Creamy Roasted Butternut Squash and Vegetable Soup

By Diana Layton · 2026-09-30

Rated 5 out of 5 from 1 rating

soup is the ultimate autumn comfort food. Made with roasted butternut squash, carrots, peppers, tomatoes, red onion and garlic, then blended with coconut milk for a beautifully rich, silky-smooth texture. It's an easy, nourishing, dairy-free soup that's perfect for cosy lunches, light dinners and meal prep.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 small butternut squash (approx. 700g prepared), peeled, deseeded and cut into chunks
• 1 onion
• 1 whole bulb garlic
• 3 carrots, cut into chunks
• 4 tomatoes, halved
• 1 red pepper, deseeded and cut into chunks
• 500ml vegetable stock
• 240ml full-fat coconut milk
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried mixed herbs
• Salt and black pepper, to taste
• Coconut yoghurt
• Fresh coriander, roughly chopped
• Chilli flakes
• Drizzle of extra virgin olive oil

Method

1. Preheat the oven to 200°C / 180°C fan.
2. Arrange the butternut squash, red onion, garlic, carrots, tomatoes and peppers on a large roasting tray.
3. Sprinkle over the cumin, smoked paprika and mixed herbs. Season with salt and black pepper, drizzle with the olive oil and toss everything together until evenly coated.
4. Roast for 1 hour without turning, until the vegetables are soft and beautifully caramelised. If they start browning too quickly, loosely cover the tray with foil.
5. Allow the vegetables to cool slightly. Squeeze the roasted garlic cloves from their skins and transfer everything to a high-speed blender.
6. Add the vegetable stock and coconut milk and blend until completely smooth and creamy. Add a little more stock if you prefer a thinner consistency.
7. Taste and adjust the seasoning, then divide between four bowls.
8. Finish with a swirl of coconut yoghurt, fresh coriander and a sprinkle of chilli flakes.