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 stock
- 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 everything in a single layer and roast for 30 minutes, until the squash is soft and caramelised at the edges. Those browned edges carry most of the flavour, so do not take the tray out 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 stock, the coconut milk (keep back a spoonful to swirl on top), and the cinnamon and nutmeg if using. Blend until completely silky. If you are blending while the soup is hot, open the vent in the lid so that steam can escape.
- 04
Warm and adjust
Pour the soup into a pot and warm it through over medium heat. Taste and adjust the salt. If it is thicker than you would like, loosen it with a splash more stock.
- 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.