Genius Butternut Squash Soup

Easy Vegan Butternut Squash Soup

The only downside to having butternut squash fill your garden is knowing that at some point, you’re going to have to cook it. Or more accurately, you’re going to have to cut it in order to cook it.

Butternut squash is a beast. One I tend to stare down in my kitchen until I can muster the energy and elbow grease to do the work required to tame it. A few weeks ago I hit my breaking point with butternut and decided to try something different. I picked up a squash, set it on a baking sheet, and stuck it in the oven — whole — and then waited to see what would happen.

Here’s what: It roasted up tender and sweet and easily transformed into a perfect pot of soup, all without having to lift much more than a pinky finger. I blended the squash with a roasted onion, full-fat coconut milk, and a splash of maple syrup. The result?  One of the tastiest and certainly the easiest squash soup I’ve ever made.

Here’s how:

1. Roast it whole

Cook the squash in a 400 degree oven with a halved onion alongside (no need to peel).
Vegan Butternut Squash Soup

2. Cook until tender

When the squash has cooked until it’s soft enough to easily pierce with a knife, pull it from the oven.

Vegan Butternut Squash Soup

3. Scoop the squash

When it’s cool enough to handle, cut the entire squash in half, spoon out the seeds, and scoop flesh from peel. Toss that in a blender with the rest of your ingredients, run, and you’ve got an easy, vegan butternut squash soup at the ready. 
Vegan Butternut Squash Soup

 

A New (and so easy) Way to Do Butternut Squash Soup! Click To Tweet

Creamy Tomato Soup (without a drop of cream)If you are soup-for-supper fan, you might like this Creamy Tomato Soup (made without a drop of cream

Creamy Carrot Soup with Parsnips, Potatoes, and Leeks

or my Fall Farmers’ Market soup made with carrots, parsnips, and leeks.

 

Easy Vegan Butternut Squash Soup
5 from 8 votes
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Genius Butternut Squash Soup

Skip the hard work of cutting a butternut squash for soup by roasting it whole and prepping it right in your blender. Feel free to tinker with the flavors here, swapping out the sage and using Indian curry, Middle Eastern spices, or Asian seasonings instead. Top each bowl with a swirl of coconut milk, croutons, toasted pumpkin seeds, crispy bacon, or other favorite ingredients. This soup can be made ahead and refrigerated or frozen, if desired. 

Servings 4 cups
Author katiemorford

Ingredients

  • 1 large yellow onion
  • 1 large butternut squash (about 3 1/4 pounds)
  • 5 ounces full fat coconut milk
  • 1 tablespoon pure maple syrup
  • 1 1/2 teaspoons kosher salt
  • 1/2 to 1 cup low-sodium chicken or vegetable broth
  • 1 tablespoon freshly chopped fresh sage (optional)

Instructions

  1. Preheat oven to 400 degrees F. Cover a baking sheet with parchment paper or a silicone baking mat.
  2. Cut the onion in half (no need to peel). Lay the halves flesh-side down on the baking sheet. Put the butternut squash on the baking sheet. Roast the vegetables until the squash is tender enough that you can easily slide a paring knife into it, testing in several places, 1 to 1 1/2 hours (time varies depending on size and shape of the squash). Remove from oven and set aside until the squash is cool enough to handle.
  3. Using a large knife, cut the squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits; discard. Scoop the flesh of the squash from the skin and put into a blender. Peel off the skin from the onion and add the onion to the blender along with the coconut milk, maple syrup, salt, and 1/2 cup chicken broth. Puree until smooth. Taste and add more salt and more broth as needed for flavor and to reach the desired consistency.
  4. If soup has cooled considerably, transfer to a pot to warm on the stove. Divide into serving bowls and top with a pinch of fresh sage.

