Vegan Smoky Maple Roasted Butternut Squash Soup
This vegan soup is smoky, slightly sweet, and deeply satisfying. Roasting the squash with maple syrup brings out its natural sweetness, balanced by savory seasonings. Great for meatless meal planning or when you want a nourishing winter soup with bold flavor. A feel-good option that doesn’t sacrifice comfort.
Vegan Smoky Maple Roasted Butternut Squash Soup
4
servingsKeep the screen of your device on
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
Directions
- 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 to 40 minutes, until tender and caramelized.
- Prep garlic: Once cool enough to handle, squeeze roasted garlic out of skins and discard the peels.
- 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).
- 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 to 10 minutes, adjusting seasoning to taste.
- Serve: Ladle into bowls and garnish with coconut milk, pumpkin seeds, and fresh thyme.
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