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Vegan White Bean & Roasted Butternut Squash Soup

Creamy roasted butternut squash soup made without any dairy! This delicious and easy butternut squash soup recipe gets its creaminess from white beans and coconut milk. It’s vegan and full of fiber and vitamin A for a cozy lunch or dinner.

Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins

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One can never have too many squash recipes. Especially considering that it’s affordable, seasonal, and boasts some pretty terrific nutrition stats.

Since we’re talking squash, I’ll admit that butternut squash is one of my favorites. The sweet, nutty taste is brought out even more when roasted too. I’m such a butternut squash fangirl, it’s ridiculous. I’ve even roasted butternut squash then drizzled almond butter and maple syrup on top for a mid-afternoon snack. Turns out almond butter on butternut squash is so addicting that I ended up having it for breakfast too. YUM.

Back in 2016 (whoa) I made this incredible roasted butternut squash soup with coconut milk and a little secret ingredient for making it extra creamy: white beans! This soup is so cozy, warming and filling, you’ll seriously want to make it again and again. It also freezes well, so cook up a big batch and enjoy all season long!

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healthy roasted butternut squash soup in two mugs

Ingredients in roasted butternut squash soup

This flavorful roasted butternut squash soup recipe is made with super simple ingredients that make it incredibly creamy and delicious. Here’s what you’ll need to make it:

  • Butternut squash: the star of the show is the roasted butternut squash. It adds a delicious depth of flavor and is way easier than peeling and cubing squash beforehand. Get all of our best tips & tricks for roasting your butternut squash here!
  • Onion & garlic: for a little savory flavor. You’ll need a little olive oil to cook them down.
  • White beans: the secret ingredient in this soup! White beans give this butternut squash soup an amazing creaminess plus a boost of fiber and protein.
  • Vegetarian broth: we’ll use some vegetable broth to thin out the soup a bit. I recommend using a low sodium broth so that you can adjust the salt level to your liking. If you’re not vegan or vegetarian you can also use chicken stock.
  • Coconut milk: I like to use full fat coconut milk instead of heavy cream to keep the soup vegan & dairy free while adding a delicious creaminess and light sweetness. Feel free to use any dairy or non-dairy milk you’d like.
  • Herbs & spices: we’re adding nutmeg for a cozy flavor, plus some salt & pepper to taste. Add fresh chopped sage to the top for a wonderful additional flavor!

Easy ways to customize your soup

Because this butternut squash soup recipe uses simple ingredients, is easy to customize or make swaps as needed. This soup is totally versatile so feel free to make it your own and get creative! Here are some ideas:

  • Swap your produce. If you don’t have a butternut squash you can also roast a 2 pound pumpkin or 2 pounds of sweet potatoes.
  • Add a boost of veggies. Feel free to roast some carrots along with the butternut squash, or even stir in some spinach or kale for a boost of veggies!
  • Add sweetness. Personally, I love to amp up the sweetness of the soup just a bit with a touch of pure maple syrup or brown sugar/coconut sugar and just a hint of cinnamon.
  • Try a kick of heat. It’s also great with a teaspoon or two of curry powder and a hint of cayenne pepper.
  • Use fresh herbs. To enhance the flavor of this soup, you can also add in extra herbs such as rosemary or thyme.

vegan butternut squash soup in a mug

How to make roasted butternut squash soup

  1. Roast your squash. Start by cutting your butternut squash in half, scooping out the seeds, and roasting the halves face down on a baking sheet until fork tender.
  2. Cook the veggies. Next, saute the onion in a little olive oil until translucent, then add the garlic and saute until fragrant.
  3. Blend the beans. Transfer the onion and garlic mixture to a high powered blender, add in the white beans and half of the broth, and blend until smooth.
  4. Blend the squash. Add the roasted butternut squash and remaining broth to your blender and blend until smooth and thick. Make sure you DO NOT fill the maximum fill line on your blender — you may need to blend in small batches.
  5. Heat the soup. Transfer the soup to a large pot and heat over medium-low. Stir in coconut milk until you get the consistency you like, and add some salt and pepper to taste. Because you’ll essentially be cooking the soup after blending it, you’ll avoid having to blend up hot soup!
  6. Season & serve. Finally, stir in nutmeg and fresh sage, and allow soup to simmer for 10-15 minutes before serving. I like to garnish with fresh pomegranate seeds and a drizzle of coconut milk!

