This easy vegan Creamy Butternut Squash Soup is a tasty blend of squash & other roasted seasonal veggies like carrots, red bell peppers, shallots & garlic.
This is not your typical Roasted Butternut Squash Soup. The addition of the carrots and red peppers, along with the garlic and shallots roasting alongside the butternut squash, makes for quite a taste treat.
I love all varieties of winter squash – I think butternut is my favorite though. But, winter squash seems to be one of those love/hate kinda things for a lot of people. Like for some of my kids – it’s a hate thing. And the funny thing about it is that they grew up on an organic farm that raised the most delicious winter squash. I just don’t get it! But, that’s their loss and our gain, right?
When you find a good butternut squash it’s hard to beat. I guess that goes for any of the winter squashes. Some are much better than others as far as the color, flavor and texture. I’m sure the quality of the soil they’re grown in is a big factor of those things.
I heard from another food blogger to search through the butternut squashes to find the heaviest ones – that way you get the most “count” of that beautiful orange flesh. So that’s what I did and I found two good ones to make this soup.
Fingers crossed for you to get a good one or two!
This soup is blended to a rich velvety smooth and creamy texture in a high speed blender or food processor. The tastes of the roasted red pepper and the coconut milk come through and are such a compliment to the butternut squash.
If you find the soup is too thick for your liking, thin to the consistency you want with a little vegetable broth and readjust the seasoning if necessary. You might also want to thin it if it’s refrigerated because it does tend to thicken up as it cools. No problem there, just adjust the consistency when you reheat the soup.
A Little Tip When Using Canned Coconut Milk
While you’re roasting your veggies in the oven, take your unopened can of coconut milk and place it in a bowl of hot water for about 10 minutes or so. Shake the can vigorously once it’s liquified to blend the coconut milk and the coconut cream that’s inside the can before opening.
Benefits of this soup
- High in fiber – butternut squash is a high fiber food
- Seasonal and easily available ingredients
- Creamy and satiating
- Easy to make
- Freezes well
- Healthy and delicious
Here is the Creamy Butternut Squash Soup recipe:
Creamy Butternut Squash Soup
- 2 medium/large butternut squash, sliced in half the long way and then in half again - remove seeds
- 2 - 3 large carrots, cut in big chunks
- 1 red bell pepper, cut in half, seeds and membranes removed
- 1 large garlic BULB, cut in half across the center at the fullest part
- 1 large shallot, cut in half, skin removed
- olive oil to drizzle over the veggies
- 1 can regular coconut milk (13.66oz.)
- 3 cups vegetable broth
- 1 tsp red pepper flakes (if you like it SPICY) - optional
- Preheat your oven to 425F degrees
- On a large baking sheet, spread out the quartered butternut squash, halved red bell pepper, garlic, shallot, carrot chunks and drizzle each ingredient with olive oil and season with salt and pepper
- Roast all together in the oven on the baking sheet for 45 - 60 minutes until the squash and veggies are fork tender
- Remove the baking sheet from the oven and scoop out the cooked squash and discard the skins. Add the squash and the other vegetables to a high speed blender and add the liquids and OPTIONAL red pepper flakes. Blend until completely smooth and creamy.
- Pour this blended mixture into a heavy bottom soup pot and bring to a simmer, season to taste with salt and pepper and ENJOY!
- If the soup is too thick for your liking, add more vegetable broth to get your preferred consistency and adjust seasonings to taste.
- Also, if you don't have a high speed blender, add all the ingredients to a food processor and process until smooth and creamy.
*Please note that the nutrition information provided is just a close estimate using an online nutrition calculator. It shouldn’t be considered a substitute for professional advice.*
Adapted from: What’s Gaby Cooking
Craving more delicious vegetarian soups?
Check out all the soup & stew recipes on Vegelicious Kitchen!
And I’d really like to know –
Did you make this recipe?
Please let me know how this Creamy Butternut Squash Soup turned out for you – a comment and a rating below would be greatly appreciated. I’d love to hear from you!
Thanks so much friends,