Roasted Butternut Squash Mushroom Soup (Creamy & Vegan)
A vegan soup made with roasted butternut squash and a mix of mushrooms, enhanced with aromatics and finished with plant-based cream for a rich, savory, dairy-free bowl.
Yield: 4 Servings
Cost: $8–$10
Equipment
- Chef's knife
- Cutting board
- Large baking sheet
- Parchment paper
- Large soup pot
- Wooden spoon or spatula
- Immersion blender or high-speed blender
- Measuring cups and spoons
Materials
- 1 medium butternut squash peeled and cubed (about 3 cups)
- 2 cups mushrooms cremini and/or oyster, sliced
- 2 tablespoons olive oil plus more for roasting
- 1 small shallot finely chopped
- 2 garlic cloves minced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 3 to 4 cups vegetable broth adjust for consistency
- ½ cup full-fat coconut milk or cashew cream
- Salt and freshly ground black pepper to taste
- Optional: smoked paprika lemon juice (for brightness)
Instructions
- Preheat Oven: Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast Vegetables: Toss butternut squash cubes and mushroom slices with olive oil, salt, pepper, and optional thyme or smoked paprika. Spread evenly on the baking sheet with space between pieces. Roast for 25–30 minutes, until squash edges are caramelized and mushrooms are browned and shrunken.
- Sauté Aromatics: In a large soup pot, heat 2 tbsp olive oil over medium heat. Add shallot and garlic, sauté until soft and translucent (about 3–5 minutes). Avoid browning.
- Combine & Simmer: Add roasted vegetables to the pot. Pour in vegetable broth until the vegetables are just covered. Add thyme. Simmer gently for 10–15 minutes with the lid slightly ajar.
- Blend the Soup: Remove a few mushroom slices if you'd like some texture later. Use an immersion blender directly in the pot or transfer in batches to a blender. Blend until completely smooth. Adjust thickness with more broth if needed.
- Add Cream & Final Adjustments: Off the heat, stir in the coconut milk (or preferred vegan cream). Taste and adjust seasoning. Add a splash of lemon juice for brightness if desired. Do not boil after adding cream.
- Serve: Ladle into bowls. Optionally garnish with reserved roasted mushrooms, herbs, or a swirl of coconut cream.
Notes
- Don’t soak mushrooms—wipe them clean to avoid sogginess.
- Roasting is key to depth; don’t shortcut it.
- For extra protein or texture, add cooked lentils or roasted chickpeas as garnish.
- Cashew cream (¼ cup soaked cashews blended with ¼ cup water) is a great neutral alternative to coconut milk.
- Soup stores well refrigerated for up to 4 days and freezes beautifully for 2–3 months.