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Easy Creamy Vegan Butternut Squash Soup

Easy Creamy Vegan Butternut Squash Soup

Roasted butternut squash soup that is rich, creamy, thick, and ultimately delicious!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Appetizer, Soup
Cuisine Mediterranean
Servings 4
Calories 351 kcal


  • 1 Butternut Squash Medium to Large
  • 3 Medium Carrots
  • 1 Tbsp Olive Oil
  • Sprinkle Salt
  • Sprinkle Black Pepper
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Dried Basil For the Soup:
  • 1 Onion Chopped
  • 1 tsp Crushed Garlic
  • 1/2 tsp Cumin
  • 1/8 tsp Paprika
  • 1 14 oz/400ml Can Coconut Cream
  • 1 Tbsp Soy Sauce
  • 2 Cups 480ml Vegetable Stock
  • Salt and Pepper to taste


  • Preheat the oven to 390°F (200°C).
  • Peel and chop the butternut squash and carrots. Place into a bowl with olive oil, salt, black pepper, thyme, and basil and toss together until the vegetables are coated in the oil and spices.
  • Place onto a parchment-lined baking tray and place into the oven to bake for 35 minutes until vegetables are roasted.
  • Place the chopped onion, crushed garlic, cumin, and paprika into a pot on the stove and sauté together until onions are softened.
  • Then add in the roasted butternut and carrots and toss together.
  • Add coconut cream, soy sauce, and vegetable stock and bring to a simmer to blend the flavors.
  • Remove from heat and blend with an immersion blender or by transferring to a blender jug to blend it up in stages.
  • Add salt and pepper to taste.
  • Can be served hot or cold :)


This soup will last for up to 3 days in the fridge.
You can easily sub the butternut for pumpkin if you like!


Calories: 351kcal
Keyword creamy, healthy, luch, soup, vegan, warming
Tried this recipe?Let us know how it was!