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Vegan Roasted Butternut Squash Soup

  • Author: Misfits Market


Cold weather calls for a hearty soup, and homemade versions are surprisingly easy to make. You simply dump all of your cooked veggies into a single pot and let the concoction do its thing. This one uses a plethora of heavy winter veggies, making it a filling soup despite its smooth texture.


  • 1 large butternut squash, peeled and diced into 1/2-inch chunks
  • 2 large onions, diced into 1/2-inch chunks
  • 1 stalk celery, diced into 1/2-inch chunks
  • 3 large carrots, diced into 1/2-inch chunks
  • 3 cloves garlic, minced
  • 2 sprigs fresh sage, roughly minced
  • 3 tablespoons coconut oil
  • 1 teaspoon cinnamon
  • 2 teaspoons salt
  • 2 teaspoons freshly cracked black pepper
  • 1 cup coconut milk, plus extra for garnish
  • 4 cups vegetable stock
  • 1 cup pre-toasted pumpkin seeds
  • Microgreens (optional)


  1. Preheat oven to 375°F.
  2. In a large mixing bowl, combine squash, celery, carrots, onions, garlic, sage, salt, pepper, coconut oil, and cinnamon. Toss until evenly coated and transfer to a parchment-lined baking sheet.
  3. Bake for 45-55 minutes, stirring halfway, or until veggies are soft and evenly baked.
  4. When cooked, transfer ingredients to a large pot with coconut milk and vegetable stock.
  5. Use an immersion blender to purée the ingredients until smooth and creamy.  Taste and add more salt and pepper if needed. (You can also use a food processor or blender and blend the ingredients in batches. Just make sure the veggies have sufficiently cooled first.)
  6. When ready to serve, transfer to bowls and use a spoon to distribute extra coconut milk as a garnish. Top with toasted pumpkin seeds, microgreens, a sprinkle of cinnamon, and freshly-ground black pepper. Enjoy!