I can’t believe I’ve been missing out on the goodness that you can create with butternut squash but I’m so glad I finally joined the official “Butternut Squash Fan Club” with this delicious soup!

Here’s everything you will need to make this Butternut Squash Soup along with cooking notes:

Soup Ingredients:

Butternut Squash

Cherry Tomatoes

Shallots

Garlic

Better Than Bouillon No Chicken Base

Water

Cannellini Beans

Unsweetened Canned Coconut Milk

Smoked Paprika

Turmeric

Dried Parsley

Dried Basil

Dried Oregano

Onion Powder

Garlic Powder

Salt and Black Pepper

Olive Oil (Or your preferred oil)

As with all of my recipes, if there is an ingredient on this list that you don’t have/can’t find or you’re not a fan of, feel free to leave it out!

STEP 3: In a large pot over low heat, combine the roasted butternut squash, cherry tomatoes, and shallots. Squeeze the garlic cloves from their skin. Add Better Than Bouillon No Chicken Base and water mixture, cannellini beans, unsweetened coconut milk, smoked paprika, turmeric, dried parsley, salt, and black pepper.

STEP 4: Use an immersion blender to blend the soup until smooth and creamy. If the soup is too thick, you can add more vegetable broth and/or coconut milk to reach your desired consistency.

STEP 5: Serve and enjoy! Top with a drizzle of coconut milk, red pepper flakes, fresh basil, and croutons.

This recipe makes 5-6 servings and can be frozen for later if needed.

If you give this recipe a try and be sure to let me know your thoughts by leaving a comment or tagging me on Instagram (@sweetgreensvegan.com)

Ingredients:

1 butternut squash, halved

1 cup cherry tomatoes

3 large shallots

1 head of garlic

2 tsp Better Than Bouillon No Chicken Base

3 cups water

1 cup cooked/canned cannellini beans

3/4 cup unsweetened canned coconut milk

1 1/2 tsp smoked paprika

1/2 tsp turmeric

2 tsp dried parsley

2 tsp dried basil

1 tsp dried oregano

2 tsp onion powder

2 tsp garlic powder

Salt and black pepper to taste

Olive oil for drizzling and cooking

Instructions:

Prep and Bake the Vegetables:

Preheat the oven to 375°F (190°C). Place the butternut squash halves, cherry tomatoes, and whole shallots on a baking sheet. Drizzle with olive oil. Season the veggies with 1/2 tsp of smoked paprika, 1/2 tsp of dried parsley, 1/2 tsp of dried basil, 1/2 tsp of garlic powder, 1/2 tsp of onion powder, and salt and pepper.

Slice the top of the garlic head, drizzle with olive oil, season with salt and pepper, and wrap tightly in foil. Place it on the baking sheet.

Roast in the preheated oven for about 40 minutes. Check the butternut squash; if it is fork-tender, remove it. If not, roast for an additional 15-20 minutes until easily pierced with a fork.

Let the vegetables cool slightly, then scoop out the butternut squash flesh.

Prepare and Blend the Soup:

Add the roasted squash, tomatoes, and shallots in a large pot over low heat. Squeeze the garlic cloves from their skin.

Add vegetable broth, cannellini beans, coconut milk, remaining smoked paprika, turmeric, dried parsley, salt, and black pepper.

Use an immersion blender to blend the soup until smooth. Adjust thickness by adding more vegetable broth or coconut milk. Taste and adjust seasonings as needed.

Cover with a lid, and let the soup simmer for 15-20 minutes, stirring occasionally.

Serve and Enjoy:

Serve the hot soup, garnished with a drizzle of coconut milk and a sprinkle of dried parsley and red pepper flakes.