Cozy up with a bowl of Vegan Roasted Butternut Squash Soup with apple, ginger, coconut milk and sprinkled with pumpkin seeds. A delicious and healthy fall soup!
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.
This soup is so tasty served up with my favorite crusty bread or even croutons!
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?
No need to peel! Simply cut the butternut squash in half and place face down on a parchment-lined sheet pan or roasting pan. Roast until tender. Scoop out the squash into the blender.
What you’ll need to make Butternut Soup:
- butternut squash ( you can also sub other winter squash- Hubbard, delicata, kabocha, etc.)
- apple
- shallots- or onion
- garlic cloves
- ginger
- 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
xoxo
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Roasted Butternut Squash Soup with Apple, Coconut and Ginger
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4
- Category: Soup, Vegan, Gluten-free
- Method: Roasted
- Cuisine: Northwest
- Diet: Vegan
Description
A simple recipe for Roasted Butternut Squash Soup with Apple Ginger, Coconut, Pumpkin Seeds and optional Sumac – vegan and gluten-free.
Ingredients
- 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)
Instructions
- 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).
Notes
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!
Keywords: butternut squash soup, vegan butternut squash soup, vegan butternut soup, butternut squash soup vegan, Vegan Butternut soup, butternut apple soup, butternut soup recipes, vegan butternut soup, healthy butternut soup
Super easy recipe! Super tasty!
I did add a grated potato to the pan for another layer of taste and texture.
Thanks for not needing to peel those apples! Not a bit of apple peel remained after blending! And I am glad to have the nutrients from the peel in the soup.
Velvety smooth soup!
Thank you for sharing. I will make again soon
★★★★★
Oops – I did leave out the maple syrup and it was perfect sweetness for me!
Great to hear Chere!
Little too sweet Leave out the maple syrup and maybe add some potato to smooth out that sweetness. But It is tasty and I prefer more of a savory flavor… I also totally left out the coconut milk…
★★★
Super recipe! We loved it
★★★★★
I made this and it was absolutely delicious! My husband loved it too but wished it was or has some more chunkiness to it. What do you suggest to help make it a little chunky? I thought of getting 2 butternut squash and leaving some of it in chunks. Would love there hear some suggestions.
★★★★★
I like that idea- or even roasting some in cubes and adding to the pureed soup?
Awesome, I will give that a try and let you know how he liked it. Thanks!
Do I add the coconut milk to the soup or is it just swirled in the bowls when served?
You can add some to the pot to taste, then more to swirl.
I loved everything about this delicious and comforting soup. It tastes like fall in a bowl and is super easy to throw together. It is naturally gluten free and when made with vegetable broth, as I did, it’s vegan too. So good!
★★★★★
Yummy recipe. Used box of chicken stock instead. By far the easiest way to roast a butternut squash. Definely will make again
★★★★★
Very tasty soup! The apple flavors shine through and complement the butternut squash flavors very well; and the addition of the shallots, ginger, garlic give this soup a much richer and more substantive taste and character. I enjoyed this with my own self baked sourdough (thank you for the tips on the starter Sylvia!) and was a great winter meal! And don’t forget the pumpkin seeds- gives texture!
★★★★★
thanks Gladys!
very good
Another solid recipe!! My butternut squash were harvested a bit early due to frost so were not as ripe and full-flavored as I like them. So I peeled, cubed and roasted them in the oven for extra flavor. It worked! I feared apple and maple syrup would make this soup sweet but it was not. And the apple cider vinegar at the end really brightened the flavors and kept it from being too heavy. Thanks Sylvia, for another yummy way to use butternut squash!!
★★★★
thanks so much and glad you liked it!
Delicious and easy!
★★★★★
Loved this!! Freezes well! Used light coconut milk!
★★★★★
Love this soup! I’ve made it a bunch of times. Normally I peel and dice the squash before roasting it, and that works a lot better. Today I did the suggested method and the squash roasted very unevenly, and it ended up taking way more time. Overall, love love love and I’m constantly recommending!
Another awesome recipe! I added curry powder about a minute before the ginger and garlic were done and skipped the vinegar and maple syrup. Also added the stock and squash to the pot and used an immersion blender to have fewer dirty dishes, which worked great.
★★★★★
Perfect!
Loved this!! So hearty and flavorful. Will definitely be making this again.
★★★★★
Delicious! I’ve been trying a lot of Sylvia’s soup recipes for my son, who is getting braces as an adult. This soup recipe is very flavorful and he will most certainly appreciate it!
★★★★★
Awesome Theresa- thanks!
Love this recipe! How long will it last in the fridge?
4 days.
Can the soup be frozen?
Hi Katie, I haven’t tried freezing, but I don’t see why not?
FIRST THIS LOOKS AMAZING! I CANT WAIT TO TRY IT. SECOND BEFORE I MAKE THIS CAN I PLEASE HAVE THE MACROS ON THIS? NUTRITIONAL FACTS.
THANK YOU!!!
Sorry about that, they are there now!
I love this recipe! The soup is creamy and flavorful and a huge hit. Yet another amazing recipe from feasting at home.
★★★★★
Awesome! Great to hear!
