There’s nothing quite like a warm bowl of cozy butternut squash soup on a chilly day. This roasted butternut squash and vegetable soup gets its incredible flavor from roasting the vegetables first, then blending them with creamy coconut milk for a rich, velvety texture, without any dairy. It’s an easy dairy-free soup that’s naturally comforting, flavorful, and packed with wholesome roasted vegetables. Whether you’re looking for a cozy fall dinner, an easy make-ahead lunch, or a delicious soup to serve for the holidays, this creamy roasted butternut squash soup is sure to become a favorite.
I like to serve this to my family with grilled cheese sandwiches on sourdough bread. It just absolutely completes this warm fall hug in a bowl. Most definitely a family favorite, I hope yours will love it as much as mine does,
Cozy Roasted Butternut Squash Soup
Ingredients
- 1 Butternut squash
- 10 oz. coconut milk , light or milk of choice
- 1 red onion, halved
- 2 bell peppers, any color halved, remove seeds
- 3 carrots, halved
- 2 heads garlic slice tops off
- 3 whole tomatoes, halved
- 1-1/2 cups vegetable broth
- 1/4 cup olive oil
- 4 tsp fresh cilantro
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp cumin
- 1 tsp dried thyme
- 1 tsp dried parsley
- pinch red pepper flakes
- 4 tsp chili oil
Instructions
- Preheat oven to 400F degrees.
- Cut butternut squash in half and remove seeds.
- In a small bowl, add paprika, black pepper, salt, cumin, thyme, parsley, red pepper flakes and mix well. Set aside
- On a large baking tray, add vegetables and drizzle with olive oil and evenly cover over all vegetables. Sprinkle seasonings over all vegetables. Rub evenly.
- Place baking tray with vegetables in oven for 1 hour.
- Remove from oven and scoop out the butternut squash into a blender. Add the rest of the vegetables to blender. Add the broth and blend until creamy.
- Transfer soup to a stockpot and simmer adding 7 oz. of milk. Mix well.
- Add to bowls, serve with a drizzle of milk and drizzle of chili oil on top. Sprinkle with cilantro. See video below.
Nutrition
Why Roast the Vegetables First?
Roasting the butternut squash and vegetables brings out their natural sweetness and adds a delicious depth of flavor to the soup. It is an easy extra step that makes a big difference.
Why Coconut Milk Makes This Soup So Creamy
Coconut milk gives this crozy roasted butternut squash soup it’s rich creamy texture, without using heavy cream or dairy. It’s a simple way to make a comforting soup that’s naturally dairy free.
Easy Ways to Customize Your Butternut Squash Soup
Make this soup your own with simple additions like fresh herbs, changing the spices, roasted pumpkin or acorn squash. You can also adjust the consistency by adding more broth or blending less for chunkier consistency.
