Creamy Vegan Roasted Butternut Squash Soup with Sage and Miso

There are some flavors that just taste like a season. For me, butternut squash is the absolute taste of fall. I remember the first time I had a truly spectacular version of it. My husband and I took a weekend trip up to Asheville, and on a whim, we went to this cozy little restaurant tucked away on a side street. It was a chilly evening, and the special was a butternut squash soup. I ordered it, not expecting much, but what came out was liquid gold. It was creamy, rich, and had this incredible depth of flavor I just couldn’t place. It wasn’t just sweet squash, it was something more.

I spent the rest of the meal trying to figure out their secret. When I got home, I was a woman on a mission. I tested batch after batch, roasting the squash for that deep, caramelized flavor and adding a tart apple for balance. It was good, but it was still missing that savory note, that certain something. Then, it hit me. I remembered a tub of white miso paste I had in the fridge for another recipe. On a whim, I whisked a little into the soup. That was it. That was the magic. The miso added a subtle, savory, umami depth that made the whole soup sing without screaming “this tastes like miso.”

This is now my go-to recipe, the one that makes my whole house smell like an autumn dream. This Vegan Roasted Butternut Squash Soup is everything you want on a cool day, and that little twist of miso makes it a recipe you’ll be proud to share.

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Why This Vegan Roasted Butternut Squash Soup Recipe Works

Butternut squash soup is a timeless classic for a reason. It’s comforting, nourishing, and captures the essence of the harvest season. For generations, cooks have been simmering this beautiful gourd into silky soups. The base concept is simple and beloved, which is why it has remained a staple on fall and winter menus everywhere. Its natural sweetness and velvety texture make it an instant crowd pleaser, and it’s a beautiful canvas for a variety of flavors, from warm spices to savory herbs.

The first key to making this recipe truly exceptional is roasting the vegetables. While you could just boil everything, you would miss out on a world of flavor. Roasting the butternut squash, onion, apple, and garlic at a high temperature caramelizes their natural sugars. This process creates a deep, complex, and slightly sweet flavor profile that you simply cannot achieve by simmering alone. It’s a simple step that transforms the soup from good to unforgettable.

But the real secret, the element that elevates this Vegan Roasted Butternut Squash Soup into a league of its own, is the addition of white miso paste. Miso is a traditional Japanese seasoning produced by fermenting soybeans. It brings a profound savory depth, known as umami, to the dish. In this soup, the miso doesn’t make it taste Japanese. Instead, it works in the background, balancing the sweetness of the squash and apple and adding a rich, complex flavor that makes you wonder what that delicious, mysterious ingredient is. Combined with the creamy, dairy-free richness of full-fat coconut milk, this soup achieves a luxurious texture and a perfectly balanced taste that will have everyone asking for the recipe.

Ingredients for Vegan Roasted Butternut Squash Soup

The beauty of this soup is in its simple, wholesome ingredients. Each one plays a crucial role in building the final, spectacular flavor. While the list isn’t long, choosing high-quality components will make a noticeable difference in the final product. Let’s walk through what you’ll need.

Here is the full list of ingredients for my special soup:

• 1 large butternut squash (approx. 3 lbs), peeled, seeded, and cut into 1-inch cubes
• 1 large yellow onion, roughly chopped
• 1 tart apple (like Granny Smith), cored and roughly chopped
• 4 cloves garlic, smashed
• 2 tbsp olive oil
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• 4-5 fresh sage leaves
• 4 cups high-quality vegetable broth
• 1 (13.5 oz) can full-fat coconut milk
• 2 tbsp white miso paste
• 1 tbsp apple cider vinegar
• Toasted pepitas (pumpkin seeds) and extra sage for garnish (optional)

The star of the show, of course, is the butternut squash. Look for one that feels heavy for its size with a smooth, even-colored rind, free of soft spots. For the apple, a Granny Smith is my top choice. Its bright tartness is essential for cutting through the richness and sweetness of the squash and coconut milk. Using a sweeter apple can make the soup a little too one-note.

When it comes to creaminess, full-fat coconut milk from a can is non-negotiable. The kind in a carton is too thin and won’t give you that luxurious, velvety texture we’re aiming for. Now for the secret weapon: white miso paste. Also known as shiro miso, it’s the mildest and sweetest variety. You can find it in the refrigerated section of most grocery stores, often near the tofu. It adds that indescribable savory depth that truly makes this soup special. Finally, a good vegetable broth will provide a flavorful foundation, so use one you genuinely enjoy the taste of.

Step-by-Step Instructions For Making Vegan Roasted Butternut Squash Soup

Making this soup is a lovely process, filling your kitchen with the most amazing aromas. We’ll start by roasting our main ingredients to build a deep flavor base, then bring it all together on the stove. Don’t be intimidated, each step is simple and straightforward. Just follow along, and you’ll have a perfect pot of soup in no time.

