Creamy Vegan Butternut Squash Soup with Roasted Vegetables – a creamy and delicious winter soup that is vegan and Whole30 compliant!
This Creamy Vegan Butternut Squash Soup with Roasted Vegetables is such an incredibly simple recipe, yet so decadent and creamy! Non-dairy, vegan and Whole30 compliant, it is the perfect winter soup that won’t leave you feeling heavy!
I seriously fought my acceptance of winter for a looooong time. But, something about Halloween being over and having the first snowfall come and go…. I am totally and completely ready for all things winter-food-related. The soups, the braised short rib chili, Thanksgiving, Christmas – I am ready for the holiday season and all those comfort foods in between. But….I am not all about feeling lethargic and gross and …. heavy. While I am not claiming to eat Whole30 every. single. day. I know that when I stray too far for too long, I just don’t feel good. So I need all the good food this holiday season – and I am excited to take some of my old favorite holiday dishes and flip them on their heads to be a healthier (but just as delicious) versions for you guys!
Making soups like this, that are so flavorful and delicious, are one of my favorite things to make in the winter. And this one is so creamy – it is like velvet. Using my KitchenAid Hand Blender was so slick – I used to always use a blender, but this was way easier. The roasted butternut squash and acorn squash come together with their own built-in sweetness and meld with the coconut milk to just create sweet, creamy, velvety magic. Toss some roasted or sautéed veggies on top and – boom – the most amazing soup is served!
A little back-story, I actually tried to make this into a curry…. it didn’t go so well. After tasting the deliciousness that was the silky butternut squash and acorn squash with the coconut milk…. I just couldn’t. So the Butternut Squash Curry was cancelled this simple beauty was the clear winner and I can’t wait for you guys to try it!
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Ingredients
- 1 butternut squash, halved and seeds removed
- 1 acorn squash, halved and seeds removed
- 4 tablespoons extra virgin olive oil, divided
- 1-2 cans full-fat coconut milk
- ½ cup vegetable stock
- kosher salt
- 1 teaspoon ground cinnamon, optional
- 2 cups broccoli florets
- 4 large carrots, peeled and diced
- 2 cups mushrooms, sliced
Optional Garnish:
- basil leaves
- bean sprouts
Instructions
- Prep: Preheat oven to 400℉.
- Roast Squash: Lay 1 butternut squash and 1 acorn squash, inner sides up, on deep cookie sheet. Lightly coat the flesh of each squash with 2 tablespoons extra virgin olive oil. Pour water in the bottom of the pan, just enough to cover the bottom. Bake for 1 hour.
- Blend: Scoop out cooked squash and place in dutch oven. Pour in 1 can coconut milk and ½ cup vegetable stock. Use an immersion blender to fully combine.
- Adjust: Add a kosher salt and stir. Taste and add 1 teaspoon ground cinnamon, if desired. Additionally, if you want it even creamier, add the second can of coconut milk and use the immersion blender to combine. If you need to make it sweeter, feel free to had a couple splashes of real maple syrup.
- Warm: Keep the soup at a low simmer on the stovetop to stay warm.
- Season Veggies: While soup is keeping warm on the stove, increase the oven temperature to 425℉. In a large bowl, add 2 cups broccoli florets, diced carrots, and sliced mushrooms and drizzle with 2 tablespoons extra virgin olive oil and sprinkle with kosher salt. Toss to season.
- Roast: Place the veggies on an aluminum foil-lined baking sheet and move to the oven to bake for 10-15 minutes, tossing halfway.
- Serve: Enjoy soup with a side of vegetables for people to add as they choose. Feel free to garnish with basil leaves and bean sprouts, if desired.
Laurel says
Hi Erin! This soup looks so creamy and delicious! LOVE all the vegetable toppers!
Erin says
Hi, Laurel!! Thank you so much!!! ❤️