This cozy vegan soup is rich with roasted butternut squash, subtly sweetened with maple syrup, and deepened with a hint of smokiness from paprika and roasted garlic. It’s perfect for crisp fall evenings or holiday starters, offering a velvety texture and comforting warmth in every spoonful.

Vegan Smoky Maple Roasted Butternut Squash Soup Ingredients

• 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
• 1 tablespoon olive oil (or avocado oil for a neutral flavor)
• 1 medium yellow onion, chopped
• 4 cloves garlic, unpeeled
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon sea salt, plus more to taste
• ¼ teaspoon black pepper
• 3 cups vegetable broth (low-sodium preferred)
• 1 tablespoon pure maple syrup
• 1 teaspoon apple cider vinegar (optional, for brightness)
• ½ cup full-fat canned coconut milk (plus more for swirling on top)

Optional Garnishes:

• Toasted pumpkin seeds
• Fresh thyme leaves
• Swirl of coconut milk or non-dairy yogurt

Kitchen Tool Tips

• Sheet pan: Roasts squash and garlic evenly for a rich, caramelized flavor.
• High-speed blender or immersion blender: For achieving an ultra-smooth texture. I use this immersion blender in nearly every soup—it saves time and cleanup.
• Heavy-bottomed pot or Dutch oven: Helps prevent burning during sautéing and simmering.

How to Make Vegan Smoky Maple Roasted Butternut Squash Soup

1. Roast the vegetables: Preheat oven to 400°F (200°C). Spread cubed squash, onion, and unpeeled garlic cloves on a lined baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, cinnamon, salt, and pepper. Toss to coat. Roast for 35–40 minutes, until tender and caramelized.
2. Prep garlic: Once cool enough to handle, squeeze roasted garlic out of skins and discard the peels.
3. Blend the base: Transfer roasted vegetables and garlic to a blender. Add vegetable broth and maple syrup. Blend until smooth and creamy (or use an immersion blender directly in a pot).
4. Simmer and season: Pour blended soup into a pot over medium heat. Stir in coconut milk and apple cider vinegar, if using. Simmer for 5–10 minutes, adjusting seasoning to taste.
5. Serve: Ladle into bowls and garnish with coconut milk, pumpkin seeds, and fresh thyme.

Nutritional Information

Per serving:

• Calories: 245
• Fat: 10g
• Carbohydrates: 37g
• Protein: 3g
• Fiber: 6g
• Sodium: 540mg

How to Serve

Top with crunchy toasted pumpkin seeds for contrast, or a swirl of creamy coconut milk for visual appeal. Pair with crusty sourdough bread or a fresh kale salad tossed with lemon tahini dressing.

Storage

Store leftovers in an airtight container in the fridge for up to 5 days.
Freeze for up to 3 months; thaw overnight in the fridge before reheating.
Reheat gently on the stovetop over low heat or microwave in 1-minute intervals, stirring in between.

FAQ

Can I use frozen butternut squash?

Yes, frozen cubed squash works well and cuts down prep time—just roast from frozen or sauté until tender.

What can I use instead of coconut milk?

Use any creamy non-dairy milk like oat or cashew milk, or omit for a lighter soup.

Is this soup spicy?

No, it’s more smoky-sweet than spicy. Add a pinch of cayenne if you’d like heat.

Can I make it oil-free?

Yes—roast squash without oil on parchment and sauté onion with a splash of broth instead.

What proteins pair well with this soup?

Try crispy roasted chickpeas or serve alongside a quinoa salad for a protein boost.

Flavor Pairing Suggestions

This soup’s sweet, smoky depth pairs beautifully with:

• Toasty grains: Think wild rice or farro sides
• Earthy greens: Kale, chard, or arugula with citrusy dressings
• Acidic notes: A splash of balsamic reduction or squeeze of lemon brightens the bowl

---

If you try this recipe, I’d love to hear your thoughts in the comments below.