Step 1: Prepare and Roast the Vegetables

First things first, preheat your oven to 400°F. While it’s heating up, get your squash, onion, apple, and garlic onto a large baking sheet. It’s important to use a big enough sheet so the vegetables can spread out in a single layer. If they are piled on top of each other, they will steam instead of roast, and you’ll miss out on that beautiful caramelization. Drizzle everything generously with olive oil and sprinkle with salt and pepper. Use your hands to toss it all together, making sure every piece is lightly coated.

Step 2: Crisp the Sage Leaves

Before you pop the pan in the oven, find a little empty corner on your baking sheet and lay the fresh sage leaves flat. They will get wonderfully crispy as everything roasts, making for a perfect, fragrant garnish later on. Roast everything for 25 to 30 minutes. You’ll know it’s done when the squash is fork-tender and you see lovely browned edges. Once it’s out of the oven, carefully pick off the crispy sage leaves and set them aside.

Step 3: Simmer the Ingredients

Carefully transfer all the roasted goodies from the baking sheet into a large pot or a Dutch oven on the stovetop. Pour in the four cups of vegetable broth. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low, pop the lid on, and let it gently simmer for about 10 minutes. This step helps all those delicious roasted flavors meld together beautifully.

Step 4: Blend Until Velvety Smooth

This is where the magic happens. You can either use an immersion blender right in the pot, which is my favorite method for easy cleanup, or transfer the soup in batches to a high-speed blender. If using a standing blender, be very careful. Hot liquids expand, so only fill it about halfway, and remove the small cap from the lid, covering the opening with a folded kitchen towel. This allows steam to escape safely. Blend until the soup is completely smooth and has a velvety texture.

Step 5: Add the Coconut Milk

Return the blended soup to the pot over low heat. Pour in the can of full-fat coconut milk and stir gently until it’s fully incorporated. It’s important to keep the heat low here. You just want to warm it through, do not let the soup boil after adding the coconut milk, as it can cause it to separate or curdle.

Step 6: Incorporate the Miso

To avoid clumps of miso in your finished soup, we’ll temper it first. Ladle about half a cup of the warm soup into a small bowl. Add the two tablespoons of white miso paste and whisk vigorously until it’s completely dissolved into a smooth slurry. Pour this miso mixture back into the main pot and stir well to combine. This simple trick ensures the miso flavor is distributed perfectly throughout the soup.

Step 7: Finish with Vinegar and Seasoning

With the pot off the heat, stir in one tablespoon of apple cider vinegar. This little bit of acid at the end is crucial. It brightens up all the rich, savory, and sweet flavors, making the entire soup taste more vibrant. Now is the time to give it a final taste. Adjust with more salt and pepper until it’s seasoned to your liking.

Step 8: Garnish and Serve

Your beautiful soup is ready. Ladle it into warm bowls. Garnish with a sprinkle of toasted pepitas for a nice crunch, and crumble those crispy sage leaves you saved over the top. Now, all that’s left to do is enjoy every spoonful.

How To Serve Vegan Roasted Butternut Squash Soup

Serving this soup is almost as much fun as making it. A beautiful garnish can turn a simple bowl of soup into an elegant first course or a truly special meal. The deep orange color is a perfect backdrop for a variety of toppings that add texture, flavor, and visual appeal. It’s a wonderful dish to serve for a weeknight family dinner, but it’s also sophisticated enough for a holiday gathering or dinner party.

The key is to think about contrast. The soup is smooth and creamy, so adding something with a bit of crunch or a pop of fresh flavor is always a good idea. You can keep it simple or get as creative as you like. It’s a fantastic starter for a fall feast or can be the main event when served in a larger bowl with some hearty bread on the side.

Here are a few of my favorite ways to serve it up:

• A Touch of Cream: Before serving, reserve a few tablespoons of the thick cream from the top of your can of coconut milk. After ladling the soup into bowls, drizzle a little of this cream on top and use a toothpick to create a pretty swirl.
• Crunch and Texture: The toasted pepitas mentioned in the recipe are a classic for a reason. Their nutty flavor and crunch are perfect. You could also try toasted pecans, homemade croutons, or even some crispy fried onions.
• Herbaceous and Fresh: Besides the crispy sage, a sprinkle of freshly chopped parsley or chives can add a touch of fresh, green flavor that brightens everything up.
• A Little Bit of Spice: For those who like a little heat, a drizzle of chili oil or a few flakes of red pepper on top can be a delicious counterpoint to the soup’s natural sweetness.
• Serve it with a Side: Turn this soup into a full meal by serving it alongside a crusty baguette for dipping, a vegan grilled cheese sandwich, or a simple arugula salad with a lemon vinaigrette.

