This Vegan Butternut Squash Soup is creamy and luxurious. Made with just a handful of simple ingredients, you can serve this vegan fall soup as a main course, side dish, or appetizer. Perfect for holidays and cozy nights in!
Peel and cube the butternut squash. Slice the top off of the garlic so that all of the cloves are exposed. Spread the butternut squash on a sheet pan and place the garlic head in the middle. Drizzle with olive oil and add a pinch of salt (optional). Roast for 35 to 40 minutes, or the butternut squash until fork tender and lightly caramelized on the bottom.
While the squash is roasting, dice the onion and chop the sage.
When the butternut squash has about 5 minutes left to roast, add the onion and sage to a large pot with a drizzle of olive oil (optional). Cook over medium heat for 3 to 5 minutes.
Remove the butternut squash from the oven. Set the garlic aside to cool. Add the butternut squash to the pot with onions and sage, and stir to combine.
Add the broth, coconut milk, ginger, salt, and nutmeg to the pot. Remove the cloves from the head of garlic and add them to the soup. Blend the soup with an immersion blender until smooth.
Nutritional info is an estimate based on 6 servings of this soup. Actual calories and fat may vary quite a bit depending on the brand of coconut milk you buy.