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Easy Roasted Butternut Squash Soup Recipe topped with fresh parsley, paprika and served with bread

Easy Roasted Butternut Squash Soup

Healthy and simple to make creamy, roasted Butter Squash Soup with coconut milk and curry. 

Course dairy-free, Gluten free, soy free, Vegan, vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Makes 1 quart
Calories 90 kcal
Author Vanessa @VeganFamilyRecipes.com

Ingredients

  • 1 small head Garlic
  • 1 Large Onion
  • 1 Butternut Squash
  • 2 tsp Olive Oil
  • 1 Tbsp Curry Powder
  • 2 cups Vegetable Broth
  • 2 cups Water
  • 14 oz can of Coconut milk
  • Salt and Pepper to taste
  • Cayenne Pepper optional
  • Fresh Parsley optional
US Customary - Metric

Instructions

  1. Preheat oven to 350F and line a sheet pan with baking paper.
  2. Place entire garlic head wrapped in foil, quartered onions (peeled), and squash brushed with olive oil (halved and seeded) on a sheet pan. Roast in the oven for 40-60min, until squash is tender.

  3. Once cool enough to handle, scoop butternut squash flesh from skin and place in a large stockpot. Remove garlic head from foil, cut off the end and squeeze garlic pulp into the stockpot along with the quartered onions.

  4. Stir in curry powder, vegetable broth, and water. Blend until smooth with an immersion blender. (Can also be done with a food processor or blender)

  5. Bring the soup to a boil over medium-high heat.

  6. Stir in the coconut milk.

  7. Bring the soup to a boil again then reduce heat and simmer for 10min.

  8. Serve the soup with a sprinkle of cayenne pepper, some fresh parsley, and bread. (optional)

Recipe Notes

1. Garlic and Onions can also just be heated until glassy and translucent in the pot.

2. You can easily play around with how much broth and coconut milk you add to reach desired consistency.

3. Please note that not all vegetable broth is gluten-free.

Nutrition Facts
Easy Roasted Butternut Squash Soup
Amount Per Serving (1 cup)
Calories 90 Calories from Fat 32
% Daily Value*
Fat 3.5g5%
Saturated Fat 1.4g9%
Carbohydrates 13.1g4%
Fiber 2.4g10%
Protein 3.3g7%
* Percent Daily Values are based on a 2000 calorie diet.