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Beginner/45 min/Serves 4/Continental/Mild spice

Roasted Butternut Squash Soup

Roasted squash blended with coconut milk into a silky, gently spiced soup.

By Vegan Cook — published 1 August 2026

Time45 min
Servings4
SkillBeginner
CuisineContinental
SpiceMild
Best forLunch
Calories / serving210
AllergensNone declared

Ingredients

Serves 4.

  • 1 kgbutternut squash, cubed
  • 1 cupcoconut milk
  • 1onion
  • 3 cupsvegetable broth
  • 1 tbspolive oil
  • 1/2 tspground cinnamon

Cookware

  • Baking tray
  • Blender
  • Pot

Method

Read each step end-to-end before starting.

  1. 01

    Roast

    Roast the squash and onion with the oil at 200C for thirty minutes.

  2. 02

    Blend

    Blitz with the broth, coconut milk and cinnamon until completely smooth.

  3. 03

    Warm

    Reheat in a pot, season and serve.

Allergen profile

Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen — check all packaging.

Free from
SulphitePeanutSoyGlutenTree Nuts
Contains
No declared allergens.