Cozy up with a bowl of Roasted Butternut Squash Soup made with roasted butternut squash, apple, and sage- a delicious fall soup that is vegan adaptable.
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
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
- salt and pepper
- coconut milk (or heavy cream, ½ & ½ or nut milk)
- Optional Garnishes- crispy sage, sautéed apple, pumpkin seeds
How to make Butternut Squash Soup:
Step one: Roast the butternut squash
Step 2: Sauté the apples, shallots, garlic and ginger and herbs
Step Three: Blend the onion- apple mixture with the roasted butternut squash and veggie broth, until smooth and silky. Return to the pot.
Step four: Add coconut milk or cream (or sub nut milk or half and half).
Step five: Season with fresh nutmeg!
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. 🙂
- Garnish! Here we are using crispy sage and pumkin seed “brittle”.
To make the Crispy Sage:
Sizzle the sage leaves in a little coconut oil or butter, until crisp, about 1 minute. 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.
Do you have to roast the butternut squash?
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 to pan sear, pressure cook or even steam. Roasting does give the soup more flavor and truly elevates it. Do what works for you. You’ll need 4 cups, cooked.
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. Do not use the peels in the soup!
Time Saving Tip
ROAST IT 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.
INSTANT POT: 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.
More fall soups you may like:
- 25 Delicious Vegetarian & Vegan Soup Recipes
- Glowing Carrot Soup
- Coconut Pumpkin Soup with Garam Masala
- Simple Tomato Soup
- Coconut Corn Chowder with Leeks
- North African Carrot soup
Enjoy the falling of the leaves. Truly a magical time of year here in the Pacific Northwest. The light is and golden the trees are ablaze. The air feels charged with something other worldly. Soak it up friends.