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squash soup in bowls

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.

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
Servings 4 servings
Calories 253 kcal
Author Monique Volz of AmbitiousKitchen.com

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 Facts
Vegan White Bean Roasted Butternut Squash Soup
Amount Per Serving (1 serving)
Calories 253 Calories from Fat 21
% Daily Value*
Fat 2.3g4%
Carbohydrates 51g17%
Fiber 14.8g62%
Sugar 8.9g10%
Protein 10.6g21%
* Percent Daily Values are based on a 2000 calorie diet.