 

Comments

11.02.2016 at 8:51 AM #

Jessica @ Nutritioulicious

I’m so with you on having to cut through the squash! My Butternut Squash Soup recipe is very similar and involves roasting the squash and onions (and sweet potatoes!) first – so much easier, and love the flavor from roasting too! The addition of coconut milk here sounds so yummy!

11.02.2016 at 8:51 AM #

katiemorford

Another genius recipe. I’m adding the link here in case folks want more tasty soup options. http://www.nutritioulicious.com/soups-on/

11.02.2016 at 10:10 AM #

Nicole

Can’t wait to try this!! Sounds wonderful and couldn’t agree more on level of effort that normally comes with cooking with squash!

11.02.2016 at 10:10 AM #

katiemorford

Hope you are your cute people enjoy this as much as we do.

11.02.2016 at 8:04 PM #

EA - The Spicy RD

Oh, my goodness! This really IS genius!!! I’ve been cheating lately and buying frozen butternut squash, but I LOVE your idea to roast in whole. Yum!

11.02.2016 at 8:04 PM #

katiemorford

I think cheating is more along the lines of the drive-thru instead of a home cooked meal, EA, not relying on frozen veggies.. BUT, do try this. The roasting also makes the veggies extra delicious in addition to being easy to excavate!

11.04.2016 at 9:25 AM #

Nutrition a la Natalie

WHAT?! Roasting butternut squash with the skin on? My mind is blown.

11.05.2016 at 7:12 AM #

Julie Harrington

I’ve never roasted onions whole. SO interesting! I have to try this

11.06.2016 at 9:47 AM #

Teri Smyth

This recipe looks fabulous. I’m excited to try it. I have always roasted butternut squash with butter and brown sugar.
I’ve never used coconut milk before with this soup, but it sounds delicious.

This is the first time I have been on your website and your pictures are gorgeous!

Thanks for sharing.
In case you want to check out my blog:
http://www.letsmakemudpies.wordpress.com

11.06.2016 at 9:47 AM #

katiemorford

Hi Teri, Thanks for the comment and welcome! I look forward to checking out your site. Love the name…so cute!

11.06.2016 at 7:01 PM #

Lauren Harris-Pincus

Oh my gosh! If I knew I could make butternut squash soup this way, I’d do it all the time!! It is genius!

11.06.2016 at 7:01 PM #

katiemorford

It’s not too late…plenty of squash season left to enjoy 🙂

11.08.2016 at 5:24 PM #

Emily

This was really good. Thank you for the recipe.

11.08.2016 at 5:24 PM #

katiemorford

Oh good! Glad you enjoyed it.

11.10.2016 at 1:54 PM #

Diana

The soup was delicious! So simple to prepare too. I delivered to two neighbors and received requests for the recipe. Bonus: You could probably sell the incredible aroma in my home right now.

11.10.2016 at 1:54 PM #

katiemorford

Awww…that is such a lovely note. And yes, it does smell lovely.

12.16.2016 at 11:24 AM #

Christina

O M G!!! Katie!! This soup is so fabulous! It is super easy, healthy, and restaurant quality delicious. I made it 2 nights ago …. I loved it and so did my kids. This is now in my “top 5 favorite Katie Morford” recipes!!

Christina (from Pleasanton)

12.16.2016 at 11:24 AM #

katiemorford

Yay! I love that soup too and it’s shockingly easy….and I’m so glad to see your comment because I wanted to thank you for coming to my book signing. It was fun to catch up and I so appreciate the support. Happy holidays to you and your family.

01.10.2017 at 6:26 PM #

Re

Delicious! and with so little effort! Thanks or the recipe!
I had a 3 lb squash that I put whole in my Instant Pot pressure cooker along with a huge Spanish onion. Cooked both for 22 mins with natural pressure release-perfect! Ready in under 30mins.

01.10.2017 at 6:26 PM #

katiemorford

Awesome. Thanks for the Instant Pot directions!

10.11.2017 at 1:02 PM #

Heather Brown

Is exploding an issue? Like with potatoes in the microwave? Do you have to pierce that puppy or anything?

