Roasted Butternut Squash Soup

I’ve been on a real soup kick lately, and it makes sense because Fall is officially here! Leaves are all over my deck, and I finally get to wear my (faux) leather jacket! Life is good – and soup just makes it better! If you follow me on Instagram, you will see all of the food that I make on a daily basis – That includes a lot of smoothie bowls, rice bowls, and lately soups. Apparently veganism has turned me into a person that only consumes things from a bowl. Whatever forever.

I’m not going to bore you with a bunch of recipe chit-chat like most Pinterest recipes do, because I have nothing to say about this soup other than it is LIFE-CHANGING, and I also hate opening recipes from Pinterest with all the jibber-jabber; Sometimes a girl just wants the dang recipe, alright?

Well here it is:
butternut squash soup vegan

Vegan Roasted Butternut Squash Soup:


  • 1 Butternut Squash
  • Oil (I used sunflower oil)
  • 1/2 cup of coconut milk
  • 1 red onion
  • 3 cloves of garlic
  • 3-4 cups of vegetable broth
  • Cinnamon
  • Salt
  • Pepper


  1. Preheat your oven to 425.
  2. Cut your squash in half, remove seeds and “guts”. Place on cooking sheet, and brush with oil of your choice (front and back).
  3. Place squash cut side down, and cook in oven for 45-50 minutes (until soft).
  4. Once your squash is almost ready, put a tsp of oil into your pan/pot. Once hot, add in garlic and onion.
  5. Once squash is done, peel off skin and add “meat” to the pan with garlic and onion. Mix until well blended.
  6. Add salt, pepper, and cinnamon.
  7. Add vegetable broth and let simmer for 10 minutes.
  8. Blend entire mixture in blender.
  9. Add coconut milk and let simmer for another 5 minutes.

There you go folks, I shared my secret for the beautiful and scrumptious soup – now can you follow me on Instagram and be my friend? Also, for my fellow Canadian readers – Have a great Thanksgiving weekend!


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