Cozy up with a bowl of creamy Roasted Butternut Squash Soup with crispy sage, coconut milk, and pumpkin seed brittle. Vegan and delicious, with a video. Plus 25 Cozy Vegetarian Soup Recipes!
Awareness is like the sun. When it shines on things, they are transformed.
~ Thích Nhất Hạnh~
This Roasted Butternut Squash Soup recipe is so cozy and comforting! It’s made with very simple ingredients, yet feels decadent! Vegan and gluten-free, it is topped with a swirl of warmed coconut milk, crispy sage leaves and toasted pumpkin seed brittle.
Along with onion, garlic, and ginger, a little apple gives this butternut squash soup recipe a hint of sweetness and tartness to balance the creamy, nutty, earthy flavor of the butternut squash. Butternuts and Apples love to be together and complement each other well. A good marriage.
Butternut Squash Soup Recipe Ingredients
- Butternut Squash: This winter squash is the star ingredient of the soup. It has a sweet and nutty flavor with a creamy, velvety texture when cooked. Its vibrant orange color adds visual appeal to the dish. We roast the butternut to enhance the flavor!
- Apple: Adding a little apple to the soup lends a touch of natural sweetness and a subtle tartness. They complement the butternut squash perfectly!
- Onion and garlic: Diced onion is often sautéed with garlic at the beginning of the cooking process to build a flavorful base for the soup. It adds depth and savory notes to balance the sweetness of the squash and apples.
- Vegetable Broth: Used as the liquid base, vegetable broth infuses the soup with savory flavors while ensuring a rich and flavorful result. It also keeps the soup vegetarian-friendly. Feel free to use chicken broth if you prefer
- Sage: Fresh sage leaves add an earthy savory flavor to the soup. Feel free to sub thyme!
- Ground Cinnamon: A pinch of ground cinnamon adds warmth and depth of flavor. It brings out the natural sweetness in the ingredients and provides a cozy and comforting undertone.
- Coconut Milk: adds a little creaminess to the soup while keeping it dairy free- or feel free to use heavy cream.
- Pumpkin Seeds and Crispy Sage leaves- the delicious garnish that adds great texture!
Butternut Squash Soup Instructions
Step one: Roast the butternut squash. Cut the squash in half, roast face down on a parchment-lined sheet pan or rimmed baking sheet until fork tender.
Step 2: Sauté the apples, shallots, garlic, ginger and sage over medium-high heat until fragrant. Add the broth, seasonings and the roasted butternut squash and blend.
Step Three: Puree the soup. You can also use an immersion blender right in the pot. Return to the pot and bring to a simmer.
Step four: Add coconut milk or heavy cream.
Step five: Season with fresh nutmeg! Adjust salt and pepper, and add a pinch of cayenne if you you want.
Step six: Garnish! To elevate the Butternut Squash Soup, serve with crispy sage leaves and pumpkin seed brittle!
How to Make the Crispy Sage
Sizzle the sage leaves in a little coconut oil or butter, until crisp, about 1 minute. Season with salt, blot on a paper towel.
Make the Pumpkin Seed Brittle- see the recipe notes. 😉
And serve… garnishing with a swirl of coconut milk or cream if you like, the crispy sage leaves and the crunchy pumpkin seed brittle.
What to Serve with Butternut Squash Soup
We love this soup with our Sourdough bread, or this savory Leek Bread. Serve with a leafy green salad and dinner is ready!
- Sourdough Bread
- Savory Leek Bread
- Cheddar Scones with Caramelized Onions
- Waldorf Salad
- Pear Salad with Vanilla Fig Dressing
- Roasted Pumpkin Salad with Kale, Apples and Maple Pecans
Storage
Butternut Squash Soup will keep up to 4 days in the refrigerator in an airtight container or can be frozen for up to 6 months. Thaw overnight in the fridge before reheating.
Faqs
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 where all flavor is here but feel free to simmer it in cubes in the broth. Roasting does give the soup more flavor and truly elevates it. Do what works for you. You’ll need 4 cups, cooked.
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. Do not use the peels in the soup!
High in fiber, low in calories, and rich in vitamins A, C , and E, we think this soup is full of amazing health benefits!
Expert Tips
- 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.