What to serve with butternut squash soup

The options are truly endless! Here are some delicious sides & pairings to serve with the soup:

easy roasted butternut squash soup with coconut milk in two mugs

How to store & freeze butternut squash soup

  • To store: store this vegan roasted butternut squash soup in the fridge in an airtight container for up to 5 days. Feel free to reheat in the microwave or on the stovetop until heated through.
  • To freeze: simply let the soup completely cool, transfer it to a freezer-safe container, and store it in the freezer for up to 2 months. To reheat, first let the butternut squash soup thaw in the refrigerator. Then simply reheat in the microwave or on the stovetop until heated through.

More butternut squash recipes to try

Get all of our delicious winter squash recipes here!

I hope you love this delicious, creamy roasted butternut squash soup! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

Vegan White Bean Roasted Butternut Squash Soup

5 from 12 votes
Roasted butternut squash soup in two mugs
Course Dairy Free, Dinner, Gluten Free, Grain Free, Healthy, Lunch, Soup, Vegan, Vegetarian
Cuisine American
Keyword butternut squash soup, healthy, roasted butternut squash soup, vegan butternut squash soup, white bean butternut squash soup
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Serves 4

Creamy roasted butternut squash soup made without any dairy! This delicious and easy butternut squash soup recipe gets its creaminess from white beans and coconut milk. It's vegan and full of fiber and vitamin A for a cozy lunch or dinner.

Ingredients

  • 1 butternut squash (about 2 pounds), halved vertically and seeded
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 (15 oz) can white beans, rinsed and drained
  • 2 1/2 cups vegetarian broth
  • 1 1/2 cup full fat coconut milk, from the can (reserve extra liquid for drizzling on top)
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1/8 teaspoon nutmeg
  • 1 teaspoon chopped fresh sage, if desired

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper and spray foil with nonstick cooking spray. Place the two butternut squash halves face down on baking sheet and bake for 1 hour or until squash is VERY fork tender. Set aside to cool for 10 minutes before peeling off the skin.

  2. In a large soup pot or dutch oven, heat olive oil over medium heat; add in diced onion and saute for 6-8 minutes or until onion is translucent. Next add in garlic and saute for a minute longer or until fragrant.

  3. Transfer onion and garlic mixture to a large high powered blender, adding in the white beans and half of the broth. Blend until smooth.

  4. Next add the flesh of the roasted butternut squash and remaining broth to the blender, but make sure you DO NOT fill the maximum full line on your blender. (You may need to blend in small batches.) Blend mixture until smooth and thick, then transfer to large soup pot and place over medium-low heat. (Alternatively you could use an immersion blender to do all of this -- totally up to you!)

  5. Stir in coconut milk until the desired consistency of the soup is reached. Add salt and pepper to taste. Then stir in nutmeg and fresh sage, and allow soup to simmer for 10-15 minutes to bring the flavors together. Serves 4. Pour into bowl and drizzle a little extra coconut milk on top with a spoon. If you're feeling fancy you can garnish it with pomegranate seeds or crispy roasted chickpeas. Up to you!

Recipe Notes

Make this soup your own: Personally I love to amp up the sweetness of the soup just a bit with a touch of pure maple syrup or brown sugar/coconut sugar and just a hint of cinnamon. It's also great with a teaspoon or two of curry powder and a hint of cayenne pepper. To enhance the flavor of this soup, you can also add in extra herbs such as rosemary or thyme. This soup is totally versatile so feel free to make it your own and get creative!

See the full post for storing & freezing instructions!

Nutrition
Servings: 4 servings
Serving size: 1 serving
Calories: 253kcal
Fat: 2.3g
Carbohydrates: 51g
Fiber: 14.8g
Sugar: 8.9g
Protein: 10.6g

This post was originally published on January 13th, 2016, and republished on January 18th, 2022.

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