Roasted Butternut Squash Soup with Coconut Milk (Vegan)
This roasted butternut squash soup is the one that went everywhere last fall, and this is the improved version. A whole butternut squash roasts on one tray with red onion, a bell pepper, carrots, two heads of garlic and a pile of cherry tomatoes until everything is soft and caramelized, then it all goes into the blender with broth and comes out silky. Coconut milk stirred in at the end makes it creamy without any dairy.
It is vegan, dairy free and naturally sweet from the roasting, with a chili oil swirl on top that everybody asks about. Answer: it is chili oil, and it is not optional in my house.
Table of Contents
Why This Recipe Works
- Everything roasts on one tray. No sautéing, no stirring a pot. The oven does the work while you do something else, and roasting is what gives the soup its deep, sweet flavor.
- Two heads of garlic, roasted whole. Roasting turns garlic soft and buttery, so you get a lot of it without any harshness. Squeeze the cloves out and they melt into the soup.
- The peppers and tomatoes are the twist. Most butternut squash soup is squash, onion and broth. The roasted bell pepper and burst cherry tomatoes add a little acidity and a savory edge that stops the soup from tasting flat or too sweet.
- Coconut milk instead of cream. Full fat canned coconut milk gives the soup its body and richness, and the roasted vegetables are bold enough that you do not taste coconut.
- It blends completely smooth. Because everything is roasted until soft, even a normal blender turns it silky. No straining, no lumps.
What You Need (and What to Swap)
- Butternut squash. One medium squash, about 2½ lb (1.1 kg). Halve it lengthwise, scoop out the seeds and score the flesh so the seasoning gets in. Want it faster? Peel and cube it instead, or buy pre cut squash. The smaller you cut everything, the faster it roasts.
- Red onion, bell pepper, carrots and cherry tomatoes. The red onion halves sit in the squash cavities so they steam and caramelize at the same time. The carrots add sweetness and body.
- Two heads of garlic. Slice the tops off so the cloves are exposed. If you are worried about garlic strength, use one head.
- Seasoning. Cumin, smoked paprika, thyme, rosemary, salt and black pepper. Chili flakes are optional and go on the tray. Chili oil is a different thing and goes on the finished soup.
- Coconut milk. Canned, full fat, the kind you shake before opening. Carton coconut milk is much thinner and will not make the soup creamy.
- Vegetable broth. Start with 1½ cups and add more to get the thickness you like. The soup is thick on purpose.
- To serve. Chili oil (the red swirl), a little extra coconut milk, chopped parsley or cilantro, and toasted sourdough.
How To Make Roasted Butternut Squash Soup
Here is the quick flow. Full measurements and instructions are in the recipe card below.
Tips for the Creamiest Roasted Butternut Squash Soup
- Score the squash and roast it cut side up. Deep crosshatch cuts let the heat and seasoning get into the flesh, and cut side up lets the top caramelize. At 425 F it takes 50 to 60 minutes. Check with a knife, it should slide in with zero resistance.
- In a hurry? Cube it. Peeled and cubed squash roasts in 30 to 35 minutes. Pre cut squash from the store works exactly the same way.
- Do not skip the salt. It was missing from the old recipe card and it is the difference between a nice soup and a great one. Season the tray, then taste and adjust at the end.
- Watch the garlic. If the cloves have not turned golden and soft by the time the squash is done, they will taste sharp in the soup. Give them a few more minutes on their own, or wrap the heads loosely in foil from the start so they steam and soften.
- Blend hot soup carefully. Fill the blender no more than two thirds full, take the center cap out of the lid, cover the hole with a folded towel and start on low. Or use an immersion blender straight in the pot, it just takes a minute longer to get smooth.
- Thick is the default. Use the smaller amount of broth first. You can always thin it, you cannot un-thin it.
Swaps and Variations
- No coconut milk. Use ½ cup of cashew cream, a splash of oat milk, or leave it out entirely. The roasted squash is creamy enough on its own, it is just a little less rich.
- Nightshade free. Skip the bell pepper and tomatoes and add a second carrot and a small apple to the tray instead. You keep the sweetness and get a cleaner squash flavor.
- More protein. Blend in a can of drained white beans with the vegetables, or simmer ½ cup of red lentils in the broth for 15 minutes before blending. Neither one changes the taste much.
- Different squash. Kabocha and honeynut both work. Sweet potato works too, in the same weight, and makes it sweeter.
- Make it curried. Add a tablespoon of red curry paste when you stir in the coconut milk, and finish with lime.
- Make it spicier. Chili flakes on the tray before roasting, and more chili oil on top.
