Top view of two soup mugs with butternut squash soup on a white wooden table

Vegan Roasted Butternut Squash Soup

Creamy vegan butternut squash soup with coconut milk is the perfect fall meal. Flavorful with few ingredients and super easy to make!

Course Main Course, Soup
Cuisine American
Keyword healthy butternut squash soup, vegan autumn soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 183 kcal
Author Sophia DeSantis


  • 5 cups chopped butternut squash (a small squash about 1.75 lbs)
  • 1 cup chopped shallots
  • 5 cloves garlic , medium sized (adjust for your preferred garlic flavor)
  • 2 teaspoons smoked paprika
  • 1 teaspoon sea salt
  • 10-12 sprigs thyme , about a 1 inch diameter bunch (see note)
  • 2 ΒΌ cups lite coconut milk (about 1 1/2 13.6 fluid ounce/403 ml cans)
  • 2 cups veggie broth , low sodium if needed

Optional topping:

US Customary - Metric


  1. Preheat the oven to 450 F/ 230 C
  2. Mix the squash, shallots and garlic with the smoked paprika and salt.
  3. Put the mixture on a parchment lined cookie sheet. Top with the thyme sprigs.
  4. Bake for 35 minutes until the squash is cooked and brown on the edges.
  5. Remove the thyme sprigs, and put the rest into a blender with the coconut milk.
  6. Blend until smooth.
  7. If your blender is big enough, add the broth and blend until hot.
  8. If your blender is not big enough, pour the mixture into a pot and add the broth to the pot. Heat on the stove over medium low heat until warm.
  9. Serve, add toppings and dippers too!

Recipe Notes

Nutrition Facts
Vegan Roasted Butternut Squash Soup
Amount Per Serving
Calories 183 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 6g 30%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 607mg 25%
Potassium 669mg 19%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 4g
Protein 2g 4%
Vitamin A 384.3%
Vitamin C 50.8%
Calcium 10.1%
Iron 10.8%
* Percent Daily Values are based on a 2000 calorie diet.