Roasted Vegan Butternut Squash Soup with Apples & Pecans

Created by Laura Wright
5 from 12 votes

Roasted butternut squash soup with apples and pecans is super creamy and rich with no coconut milk! 45 minutes of inactive roasting time leads to tender squash, apples, and onions that blend up into a silky soup with toasty pecans and a bit of heat from ginger and chili.

An overhead shot shows a pot of vegan butternut squash soup with apples and pecans. The puréed soup is garnished with maple syrup, chili crisp, small sage leaves, and chopped pecans. A wooden ladle is sticking out of the pot.

This recipe for roasted vegan butternut squash soup is creamy, full of savoury depth, and has no coconut milk! Toasted pecans are blended with vegetable stock and a mix of roasted squash, apples, and onions, resulting in a luscious and richly textured soup that is so satisfying. The oven does most of the work with this recipe, leaving you to just blend everything until smooth at the end. This vegan soup also features ginger, garlic, chili flakes, apple cider vinegar, and Tamari to really enhance the mellow sweetness of squash. It’s truly amazing how roughly 10 simple ingredients can result in such a silky and enticing soup.

An overhead shot shows a bowl of vegan butternut squash soup garnished with small sage leaves, chopped pecans, and drizzles of maple syrup and chili crisp. A spoon is sticking out of the bowl
An overhead shot shows ingredients for a roasted vegan butternut squash soup with apples & pecans.
An overhead shot shows well-toasted pecan halves.

It felt like we were lacking my version of classic vegan roasted butternut squash soup on here, so I just had to get this one up for you! A lot of versions rely on coconut milk for creaminess, but I’m not always in the mood for the strong flavour of coconut. I always like to give my vegan soup recipes a little something extra, so I blend toasted pecans in this dairy-free squash soup, and this really brings a toasty richness. Also, cooked butternut squash gets super creamy on its own when blended with liquid.

Complimentary flavours like ginger, garlic, apple, and onions all mingle on one tray in the oven. Roasting and blending is an ideal method for this vegan squash soup. The dry heat helps to concentrate the flavours of the vegetables and apples, and it’s a little more hands-off, which is nice sometimes. Your house will smell so good!

How to prep butternut squash for soup:

  • I like to select squashes that are more cylindrical and uniform in thickness from top to bottom (ie avoid an overly round base where all the seeds are). I find these ones easier to peel and they usually have less seeds.
  • I personally develop a light skin reaction when touching raw squash, so I always wear gloves when I handle it.
  • I start by cutting the top and bottom ends off of the squash.
  • Then, I peel the squash with a Y peeler. I really recommend taking the skin off of butternut squash for soup. This yields a prettier colour and finer texture.
  • From here, I’ll place the squash upright, the flat bottom on the cutting board. Then I cut it in half lengthwise with a sharp chef knife.
  • I remove the seeds with a spoon and cut the squash into cubes! You can keep the prepped squash in a sealed container in the fridge for a week. See my photos above for visuals!

Blending with vegetable stock adds another layer of flavour that you won’t get with water alone. I used a stock that was heavy on sage and thyme flavours, which worked out nice! I finish this easy vegan butternut squash soup with umami-rich Tamari and bright apple cider vinegar. This step helps to simultaneously add depth and lift up all of the other flavours. Squash is mellow and slightly sweet, so it needs a little extra help to ✨sparkle✨.

I recommend serving this with some nice bread and a green salad on the side. Fans of this soup may also like my creamy vegan orzo risotto with butternut squash or my vegan butternut galette with apples and shallots.

An overhead shot shows chopped butternut squash, peeled apples, peeled and halved onions, peeled garlic cloves, and a peeled chunk of ginger.
An overhead shot shows olive oil being poured on top of cubes butternut squash, chopped apples, chopped onions, garlic, and ginger, Ground chilies are sprinkled around as well. All is contained on a baking sheet.
A 3/4 angle shot shows Tamari being added to a soup from a tablespoon measure.
An overhead shot shows a pot of vegan butternut squash soup with apples and pecans. The puréed soup is garnished with maple syrup, chili crisp, small sage leaves, and chopped pecans.

Roasted Vegan Butternut Squash Soup with Apples & Pecans

Roasted butternut squash soup with apples and pecans is super creamy and rich with no coconut milk! 45 minutes of inactive roasting time leads to tender squash, apples, and onions that blend up into a silky soup with toasty pecans and a bit of heat from ginger and chili.
5 from 12 votes
An overhead shot shows a pot of vegan butternut squash soup with apples and pecans. The puréed soup is garnished with maple syrup, chili crisp, small sage leaves, and chopped pecans. A wooden ladle is sticking out of the pot.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings 6 -8

Ingredients

  • ¾ cup pecan halves divided
  • 5 lbs (2.26 kg) butternut squash (about 2 large)
  • 1 lb (454 grams) apples (about 2 large)
  • 2 large yellow onions
  • 4 cloves garlic, peeled
  • 2-inch piece fresh ginger, peeled and sliced
  • ½ teaspoon chili flakes or ground chilies
  • ¼ cup olive oil
  • sea salt and ground black pepper, to taste
  • 4 cups vegetable stock
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Tamari

Equipment

Notes

  • I used 2 medium butternut squashes and one small honey nut squash in these photos. Using purely one of either type or a mix like I did is great! As long as you have about 5 lbs total.
  • Once toasted, ½ cup of the pecans goes into the blended soup while the remaining ¼ cup is saved for garnish.
  • I love to also garnish this with a mixture of: chili crisp, drizzles of maple syrup, extra black pepper, and little sage leaves from the plant in my garden. Of course it’s delicious with just the pecans too!
  • My Vitamix blender pitcher holds 8 cups, so I can blend this soup in 2 batches. Adjust accordingly for your blender. Because of the pecans, I do not recommend a stick blender here.
  • I used Macintosh apples that were slightly tart. The level of sweetness and acidity worked perfectly here. Granny Smith or Paula Red are also good choices.

