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Vegan Butternut Squash Soup

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  • Author: Eat Drink Shrink
  • Total Time: 40 minutes


  • 1 large butternut squash, peeled and cubed (seeds removed)
  • 3 carrots, peeled
  • 3 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 yellow onion, quartered
  • 2 stalks celery, thinly sliced
  • 1 tbsp. fresh thyme, plus more for garnish
  • 2 cloves garlic, minced 
  • 3 cups vegetable broth 
  • 1 cup coconut milk


  1. Preheat oven to 400º. On a large baking sheet, toss butternut squash, onions and carrots with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.
  2. Meanwhile, in a large pot over medium heat, remaining tablespoon olive oil. Add celery and cook until softened, 5 minutes. Add the garlic, fresh thyme, additional salt and pepper and cook for another 3 minutes.  
  3. Add the roasted squash, onions and carrots to a high power blender. Add the celery/garlic mixture, broth, and blend until smooth.
  4. Pour back into the pot, bring to a boil, reduce to a simmer. Add the coconut milk
  5. Serve garnished with thyme and toasted pine nuts


Cut prep time down by buying a Whole Foods package of precut butternut squash
If you’re not sure if you have too much roasted onion, simply add it to the blender gradually before blending all together.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes


  • Serving Size: 4 servings