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A bowl of butternut squash soup with croutons, pumpkin seeds and thyme

Vegan Butternut Squash Soup

This roasted butternut squash recipe is simple and naturally gluten-free and vegan with onions, garlic and vegetable broth complimenting the slowly caramelized squash.

5 from 3 votes
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Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: Vegan Butternut Squash Soup
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 103kcal

Equipment

  • Baking sheets, blender, saucepan, frying pan

Ingredients

  • 4 cups vegetable broth
  • 1 3lb butternut squash sliced in half, seeds removed
  • 3 Tablespoons olive oil divided
  • ½ cup onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon cinnamon
  • teaspoon fresh thyme
  • 2 teaspoons maple syrup or other sweetener *see notes*

Instructions

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Set aside. 
  • Prepare the squash for baking by brushing the inside with 1 Tablespoon of the olive oil and sprinkling with salt and pepper to taste. Turn the squash face down (skin up) and bake for about 45 minutes or until tender and cooked through. 
  • Meanwhile, in a large pot heat the remaining 2 Tablespoons of oil and cook the onion over medium heat until transparent and tender. Add garlic and cook 1 additional minute. Set aside. 
  • When the squash is done, scoop out the inside and discard the skin. Place the squash, cooked onions and garlic, vegetable broth, salt, pepper, cinnamon, thyme and honey in a blender. Blend on medium high speed until pureed and smooth. You may need to work in batches, depending on the size of your blender. 
  • Return the soup into the large pot and place on medium low until heated through. 

Notes

  1. You can change the thickness of this soup by adding more or less broth. 
  2. I prefer a standard blender for pureed soups as they make the smoothest consistency. 
  3. You can replace the maple syrup with honey, agave, or brown sugar. 
  4. I really love butternut squash soup with a nice simple spinach salad. 
  5. Garnishes-pumpkin seeds, extra thyme or parsley, croutons, extra pepper.

Nutrition

Calories: 103kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 582mg | Fiber: 1g | Sugar: 2g | Vitamin A: 27IU | Calcium: 4mg | Iron: 1mg
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