There’s something so comforting about a warm bowl of homemade butternut squash soup on a chilly fall day. This roasted butternut squash soup is creamy, flavorful, and made with simple, wholesome ingredients.
Instead of simmering the vegetables from the start, the butternut squash, carrots, celery, garlic, and fresh herbs are roasted in the oven first. Roasting brings out the natural sweetness of the vegetables and adds a deeper, more savory flavor to the finished soup.
A can of creamy coconut milk gives this soup its silky texture without needing heavy cream, making it a naturally dairy-free butternut squash soup. It’s also gluten-free and can easily be made vegan when using vegetable stock.
Best of all, this recipe is incredibly simple: roast, blend, and serve.
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Why You’ll Love This Butternut Squash Soup
Easy to make: Most of the work happens in the oven. Full of roasted flavor: Roasting the vegetables adds depth and natural sweetness. Creamy without dairy: Coconut milk creates a rich, smooth texture without heavy cream. Packed with vegetables: Butternut squash, carrots, celery, garlic, and fresh herbs make up the base. Naturally gluten-free: There are no wheat-based ingredients. Vegan-friendly: Use vegetable stock instead of chicken stock. Perfect for fall and winter: This cozy soup is perfect for a chilly evening, Thanksgiving dinner, a fall potluck or an easy weeknight meal. This meal will wow your guests and your tastebuds and best of all, it’s super simple to throw together.
Ingredients You’ll Need
- 1 large butternut squash, peeled and chopped
- 2 cups carrots, peeled and chopped
- 2 cups celery, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 5 fresh sage leaves, chopped
- 5 garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 (15-ounce) can coconut milk
- 2 cups vegetable or chicken stock, plus more as needed
Step-by-Step Instructions
- Preheat oven: Preheat oven to 400°F.
- Prepare vegetables: Add chopped butternut squash, carrots, celery, rosemary, thyme, sage, and garlic to a large baking sheet.
- Season: Drizzle with olive oil and sprinkle with salt and pepper. Toss well to coat.
- Roast: Roast for 35–40 minutes, or until the vegetables are tender and lightly caramelized.
- Blend: Transfer the roasted vegetables to a blender or large pot if using an immersion blender. Add coconut milk and 2 cups of stock. Blend until smooth and creamy.
- Adjust: Add additional stock as needed until the soup reaches your desired consistency.
- Reheat: Soup may become lukewarm after adding in the liquids, so I recommend warming on your stovetop in larger pot before serving.
- Serve: Serve warm and enjoy!
What to Serve with Butternut Squash Soup
This soup makes a cozy light meal on its own, but you can also serve it alongside:
- A simple green salad
- Roasted chicken
- Gluten-free sourdough or crusty bread
- Roasted vegetables
- A simple fall salad with apples and pecans
- Gluten-free biscuits
- Roasted pumpkin seeds for a little crunch
For a heartier meal, serve a bowl of soup alongside your favorite protein.
FAQs
Can I Make This Butternut Squash Soup Vegan?
Yes! This soup is very easy to make vegan. Simply use vegetable stock instead of chicken stock. The coconut milk provides the creaminess, so you don’t need butter, cream, or other dairy ingredients..
How Should I Store This Soup?
Allow the soup to cool before transferring it to an airtight container. Store in the refrigerator for approximately 3–4 days and reheat gently on the stovetop or in the microwave.The soup may thicken slightly after chilling. Add a splash of vegetable or chicken stock while reheating to bring it back to your preferred consistency.
You can also freeze the soup in individual portions for an easy meal later.
Recipe Tips
Cut the vegetables evenly. Try to cut your squash, carrots, and celery into similarly sized pieces so they cook at approximately the same rate.
Watch the cooking time. Every oven is slightly different, so start checking your veggies around the 35 min mark to avoid burning.
Adjust the consistency to your preference.
Start with 2 cups of stock and add more after blending if you’d like a thinner soup.
Taste before serving.
Depending on the stock you use, you may want to add a little additional salt or pepper after blending.
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Did you make this recipe? We’d love to hear your thoughts in the comments below!
Creamy Roasted Butternut Squash Soup (Dairy-Free)
Ingredients
Equipment
Method
- Preheat oven: Preheat oven to 400°F.
- Prepare vegetables: Add chopped butternut squash, carrots, celery, rosemary, thyme, sage, and garlic to a large baking sheet.
- Season: Drizzle with olive oil and sprinkle with salt and pepper. Toss well to coat.
- Roast: Roast for 35–40 minutes, or until the vegetables are tender and lightly caramelized.
- Blend: Transfer the roasted vegetables to a blender or large pot if using an immersion blender. Add coconut milk and 2 cups of stock. Blend until smooth and creamy.
- Adjust: Add additional stock as needed until the soup reaches your desired consistency.
- Reheat: Soup may become lukewarm after adding in the liquids, so I recommend warming on your stovetop in larger pot before serving.
- Serve: Serve warm and enjoy!