What To Serve With Butternut Squash Soup
The classic pairing is a grilled cheese, and half the comments on this recipe agree, so make a vegan grilled cheese on sourdough and dunk it. Toasted sourdough with olive oil is the simpler version and what you see in the photos. For a bigger meal, serve it as a starter before a bowl of pasta, or with a sharp green salad to cut the richness. A few of my readers have thinned it slightly and used it as a sauce over pasta or tortellini, which is a very good idea.
On top: a spoonful of chili oil, a drizzle of coconut milk, chopped parsley or cilantro, and toasted pumpkin seeds if you have them. If you want to make the chili oil yourself, my garlic chili oil with peanuts is the one in the photos.
Frequently Asked Questions
Chili oil. Specifically a garlic chili oil with a bit of crunch in it. It adds heat and a savory, toasty flavor against the sweet squash. Store bought chili crisp works just as well.
Canned, full fat. Carton coconut milk is a drink, it is mostly water and will not make the soup creamy. Light canned coconut milk works but the soup will be thinner.
A whole halved squash is dense, and at 390 F it can take well over an hour. Roast at 425 F, score the flesh deeply, and keep it cut side up. If you are short on time, peel and cube it, which brings the roasting down to about 30 minutes.
Yes, it freezes very well for up to 3 months. Cool it completely, freeze in portions, and thaw overnight in the fridge. Whisk it as it reheats, since coconut milk can look slightly separated after freezing and comes back together with a stir.
It is better the next day. Make it up to 4 days ahead, keep it in the fridge, and reheat gently with a splash of broth or water.
This version is. Each serving is around 160 calories, with 4 g of fiber, a full day’s worth of vitamin A and most of your vitamin C, and the only fat comes from olive oil and coconut milk. It is vegan, dairy free and gluten free.
Yes. Leave them out and add an extra carrot and a small apple to the tray. The soup will taste more purely of squash, which some people prefer.
Yes. Put the roasted vegetables and broth in the pot and blend until smooth, then stir in the coconut milk. It takes a little longer than a stand blender to get completely silky.
Storing Roasted Butternut Squash Soup
Fridge: up to 4 days in an airtight container. It thickens as it sits, so loosen it with a splash of broth or water when you reheat it, on the stove over medium heat or in the microwave in bursts, stirring between them. Freezer: up to 3 months in portions. Add the chili oil and fresh herbs after reheating, not before freezing.
More Vegan Soup Recipes
- Creamy One Pot Tomato Gnocchi Soup
- Best Loaded Potato Soup
- Roasted Zucchini Soup
- Spicy Thai Peanut Noodle Soup
- Garlic Chili Oil with Peanuts (the drizzle)
Roasted Butternut Squash Soup with Coconut Milk (Vegan)
Ingredients
Method
- Prep the squash. Preheat the oven to 425 F (220 C). Score the cut sides of the squash in a deep crosshatch and place the halves cut side up in a large roasting dish. Set an onion half, cut side down, into each seed cavity. Want it faster? Peel and cube the squash instead. The smaller you cut everything, the faster it roasts.
- Load and season the tray. Add the bell pepper, carrots, garlic heads (cut side up) and cherry tomatoes around the squash. Drizzle everything with the olive oil, then sprinkle over the cumin, smoked paprika, thyme, rosemary, salt, pepper and chili flakes if using. Rub the seasoning into the squash flesh.
- Roast. Roast for 50 to 60 minutes, until a knife slides into the thickest part of the squash with no resistance, the garlic is golden and soft, and the tomatoes have burst. Cubed squash is done in 30 to 35 minutes. If the garlic is still pale, give it 5 to 10 more minutes on its own.
- Blend. Let the tray cool for 5 minutes. Scoop the squash flesh out of the skin into a blender, discarding the skin. Squeeze the garlic cloves out of their papers and add them, along with the onion, pepper, carrots, tomatoes and all the juices from the dish. Add 1½ cups of the broth and the ginger if using. Blend until completely smooth, working in two batches if your blender is small.
- Finish with coconut milk. Pour the soup into a large pot over medium heat. Stir in the coconut milk and warm through for 3 to 4 minutes. Add more broth until it is as thick or thin as you like it. Taste and adjust the salt.
- Serve. Ladle into bowls and top with a swirl of chili oil, a drizzle of coconut milk and chopped herbs. Serve with toasted sourdough.
Best Soup I ever cooked!!
Normally I take Hokkaido, but this is so much easier and most tastiest pumpkin soup ever ((:
This is such a flavorful soup! Easy and very delicious, even for my picky kids. Thank you for sharing this recipe!
So happy the whole family enjoyed it Angela! Thank you😊
So happy you liked it Nicole! Butternut squash really does make it easier and gives such a nice flavor. Thanks for giving it a try😊
Awesome and tasty recipe! Easy to prep at all steps. I’ve broiled the veggies as a last step before adding them to the mixer.
