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
If you’re wondering what the heck cardamom is, let me explain. Cardamom, found in green pods, is actually an Indian spice that has a sweet and spicy flavor so does well in both sweet and savory dishes, making it quite a versatile spice. Ground cardamom is pretty easy to find in the spice section of the grocery store. If you’re wondering if roasting the butternut squash ahead of time is worth it, the answer is YES. When butternut squash caramelizes, it releases more of its natural sweetness, which is going to boost the flavor profile of this soup. The good news is you don’t have to peel the butternut squash or cut it into chunks, you just have to slice it vertically down the middle. Easy peasy. And then the soup will only take six minutes if you’re making it in the blender! This soup is creamy, rich, velvety, warm, grounding and spicy. You’re going to love it this holiday season.Print
- 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.