Easy Roasted Butternut Squash

4.86 from 28 votes

This Easy Roasted Butternut Squash Soup recipe is the warmth of great flavors and succulent taste of nuttiness from the topped roasted chickpeas which is beautifully paired with a creamy base that makes this bowl of goodness completely irresistible. Super easy to make, All Vegan, Gluten-free, and whipped together in less than 45 minutes.

Prep Time15

Cook Time40

Total Time55

Course: Main Course, Soup

Keyword: butternut squash, classic, dairy-free, dinner, easy, fall recipe, food, gluten-free, healthy, healthy bowl, holidays, homemade, indulge, plant-based, recipe, savory, spices, vegan

Servings: servings

Calories: 315kcal

Author: Shanika

Ingredients

ROASTED BUTTERNUT SQUASH:

1-2 lbs. butternut squash, peeled + cubed + roasted (That's about 4-6 cups)

SOUP:

½ onion, chopped
4 garlic cloves, minced
1 tablespoon Extra virgin olive oil
1 (14 oz.) can full-fat coconut cream/milk (See Notes!)
3 cups organic vegetable stock, low-sodium
1 teaspoon sea salt
1 teaspoon turmeric powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley
Pinch of red pepper flakes

HOMEMADE CROUTONS:

2 cups Homemade croutons

US Customary - Metric

Instructions

TO ROAST THE BUTTERNUT SQUASH:

Follow my How to Roast Butternut Squash recipe to make this!

TO MAKE THE CROUTONS:

To make your own homemade croutons, see this recipe!

TO MAKE THE SOUP:

In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic and chopped onions, and sauté until translucent + fragrant, about 1-2 minutes. Add the turmeric, cumin, salt, smoked paprika, oregano, basil, parsley, and red pepper flakes, stirring until combined.
Add in the cubed butternut squash, veggie stock and coconut cream/milk, stirring everything together until combined.
Let everything boil for 1-2 minutes and then reduce heat to low to allow a simmer. Continue to simmer for another 5 minutes. Carefully using a hand-blender (immersion blender)----blend the veggies in the soup until fully broken down and until smooth, about 2-3 minutes.
At this point, the soup should be thickened as it continues to simmer.
Remove from heat and serve immediately into prepared bowl(s), top with homemade croutons, if desired.
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
COCONUT CREAM: I love using canned coconut cream from Thai Kitchen, however, you can always use canned coconut milk as well and refrigerate it overnight to thicken and create more creaminess.
STORAGE (BUTTERNUT SQUASH): Leftovers can be stored in a tightly sealed container in the refrigerator for 3-4 days, for optimal freshness.

Nutrition