That sounds great! glad you liked it Claudio😃
You’ll need to roast veggies much longer than recipe says to. Mine had to roast for 1.5 hours. Kids screaming hungry the whole time. Ended up just feeding them the grilled cheese because they were starving. Husband and I still waiting till veggies are soft enough to put into blender…
I’m really sorry to hear about the squash taking longer than expected – that sounds frustrating, especially with hungry kids waiting! Sometimes ovens can be a bit unpredictable. The size of the squash pieces and even where you place them in the oven can make a difference. Next time, maybe try cutting them a bit smaller or starting earlier if you can. Hang in there, and I hope the soup turns out delicious when it’s ready!
First time ever making butternut squash soup. It was so fantastic. Was I supposed to peel the squash before baking?
You’ve got options! Either peel it before baking or just scoop out the flesh afterwards. Whatever you prefer 🙂
Tess,
I am in the middle of the recipe, I chose to slice the entire squash with my mandolin, in 1/4″ slices. Hopefully this works and cooks quickly.
Thanks for sharing your idea Elizabeth! Smaller pieces can definitely help the squash cook more quickly😊
Thanks for the tip. I upped my cooking temp to 425 and cut the butternut squash into small cubes. I had a giant 3.5 lb squash, and it cooked down within 30 minutes. I didn’t cover it in foil. I also omitted the coconut milk and just added more veggie broth. It came out delish!
Glad your adjustments worked well Mina! Cutting the squash into smaller pieces is a helpful way to shorten the roasting time😊
Sorry you have terrible planning skills and an empty snack pantry
Let’s keep the conversation kind, please. Everyone’s cooking experience is different, and practical feedback can help the next person making the recipe.
So delicious and super easy to make non-vegan (I used heavy cream, chicken stock, and normal cheese). The squash and carrots took significantly longer to cook, but I figured they would, just plan ahead. So worth it!
So glad you enjoyed it Nicole! Thanks for sharing the note on roasting time too😊
Great tasting soup! I live at a high altitude so roasted the vegetables at 375 for about 1.25 hours. Used two small red onions and 2.5 roma tomatoes. At the end I added some salt. Delicious!! Will make again!
Just made this! Really nice, thanks so much for this super easy recipe
You’re very welcome, Sherry! So happy you enjoyed the soup 😊
So happy you liked it Kathy! Thanks for sharing how you made it work in your oven😊
I wrapped the squash in foil and cooked on a cookie sheet. Cooked the other veggies in a pan with foil. That really helped so I could cook the squash for longer.
Thanks for sharing Lavender! Roasting the squash separately is a helpful way to give it the extra time it needs😊
Very easy to assemble and make. This also took longer than an hour. Oven time was 1 1/2 hours at 380. Other than that great recipe. I will be making this again
So glad you enjoyed it Rashea! Sorry the roasting took longer than expected, and thanks for letting me know😊
Made this last night. AMAZING!!! The squash took longer than an hour- I’d recommend cutting into smaller pieces- but it was worth the wait! This recipe is perfection! 🤌🏼
Thank you so much Carianne!! Glad it was worth the wait, and smaller pieces are a great tip😊
It turned out great. I added the pepper flakes to the blend and the ginger. It has a nice kick to it. The timing was perfect for the size butternut squash I used. Looking forward to trying other recipes from you!
So happy it turned out well Ade! Love that you added a little extra kick😊
I absolutely loved this recipe. So easy to make also. And so, so yummy 😋 🤤
So happy you enjoyed it Anna! Thank you for trying it😊
I made this a few months ago and it was so delicious! I came back here today because I’m making it again! Great work on keeping the blog !
That is lovely to hear Emma! So happy you came back to make it again😊
I have a bell pepper allergy. Do you have a recommendation for an alternative pepper or vegetable, should I just make it without bell peppers?
I cooked with bell pepper and next time I just won’t use it. I felt the pepper took over the flavor so I’m just going to omit it.
5 stars – it would click for 5. Excellent tasting. Easy to follow instructions. Super yummy and healthy. Love it
Thank you Sarah! So happy you enjoyed the soup and found the instructions helpful😊
Absolutely fine to leave it out Faith! Glad you found how you prefer the flavour😊
We have replaced the pepper with sweet potato, sometimes we just use carrot and squash, normal potatoes too, chuck whatever you want in
Thanks for sharing your variations Gary! Carrot and squash make a lovely combination😊
I would try Pablano pepper it’s a bit more spicy so use less but will be a great flavor addition I would think.
That sounds like a nice variation, Becky! Starting with a little and adjusting to taste is a good idea. Thanks for sharing 😊
Hi Alicia! You can leave out the bell pepper and use a little extra squash or carrot for the body of the soup. I would not replace it with another pepper in your situation; check the spices and stock are suitable for you too😊
I’m stumped at what is the beautiful red drizzle at the end. I don’t see it listed any where?
it’s extra coconut milk and some chili oil 🙂
Would you add sweet potatoes?
