Vegan Butternut Squash Soup

This post may contain affiliate links. Please read my disclosure policy.

This vegan butternut squash soup is loaded with Moroccan inspired flavors of curry powder, cumin, paprika and sage. And the best part is that the oven does all the work for you in roasting these hearty, healthy veggies! This squash soup is super cozy and inviting – perfect for when the temps start to drop but you still want to make sure you’re getting all your veggies.

Why you’re going to love this vegan butternut squash soup:

• The flavors are incredible! It’s literally hands down my favorite roasted veggie soup that I’ve ever made – and that’s saying a lot! It’s loaded with subtle Moroccan inspired spices and the texture is perfectly smooth and creamy! It’s quite a myriad of herbs and spices, I know. But they all play off each other perfectly and create a harmonious flavor that really compliments the veggies, but still allows them to shine. 
• It’s SUPER easy to throw together! The veggies are roasted in the oven, which means you spend just a few minutes prepping them and then it’s basically hands off cook time while the oven does all the work.
• It’s unexpected! This is definitely a soup that your friends and family probably haven’t tried before so it makes for a great dinner party course or just a little something fun to make when you’re having friends over for dinner!

How to make Moroccan roasted veggie soup:

Place garlic in the center of a small piece of foil. Arrange squash, carrots and onion in a single layer on a parchment lined baking sheet. 

Drizzle squash, carrots, onion and garlic with oil.

Sprinkle seasoning over squash, carrots and onion in an even layer. 

Toss to coat veggies evenly in the seasoning. Fold the corners of the foil up, creating a sealed pouch around the garlic.

Roast veggies for 1 hour or until the squash and carrots are fork tender. Remove from oven and allow to cool for a few minutes.

Transfer roasted veggies to a high speed blender. Squeeze roasted garlic from the skins and into the blender as well.

Add the vegetable stock.

Blend on high for about 3-5 minutes or until it is smooth.

Pour pureed mixture into a large pot over medium heat. Stir in heavy cream and vinegar. Cover and simmer for 10 minutes.

Garnish squash soup with red pepper flakes and fresh chopped cilantro.

Tips for making the roasted butternut squash soup:

• If you’re not worried about this soup being vegan feel free to add 1/2-1 cup heavy cream in place of the coconut milk. It will have a very similar flavor and texture.
• You can use other veggies in place of the squash and carrots, just be sure the ratios remain the same so the consistency of the soup is not compromised. You could use sweet potatoes, parsnips, turnips or even rutabaga. You could also try all carrots or all squash. It’s really up to you. Two pounds of any root vegetable could be used in place of the squash and carrots.
• To reheat this vegan butternut squash soup, heat on the stove over medium heat until warmed through. Always remember to season to taste with salt and pepper after reheating as the soup will need a little boost after sitting in the fridge.

Other hearty veggie soups you’ll love:

• Beer Cheese Soup with Sausage & Potatoes
• Quick Vegan Tomato Soup
• Easy Broccoli Cheese Soup
• Roasted Carrot Soup
• Vegan Curry Lentil & Potato Soup
• Creamy Tuscan Tomato Tortellini Soup

Vegan Butternut Squash Soup

★★★★★ 5 from 1 reviews

• Author: Kylie Lato
• Prep Time: 5 minutes
• Cook Time: 1 hour + 10 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6–8 servings 1x
• Category: Main Dish – Soup
• Method: Oven + Stovetop
• Cuisine: Moroccan

Print

Pin

---

Description

This soup is the best way to highlight those early Fall veggies picked at the peak of freshness. Roasted with just the right amount of seasoning the flavors are distinct, yet subtle, cozy and comforting.

---

Scale 1x2x3x

Ingredients

• 16 oz. cubed butternut squash (about 1 medium sized squash)
• 1 lb. carrots, cut into 2” slices
• 1 head unpeeled garlic halved widthwise
• 1 yellow onion, peeled cut into 4 wedges
• 3 tablespoons + 1 teaspoon olive oil
• 1 tablespoon curry powder
• 1 tablespoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• kosher salt
• fresh cracked pepper
• 1 (13.5 oz) can full fat coconut milk 
• 3 cups vegetable broth 
• 1 tablespoon white balsamic vinegar

Garnish:

• coconut milk
• fresh chopped cilantro

---

Instructions

1. Heat oven to 400 degrees.
2. Place garlic in the center of a small piece of foil, drizzle cut sides with 1 teaspoon olive oil and sprinkle with salt and pepper. Fold the corners of the foil up, creating a sealed pouch around the garlic.
3. Arrange squash, carrots and onion in a single layer on a parchment lined baking sheet. 
4. Drizzle squash, carrots and onion with the remaining 3 tablespoons olive oil.
5. In a small bowl combine curry powder, cumin, paprika, thyme, sage, ginger, cinnamon and a large pinch of salt and pepper. Sprinkle seasoning over squash, carrots and onion in an even layer. 
6. Roast veggies for 1 hour or until the squash and carrots are fork tender. Remove from oven and allow to cool for a few minutes.
7. Transfer roasted veggies to a high speed blender. Squeeze roasted garlic from the skins and into the blender as well.
8. Add the vegetable stock and blend on high for about 3-5 minutes or until it is smooth.
9. Pour pureed mixture into a large pot over medium heat.
10. Stir in heavy cream and vinegar. Cover and simmer for 10 minutes.
11. Garnish with crumbled goat cheese, fresh chopped cilantro and pomegranate seeds.

---

Notes

If you’re not worried about this soup being vegan feel free to add 1/2-1 cup heavy cream in place of the coconut milk. It will have a very similar flavor and texture.

You can use other veggies in place of the squash and carrots, just be sure the ratios remain the same so the consistency of the soup is not compromised. You could use sweet potatoes, parsnips, turnips or even rutabaga. You could also try all carrots or all squash. It’s really up to you. Two pounds of any root vegetable could be used in place of the squash and carrots.

To reheat this vegan butternut squash soup, heat on the stove over medium heat until warmed through. Always remember to season to taste with salt and pepper after reheating as the soup will need a little boost after sitting in the fridge.

Keywords: carrot soup, squash soup, roasted vegetable soup, fall vegetable soup, winter vegetable soup

This post was originally published in September of 2018. It was updated in October of 2019 to include process shots, step-by-step instructions and tips for making the best vegan squash soup every single time!