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Creamy Roasted Butternut Squash Soup
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Creamy Butternut Squash Soup

This Creamy Butternut Squash Soup is a tasty blend of squash and other seasonal roasted vegetables.
Course Soup/Stew
Cuisine American, Vegan
Keyword Creamy Butternut Squash Soup
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 - 2 cup servings
Calories 228kcal
Author Deb Delozier | Vegelicious KItchen


  • 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.


Serving: 2cups | Calories: 228kcal | Carbohydrates: 11g | Protein: 2g | Fat: 20g | Saturated Fat: 18g | Sodium: 752mg | Potassium: 418mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7520IU | Vitamin C: 41.8mg | Calcium: 29mg | Iron: 3.5mg