Hi Mike! Sweet potato would be a lovely addition. I would replace some of the squash with peeled sweet potato, roast until completely tender and adjust the broth after blending😊
This is the best soup I’ve ever made. I love squash soup and I love red pepper soup, and the two together was amazing. Roasting the veggies, adding tomatoes, so much roasted garlic and all the herbs was chef’s kiss. I used cubed squash (cut into small pieces) and took the garlic out of the head, so it took about 20-25 minutes at 400°F until everything was soft and starting to caramelize. I used chicken stock, because that’s what I had. It was divine. I’m prepping for a hurricane so now it can rain all it wants to and I’ll be cozy with my soup and no yeast bread. Thank you!
Thanks Michelle for these tips on reducing baking time. Thanks Dr Vegan for your simple, beautiful recipes.
Thank you so much! Happy you enjoy the recipes and find the shared tips helpful😊
Thank you Michelle! So happy you enjoyed the roasted flavours, and thanks for sharing how you prepared the squash😊
Can I use regular milk don’t have coconut milk or heavy cream?
I used some sour cream, instead and came out delicious
So glad you enjoyed the soup! Thanks for sharing how it turned out 😊
Hi Amanda! Milk can be used, though the soup will be less rich than with coconut milk or cream. Start with a little less broth so it does not get too thin, and warm gently at the end. An unsweetened plant milk also works as an option😊
Any thoughts on how to modify this for someone with nightshade allergies? No tomatoes or bell peppers.
Hi Jessica! You could use extra squash and carrots in place of the tomatoes and bell pepper. Leave out the paprika, chili flakes and chili oil too, and check your stock and seasoning ingredients. The flavour will be sweeter and less tangy, but the squash will still make a lovely soup😊
Making this for dinner tonight. what is the red drizzle? I doubt see it mentioned in the blog.
it’s extra coconut milk and some chili oil 🙂
It shows a carrot in the photos but not in the recipe? Carrots or no?
I did add two carrots to the recipe. I also added a little more coconut milk and vegetable broth until I got the consistency I wanted. It may have been the size of the squash, so adjust as needed. I also cut the squash up to reduce roasting time – 30 mins covered, 5-10 uncovered until it gets a nice char.
I cut the red pepper flake by half and added to taste at the end. Perfect soup! Great balance!
Thank you Danielle! Glad you adjusted the consistency and heat to your taste and enjoyed the soup😊
Hi Elana! Yes, the current recipe card includes 2 peeled carrots. Sorry that was unclear before😊
Delicious! Added a little Thai red curry paste and maple syrup! Will definitely make again!
That sounds like a lovely twist Carol! So glad you enjoyed it😊
What is that RED DRIZZLE added to the finished soup?
Delicious soup! You see carrots in the roasting picture but they aren’t mentioned in the list of ingredents.
Thanks for spotting that Charlotte! The current recipe card includes 2 peeled carrots. Sorry for the earlier confusion, and glad you enjoyed the soup😊
it’s extra coconut milk and some chili oil 🙂
AmazIng soup! I have the same question. What is the red and white drizzle added at the finish?
Looks so good, but i cant figure it out. Please
it’s extra coconut milk and some chili oil 🙂
Hat sehr lecker geschmeckt. Aber welche Zutat für die Würze ist als zweites aufgeführt? Erdküchlein steht bei mir? Noch nie gehört und Google auch nicht. Hab Salz genommen 😅 aber falls es was anderes ist bitte nochmal schreiben 🙏🏻
Hej hej! Kreuzkümmel ist gemeint. Ground cumin wurde etwas eigenwillig übersetzt. 😅
Genau, gemahlener Kreuzkümmel ist gemeint! Danke für die hilfreiche Übersetzung, Tine😊
Hallo Elisa! Gemeint ist gemahlener Kreuzkümmel, auf Englisch „ground cumin“. Da ist bei der Übersetzung wohl etwas schiefgelaufen. Freut mich, dass dir die Suppe trotzdem geschmeckt hat😊
Excellent recipe! I’ve made it a couple times now. Reading other peoples issues with the roasting I’ve made a couple variations that I personally like.
Logistical Changes
1. Use cubed butternut squash instead of whole. My local grocery (Wegmans) offers freshly cubed butternut squash. Each package is 20oz and I’ve found that two 20oz packages are a good amount. It reliably roasts in 1 hour or less when spread out on a large baking sheet. This not only saves having to peel and handle a whole squash, but makes timing of roasting more reliable (I see in the comments people are in the “roast for 90 mins and it’s still not done” mode, which can be frustrating).