Instructions

  • Preheat the oven to 400°F. Scatter the pecans on a small baking sheet and let them toast while the oven heats up, for about 6-7 minutes. Set a scant ¼ cup of the pecans aside for garnishing your soup and chop them up roughly. You'll be blending the remaining ½ cup with the soup.
  • Line a large baking sheet with parchment paper (or 2 medium).
  • Peel the squash and remove the seeds before dicing into 2-inch chunks. Place the diced squash on the parchment-lined baking sheet.
  • Peel and core the apples and then dice them into chunks as well. Add them to the baking sheet. Peel the onions and chop them roughly. Add them to the baking sheet.
  • Add the peeled garlic, sliced ginger, chili flakes, and olive oil to the baking sheet. Season generously with salt and pepper. Toss to coat everything evenly and then spread out into an even layer. Slide the tray into the oven.
  • Roast the squash, apples, and onions until soft and browning a bit on the edges, about 40-45 minutes. Remove and let cool slightly.
  • Transfer half of the roasted squash mixture to an upright blender. Add half of the toasted pecans to the blender and 2 cups of the vegetable stock. Blend this mixture on high until smooth, about 1-2 full minutes. Pour the blended soup into a large pot. Repeat this process with the remaining roasted squash, pecans, and stock.
  • Once you have all the blended soup in the pot, stir in the apple cider vinegar and Tamari. Give it a stir and check the seasoning. Adjust if necessary (more salt, vinegar, chili etc). Bring the soup to a boil over medium heat. If the soup is too thick for your liking, add some water to thin it out. Serve the soup hot with toasted pecans on top.
An overhead shot shows a bowl of vegan butternut squash soup garnished with small sage leaves, chopped pecans, and drizzles of maple syrup and chili crisp. A spoon and a piece of bread are sticking out of the bowl
20/09/2023 (Last Updated 05/02/2024)
Posted in: autumn, creamy, gluten free, grain-free, main course, refined sugar-free, roasted, soup, spicy, sweet, umami, vegan, winter

16 comments

Recipe Rating




  • Eva

    5 stars
    This was delicious. Next time I would like to use up some of my fujis, do you think they would work here? My family is not a fan of sweet soups so I wonder if more vinegar or some lemon would fix it? Thank you.

    • Laura Wright

      Fuji apples would be great! And yes, I recommend tasting the finished soup and adding lemon/any vinegar really to taste at the end to balance things out to your family’s liking. I also love adding a few shakes of hot sauce to the blended soup to balance that sweetness even further.
      -L

  • Jamie

    5 stars
    Very easy by virtue of everything roasting at once and just getting popped in the blender. I didn’t necessarily make out the taste of pecan in the soup, so in future will try with walnut simply because I’m more likely to have those on hand.Simple, but big flavor!

  • Anne

    5 stars
    It is hard to put into words how delicious this soup is. I have been thinking about it ever since making it a few weeks ago. The flavor is insane, and the pecans add an irresistible texture. YUM!!

  • celia

    5 stars
    Absolutely amazing!!! This soup is sweet with a complex taste, and it is to easy to make! Perfect for the holidays!

  • caroline

    i’m so excited to make this! do you think it would be good with some chickpeas blended in?

    • Laura Wright

      I think it would be fine! The earthy flavour should work. It may dilute some of the other flavours a bit, so just be aware of this going into the process :)
      -L

  • Estee

    5 stars
    I made this soup today and the flavor profile is amazing. Im not a fan of blended soups but this one is , wow, good!! Ill be using the leftover “soup” as a sauce for pasta

  • Samira

    5 stars
    Laura – this soup is just exceptionally good. It’s honestly one of the best dishes I’ve made from your website, and I’ve cooked a lot of them! I didn’t have enough butternut squash so I threw in two sweet potatoes in the mix. It turned out absolutely fantastic. I seriously can’t wait to make it again, so worth all the chopping! Thanks so so much for this beautiful recipe! ❤️

    • Laura Wright

      Hi Samira!
      I bet the sweet potato flavour was so nice in this soup! I’m really glad that you enjoyed it, and am grateful for your review :)
      -L

  • alyssa

    Hi Laura – looking forward to making this butternut squash soup! Can you sub red pepper flakes for the chili flakes? I know there are differences, but I’m having trouble locating chili flakes at my local grocery store. Thanks!

    • Laura Wright

      Hi Alyssa,
      Red pepper flakes are great! Even a dab of hot sauce at the end would work. You just want something with a teeny bit of heat in the mix ;)
      -L

      • alyssa

        Thanks so much, Laura! This recipe is amazing and was so easy to follow. My partner and I have been enjoying it all week <3

  • Claudia

    5 stars
    This soup is a filling belly warmer. So easy to place the majority of the ingredients on a baking pan and let the oven do its magic melding and enhancing the flavors. Triple stars on my recipe notes. Thank you, Laura. I’m never lost following your recipes and the outcome is always fantabulous!

  • Dawn-Marie

    5 stars
    Sunday afternoon soup. Was incredibly easy to make, made the house smell good and was soooo flavourful! I did add more water as my batch was thick but that just means I get more Loved the addition of pecans and tahini. Would never have thought of either of those. Thank you!!!

  • Michelle Trombley

    5 stars
    Had the time and ingredients to make this for lunch today. Super delicious, and loved the addition of pecans. It was creamy, super flavourful, and complex. Not just another butternut squash soup. Will definitely make again. Thanks!!