This butternut squash soup is made with roasted butternut squash, pear, onion, garlic, ginger, vegetable broth, and coconut milk. It is velvety smooth and full of flavor, you will never know it is vegan! Serve with a salad and crusty bread for the perfect fall meal.
Prep Time15 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr5 minutesmins
Keyword: butternut squash, vegan
1butternut squash,about 3 pounds, peeled, seeded, and cut into 1-inch pieces
Preheat the oven to 400 degrees F. Place the butternut squash and pear on a large baking sheet. Drizzle with 1 tablespoon of the olive oil. Toss until well coated. Season with salt and pepper, to taste. Roast for 35 minutes or until squash and pear are soft and tender.
In a large pot, heat the remaining tablespoons of olive oil over medium high heat. Add the onion and carrot; cook until softened, about 5 minutes. Stir in the garlic and cook for 2 minutes. Add the roasted squash and pear.
Stir in 3 cups of vegetable broth and the ginger. Season with salt and pepper. Let the soup simmer for 10 minutes.
Remove from heat. Use an immersion blender to blend the soup right in the pot. Blend the soup until smooth. If the soup is too thick, add more vegetable broth, until desired consistency is reached.
Stir in 1/2 cup coconut milk. Taste and add more coconut milk, if desired. Add more salt and pepper, if necessary.
Ladle soup into bowls and top with pepitas, and a drizzle of coconut milk, if desired.
If you don’t have an immersion blender, you can transfer the soup to a blender and blend, but make sure the soup is cool first.