2. Many blenders come with a “hot soup” mode. If you’re lucky enough to have one of these, it makes the post-roast process substantially easier. Basically, put the roasted veggies in the blender right out of the oven, turn on hot soup mode, and the blender will come to speed and heat up the mixture (which is already quite hot having just come out of the oven…). Do this for three minutes or so, add the milk, let it churn for another two minutes, and pour directly from blender into the bowls for serving! Saves a whole step of putting this on the stove and dirtying more dishes.
Taste Changes
1. Real cow’s milk does work better than coconut. I am not a vegan and found this blog on social media. It’s a fantastic recipe, but I have found that coconut milk doesn’t handle the heating process as well and doesn’t taste quite as full. Just an observation as someone who drinks mostly almond milk and coconut milk day to day for smoothies and with oatmeal.
2. SALT! We are mostly low sodium, and eat foods without added salt in general, so don’t personally have a taste for salt. But added salt to this recipe really brings out some of the flavor. Would probably recommend adding the salt as a single tsp with the rest of the seasoning, and then add to taste after the soup is done.
3. Jalapenos – Not for everyone, but I added two (sliced and de-seeded) jalapenos to the roasting tray alongside the other veggies. It definitely gives this recipe a slight kick, which I loved. Not too much though because the roasting mellows out the jalapeno heat.
4. Onions – Two red onions is a little too much overpowering of onion. 1-15 red onions was perfect.
Fantastic recipe overall. 40oz of cubed butternut squash (which I think is about the yield of a medium butternut squash) plus everything else in the main recipe above yielded 64oz of soup, or one large Vitamix blender of soup, which is a lot for such a filling soup. We freeze about half of it for later! Cheers.
Thank you for all your feedback!!
It is lovely when everyone shares what worked for them! Thanks for being here Luane😊
Aaron,
Did you try coconut cream? It’s thicker and richer than coconut milk but still vegan. Some stores carry it and should be next to the coconut milk cans. (Which is different from the thinner more watery coconut milk in the fridge dairy section).
Thanks for sharing that AM! Unsweetened coconut cream is a useful option for a richer soup😊
Thanks for the tip on the jalapenos. I like to add a bit of heat for the flavor, but I can’t handle a lot of heat. I also want to get used to more heat.
Hope you find a level of heat you enjoy Christina! Starting with a small amount and tasting as you go is a good approach😊
Thank you for such thoughtful feedback Aaron! Cutting the squash into even pieces is a helpful way to make roasting more predictable. So glad you have found a version you enjoy😊
I did take longer than anticipated however my squash was pretty large . It was delicious, I added a little bit of Ceylon cinnamon, other than that I followed this recipe . My husband loved it too .
So glad you both enjoyed it! Larger squash can definitely need more time, and a little cinnamon sounds lovely😊
Made this today. Delicious. I used almost the whole container of vegetable broth because it was so thick. The coconut milk tops it off. Thanks
So happy you enjoyed it Gayle! Adding broth until it reaches your preferred consistency is just right😊
Made this today and it’s delicious.
So glad you enjoyed it Astrid! Thank you😊
Quelle recette délicieuse et réconfortante ! J’adore l’idée d’associer la douceur de la courge butternut avec la richesse du lait de coco, et le fromage grillé en accompagnement est tout simplement irrésistible. J’ai essayé votre recette hier, et toute ma famille s’est régalée. Auriez-vous des astuces pour ajouter une touche épicée à cette soupe ? Peut-être du gingembre ou un peu de piment ? Merci pour vos belles idées culinaires, je reviendrai sûrement sur votre blog pour d’autres découvertes gourmandes !
Merci Kelly ! Je suis ravi que toute la famille ait aimé la soupe. Un peu de gingembre frais ou une pincée de piment serait délicieux. Ajoutez-en progressivement, goûtez et ajustez selon vos envies😊
This was Amazing! I really enjoyed making this soup. I went with your recipe, but next time I will put my flair on it for sure. I love to cook and if you don’t mind I will build upon this soup recipe. I set aside some of the soup and left it thicker and I am going to add some pasta to it with cheese tomorrow. Such an easy soup. I was able to do all of my housework while the veggies roasted. Then it was easy to blend it up and finish it. I made crunchy sourdough grilled cheese sandwiches too.
So happy you enjoyed making it Jaci! Please do make it your own. Love the idea of turning a thicker portion into a pasta sauce😊
So delicious! I doubled it and shared a jar with my neighbor who was dying to know what made the house smell so yummy.:)
Any chance you could share the full nutrition facts?
So happy you enjoyed it Amy, and lovely that you shared it! The current recipe card includes a nutrition section with estimated values per serving, including protein, carbs and fat. Your own ingredients and portion sizes will affect the numbers😊
This soup is so delicious! I used fresh herbs from my garden and laid them on top of the veggies for roasting. I had rose harissa seasoning which has chili peppers and paprika as a substitute for the the individual spices and I think it adds a really flavorful element to the soup. I have to get off here so I can eat!
