Easy Vegan Roasted Buttercup Squash Soup Recipe

5 from 1 vote

This vegan roasted buttercup squash soup is incredible easy to make and deliciously creamy with a velvety rich texture that's perfect for fall!

Prep Time25

Cook Time50

Total Time1 15

Course: Soup

Cuisine: American

Keyword: buttercup squash soup, vegan buttercup squash soup, roasted buttercup squash soup, kabocha squash soup recipe, pumpkin squash soup recipe

Servings: servings

Calories: 323kcal

Author: Kaity Farrell

Preheat oven to 400˚F. Line a baking sheet with parchment paper.
Cut squash into 4 large pieces, leaving skin on. Cut onion in half. Cut carrots into quarters. Remove heart (the tough part) of fennel bulb and cut fennel into quarters. Spread squash, carrots, onion, garlic and fennel on the baking sheet and drizzle with 2 tablespoons of oil. Sprinkle everything with 1/2 teaspoon of salt.
Bake at 400˚F for 45 minutes or until squash is fork tender and vegetables are cooked through and start to caramelize.
Meanwhile bring water, rice, remaining 1 tablespoon of oil and seasonings to a boil in a saucepan, then reduce to a simmer with lid cracked for 10 minutes until rice is cooked through. Remove thyme stems. Set the rice and its cooking liquid aside until roasted vegetables are ready.
When vegetables are done roasting, remove them from the oven and scoop cooked squash out of it's skin, discarding the skin. Remove and discard the skin from garlic cloves.
Transfer the roasted vegetables to a blender along with the rice and cooking liquid. Blend everything together on high speed until creamy and smooth. Return blended mixture to the saucepan and warm on low heat. If soup seems too thick, stir in another 1/2 cup of water. Taste for salt and add more to taste if needed.
Serve the soup hot topped with a dollop of coconut milk or plain unsweetened non-dairy yogurt and maple spiced pepitas.

Preheat oven to 400˚F. Line a baking sheet with parchment paper.
Coat pumpkin seeds with oil, maple syrup and seasonings.
Spread pumpkin seeds into baking sheet. Bake for 5-8 minutes, keeping a close eye on them so they don't burn. The pepitas are done when the puff up and turn dark golden brown and will be crunchy.

This soup will keep covered and refrigerated for several days, or frozen for up to 6 months. To reheat, bring to a simmer in a saucepan, adding a bit of water if too thick and/or more salt to taste if needed.
Buttercup squash can be substituted with other winter squashes sucg as butternut, amberbercup, blue hubbard or kabocha squash.