Roasted Butternut Squash Soup
Butternut roasted until its edges caramelise, then blended with coconut milk and a whisper of cinnamon. Roasting rather than boiling is what gives this soup its depth.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 4.
- 1 kgbutternut squash, peeled and cubed
- 1onion, quartered
- 3 clovesgarlic, unpeeled
- 1 cupfull-fat coconut milk
- 3 cupsvegetable broth
- 2 tbspolive oil
- 1/2 tspground cinnamon
- 1/4 tspgrated nutmeg, optional
- 1 tspsalt, or to taste
- 1/4 tspblack pepper
Cookware
- Baking tray
- Blender or stick blender
- Soup pot
Method
Read each step end-to-end before starting.
- 01
Roast
Heat the oven to 200°C / 400°F. Toss the squash, onion and unpeeled garlic with the olive oil, salt and pepper on a baking tray. Spread in a single layer and roast for 30 minutes, until the squash is soft and caramelised at the edges — those browned edges are most of the flavour, so don't pull it early.
- 02
Peel the garlic
Squeeze the soft roasted garlic out of its skins once cool enough to handle.
- 03
Blend
Transfer the roasted vegetables to a blender with the broth, coconut milk (reserving a spoonful to swirl on top), cinnamon and nutmeg if using. Blend until completely silky — vent the lid to let steam escape if blending hot.
- 04
Warm and adjust
Pour into a pot and warm through over medium heat. Taste and adjust salt. If it's thicker than you like, loosen with a splash more broth.
- 05
Serve
Ladle into bowls and swirl the reserved coconut milk on top.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Naturally gluten-free, soy-free and nut-free.