Awareness is like the sun. When it shines on things they are transformed.
~ Thích Nhất Hạnh~
This Roasted Butternut Squash Soup with apple, ginger and coconut is so cozy and comforting. It’s made with very humble, ingredients, yet feels decadent! Vegan and gluten-free, it is topped with a swirl of warmed coconut milk and toasted pumpkin seeds.
Apples give this Butternut Soup the perfect amount of sweetness and tartness to balance the creamy nutty earthy flavor of the butternut squash. Butternuts and Apples love to be together and compliment each other well. A good marriage.
Roasted Butternut Squash Soup! | 60-sec Video
Do you have to roast the butternut nut squash for soup?
No. that being said, roasting the butternut squash is so EASY and brings out the squash’s natural sweetness- just look at that caramelization! That is all flavor here friends. But feel to pan sear or even steam. Roasting does give the soup more flavor and truly elevates it. Do what works for you.
Do I need to peel the Butternut Squash before roasting?
What you’ll need to make Butternut Soup:
- butternut squash ( you can also sub other winter squash- Hubbard, delicata, kabocha, etc.)
- shallots- or onion
- garlic cloves
- fresh sage or thyme
- veggie stock
- 1 1/2- 2 cups water ( or a ¼ -½ cup less for a thicker soup)
- kosher salt
- maple syrup
- apple cider vinegar
- coconut milk (from a can)
- Garnishes- pumpkin seeds,
How to make Butternut Squash Soup:
- Roast the butternut squash
- Sauté the apples, shallots, garlic and ginger and herbs
- Blend both until smooth and silky with veggie stock and water.
- Add coconut milk.
- Season and garnish!
How to make butternut squash soup taste better:
If your butternut soup tastes bland, it may be due to not enough “depth”, spice, sweetness or brightness. This is true for store-bought versions as well. You can easily add more depth by adding a little miso, more onion and garlic, roasted garlic powder, or even half a bouillon cube. Salt also helps. For spice, add a pinch of cayenne pepper. Or branch out and try a little curry powder! A tiny splash of maple syrup can work wonders too to bring out butternut’s natural sweetness. And lastly, sometimes a hint of acid can brighten up a dull soup- a couple of drops of apple cider vinegar, a squeeze of orange. 🙂
If you are trying to go lighter here, instead of adding coconut milk directly into the soup, you could just spoon a little over the top, heating it first.
Sprinkle a little sumac for tartness and color if you have it on hand.
Sprinkle the finished Butternut Squash Soup with pumpkin seeds for added texture.
Anyways, it’s a tasty simple fall soup and it’s easy to make.
Tip: Roast the Butternut Squash Ahead
To make this even faster, roast the butternut ahead, say the night before and store it in the fridge until ready to make the soup. Then the soup only takes 20 minutes.
The leftovers make a delicious lunch. Serve with crusty bread!
Hope you are getting outside and enjoying this beautiful fall… isn’t it sooooo amazing?
More fall soups you may like:
- 25 Delicious Vegetarian & Vegan Soup Recipes
- Glowing Carrot Soup
- Jalapeño Broccoli & Cheddar Soup (Vegan)
- Simple Tomato Soup
- Coconut Corn Chowder with Leeks
- Curried Zucchini Soup
- North African Carrot soup
- Glowing Carrot Soup
- 1 small butternut (2.5 pounds -or 4 cups of cooked butternut)
- 2 tablespoons coconut oil, or olive oil
- 2 apples- gala, honey crisp – diced (unpeeled)
- 2 large shallots (or 1/2 an onion)- diced
- 5 fat garlic cloves – rough chopped
- 1 teaspoon fresh ginger – rough chopped
- 2 teaspoons fresh sage or thyme
- 2 cups veggie stock or chicken stock
- 1 1/2– 2 cups water ( or a ¼ –½ cup less for a thicker soup)
- 1 teaspoon kosher salt
- 1–2 teaspoons maple syrup
- 1 teaspoon apple cider vinegar
- pinch cayenne, optional
- 1/2–1 cup coconut milk (from a can)
- Garnish- pumpkin seeds, sumac, warm coconut milk, sautéed diced apple ( sauté in coconut oil)
- Preheat oven to 425F
- Split the butternut in half lengthwise, place open side down, on a greased or parchment-lined, rimmed sheet pan. Roast 30 minutes or until easily pierced with a fork, through the skin at the top, narrow end.
- While the butternut is roasting, chop the onion, apple, garlic, and ginger and herbs.
- Heat coconut oil in a large heavy bottom pot or dutch oven, over medium heat.
- Add onion and apple and cook 6-7 minutes, stirring until golden and tender, then add garlic and ginger, and cook 4-5 more minutes, add the herbs,turning the heat down to med-low for one more minute. It will smell divine. Turn heat off.
- When the butternut is tender, flip them over, let them cool down, enough to handle, then scoop out seeds. Scoop out flesh and place in a bowl, you should have 3 ½ to 4 cups.
- Add the apple onion mixture to the same bowl.
- Then, blend in batches with the stock and water, until very smooth, using a blender. (If using hot ingredients, be sure to Hold the lid down tight with a kitchen towel– to prevent a blender explosion!) If you prefer a thicker soup, add less water, thinner soup, more water.
- Add the blended soup back into the same pot and warm over low heat. Add salt, maple, apple cider vinegar. Taste and adjust seasonings. Stir in coconut milk to taste.
- To serve, divide among bowls, sprinkle with pumpkin seeds & sumac ( optional).
To drizzle coconut milk over the top, I find it’s easier to heat it up a bit first then spoon it over top in a circular motion.
Sometimes, instead of the vinegar, I’ll add a squeeze of fresh orange juice- delicious!
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