Creamy Roasted Butternut Squash Soup Recipe

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

After a season of sweets and celebrations, sometimes you just want something comforting and savory. This roasted butternut squash soup is exactly that: silky, nourishing, and completely vegan. It combines roasted squash with celery, onion, garlic and a hint of rosemary, then finishes with creamy coconut milk for a satisfying bowl that’s perfect for chilly evenings.

Lightly scented with nutmeg and seasoned to taste, this soup is easy to make and stores well, making it a great option for meal prep or a simple weeknight dinner. Below you’ll find the ingredients and straightforward instructions to prepare this cozy dish.

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

For this simple soup, you’ll need:

• 2–3 lb butternut squash, peeled, seeded and cut 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 can (400 mL) coconut milk (full fat for extra creaminess)
• 3 cups vegetable stock
• dash of nutmeg
• salt and pepper, to taste

How do you make this easy soup?

Preheat your oven to 400°F (200°C). Toss the diced butternut squash, celery, onion and garlic cloves with the olive oil, a pinch of salt and pepper, and the rosemary sprigs on a baking sheet. Roast for about 25 minutes, or until the squash is tender and easily pierced with a fork.

When roasted, remove the rosemary sprigs and reserve a few roasted leaves from half a sprig for flavor. Transfer the roasted vegetables to a high-powered blender with 2 cups of the vegetable stock and blend until completely smooth.

Pour the puréed vegetables into a large soup pot over medium-high heat. Whisk in the remaining vegetable stock and add a dash of nutmeg. Bring the mixture to a gentle simmer, then stir in the coconut milk. Heat for another 5 minutes until warmed through. Taste and adjust seasoning with salt and pepper as needed.

Serve the soup hot. It’s smooth, comforting and rich without dairy—perfect for a light lunch or a starter to a larger meal.

Is this a vegan butternut squash soup?

Yes. This recipe is vegan and vegetarian-friendly. Using coconut milk keeps the texture luxurious while remaining plant-based. It’s also relatively low in carbohydrates compared with cream-based versions.

What should you serve with butternut squash soup?

This soup works well as a starter or a main. If serving as a main, pair it with warm bread for dipping—dinner rolls, simple three-ingredient bread, or garlic breadsticks all complement the flavors nicely. For garnish, a drizzle of extra coconut milk, some croutons, pomegranate arils, cilantro or a sprinkle of black pepper add color and texture.

The soup also freezes and reheats well: store leftovers in an airtight container in the fridge for 3–4 days, or freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove.

If you try this recipe, leave a note about how you served it or any tweaks you made — small substitutions like dried rosemary (use 1/2 tsp) or different plant milks will still yield a lovely soup. Enjoy the warmth of this seasonal favorite.