Roasted Butternut Squash Soup

There’s something magical about the first truly chilly day of fall — that moment when you pull out your favorite sweater, light a candle, and start craving something warm, cozy, and nourishing. For me, that craving always leads to one thing: a big bowl of creamy roasted butternut squash soup.

I’ve made countless versions of butternut squash soup over the years, but this one? It’s special. The kind that makes your whole kitchen smell like comfort. It’s silky, lightly sweet, and layered with flavors that make you pause after the first spoonful — roasted squash, caramelized onion, and just the right hint of spice.

This recipe is everything I love about fall cooking: simple ingredients that transform into something elegant and soul-soothing. You roast the vegetables until golden and caramelized — that’s where the flavor magic begins. The butternut squash softens into a creamy base, while carrots add natural sweetness and garlic infuses richness. A swirl of coconut milk ties it all together with that velvety finish that feels indulgent, yet wholesome.

When I first created this version for Dream Life Cooking, I wanted it to taste like a warm hug — something comforting enough for a quiet night in, but impressive enough for a Thanksgiving dinner starter. And it delivers every single time.

This soup isn’t just delicious — it’s also packed with nutrition. Butternut squash is high in beta-carotene (hello, glowing skin!), fiber, and vitamins A and C. Pair that with anti-inflammatory garlic and antioxidant-rich carrots, and you’ve got yourself a wellness boost disguised as comfort food.

If you’ve ever struggled to make a creamy vegan soup without relying on heavy cream, this recipe is your new best friend. The roasted vegetables give natural thickness and body, while the coconut milk adds that dreamy creaminess you thought only dairy could deliver. Plus, the balance of spices — cinnamon, nutmeg, and black pepper — turns every bite into a cozy moment you’ll crave all season long.

Whether you’re meal prepping for the week, cooking for guests, or just trying to warm up after a long day, this roasted butternut squash soup is the definition of simple pleasure. It’s hearty enough for dinner but elegant enough for a dinner party.

Pro tip: Don’t skip the toppings. A swirl of coconut cream, a sprinkle of pumpkin seeds, maybe even a drizzle of chili oil — they take this soup from “great” to “I can’t believe I made this.”

So grab your favorite pot, preheat that oven, and let’s make your new fall obsession.
This creamy vegan roasted butternut squash soup is comfort in its purest form — cozy, nourishing, and completely plant-based.

💛 Why You’ll Love This Recipe

1. Creamy, dreamy, and 100% vegan.
The coconut milk gives a rich, silky texture that tastes indulgent while staying dairy-free and wholesome.

2. Naturally sweet and deeply flavorful.
Roasting the squash, carrots, and onion brings out their caramelized sweetness — no added sugar needed.

3. Simple ingredients, big payoff.
Everything you need is easy to find and budget-friendly — no fancy ingredients, just pure comfort.

4. Freezer-friendly + perfect for meal prep.
This soup reheats beautifully and freezes for up to two months, making it ideal for cozy weeknights.

5. Totally customizable.
Add spice with cayenne or curry powder, or keep it mild and comforting — it’s your cozy fall canvas.

Print Recipe

0 Add to Favorites

Roasted Butternut Squash Soup

Cooking Method: Baking, Simmering Courses: Appetizer, Dinner, Lunch Recipe Keys: Dairy Free F Fall Recipe Gluten Free H High Fiber Soy Free Sugar Free Vegan

Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Total Time 1 hr

Best Season: Fall, Winter

Description

This Roasted Butternut Squash Soup is everything you love about fall in one bowl — rich, velvety, and naturally sweet with hints of cinnamon and nutmeg. Roasted vegetables bring out deep caramelized flavor, while coconut milk adds irresistible creaminess. It’s a nourishing vegan soup that’s perfect for weeknight dinners, cozy lunches, or elegant holiday starters. Gluten-free, dairy-free, and made with simple wholesome ingredients.

Ingredients

Scale

1/2x 1x 2x 3x

🥕 Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 carrots, sliced
• 1 yellow onion, chopped
• 3 garlic cloves, peeled
• 2 tbsp olive oil
• 3 cups vegetable broth (low-sodium)
• 1 cup full-fat coconut milk
• ½ tbsp tsp ground cinnamon
• ¼ tbsp tsp nutmeg
• Salt and black pepper to taste
• Optional toppings: pumpkin seeds, coconut cream, chili flakes

Instructions

🔥 Instructions

1. Roast the Veggies for Deep Flavor

   Roast the veggies: Preheat oven to 400°F (200°C). Toss squash, carrots, onion, and garlic with olive oil, salt, and pepper. Roast for 25–30 minutes, or until golden and tender.
   

2. Blend Until Creamy and Smooth

   Blend until creamy: Add roasted vegetables to a blender with vegetable broth and coconut milk. Blend until silky-smooth.
   

3. Simmer to Infuse Flavor

   Simmer: Transfer soup to a pot over medium heat. Stir in cinnamon and nutmeg, and simmer for 5–10 minutes. Adjust seasoning to taste.
   

4. Serve and Garnish

   Serve: Ladle into bowls, drizzle with coconut cream, and top with pumpkin seeds or chili flakes if desired.
   

Note

💡 Tips

• Roast until caramelized for deeper flavor.
• Use full-fat coconut milk for extra creaminess.
• Freezes perfectly for up to 2 months.
• Add cayenne or smoked paprika for a spicy twist.

Keywords: roasted butternut squash soup, vegan butternut soup, creamy fall soup, plant based soup recipe, healthy vegan dinner, dairy free soup, coconut milk soup, easy vegan recipes, cozy fall meals, gluten free soup, Thanksgiving vegan recipe, Dream Life Cooking, vegan comfort food