The perfect starter for the holidays, this vegan spiced roasted butternut squash soup is super creamy and has a hint of warming spice from cardamom. Easy to make in a high-speed blender or on the stove-top!The countdown is onnnnnnn. Thanksgiving is tomorrow!
Now if you’re like me and still have to do your Thanksgiving grocery run or are still putting the final touches on your menu lineup, don’t fret. I got you. Because today I’m sharing the BEST Thanksgiving (or holiday) starter – spiced roasted butternut squash soup. Here’s why it’s the BEST:
- Cardamom and pumpkin pie spice give it all those warming winter flavors you want in a holiday soup
- You can make it in a high-speed blender
- It’s vegan-friendly and gluten-free to accommodate all your guests
- It’s especially creamy and velvety thanks to the coconut milk
- Roasting the butternut squash helps bring out the squash’s natural sweetness
Spiced Roasted Butternut Squash Soup
- Yield: 4-6 servings 1x
- 1 large butternut squash (2.5 lbs), halved vertically and seeded
- 1 tablespoon + 1 teaspoon olive oil, divided
- Salt and pepper
- 1 yellow onion, diced
- 1/4 teaspoon pumpkin pie spice
- 3/4 teaspoon cardamom
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- Up to 3 cups vegetable broth (will depend on size of your squash – I used 2.5 cups)
- 2/3 cup canned coconut milk
- Optional garnish: pepitas
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Brush squash with 1 teaspoon olive oil and sprinkle with salt and pepper. Turn squash cut side down and bake until tender, about 45-55 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a medium pot over medium heat. Add onion and cook until translucent, about 5-7 minutes. Transfer to high-speed blender if using it.
- Once butternut squash is cooled, scoop out flesh and transfer to high-speed blender (or pot on stovetop if you don’t have one).
- Add pumpkin pie spice, cardamom, salt, white pepper, and up to 3 cups vegetable broth.
- Set high-speed blender to soup setting or let blend at highest speed for 6 minutes. If using the stove top, bring to a boil and remove from heat. Use an immersion blender to puree until smooth and creamy.
- Stir or blend in coconut milk. Season with additional salt, to taste.
- Garnish with pepitas and a drizzle of coconut milk.
This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published October 2014.
This was great! *And* the first meal my baby was able to eat with us!
Thank you! Cheers to meals that the whole fam can enjoy together!
Mmm, all of the spices in this sound fantastic and the color is BEAUTIFUL!
MMMMmm nothing better then a good, comforting soup recipe! 🙂
Cardamom sounds like a great addition to squash soup! I need to try this recipe out asap!
It’s surprisingly perfect. Thanks!
Ahhh, this looks and sounds so amazing! I can’t wait to try it out–it’s perfect for this weather!
Thanks, Farrah! Enjoy!
Yes roasting squash before hand is definitely worth it!
Totally! It releases all those delicious caramelized, sweet flavors.
Love that you added cardamom to this soup! One of my favorite spices!
Thanks, Lindsey! It’s such an amazing spice.
This looks so perfect for winter! Saving this!
The perfect drizzle on top! I love the addition of white pepper, yum!
Mmm! Looks delish! I have some cardamom that I have been wanting to use. I will definitely have to give it a try!
Nice! The cardamom & butternut squash combo was awesome. Enjoy! 🙂
This will be perfect to bring to my vegan potluck this weekend! And your pictures are amazing. 🙂 So fun to see you in Atlanta this week.
Yay! Have fun at your potluck! Thanks ladies. Great seeing you at FNCE!
Haha! Love that you shared the “makings of butternut squash soup with CARDAMOM” ;). Thanks to this month’s challenge, I realized I, too, have tons of spices lurking in my spice rack..but I didn’t see cardamom. I do have plenty of coconut milk so I should add the spice to my list come January when I do my spice cleaning/replenishing ;). Hope you get plenty of rest this week! You’ve been a busy bee!!
Haha! Gotta keep it real. 🙂
Thanks, Min! Trying to make R&R a priority the rest of this week. xo
Cardamom is a spice I rarely use. Sounds wonderful in the soup.
Same here! Glad I had an excuse this month to give it a whirl! It worked really well in the soup.
I really like butternut squash soup, but have trouble making it myself. I just can not get the flavor right. Will try this recipe.
The cardamom and coconut milk definitely gives this soup a deliciously unique flavor. Hope you enjoy!
Ha! I’ve done that when I go to purchase spices at the store! I always come back with what I don’t need- not what I went for! I have two bottles each of Savoy & Tarragon to prove it.
I am obsessed with creamy fall soups! Love the coconut milk- one of my favorite creamy swaps for heavy cream!
Haha! I feel like I’ve definitely done that at the store too at some point. #foodbloggerproblems
Yes! Loved the coconut milk swap. Actually my first time trying it and very pleased with how it turned out!
I used marjoram in my ReDux post! I considered cardamom and will have to try this as I love soup in the fall/winter.
Oh my gosh. Heading over there. Right. Now. Dying to know how to use that spice! 🙂
I love butternut squash soup! I’m not sure I know what cardamom tastes like, but it sounds tasty!
You had me at cardamom. Great recipe 🙂
I’ve never been a fan of cardamom, but I think I just need to keep playing around with it! A little goes such a long way!
Have you tried both sweet and savory applications, Rebecca? I’m sure one day you’ll find a recipe that clicks 🙂
This looks delicious and perfect for fall! I still don’t know what to do with marjoram…I have some and it just sits there.
Thanks, Kelly! Haha sounds like we need a marjoram specific challenge 🙂