butternut soup in white bowl topped with seeds

Vegan Roasted Butternut Squash Soup with Corn

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    This roasted butternut squash soup is filled with delectable roasted veggies for a powerful flavor profile and a perfectly creamy texture. This soup screams fall comfort food!


    This butternut squash soup recipe is extra special because we are pre-roasting all the vegetables in the oven to get that yummy roasted flavor. This soup is so creamy and comforting it's the perfect dish for the fall and winter seasons!

    What is butternut squash soup good with?

    • Pairs nicely with a simple side salad
    • A chunky crusty piece of bread
    • Grilled cheese sandwiches
    • A blanket and a good book
    • Your family sitting around the dinner table 
    vegetables on a tray before baking

    What Ingredients are Needed for Vegan Roasted Butternut Squash Soup with Corn?

    Butternut Squash: One medium to large sized butternut squash. Sliced in half and roasted in the oven with the skins on! By keeping the skins on you only have to peel away the roasted squash after it's cooked - way easier than trying to peel this oblong vegetable before baking!

    Red Pepper: Two medium-sized red bell peppers, stem removed and roasted.

    Garlic: One small head of garlic. Cut the top off and roast in the oven.

    Onion: One half of a yellow onion, peeled and roasted.

    Corn: Frozen yellow or white corn kernels. You can also use canned corn. 

    Vegetable Stock: Helps to reduce the thickness of the soup and give it its creamy texture.

    Coconut Milk: To thicken the soup and make it extra creamy.

    Cayenne Pepper and Paprika: A little spice for added flavor.

    Butternut Squash Seeds: Save the seeds from the squash to roast as a topping.

    Pepita Seeds: A few more seeds for topping!

    Red Pepper Flakes: Kick up the heat with some red pepper flakes topping!

    vegetables on a tray after baking

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    soup in white bowl with toppings scattered to side

    How to Make Vegan Roasted Butternut Squash Soup with Corn

    Roast the Vegetables: Preheat the oven to 450° F and spray a baking tray with olive oil.

    Cut the butternut squash in half lengthwise, remove the seeds and guts and set them aside. Pierce the squash with a fork in several places. Brush with olive oil and place squash cut side down on the tray. 

    Place the whole red peppers, ½ a yellow onion with the skins removed, and the garlic head with the top removed on the same baking tray. Spray or brush with olive oil and sprinkle with salt and pepper.

    Bake the vegetables in the oven for 25 minutes. After 25 minutes have elapsed, flip the butternut squash over to have the cut side face up and rotate the onion and peppers. Bake in the oven for another 10 minutes. 

    Remove vegetables from the oven and separate squash skin, garlic skin and pepper stems from and discard. 

    Make the Soup: Place the squash insides, roasted onion, red pepper and garlic cloves into a blender and blend until smooth and creamy.

    In a large pot over low heat, add the blended vegetables, vegetable stock, corn, cayenne pepper, and paprika. 

    Stir and let simmer for 15-20 minutes. Stir in the coconut milk and let simmer another 10 minutes.

    Top & Serve: Meanwhile, toss the butternut squash seeds lightly with olive oil and place on a baking tray. Toast the seeds in the oven at 325° F for 12-14 minutes, stirring halfway through. 

    Ladle desired amount of soup into bowls and top with roasted butternut squash seeds, pepitas, and red pepper flakes.

    butternut soup in white bowl topped with seeds

    Vegan Roasted Butternut Squash Soup with Corn

    This roasted butternut squash soup is filled with delectable roasted veggies for a powerful flavor profile and a perfectly creamy texture. This soup screams fall comfort food!


    Prep time: 15 min |

    Cook time: 1 hr, 5 min |

    Total time: 1 hr, 20 min

    Cuisine: American |

    Serves: 6

    Ingredients:

    • 1 medium, butternut squash, cut and roasted
    • 2 medium, red peppers, stem removed and roasted
    • ½ yellow onion, peeled and roasted
    • 1 small garlic head, top removed and roasted
    • 4 cups, vegetable stock 
    • 6oz, coconut milk
    • 1 cup, corn
    • 2 tsp, paprika 
    • ½ tsp, cayenne pepper 
    • ¼ cup, roasted butternut squash seeds
    • ¼ cup, pepitas 
    • 1 tbsp, red pepper flakes 
    • Salt and pepper, to taste

    Directions:

    1. Preheat the oven to 450° F and spray a baking tray with olive oil.
    2. Cut the butternut squash in half lengthwise, remove the seeds and guts and set them aside. Pierce the squash with a fork in several places. Brush with olive oil and place squash cut side down on the tray. 
    3. Place the whole red peppers, ½ a yellow onion with the skins removed, and the garlic head with the top removed on the same baking tray. Spray or brush with olive oil and sprinkle with salt and pepper.
    4. Bake the vegetables in the oven for 25 minutes. After 25 minutes have elapsed, flip the butternut squash over to have the cut side face up and rotate the onion and peppers. Bake in the oven for another 10 minutes. 
    5. Remove vegetables from the oven and separate squash skin, garlic skin and pepper stems from and discard. 
    6. Place the squash insides, roasted onion, red pepper and garlic cloves into a blender and blend until smooth and creamy.
    7. In a large pot over low heat, add the blended vegetables, vegetable stock, corn, cayenne pepper and paprika.
    8. Stir and let simmer for 15-20 minutes. Stir in the coconut milk and let simmer for another 10 minutes.
    9. Meanwhile, toss the butternut squash seeds lightly with olive oil and place on a baking tray.
    10. Toast the seeds in the oven at 325° F for 12-14 minutes, stirring halfway through.
    11. Ladle desired amount of soup into bowls and top with roasted butternut squash seeds, pepitas, and red pepper flakes.
    Notes:
    1. Store leftovers in an airtight container in the fridge for up to 5 days.
    2. For a less spicer dish, omit the cayenne pepper.

    Nutrition Facts

    Serving Size 1.5 cups

    Serves 6


    Amount Per Serving
    Calories 258
    Total Fat 7g
      Saturated Fat 2g
      Trans Fat 0g
    Cholesterol 0mg
    Sodium 319mg
    Total Carbohydrate 50g
      Dietary Fiber 7g
      Sugars 22g
    Protein 6g

     

    Find on MyFitnessPal as: TWW - Vegan Roasted Butternut Squash Soup with Corn


    Author: Christine

    |

    Course: Main Entrees

    |

    Cuisine: American

    Keywords: Butternut Squash Soup, Roasted Butternut Squash, Soup Season


    Ratings and reviews (1)

    ...
    Delilah
    5 days ago

    Delicious, fresh and loved the hint of spice in this.

    ...
    Christine | The Wellness Walnut 5 days ago

    so happy you enjoyed the soup!

    Leave a review and star rating: