Simple Butternut Squash Soup

This simple butternut squash soup is creamy, healthy and vegan. Warm your bellies with a roasted butternut squash soup with celery and coconut milk.

Does anyone else need a BIT of a break from all the sweets to have some real food!? Maybe because it was Etienne’s birthday and my birthday last week and we ate a ton of cake, along with all of the OTHER Christmas baking I have been doing….!? Speaking of which, my sweet hubby made me a delicious little mini funfetti cake with rainbow bit icing. I haven’t had rainbow bit icing since forever ago when I was eating it with a spoon right out of the tub.

He upped the whole icing from a container thing by making HOMEMADE rainbow bit icing!! Yas! So good.

My birthday itself was a wonderful day. I slept in, had French toast for breakfast and had the day to myself to just relax, read, and pamper myself. Hooray! It also helped that the weather here in Calgary has been RIDICULOUS! In all the right ways. I have never, ever had a birthday where it was sunny enough to sit outside in a t-shirt. Never! My birthday is usually one of the coldest days of the year. 

ANYWAY, the cold weather is definitely coming our way now and we’re going to need more warming soup recipes!

Like this super simple butternut squash soup!

What ingredients do you need for a simple butternut squash soup?

For this simple soup, you’ll need:

• 2-3 pound butternut squash, peeled, cored and diced into 1-2″ pieces 
• 2 celery stalks, cut into large chunks
• 1 onion, cut into chunks
• 4 whole garlic cloves
• 2 sprigs fresh rosemary
• 1 1/2 tablespoons olive oil
• 1 can (400 mL) coconut milk (I use full fat)
• 3 cups vegetable stock
• dash of nutmeg
• salt and pepper, to taste

How do you make this easy soup?

Place all of the prepared vegetables, plus the garlic together on a baking pan, and drizzle with olive oil. Add the fresh rosemary to the pan, along with a dash of salt and pepper. Roast everything in the oven for 25 minutes, or until the squash can be pierced easily with a fork.

Remove everything from the oven and discard the rosemary, except for the roasted leaves of one half a sprig. Place everything into a high powered blender, along with 2 cups of vegetable stock. Blend on high until completely smooth.

Pour the mixture into a large soup pot, whisking in the additional vegetable stock. Add the nutmeg and stir to combine, heating everything together over medium-high heat until it begins to simmer. Add the coconut milk and stir, cooking for an additional 5 minutes or until heated thoroughly. Taste, and add additional salt and pepper if desired.

Smooth and delicious!

Is this a vegan butternut squash soup?

Yes, absolutely! It is a vegetarian, vegan, all-around delicious soup. It is also fairly low in carbs, if you’re watching your carbohydrate intake! 

What do you serve simple butternut squash soup with?

Since this is a pretty simple soup, it can easily be served as a starter to a main course, but if you’re having it as your main, I would suggest pairing it with some 30 minute dinner rolls or 3 ingredient bread. Or try these garlic breadsticks – perfect for dunking!

To garnish, this soup is pretty classy looking with a drizzle of extra coconut milk, some croutons, pomegranate arils, cilantro or just an extra sprinkle of pepper!

Although we’re technically headed towards the first official day of winter here, it sure still feels like fall with this warm weather! And what’s more fall than butternut squash!? 😉 

If you try this soup let me know what you thought in the comments below!

Now – back to the cookie baking!

If you like this recipe, be sure to check out a few of these other easy soups:

• Instant Pot loaded cauliflower soup
• crockpot minestrone soup
• spicy Thai chicken noodle soup

Simple Butternut Squash Soup

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5 from 6 reviews

• Author: Katherine | Love In My Oven
• Total Time: 1 hour
• Yield: 3-4 servings 1x

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Description

This simple butternut squash soup is creamy, healthy and vegan. Warm your bellies with a roasted butternut squash soup with apple, celery and coconut milk.

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Ingredients

Scale 1x2x3x

• 2–3lb butternut squash, peeled, cored and diced into 1–2” pieces
• 2 celery stalks, cut into large chunks
• 1 onion, cut into large chunks
• 4 whole garlic cloves
• 2 sprigs fresh rosemary*
• 1 1/2 tablespoons olive oil
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 can (400 mL) coconut milk (I use full fat)
• 3 cups vegetable stock
• dash of nutmeg

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Instructions

1. Preheat the oven to 400 F. Place all of the prepared vegetables, plus the garlic together on a baking pan, and drizzle with the olive oil. Add the fresh rosemary to the pan, along with the salt and pepper. Roast everything in the oven for 25 minutes, or until the squash can be pierced easily with a fork.
2. Remove the baking pan and discard the rosemary, except for 1 sprig. Remove the roasted leaves from 1 half of a sprig and add it back to the roasted vegetables, discarding the other half. Place the vegetables into a high powered blender, along with 2 cups of vegetable stock. Blend on high until completely smooth.
3. Pour the mixture into a large soup pot on the stove over medium-high heat, whisking in the additional vegetable stock. Add the nutmeg and stir to combine, heating everything together until it begins to simmer. Add the coconut milk and stir, cooking for an additional 5 minutes or so, until heated thoroughly. Taste, and add additional salt and pepper if desired. Serve immediately, garnishing with croutons, pomegranate, or an extra drizzle of coconut milk.

Leftover soup can be stored in an airtight container in the fridge, for 3-4 days, or in the freezer for up to 2 months. Thaw overnight in the fridge.

Notes

*If substituting for dried rosemary, add 1/2 tsp dried rosemary at the same time you add then nutmeg to the soup.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: soup
• Method: stovetop
• Cuisine: american

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