- You can also cook a butternut squash whole (if it fits) in your instant pot (make sure to place a cup of water below the steamer basket, high pressure for 25 minutes). Refrigerate until using.
- You can easily add more depth by adding a little miso paste, more onion and garlic, roasted garlic powder, or even half a veggie 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. 🙂
- The Garnish Elevates! Here we are using crispy sage and pumpkin seed “brittle”.
If you love this butternut squash soup…
- 25 Delicious Vegetarian & Vegan Soup Recipes
- Roasted Kuri Squash Soup with Harissa & Crispy Chickpeas
- Glowing Carrot Soup
- Coconut Pumpkin Soup with Garam Masala
- Simple Tomato Soup
- Coconut Corn Chowder with Leeks
- North African Carrot soup
Enjoy the falling leaves. Truly a magical time of year here in the Pacific Northwest. The light is golden and the trees are ablaze. The air feels charged with something otherworldly. ✨
Soak it up, friends.
xoxo
Easy Butternut Squash Soup! | 60-sec Video
Roasted Butternut Squash Soup Recipe
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 6 cups 1x
- Category: Soup, Vegan, Gluten-free
- Method: Roasted
- Cuisine: Northwest
- Diet: Vegan
Description
Cozy up with a bowl of creamy Roasted Butternut Squash Soup with crispy sage, coconut milk, and pumpkin seed brittle. Vegan and delicious!
Ingredients
- 1 med-large butternut squash (3 pounds -or roughly 4 cups of cooked butternut)
- 2 tablespoons coconut oil, olive oil or butter
- 1 large apple- gala, honey crisp, diced (more for garnish, optional)
- 2 large shallots (or 1 onion)- diced
- 2–4 fat garlic cloves – rough chopped
- 1 teaspoon fresh ginger – rough chopped ( or use ginger paste)
- 1 tablespoon fresh sage, and more for garnish
- 3 1/2 –4 cups vegetable stock or chicken stock (I used 4 cups water with 2 teaspoons veggie bouillon paste)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked pepper
- fresh grated nutmeg– optional ( about 1/4 teaspoon, more to taste, feel free to use ground)
- pinch cayenne -optional, but tasty here.
- 1/2– 3/4 cup coconut milk (from a can) or use 1/4-1/2 cup heavy cream or half and half. For a lighter version, sub almond milk or just leave it out, thinning the soup with more veggie stock if you prefer.
- 1–2 teaspoons maple syrup (optional- see notes)
- 1/2 teaspoon apple cider vinegar (optional- see notes)
- Optional Garnishes- crispy sage, Pumpkin seed “Brittle”, 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. (See notes) Roast 30-35 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 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 3/4 to 4 cups.
- Add the apple onion mixture to the same bowl.
- Then, blend in batches with the veggie stock 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, pepper, nutmeg. Stir in you choice of milk to desired richness.
- Taste. If you’d like more sweetness, a teaspoon or two of maple syrup will help. If you need a little acidity, a few drops of AC vinegar, or squeeze of orange juice is nice. Adjust salt.
- To serve, divide among bowls, sprinkle with maple-glazed pumpkin seeds, crispy sage leaves, sautéed apple.
Notes
Alternatively, you can slice apple and onion and roast with the butternut squash. (You’ll still need to saute the garlic, ginger and sage.)
Maple-glazed Pumpkin Seed brittle: Toss 1 cup pumpkin seeds in 1 ½-2 tablespoons maple syrup with a pinch of salt and pepper, and spread out on a parchment lined sheet pan. Bake 11-14 minutes at 350F stirring ½ way through. Let them get a little toasted. (If they they don’t toast enough the maple syrup will not harden). Remove from oven, immediately, fluff with a fork, then let cool on the parchment.
To make Crispy Sage: Heat coconut oil or butter in a skillet over medium heat. Place sage leaves carefully in the hot oil, sprinkle with a pinch of salt, fry unit crisp, about 1 minute. Remove with tongs, from the pan before they get dark, and lay flat on a paper towel.
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!
Nutrition
- Serving Size: 1 cup
- Calories: 191
- Sugar: 9.6 g
- Sodium: 513.7 mg
- Fat: 9.7 g
- Saturated Fat: 7.6 g
- Carbohydrates: 24.4 g
- Fiber: 3.3 g
- Protein: 3.9 g
- Cholesterol: 2.4 mg
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!