(Last Updated On: March 9, 2022)

We think everyone should have a basic, warm, spiced butternut squash soup under their belt. There are many variations you can make using this base, but for a basic soup, the butternut squash should be the star of the show.

I like to really taste and appreciate the flavors of the squash and just enhance them them a bit. I also like to play with toppings to bring out flavor, such as pepitas/ pumpkin seeds, some vegan buttered croutons, maybe a little vegan sour cream since this soup plays very well with added fats!

A couple of ways you can enhance this soup, beyond the spices listed below:

  • Add curry milk to give it an Asian flair
  • Add syrup to make it a bit sweeter and bring out even more of the squash and apple flavors
  • Add lemon to brighten it up and bring a citrus note

Again, this soup is great on it’s own or as a base to add more of this or that until it suits your tastes! Be sure to let us know in the comments below and tag us The Urban Veg if you make this recipe!

Roasted Butternut Squash Soup

Vegan Roasted Butternut Squash Soup

Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 55 mins
Course Lunch/ Dinner
Servings 4 people


  • 1 butternut squash
  • 2 tsp vegetable oil
  • 1 small apple or 1/2 a large apple
  • 1 tsp ginger
  • 1 tsp garlic
  • 1/2 large yellow onion or 1 small onion about 1 cup
  • 4 1/2 cups vegetable broth (we use bouillon cubes which can be a bit saltier)
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp coriander
  • 1/4 tsp nutmeg
  • 1 1/2 tsp salt or to taste (Andrew likes it more salted)
  • 1 tsp chili flakes more or less to taste
  • pepper to taste


  • Heat the oven to 425 degrees. Peel the squash, then cut it in half. Remove the seeds and pulp from each side. Cut the squash into cubes. Line 1-2 baking sheets with a silicone mat or parchment paper, put the squash on the sheets and put in the oven for about 30 minutes, or until soft and starting to brown.
  • You can also roast the squash before cutting it into cubes, by putting each half face down on the baking sheets. Once roasted, you can cut it into cubes then.
  • While the squash is roasting, chop the apple into cubes. Then, chop the onion, garlic and ginger.
  • Once the squash is done cooking, heat a large soup pot or stock pot on medium-low heat. Once hot, add the oil then add the garlic and ginger and cook until fragrant, about a minute. Add the onion and a pinch of salt and cook until the onion is starting to brown or caramelize.
  • Add the chopped squash and apple to the soup pot. Add in all spices except the chili flakes and pepper and stir well. Next, add in your vegetable broth. The broth should be about 1 inch above the squash and apple mixture. Bring to a boil.
  • Once the soup is boiling, simmer until the apples are soft.
  • Once the apples are soft, add the soup to a blender or use an immersion blender to blend all of the ingredients well until they are smooth. You can blend it as much as you want, depending on if you want it a little grainy or very smooth.
  • If you poured the soup into a blender, pour it back into the soup pot. Stir well, add the chili flakes and pepper and check for taste. Add more salt if needed. The soup is ready to serve. Top with the pepitas or pumpkin seeds, croutons or any other toppings you like. Enjoy!
Tried this recipe?Let us know how it was!