Ok great! I’ll try that next time! I was making a batch for an elederly friend of mine so I went with peeling them. It still tastes delicious! 😋
Should the apples be peeled?
No need to peel Wendy!
Absolutely delicious! Great combination of ingredients~~
★★★★★
I have tried other recipes for butternut squash soup and this is the best by far. The addition of ginger is perfect to put some zing into the flavour. And finishing the soup with sumac , pumpkin seeds and warm coconut milk takes it to another level. Great recipe! Thank you.
★★★★★
Oh my goodness, great to hear! Thanks so much, Louise!!!
Absolutely perfect. I used Za’atar to top! Thank you for another wonderful go to recipe! love that this doesn’t have cream, easy to freeze!
★★★★★
Great to hear!
Is this ok to make the night before you serve it to company
Absolutely!
I have tried this soup it’s excellent, really comfort food for the fall. Thanks Sylvia for those lovely recepies.
thanks Bruno!!!
Loved every bite. The ginger mellowed and I added the coconut milk and pumpkin seeds at serving. Scrumptious
Won’t be changing this recipe
★★★★★
Great to hear and thanks for the rating Renee!
I made it with a Hubbard squash that was given to me, and otherwise followed the recipe exactly. It is a delicious and hearty soup! Thanks again Sylvia!
★★★★★
Great to hear, glad you liked it!
Fantastic easy to make flavors are wonderful!
★★★★★
I’m not sure if I did something wrong, but in using one onion, the onion flavor is coming out an un-tasty amount. If I did this recipe again, I’d probably try letting the apples and onions cook on the stove longer, and I’d use a bit less water in the blender. But I still really love the idea of this soup, and working with the squash was very easy and fun!
Hi I adjusted the onion amount and cooking time- thanks!
For the ingredient “maple” do you mean maple flavoring or maple syrup or something else?
Maple syrup
Superlative! Silky indeed, a very interesting and satisfying soup, which really sings, due to the ginger. Followed recipe to the letter, omitting the cayenne, and adding a splash of bourbon to complement the maple. Easy to make, a perfect autumn soup!
Delicious soup!
★★★★★
I’m well aware that it’s spring, however when I spotted some butternut squash at my local farmer’s market, I couldn’t resist! So glad I found this vegan recipe for a thick and satisfying soup. This is my first cooked meal after a 28-day raw cleanse, and this is so. Good. BTW, your plating is quite stunning!
★★★★★
I made this tonight delicious! How long will it keep in the refrigerator?
★★★★★
Thanks! Glad you like it….it should keep 4-5 days.
Perfection! So many delicate layers of flavour. It’s a keeper. Thank you!
★★★★★
I made this soup last night and it was so so delicious! My husband also had it for lunch today [with no prompting! – so you know he like it too!
★★★★★
Found the soup to be a bit too mild for my taste, but I pimped it up with your zhoug and my homemade sauerkaraut + some pepitas, which made it delicious beyond words! Thanks again.aleks
My friend is allergic to apples. Would Pears or star fruit work ?
★★★★
Yes, pears would. 🙂
This is my new favorite soup! The apples lend a subtle sweetness. The maple syrup, apple cider vinegar, and kosher salt bring it all together. And, the pumpkin seeds and sprinkling of sumac add both texture and tanginess. Very flavorful and pleasing! Thank you for sharing so many inspired recipes.
★★★★★
Im so happy you enjoyed this Jane! Thanks for the comment and rating! Appreciate it!
Just made this! Beautiful! Serving with al vegan Caesar salad followed by clueberry crumble dessert. It’s a feast this evening!
Hi Terri, so glad you liked this! thanks for the comment and rating!
This soup is insane! It is easy to make, highly nutritious, and I love the layering of flavors. I have spent a long time looking for the perfect butternut squash soup, and I’ve found it. Thank you!
★★★★★
I love the sweetness the apples brought to the soup. I love Fall because I love making soup and this soup is perfect.
Aww thanks Kathy!Glad you enjoyed it…yes apples are a great compliment. They grow at the same time as butternut, so a natural pairing. 🙂
Does a traditional blender make smoother, creamier soup than a stick blender? And it looks like thyme sprinkled on the soup in the photo but not in the recipe? I love not having to peel the squash first! Love your recipes! Thanks for sharing them!!
I definitely plan to try this recipe, looks amazing. One question: what do you mean by maple? Maple syrup?
Yes, maple syrup. 🙂
I’m thankful that you have such a useful and beautiful blog ? Thank you!
Awwww, thank you Sally. Appreciate you.
This looks so awesome. I adore your pictures – the color and creamy texture of the soup are highlighted beautifully. I actually haven’t tried making a soup with apple in before, despite the internet suggesting it so strongly this time of year.. yours sounds delicious!
Thanks Shannon- Yes the apple gives soup such a delicious, bright,tanginess that really seems to elevate other produce. Plus they are so good for us!
Such beautiful pictures and post. I just made butternut soup last week, I really love it during the cold november days. I have never tried adding apples to a butternut soup, will try that next time. And I love your point with the apple cider vinegar, it’s great to accentuate the taste. Thanks for your inspiration.
Thanks so much Sidsel…appreciate your kind words!