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Vegan Roasted Butternut Squash Soup

Beyond a single large butternut squash, this recipe calls for lots of seasonal winter veggies like carrots and onions, making this a veggie-forward, filling soup. Use coconut oil and coconut milk in place of dairy for a vegan dish that warms on even the coldest winter nights.

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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!

Comments (2)

OMG! Was so EXCITED to make this recipe and COULDN’T WAIT to receive my produce in the mail after it shipped 2 weeks ago… and then when I FINALY received it, it was all BEAUTIFUL and covered in mold! Absolutely LOVE how misfits market is failing to respond to any of my e-mails, or social media comments or messages. GREAT customer service y’all!!!

Hi Gordon, we’re sorry about the delay in email responses. Due to weather delays and holiday shipping delays, we are going through a backlog of email requests. We will respond to your email ASAP. Thank you for your patience!

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