Vegan Coconut Roasted Butternut Squash Soup

Total time1 hr

Prep time15 min

Cook time45 min

Vegan Coconut Roasted Butternut Squash Soup

Deep-golden roasted butternut squash gets blended into a velvety, warmly spiced soup, brightened with ground ginger, cumin, and a whisper of cinnamon. Garlic-infused oil builds savory depth right from the start, while a swirl of coconut cream folds in for that irresistible silky finish. A touch of maple syrup rounds out the sweetness, balancing the squash's natural caramelized notes from that long high-heat roast. Sliced scallion greens add a fresh, sharp bite on top, plus an extra drizzle of coconut cream for good measure. It's a cozy, ladle-worthy bowl that fits beautifully into a vegan rotation any night of the week.

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Ingredients

4 servings

1 medium butternut squash (about 3 lb), peeled, seeded, and cut into 1-inch cubes
Fresh Butternut Squash, Each Organic Butternut Squash Peeled Butternut Squash Nature's Promise Organic Butternut Squash Trader Joe's Diced Butternut Squash
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3 tbsp garlic-infused oil, divided
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
6 scallions, green tops only, thinly sliced
1 tsp ground ginger
½ tsp ground cumin
¼ tsp ground cinnamon
4 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ cup coconut cream
1 tbsp maple syrup

For serving

scallion greens, thinly sliced (optional)
coconut cream, for drizzling (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the cubed butternut squash in a single layer on a large baking sheet. Drizzle with 2 tablespoons of the garlic-infused oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat evenly.
2
Roast the squash for 30–35 minutes, flipping once halfway through, until the cubes are tender when pierced with a fork and the edges are deeply golden.

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