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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
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!
Kitchen Tools Needed for this Recipe
Looking for Similar Recipes? Try These:
- One Pot Creamy Ravioli & Kale Soup
- One Pot Creamy Beef & Mushroom Stroganoff
- Paste e Fagioli Italian Soup
- Healthy Pumpkin Turkey Chili
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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.