That sounds delicious Pamela! Fresh garden herbs and rose harissa make such a lovely combination. Enjoy your soup😊
I first cooked the butternut squash for 6 minutes in the microwave. Jabbed some holes in it and set it in there skin on. I had no issue with everything needing longer to cook if anything I took it out a few minutes early. Used milk instead of coconut milk it was really good!!
So happy you enjoyed it Kim! Thanks for sharing how you prepared the squash😊
Delicious!
Thank you Florencia! So happy you liked it😊
This was delicious! I really wanted grilled cheese (we’re not vegan!) so was looking for something to go with it that’s healthier and tastier than just plain tomato soup. This was perfect! I peeled then microwaved the squash whole for 3 minutes before slicing to place in the roasting pan. It took under 1 hour (400F) for everything to get to the perfect texture for blending. I added more stock because we like it a little thinner and it turned out really good. The perfect amount of flavor from each of the vegetables and seasonings. This was sooo good and super easy!!! The whole family (teens included!) loved it!
So happy it was a hit with the whole family Liz! Thanks for giving it a try and sharing what worked for you😊
Are you using canned coconut milk or coconut milk in the carton(like the almond milk or oat milk comes in) There’s a difference in consistency so just wondered.
Hey! Thanks for your comment! I used canned coconut milk 🙂
This is a damn good soup!! A few of your videos have popped up on my Facebook, so I wanted to give this a try and it’s excellent! Super hardy, super easy to make. I chopped up my squash into good size chunks and it cooked perfectly with everything else in about an hour. Can’t wait to try another!
Thank you Shan! So happy you found the recipe and enjoyed it. Hope you find another favourite here😊
Hi my husband cannot have any night shade vegetables. Is there something else I can substitute for the tomatoes and bell peppers or will it be just as good without them?
Hi Sonya! Try extra squash and carrot in place of the tomatoes and bell pepper. The flavour will be a little sweeter. Leave out the paprika, chili flakes and chili oil as well, and check the stock and any seasoning blends are suitable😊
Yum!!! I made this soup and it is so wholesome and delicious. I loved the kick it has. I added some salt to the roasting veggies. A bit more vegetable broth about 2 cups total and some heavy whipping cream just a splash. It did take some time to roast the butternut squash but I expected that. I also roasted on 400 degrees for about an hour and a half. They went straight into the blender on soup mode and right into my bowl. It’s a keeper!! Thanks for sharing.
So happy you enjoyed it Maryann! Thanks for sharing how it worked in your kitchen😊
Best recipe I’ve ever tried for this soup! Excellent – robust flavor! Freezes well! Thank you!
Thank you Deb! So happy you loved the flavour and enjoyed the leftovers too😊
In love with this soup! I made it tonight. I chopped all the veggies into semi large pieces, cooked at 390 for probably 40ish minutes. I added one large carrot to the veggie mix and I used chicken stock instead of veggie. So… not vegan, but delicious! With a Gouda grilled cheese! Yumm!
So happy you enjoyed it Tricia! Thanks for sharing how you prepared the vegetables😊
Made this today and it was soo good and even more important my husband loved it . This recipe is a keeper!
I have one question though or more of an observation , in one of the pictures ( the one that has veggies in the pan ready to roast) carrots are pictured but not listed in the recipe itself. I’ll try adding the carrots next time and see how they enhance the flavor.
So glad you both enjoyed it Michele! You are right about the carrots; the current recipe card includes 2 peeled carrots. Sorry for the earlier confusion😊
I’ve made this recipe three times now for my family and they LOVE it! I’ve followed the recipe as instructed with the oven times and it had come out delicious each time! We usually make grilled cheese sandwiches on sour dough bread to go with it but it’s amazing on its own too. Thank you for creating such a delicious and nutritious meal!
Thank you Sara! So happy it has become a favourite with your family😊
Just made it for the first time and followed recipe. My hubby and I absolutely loved it. It’s going to be in my rotation. Having the left overs tomorrow for lunch with a grilled cheese. Thanks for the recipe! Natalie ♥
Thanks!!!
I have made this recipe before and it was amazing. I swore I used carrots last time, but the recipe is no longer calling for it. The comments talk about carrots, and the picture shows it, but my soup lacks this ingredient because you have removed it. Great recipe but kind of disappointed in the change of instruction.
Sorry for the confusion Kaitlin! You remembered correctly; the current recipe card includes 2 peeled carrots. Thank you for pointing out the inconsistency, and I am glad you enjoyed it before.
This is an amazing soup/sauce. We aren’t vegan and I actually put it over some tortellini and it was unbelievably delicious. I can’t wait to try some of your other recipes. Thank you. (My husband told me how good dinner was about 8 times tonight.) A+
That made me smile Virginia! So happy it worked so well as a sauce and was a hit at dinner😊
This has to be the yummiest pumpkin soup recipe I’ve ever tried. The whole family agrees that this is going in our favourites folder.
That’s amazing to hear Helen! So glad you and your family loved it😊
Gгeetings! Ⅴery elpful advice ԝithin this post!
It’ѕ the little сhanges whіch will make the most significɑnt changes.
Thanks a lot for sharing!
Absolutely! hope you enjoyed 🙂
Great texture and taste!
Thank you!😊
Just found this recipe on FB and now your blog and am excited to try this soup next week. While not a vegan, I’m trying to eat less meat and this sounds fantastic. One chef on FB wrote a suggestion of adding fresh rosemary and sage sprigs to the roasting vegetables. I think I’ll try it as well as a small seeded jalapeño. Thanks for the inspo!
That sounds great, and the rosemary, sage, and jalapeño combo will give it such a nice depth and kick. Hope you love it when you make it. Thanks for checking out the blog Jean😊
Just love a perfect recipe! Did not need to touch the seasoning. I doubled up for a party and everyone absolutely loved it.
That makes me really happy to hear Caryn!😊 Awesome that it was a hit at your party.
Fantastic ❣️I did not use olive oil. Replaced it with butter. Did not use coconut milk. Vegetables cooked in 1.5 hours at 400 degrees. They looked exactly as pictured. Made home made bread following Jenny Can Cook recipe. Absolutely fabulous recipe! Thank you for sharing ‼️
That sounds amazing Adriene! glad it turned out so well. The butter must have added a nice richness, and homemade bread on the side sounds perfect. Thanks for trying it out😊
I just made this soup for my lunches this week and it’s absolutely delicious! So easy and my house smells like fall.
So glad you liked it Cynthia!😊 and I love that it brought those cozy fall vibes to your kitchen.
Looks delicious; can’t wait to try it!
Just one question… the Seasoning recipe calls for chili oil, yet the recipe directions say chili flakes. Which is it? Thanks! 😊
Glad you’re planning to try it Sue!😊 You can use either chili flakes or chili oil depending on your preference. I added that note to the recipe now. Thanks for catching it.
So good!!
I added a couple carrots. I saw you had some on your video.
Definitely will make again!
Thank you.
So glad you enjoyed it Joanne! The current recipe card includes 2 carrots, so thanks for pointing out that earlier gap😊
Absolutely delicious! This one is definitely a keeper. Just the right amount of spice. Your recipe didn’t mention carrots but the photo did include them. I added just two.
Thank you for sharing such an amazing recipe.
Glad you enjoyed it Julie!😊 Good catch on the carrots, I’ve updated the recipe now. Thanks for pointing it out.
No SALT? Is this an oversight?
Hi Maureen! The current recipe card includes 1 teaspoon of salt, then you can adjust after blending to suit your taste and the saltiness of your stock. Sorry it was unclear before!
I am so happy you popped up on my FYP on TikTok. I saw this last night and made it today (with double the liquid for altitude) . Not only was it beautiful to make (I wanted my entire process to mirror your video), it was delicious. Thank you so much.
Thank you Tess! Lovely that you found it and enjoyed both making and eating it😊
Just made this today and followed the directions exactly. Was def easier to roast the squash just cut in half. Excellent and healthy! I’ll make this many times in the future!
Thank you Mary! Happy it is a recipe you will come back to😊
Amazing, tasty, easy recipe! Only complaint is that chili flakes were not listed in the ingredients, but then the instructions have chili flakes as one of the seasonings, which I had not purchased. Hoping the chili oil was enough to make up for it.
So glad you enjoyed it Bekah! Sorry the chili flakes were missing before; the current card lists 1/2 teaspoon as optional. The chili oil can give it a lovely kick too😊
WOW! This is unbelievably good! I was worried about the taste of coconut in the milk, it can be overwhelming or more sweet, I used unsweetened milk. It definitely levels up the flavor. I used a garlic chili crisp on top, love the crunchiness and extra garlic flavor. Have to be honest, I used chicken stock, I completely forgot to grab vegetable stock, will get that next time. Yes the vegetables take awhile to roast but you do state that in your description of the recipe. I will cut them down more next time, I had plenty of time today so I didn’t feel pressured for time.
Glad you enjoyed it Lynn! The garlic chili crisp sounds like a lovely finishing touch😊
This soup was easy and soooooo delicious! WOW it’s a keeper for sure! Thank you.
Thank you! Happy it is a keeper😊
This soup is excellent and well worth investing in the time to roast the vegetables. I added in some red curry paste for the spiciness, since I didn’t have chili oil to drizzle on top, and it was excellent. This is a really nice comfort food dish and it was wonderful served with the bread I baked this morning 😉
That sounds like such a cozy meal, Debbie! Red curry paste and freshly baked bread are lovely additions. So glad you enjoyed it 😊
Easy and delicious! I cubed everything and peeled the garlic. I cooked it covered with foil on 2 sheet trays for 1 hour then uncovered at 425 for 20 minutes. I chose to use the immersion blender and it turned out perfect.