10.11.2017 at 1:02 PM #

katiemorford

I haven’t had that issue with butternut squash in the oven. Maybe it’s because there’s a cavity in the center. That said, feel free to poke it a few times if you like 🙂

10.12.2017 at 8:10 AM #

katiemorford

I haven’t had that issue with butternut squash in the oven. Maybe it’s because there’s a cavity in the center. That said, feel free to poke it a few times if you like 🙂

10.29.2017 at 6:47 AM #

Karin

My daughter gave me this awesome recipe and it was a hit. Thank you 🙂

04.20.2018 at 3:44 PM #

Katie B

I worked from home yesterday and made a triple batch of this, it’s delicious! A couple family dinners (inc one in the freezer) lunches for my husband and I and a pot for our elderly neighbor, yum!

Winter is coming here, so it’ll be on regular rotation.

04.20.2018 at 3:44 PM #

katiemorford

Hi Katie

Ahhh. So you are just starting up on the winter veggies as we are just weaning off of them. This is one of my personal favorites…so easy!

10.28.2018 at 5:35 PM #

Kelly

Super easy and delicious, thanks Katie! Perfect for this cold wet night.

10.28.2018 at 5:35 PM #

katiemorford

Awesome! I love this soup too.

11.04.2018 at 11:45 AM #

Belinda Block

How lucky I was to find your blog this morning. I had never run across your roasting technique before. The soup’s already done; So easy and delicious!!

11.04.2018 at 11:45 AM #

katiemorford

AW. I’m so glad. This is a real staple in our house in the fall. I’m planning to make a big batch to fortify everyone on Thanksgiving day (before the festivities begin!).

11.15.2018 at 10:13 AM #

Mary Giles

Oh, thank God. Trying this today. Thank you, Katie!

11.15.2018 at 10:13 AM #

katiemorford

Hope you enjoy. I made it this week and added a few teaspoons of red curry paste. Very tasty!

11.19.2018 at 11:28 AM #

Ronni Goodwin

This recipe came with a wonderful recommendation!! I’d like to make it on Thanksgiving at my sisters – I believe we’ll be 8 adults eating it. Has anyone done this roasting more than one squash at a time? Thanks!!

11.19.2018 at 11:28 AM #

katiemorford

Hi Ronni, I’m sorry I didn’t get to your comment before Thanksgiving, as I was traveling. Perhaps it’s too late, but I have made a triple batch of this in the past with good results…so you could easily double it.

11.20.2018 at 2:24 PM #

Karen W

Have made butternut squash before and I can honestly say this is the best so far!!!
What got my attention was your comments about cutting the squash. I thought I was the only person who felt that way. The extra plus was that it all blended in the blender.
Great! I added a sweet potato to the mix and voila!! This will be my butternut squash recipe from now on.

12.06.2018 at 2:07 PM #

Kelly A Dozois

Katie,
You have been my goddess of nutrition and healthy recipes for years…but I have to say this butternut squash beauty is now my Favorite winter soup…amazingly simple to make and the flavor is heavenly. I have made it 3 times over the last 3 weeks! My whole tribe loved it over Thanksgiving and my girlfriends all wanted the recipe. Thank you for continuing to do what you do and filling my email at just the right moment with great, healthy easy recipes. You are a gift:)

12.06.2018 at 2:07 PM #

katiemorford

Thanks Kelly. I needed your note today! I too made that soup over Thanksgiving and added a spoonful of red thai curry paste…try that next time 🙂 So glad you are enjoying being on this journey with me. xx

10.13.2019 at 6:52 AM #

Judy

Can this soup be made a day ahead? I’d like to serve it for Thanksgiving. Thank you.

10.13.2019 at 6:52 AM #

katiemorford

Yes! I actually made it ahead last year and froze it. We ate it for lunch on Thanksgiving and it was delicious.

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