January 28, 2022

by Alyssa

Roasted Vegan Butternut Squash Soup

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This is the best Roasted Vegan Butternut Squash Soup you'll ever taste. It's easy to make, super creamy and also healthy! Made with roasted butternut squash, ginger, garlic, onion, and tomato, this soup is deliciously dairy-free and gluten-free too!

two bowls of butternut soup with basil and pumpkin seeds

The Best Roasted Butternut Squash Soup Recipe

Ultimately, this really is the best butternut squash soup recipe I've had. It's spicy, from the ginger, and so creamy without using cream. It's vegan, gluten-free, paleo and so easy to make. To me, this is the perfect vegan butternut squash soup and I know you're going L-O-V-E it!!

This soup is crazy simple to make – you basically just roast all the veggies on one pan – and it's got a kick of ginger at the end. It's creamy, but dairy-free of course, and makes for amazing leftovers too!

What You'll Learn in this post:

ingredients for soup with butternut squash, carrots, onion and garlic

WATCH: How to Make Roasted Butternut Squash Soup

Vegan Butternut Squash Soup Ingredients

Here's what you need to make this veggie-packed butternut squash soup:

  • Butternut squash. Blended roasted squash has a luscious, silky and creamy texture so you don't need added cream.
  • Carrots add sweetness.
  • Tomato for umami and extra color.
  • Onion. I use red onion, but yellow or white will also work.
  • Garlic for a delicious flavor base.
  • Almond milk. Feel free to use coconut, cashew or another dairy-free milk.
  • Veggie broth. Use store-bought or make your own!
  • Ginger. For health benefits and a bit of spice.

And while it might seem like a simple ingredient list, the flavor is amazing!

bowl of spicy butternut soup with basil and pumpkin seeds

How to Make Vegan Butternut Squash Soup

When I say this soup is easy, I'm not kidding. It's basically 1, 2, 3, done.

ingredients for butternut soup roasted on a baking sheet

STEP ONE: Roast

First up, roast all of the vegetables and aromatics. First,  cut the squash in half and scoop out the seeds.

Peel the garlic and place it on the pan, then cover the garlic with the squash (so the garlic is in the “hole” of the squash).

Finally, cut the tomato and onion in half and place them face down on the pan as well. Roast in a hot oven until everything is soft, and slightly caramelized. This will add wonderful flavor to your soup.

ingredients for spicy butternut soup in a blender

STEP TWO: Blend

Once you've roasted the veggies, scoop out the squash and add the rest of the veggies into a blender. Add the ginger and broth and blend it up until it's smooth and creamy! You can also make the soup with an immersion blender if you prefer.

bowl of butternut spicy soup

STEP THREE: Serve

Once it's all blended up, it might need to be slightly reheated (which you can do on the stove or in the microwave). Then just pour it into your bowls and enjoy! I like to sprinkle on some fresh herbs and a dollop of yogurt, but that's up to you!

bowl of roasted butternut squash soup with a spoon eating the soup

What to Serve with Butternut Squash Soup

I find that butternut squash soup goes well with many different things. Whether you're wanting it as a main course and serve it with some a massaged kale salad and some bread (or pumpkin cornbread – yum), or as an appetizer, it's flexible. If you are serving it as an appetizer, my favorite main course options are:

Soup Topping Ideas

I like to add some crunch to the top of my creamy soup. Try our Garlic & Rosemary Gluten-Free Croutons, crispy chickpeas, pumpkin seeds, or other toasted nuts.

close up on a bowl of butternut squash soup with pumpkin seeds

Storage Suggestions

Store leftover soup in an airtight container in the fridge for up to five days. Or keep it in the freezer for up to six months. Defrost the soup in the fridge overnight, then reheat it on the stove or in the microwave.

More Cozy Vegan Soup Recipes to try

If you make this healthy vegan roasted butternut squash soup, be sure to let me know what you think with a comment below!

Spicy Vegan Butternut Squash Soup

This vegan butternut squash soup is healthy and easy to make with roasted butternut squash, ginger, garlic, and tomato. It's incredibly rich and creamy, with no dairy!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 97kcal
Print Pin
close up on a bowl of butternut squash soup with pumpkin seeds
4.70 from 10 votes

Ingredients

  • 1 medium butternut squash
  • 5 - 6 cloves of garlic
  • 1 medium red onion
  • 1 medium roma tomato
  • 3 large carrots , chopped
  • 1 " piece of ginger
  • 2 cups water or veggie broth
  • 1 cup unsweetened almond milk
  • Salt + pepper to taste

Instructions

  • Preheat the oven to 425ºF.
  • Cut the butternut squash in half lengthwise. Scoop out the seeds.
  • Peel the garlic cloves and place the garlic on the baking sheet. Cover the garlic with one of the holes of the butternut squash. (see the video if that doesn't make sense!)
  • Cut the onion and half and place face down on the baking sheet.
  • Add the carrot and tomato to the baking sheet as well and sprinkle with salt and pepper.
    unroasted ingredients for butternut squash soup
  • Bake on the center rack for 30 minutes or until a knife can easily pierce the skin of the squash. Remove from the oven and allow to cool for 5(ish) minutes.
    ingredients for butternut soup roasted on a baking sheet
  • Once cool enough to handle, scoop the squash into a blender. Peel the skin from the onion and add that along with the carrots, garlic, and tomato. Grate the ginger into the blender and add a dash more of salt and pepper.
    ingredients for spicy butternut soup in a blender
  • Add the liquids to the blender, starting with 2 cups. Blend until smooth. If too thick, add more broth a little at a time and continue to blend until you reach the consistency you're looking for. (some like it thicker, some like it thin!)
    blender with butternut squash soup
  • Taste and adjust seasonings as needed. Heat blended soup in a pot if it is not hot enough and then serve!
    bowl of butternut spicy soup

Video

Nutrition

Serving: 1.5cups | Calories: 97kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 812mg | Potassium: 611mg | Fiber: 4g | Sugar: 7g | Vitamin A: 18886IU | Vitamin C: 33mg | Calcium: 84mg | Iron: 1mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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    • Yes, after blending all of the ingredients together heat the soup in a pot IF not hot enough, and serve

  1. I made this today and i was a bit skeptical because I don’t try out vegan’s recipe that much… It turned out absolutely AMAZING and definately will make it again! Thank you and sending love from Japan!

  2. The ingredients list includes almond milk, but it’s not in the instructions… I guess I’ll leave it out. There are chili flakes in the video, but they’re missing from the ingredients list, so I guess I’ll just go by taste. 🙂 Can’t wait to taste it!

  3. This recipe looks delicious but I have a question: the written recipe calls for veggie broth yet the video you posted shows you adding almond milk & water rather than the broth. I want to make this for dinner tonight but not sure which one to do!? please advise.

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