So glad it turned out well, Terri! Thanks for sharing how you prepared the vegetables and used your immersion blender 😊
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Delicious and easy! The whole family loved it.
Thank you, Molly! So happy the whole family enjoyed it 😊
Delicious! Cubed everything and peeled the garlic. I used a pretty large butternut squash and it turned out wonderful. I will make it again.
So happy it turned out well, Terri! Thanks for sharing how you prepared it 😊
This recipe was so good! I loved it. My entire family devoured this. I added more vegetable stock compared to what was suggested because my soup was so thick and I adjusted the seasonings accordingly. I added garlic, onion and some salt after to taste.
Thank you, Debi! So happy your family enjoyed it. Adding more stock and tasting the seasoning again is exactly the way to get the thickness you like 😊
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Any advice if the garlic is too overpowering? Despite being in the oven for 2 hours, the garlic didn’t get super carmelized and sweet like the picture, and it’s overpowering everything else. Can it be saved? I tried adding extra milk and broth and it didn’t do much. Thanks in advance!
Hi Juli! Sorry the garlic took over. If it’s already blended in, gently simmering the soup may soften a raw garlic edge, but the most reliable way to dilute it is adding more cooked squash or another batch made without garlic. Add that gradually and taste. Next time, roast the garlic separately until the cloves mash easily and add it to the blender a few cloves at a time so you can control the flavor.
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This recipe is fantastic! I absolutely will be adding this to my soup rotation. Thank you for the recipe and I will be sure to try out some others in the near future!
You’re very welcome, Nadia! So glad it’s joining your soup rotation. Hope you enjoy the other recipes too 😊
I used half a red pepper, and used a chicken bone broth I made in lieu of veg broth. I also added an apple at the blending stage. Omitted the coconut milk cause I didn’t have it but OMG best soup ever.
So glad you enjoyed the soup, Jenn! Thanks for sharing your version 😊
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Any tips for how to incorporate some red lentils into this to make it more like a Dahl curry? I’ve tried the soup and it’s one of the most delicious things I’ve ever eaten!
Thank you, Lucie! For an easy variation, cook red lentils separately until soft, then stir them into the blended soup. Keep some whole for a more dhal-like texture and add extra stock as needed, since they’ll thicken it. A little curry powder or cumin can work nicely too—start small and taste as you go 😊
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Absolutely delicious, best butternut squash soup I’ve ever had!
That means a lot! So happy you loved the soup 😊
Loveeee this recipe!! First time I did this, I used kabosha squash instead of butternut squash because they were sold out at the grocery store.
So glad you enjoyed it! Thanks for sharing that you used kabocha squash 😊
This soup is so delicious and “feel good” healthy. I make it over and over
So happy it’s a regular for you, Sandy! Thank you 😊
Supertasty!
Thank you, Cecilia! Glad you enjoyed the soup 😊
Quite possibly the best soup I’ve ever made. Beautifully complex flavor profile. I’m not vegetarian or vegan so have added cottage cheese and white beans to bump up protein, which doesn’t really change the flavor. Wonderful with toasted buttered sourdough dipped in.
Made this again and yeah, this my absolute favorite soup. Made it for lunch after my groceries were delivered this morning because I couldn’t wait. It’s sooooo good. And for less than 160 calories per serving, wow.
That makes me so happy Jen!! Love that you came back to make it again. Thanks for the lovely update😊
So happy you enjoyed the soup, Jen! Thank you for sharing your version 😊
Delicious, rich, full flavour!
Thank you, Chantale! So happy you enjoyed the soup 😊
I have been looking for easy healthy soups!
I have loved the Potato & Garlic and Butternut Squash.
Thank you so much Kelly! Really happy you have found a couple of soup favourites here😊
Soooo delicious and easy to make! I subbed zucchini for bell peppers and was quite good!
So glad you enjoyed it Alexis! Thanks for sharing that zucchini worked well too😊
Looks delicious
Thank you so much Thalia! Hope you love it when you give it a try😊
Thank you! Recently tried Liv Well sauce which is expensive and harder to find. But this recipe is similar and spices can be switched up depending on expected flavor. Will def try as is too!
You’re very welcome! Love that you’re making it your own with the spices 😊 Hope you enjoy this version too, and I’d love to hear how it turns out!
I work from home, and gave this a whirl while working for an easy week night meal. Such an incredibly delicious meal for so little effort and clean up was breezy. The toasted sourdough on the side is a must.
So happy you enjoyed it, Vivi! An easy dinner with hardly any washing up is always a win 😊 And yes, toasted sourdough is perfect alongside it!