pepper (optional)
- Roasted pumpkin seeds (pepitas)
Equipment you’ll need
- Knife and cutting board
- Baking sheet or roasting pan
- Large pot
- Wooden spoon or rubber spatula
- Immersion blender or blender (safe for hot foods)
Other ways to make butternut squash soup (instead of on the stove)
This recipe involves using the oven to roast all of the ingredients before blending which gives it a boost in the flavor department, but there are other equally delicious ways to make butternut squash soup. Try using a crockpot if you have some extra time, but don’t want to stand over the stove attentively watching it cook or an Instant Pot (pressure cooker) if you’re in a hurry.
Slow cook it
If you prefer to use a crockpot/slow cooker, just place the raw squash, carrots, onions, and garlic, in with seasonings and broth then cook on low for 6-8 hours (or high for 2-3 hours). Once the squash is tender, blend with your immersion blender, add coconut milk (if using), taste to adjust seasonings, garnish and serve!
Pressure cook it
Using an Instant Pot or pressure cooker to make this soup will cut the cooking time in half. Garlic should be roughly chopped. Use the saute function to cook onion and garlic until fragrant, about 2 minutes. Add squash and carrots and continue cooking for 2-3 minutes, stirring occasionally. Add broth then close and lock the lid. Point the valve to “Sealed” then set the timer to 10 minutes. Once the 10 minutes are done, do a 15-minute natural pressure release and carefully open the lid. Mash the soup using a potato masher or use an immersion blender. Add coconut milk (if using), taste, and adjust seasoning. Garnish then serve!
How to store butternut squash soup
Transfer any leftover soup to an airtight container and store it in the refrigerator for up to 4-5 days. Soup can be reheated in a microwave or on the stove on medium-low heat until warmed through.
Since the soup doesn’t contain dairy, it will freeze beautifully. Just transfer into freezer-safe containers or bags (in portions or all together) and freeze flat. To reheat, thaw then gently warm through on the stove over low heat.
Ways to garnish and serve roasted butternut squash soup
- Drizzle more coconut milk onto soup
- Sprinkle with roasted pumpkin seeds (pepitas), chives, or cilantro
- Serve with crusty bread, crackers, or croutons
- Sprinkle with crushed red pepper flakes and/or more ground cinnamon
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