Creamy Roasted Butternut Squash Soup with Sage

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 stretch of holiday sweets and celebrations, a savoury break felt essential. Between birthday cakes and seasonal baking, I was craving something simple and nourishing. This roasted butternut squash soup is exactly that — creamy, comforting and entirely plant-based. It pairs the sweetness of roasted squash with celery and coconut milk for a silky, warming bowl.

My birthday was relaxing and sunny, unusually warm for this time of year, which made the day feel even more special. Now that cooler weather is arriving again, soup season is back in full force — and this easy butternut squash soup is a perfect place to start.

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

For this straightforward recipe, gather:

• 2–3 lb butternut squash, peeled, cored and diced into 1–2″ pieces
• 2 celery stalks, cut into large chunks
• 1 onion, cut into chunks
• 4 whole garlic cloves
• 2 sprigs fresh rosemary
• 1½ tablespoons olive oil
• 1 can (400 mL) coconut milk (full fat for richness)
• 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. Toss the diced squash, celery, onion and garlic with olive oil on a baking sheet. Add the rosemary sprigs, season with salt and pepper, and roast for about 25 minutes or until the squash is tender and easily pierced with a fork.

When the vegetables are roasted, discard the rosemary stems but reserve the leaves from half a sprig if you like a mild rosemary note. Transfer the roasted vegetables into a high-powered blender with 2 cups of vegetable stock and blend on high until completely smooth.

Pour the pureed mixture into a large soup pot and whisk in the remaining vegetable stock. Add a dash of nutmeg and bring the soup to a gentle simmer over medium-high heat. Stir in the coconut milk and heat for another 5 minutes until warmed through. Taste and adjust salt and pepper as needed.

The result is a smooth, velvety soup with a natural sweetness from the squash and a subtle creaminess from the coconut milk — simple, satisfying and ready in about an hour from start to finish.

Is this a vegan butternut squash soup?

Yes. This recipe is vegan and vegetarian, making it suitable for plant-based diets. Using full-fat coconut milk gives the soup a rich mouthfeel without dairy. 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 it as a main, pair it with warm bread for dipping — dinner rolls, simple 3-ingredient bread, or garlic breadsticks are all excellent choices. For garnish, a drizzle of extra coconut milk, crunchy croutons, pomegranate arils, fresh cilantro or a grind of black pepper add texture and contrast.

Leftovers keep well. Store in an airtight container in the refrigerator for 3–4 days or freeze for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Although the calendar edges toward winter, this soup captures the cozy flavors of fall and makes a comforting meal any cool evening. If you try the recipe, feel free to share what you thought. Now, back to the kitchen — more baking and soup-making await.

If you enjoy this recipe, other easy soups to explore include cauliflower-based purees, hearty minestrone, or spicy Thai-inspired noodle soups — all great options for quick, comforting meals.

Simple Butternut Squash Soup

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5 from 6 reviews

• Author: Katherine | Love In My Oven
• Total Time: 1 hour
• Yield: 3-4 servings 1x