No matter how you choose to serve it, make sure the bowls are warm. It’s a small detail, but serving hot soup in a warm bowl keeps it at the perfect temperature for longer, making the whole experience that much more cozy and enjoyable.

How To Store & Reuse Vegan Roasted Butternut Squash Soup Leftovers

One of the best things about this soup is that it’s just as delicious, if not more so, the next day. The flavors have even more time to mingle and deepen, making leftovers something to look forward to. Proper storage is key to keeping it fresh and tasty for as long as possible. Whether you’re saving it for lunch tomorrow or stocking your freezer for a rainy day, this soup handles it all beautifully.

This recipe makes a generous batch, so unless you’re feeding a crowd, you’ll likely have some left. I often make a double batch specifically for this reason. Having a container of this golden soup ready to go in the fridge or freezer feels like a gift to my future self on a busy day. Reheating is simple, and there are even a few creative ways to repurpose it if you want to try something different.

Here’s everything you need to know about storing and enjoying your leftovers:

• In the Refrigerator: Allow the soup to cool down completely before transferring it to an airtight container. It will keep well in the fridge for up to 4 or 5 days. When you’re ready to eat, gently reheat it in a saucepan over medium-low heat, stirring occasionally until it’s warmed through. Avoid boiling it. You can also reheat individual portions in the microwave.
• In the Freezer: This soup freezes exceptionally well. Once completely cooled, pour it into freezer-safe containers or heavy-duty freezer bags. Be sure to leave about an inch of headspace at the top to allow for expansion. It will last for up to 3 months in the freezer. To serve, let it thaw overnight in the refrigerator before reheating on the stove. If you’re in a hurry, you can also reheat it from frozen over low heat, stirring frequently.
• Creative Ways to Reuse Leftovers: Don’t just think of it as soup! Leftover butternut squash soup can make a fantastic, creamy sauce for pasta. Just toss it with your favorite noodles and maybe some sautéed greens. You can also use it as a base for a risotto or pour it over roasted vegetables or a baked potato for a flavorful, saucy topping.

By storing it correctly, you can enjoy the comforting flavors of this Vegan Roasted Butternut Squash Soup long after you first make it. It’s the perfect recipe for meal prepping and enjoying delicious, homemade meals all week.

Substitutions & Variations For Vegan Roasted Butternut Squash Soup

While I believe this recipe is pretty perfect as is, I know that sometimes you need to work with what you have in your pantry, or maybe you just want to experiment a little. That’s the fun of cooking. This Vegan Roasted Butternut Squash Soup is very forgiving and adaptable, so feel free to make it your own. Whether you have dietary restrictions or simply want to try a new flavor combination, here are some ideas to get you started.

Remember that changing ingredients can alter the final taste and texture, but that can lead to a delicious new discovery. Don’t be afraid to play around with spices, herbs, or even the main vegetables. The core method of roasting, simmering, and blending will work with a variety of ingredients, providing a solid foundation for your culinary creativity.

Here are some tried and true substitutions and fun variations:

• Different Winter Squash: If you don’t have a butternut squash, you can easily substitute it with another winter squash. Kabocha squash (no need to peel!), acorn squash, or even sweet potatoes would work beautifully. The flavor will be slightly different, but just as delicious.
• Spice it Up: Feel free to add warm spices along with the salt and pepper before roasting. A half teaspoon of curry powder, a pinch of nutmeg, or a dash of cinnamon can add another layer of complexity and warmth to the soup. A little bit of cayenne pepper can also add a pleasant kick.
• Herb Swaps: If sage isn’t your favorite, fresh thyme or rosemary would be a wonderful substitute. You can roast a few sprigs along with the vegetables to infuse their flavor into the soup.
• No Coconut Milk?: If you’re not a fan of coconut or don’t have any on hand, you can create a similar creaminess by blending in about a cup of soaked raw cashews with the soup. Cashew cream provides a rich, neutral-flavored creaminess that is a fantastic dairy-free alternative.
• Miso Alternatives: The white miso is truly special here, but if you absolutely cannot find it, you can add a tablespoon of tamari or soy sauce at the end of cooking to get a bit of that umami flavor. It won’t be the same, but it will help add some savory depth.

Experimenting is part of the joy of home cooking. Use this recipe as a starting point and see where your taste buds take you. You might just create your own signature version of this fall classic.

5 FAQs About Vegan Roasted Butternut Squash Soup

Here are some straightforward answers to the most common questions I receive about this Vegan Roasted Butternut Squash Soup recipe.

Can I make this Vegan Roasted Butternut Squash Soup without coconut milk?

You absolutely can. While full-fat coconut milk provides a wonderful, luxurious creaminess and a very subtle sweetness that complements the squash, there are several other options if you have an allergy, don’t like the taste of coconut, or simply don’t have it on hand. The best substitute for creating a similar rich texture is cashew cream. To make it, simply soak about one cup of raw cashews in hot water for at least 30 minutes, then drain and blend them with a cup of fresh water until completely smooth. You can stir this into the soup at the end, just as you would with the coconut milk.

