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Smoky Vegan Roasted Butternut Squash Soup

Author Jenny


  • 1 large butternut squash
  • 5 florets cauliflower
  • 1/2 cup thinly sliced shallots or yellow onion
  • 2 cloves garlic cut in half
  • 1/4 tsp paprika
  • 2 cups of vegetable broth
  • 1/2 cup coconut milk
  • 1 small apple peeled and diced
  • A few sprigs / leaves of Rosemary or sage
  • 2 tbsp olive oil
  • Toasted pumpkin seeds to garnish


  1. Heat oven to 380 degrees.
  2. Cut the squash in half lengthways down the middle and place on a shallow, foil-lined baking dish.

  3. Throw in the garlic and some sprigs of rosemary or sage leaves and cover with foil.

  4. Roast for 40 minutes or so with the cauliflower (or have cauliflower separate, lightly oiled and salted, for a more charred flavor), until soft enough that you can cut through the flesh easily with a knife. Scoop out and set aside.

  5. Heat the oil in a pan and saute the shallots or onion with the paprika on a medium heat for 8 minutes or until soft and sweet. Be careful not to brown.
  6. Add the apple, broth and squash, bringing the heat up to a simmer for 10 minutes or until the apples are soft.
  7. Time to blend! Squeeze out the garlic and along with other ingredients in the pan. Put into a blender carefully and in batches, taking care to puree until silky smooth.
  8. Add back to the pan and heat up to a simmer, stirring in the coconut milk.
  9. Season generously with salt and pepper. Leave to stand for an hour or two to let the flavors settle before serving. Bon appetit!