Roasted Butternut Squash and Pumpkin Soup (Creamy, Vegan & Easy Fall Recipe)
Looking for a cozy, healthy fall soup recipe that’s both creamy and nourishing? This Roasted Butternut Squash and Pumpkin Soup is rich, savory, and naturally sweet—made with simple, whole-food ingredients and a vegan twist.
It truly feels like a hug in a bowl on a cold day. And honestly? It’s so good, I barely had time to photograph a full pot before it was gone.
Why You’ll Love This Butternut Squash and Pumpkin Soup
Naturally creamy and dairy-free (thanks to coconut milk)
Balanced flavor: sweet, savory, and slightly spiced
Packed with fiber, vitamins, and antioxidants
Perfect for meal prep, cozy dinners, or fall gatherings
A great option if you’re looking for a vegan butternut squash soup recipe
My Journey with Butternut Squash (And Why This Recipe Works)
I always laugh thinking about how picky I used to be as a kid. Foods like avocado, Brussels sprouts, and squash? Absolutely not.
It wasn’t that my family didn’t cook them—I just didn’t love how they were prepared.
Now, cooking has become my way of reintroducing foods I once avoided, but in a way that actually tastes good and feels nourishing.
For the longest time, I didn’t like butternut squash soup either. It always tasted too sweet or overly spiced. But roasting the squash completely changed that. It brings out a natural sweetness while still allowing you to build depth and savoriness.
This recipe is my favorite version yet—it’s the perfect balance.
Ingredients for Roasted Butternut Squash and Pumpkin Soup
Butternut squash – sweet, nutty, and the base of the soup
Kabocha squash (pumpkin squash) – adds richness and deeper flavor
Onion & garlic – essential for savory, umami depth
Coconut milk – creates a creamy, dairy-free texture
Vegetable broth – helps blend everything smoothly
Spices – garlic salt, turmeric, paprika, thyme, salt, and pepper
How to Make Roasted Butternut Squash and Pumpkin Soup
Roast the vegetables: Preheat oven to 350°F. Place halved and deseeded squash cut-side down on a lined baking sheet. Add onion and a whole garlic head (base sliced off). Score the squash to help it cook evenly.
Season and bake: Drizzle with olive oil and lightly season with salt and pepper. Roast for about 25 minutes, or until fork-tender.
Blend until smooth: Let cool, then scoop the squash flesh into a blender. Add roasted onion, garlic, vegetable broth, and spices. Blend until creamy.
Simmer with coconut milk: Transfer to a pot, stir in coconut milk, and simmer for 10–15 minutes. Serve warm.
Expert Tips for the Best Butternut Squash Soup
Score your squash before roasting to help it cook evenly
Roast garlic whole for a mellow, slightly sweet flavor
Don’t skip the coconut milk—it adds richness without dairy
Adjust spices to taste for your ideal sweet vs. savory balance
What to Serve with Butternut Squash Soup
Pair this soup with:
Grilled cheese (vegan or regular)
Crusty sourdough bread for dipping
Turkey, tofu, or veggie sandwiches
A light salad for a balanced meal
Roasted Butternut Squash and Pumpkin Soup
Creamy, healthy, and vegan Roasted Butternut Squash and Pumpkin Soup made with coconut milk. The perfect cozy fall soup recipe.
Ingredients
- 1/2 butternut squash, deseeded
- 1/2 kabocha squash, deseeded
- 1 medium onion, quartered
- 2 cups low-sodium vegetable broth
- 1/2 (15 oz) can unsweetened coconut milk
- 1 whole garlic head (base sliced)
- 1 tsp salt
- Pinch garlic salt
- 1/4 tsp turmeric
- 1/2 tsp paprika
- 1 tsp dried thyme
- Olive oil
Instructions
- Preheat oven to 350°F and line a baking dish with parchment paper.
- Place squash cut-side down, add onion and garlic. Score squash.
- Drizzle with olive oil and season lightly. Roast for 25 minutes.
- Let cool, then scoop squash into blender. Add remaining ingredients (except coconut milk) and blend.
- Transfer to pot, stir in coconut milk, and simmer for 15 minutes.
- Serve warm and enjoy.