If you’re looking for a simpler or nut-free option, a good quality, creamy, unsweetened oat milk can also work, though the result will be slightly less rich. Another option is to use a store-bought vegan creamer. For a lighter soup, you can omit the creamy element altogether and just add an extra cup of vegetable broth. The soup will still be delicious and full of flavor from the roasted vegetables, just with a thinner, more rustic consistency. The key is to adjust the final seasoning, as the fat from the coconut milk does help carry flavor.

Is white miso necessary for this butternut squash soup recipe?

I consider the white miso paste my secret ingredient, and it truly does add a special something. It provides a savory, umami depth that balances the natural sweetness of the squash and apple in a way that salt alone cannot. It makes the soup taste richer, more complex, and more satisfying without overtly tasting like miso. It’s a background note that elevates the entire dish. If you can find it, I highly recommend using it for the best possible result.

However, if you can’t find white miso or need a substitute, you can still make a delicious soup. To add a bit of that savory depth, you could stir in one or two tablespoons of nutritional yeast at the end of cooking. Another option is a tablespoon of tamari or a high-quality soy sauce. This will add saltiness and some umami, though the flavor profile will be different from the subtle complexity of miso. If you use a substitute, be sure to add it slowly and taste as you go, as you may need to adjust the amount of salt in the recipe.

What is the best way to peel and cut a butternut squash for soup?

A butternut squash can definitely be intimidating with its tough skin and awkward shape, but a few simple tricks make it much easier and safer to handle. First, I always recommend microwaving the whole squash for 2 to 3 minutes before you start. This softens the skin just enough to make peeling much easier. Once it’s cool enough to handle, use a sturdy vegetable peeler, preferably a Y-peeler, to remove the skin in long strips. It’s much more effective than a knife.

Once peeled, lay the squash on its side on a stable cutting board. Use a large, sharp chef’s knife to slice off the top stem and the bottom end to create two flat surfaces. Stand the squash up on its wider, flat bottom and carefully slice it in half lengthwise from top to bottom. Now you’ll have two stable halves. Use a spoon to scoop out all the seeds and stringy bits from the hollow cavity. From there, you can place the halves cut-side down and cut them into slices, then cut the slices into the 1-inch cubes required for the recipe.

My Vegan Roasted Butternut Squash Soup isn’t smooth. How can I fix it?

Achieving that perfectly velvety, silky-smooth texture is the goal, and it can be frustrating when you end up with a grainy or stringy soup. The most common culprit is the power of your blender. A high-speed blender like a Vitamix or Blendtec will make quick work of the roasted vegetables and turn them into a flawless puree. If you are using a standard blender, you may need to blend the soup for longer and work in smaller batches to get a smooth result.

An immersion blender is incredibly convenient, but some models are less powerful than others. If you’re using one, keep it fully submerged and move it around the pot to ensure it purees everything evenly. Let it run for a good few minutes. If, after plenty of blending, your soup still isn’t as smooth as you’d like, you have one final, foolproof option: strain it. Place a fine-mesh sieve over a clean pot and pour the soup through it in batches, using a spatula to press the liquid through. This will catch any remaining fibrous bits and guarantee a perfectly smooth, luxurious texture.

Can I prepare any parts of this Vegan Roasted Butternut Squash Soup ahead of time?

Yes, this is a fantastic recipe for meal prepping or getting a head start on a big dinner. There are a few ways you can break down the steps to save time. The most time-consuming part is preparing the butternut squash, so you can absolutely peel, seed, and cube the squash a day or two in advance. Store the cubes in an airtight container in the refrigerator until you’re ready to roast them.

You can also take it a step further and complete the entire roasting process ahead of time. Roast the squash, onion, apple, and garlic as directed, then let them cool and store them in an airtight container in the fridge for up to two days. When you’re ready to make the soup, you can just add the roasted vegetables to the pot with the broth and pick up the recipe from there. This cuts down the active cooking time on the day of serving significantly. Of course, you can also make the entire soup from start to finish and simply store it in the fridge for a few days, as it reheats beautifully.

Try These Recipes Next

If you loved the cozy, comforting flavors of this soup, I have a few other recipes I think you’ll really enjoy.

• Roasted Butternut Squash Sage Tortellini Soup: This one takes similar flavors and turns it into a hearty, satisfying meal with the addition of cheese tortellini.
• Vegan Smoked Potato Soup: If you’re looking for another creamy and comforting vegan soup, this smoky potato version is incredibly rich and flavorful.
• Moroccan Carrot Soup: A beautifully spiced soup that’s both vibrant and warming, with a wonderful blend of sweet and savory notes.

I hope you’ll give one of them a try next time you’re in the mood for a delicious bowl of soup!