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Roasted Butternut Squash Poblano Soup

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If you're looking for the perfect blend of sweet, creamy, spicy and smoky look no further than this Roasted Butternut Squash Poblano Soup! This soup is comfort in a bowl and the epitome of fall with just a touch of heat and sweet. It combines perfectly roasted butternut squash, poblano peppers, a touch of maple syrup and coconut milk for a rich, velvety texture. This squash soup recipe is plant-based, gluten-free, and ideal for meal prep during the colder seasons.
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Roasted Butternut Squash Poblano Soup

If you’re looking for a soup that’s creamy, flavorful, and packed with cozy fall vibes, this Roasted Butternut Squash Poblano Soup is the one. Roasting butternut squash brings out its natural sweetness, while poblano peppers add a smoky depth that balances everything perfectly. The sweetness is complimented with a hint of jalapeño spice, neutralized with creamy coconut milk, and a splash of maple and tangy mirin! Don’t make your average butternut squash soup this season, take things to another level and enjoy this sweet and spicy Roasted Butternut Squash Poblano Soup.

I was in Newport last week and one night we had dinner at a super cute waterfront restaurant called Lido Bottle Works. The first course of my meal was a butternut squash soup and I absolutely fell in love with the combination of roasted squash and what tasted like peppers in this lusciously creamy soup. I tried my hardest to decipher the flavor components, and now, I’m bringing that inspiration right to your kitchen with a simple recipe that’s perfect for busy weeknights or cozy weekends. Trust me, you’ll be making this soup all of October, November and December because it’s just that easy and crave worthy!

Butternut Squash Soup Ingredients

  • Butternut Squash: The star of this soup provides a naturally sweet, and slightly nutty flavor that deepens when roasted. Roasting the squash caramelizes its natural sugars, making it tender, creamy and flavorful. Butternut squash is also packed with nutrients, including vitamin A, fiber, and antioxidants. Its mild sweetness pairs perfectly with the smoky and spicy elements in the recipe, providing a balanced, cozy taste.
  • Poblano Peppers: Poblano peppers add a smoky, slightly earthy flavor to the soup, balancing the sweetness of the butternut squash. These mild peppers offer just enough heat to give the soup depth without overpowering the other ingredients. Their texture softens when roasting and helps it blend seamlessly into the creamy base, creating a silky, smooth consistency. 
  • Jalapeño: Added for a subtle, spicy kick! For those who enjoy a bit of spice, leaving the seeds in can enhance the heat level, while deseeding the jalapeño will make the soup less spicy. Roasting the jalapeño along with the other vegetables mellows its heat slightly and brings out a more nuanced, slightly sweet flavor.
  • Garlic Cloves: A major flavor enhancer for this recipe but not overpowering that you’d consider this a garlicky recipe. Roasting the garlic mellows its sharpness and intensifies its natural sweetness, adding a deep, caramelized flavor to the soup. The roasted garlic blends smoothly into the soup, providing a warm, aromatic undertone that enhances the overall flavor. It’s a simple ingredient that makes a big impact, adding depth and complexity to every spoonful.
  • Yellow Onion: Bring a subtle sweetness and depth to the soup, especially when roasted with garlic and peppers. If you ever want to enjoy the sweetness of an onion – roast it! This changes them completely and adds to the scent and flavour of this soup. Onions are essential for balancing the sweeter elements in this dish, like the squash and maple syrup, while also adding body to the soup.
butternut squash cut lengthwise with seeds still inside on a wooden board
poblano peppers, jalapeño, and onion arranged on parchment paper
  • Coconut Milk: Full-fat coconut milk gives this soup its rich, creamy texture without the need for dairy. The coconut milk enhances the roasted flavors of the butternut squash and poblano peppers, while its smooth consistency makes the soup luxuriously velvety. Coconut milk also adds a subtle, tropical note that complements the heat from the jalapeño and the tang from the mirin.
  • Mirin: Mirin is a sweet rice wine often used in Japanese cooking, and it adds a subtle tangy sweetness to this soup. The acidity in mirin brightens the flavors, balancing the richness of the coconut milk and the sweetness of the squash. It adds a unique layer of complexity that elevates the overall flavor profile of the dish, making each bite more dynamic and satisfying. Mirin is especially effective at enhancing the savory elements while preventing the soup from becoming overly sweet.
  • Coconut Aminos: Coconut aminos bring a mild, slightly sweet umami flavor to the soup, acting as a gluten-free, soy-free alternative to soy sauce. Its savory depth enhances the roasted vegetables and complements the natural sweetness of the butternut squash. Coconut aminos also help balance the heat from the peppers and the richness of the coconut milk, giving the soup a more well-rounded, flavorful base.
  • Maple Syrup: A touch of maple syrup goes a long way and amplifies the natural sweetness of the roasted butternut squash, creating a beautiful harmony between sweet and savory flavors. The earthy, caramel-like notes of the maple syrup pair wonderfully with the smoky poblano peppers and spicy jalapeño, while also enhancing the richness of the coconut milk. 
  • Cilantro and Coconut Yogurt (for garnish): Fresh cilantro adds a burst of brightness and herbal freshness to each bowl, cutting through the richness of the soup. It complements the smoky, spicy, and sweet elements of the dish, while its vibrant green color makes for a beautiful presentation. The dollop of coconut yogurt on top provides a cooling contrast to the heat from the jalapeño, while also adding a creamy, tangy note that enhances the overall texture and flavor of the soup. Together, these garnishes elevate the dish, making each bite even more enjoyable.
fresh cilantro bunch on a cutting board
Slice strips into strips

How to Cut Butternut Squash

Cutting a large butternut squash can seem intimidating, but with the right technique, it’s easy! I have an amazingly simple tutorial that you can follow that provides you with all the steps for cutting and peeling butternut squash; click here. 

How to Make the Best Roasted Butternut Squash Soup

Roast the Vegetables

Preheat your oven to 450°F. Chop your butternut squash into cubes and spread them on a parchment-lined baking sheet. Drizzle with olive oil (optional), and roast for 30 minutes until tender. On a separate baking sheet, roast the poblano peppers, garlic, onion, and jalapeño for 20-25 minutes until the peppers are charred and the garlic is soft.

Peel the Peppers

Once the poblano peppers have cooled slightly, carefully peel off the papery skin. This step ensures a smooth, creamy texture in the soup.

Blend

Transfer the roasted vegetables to a high-speed blender. Add coconut milk, water or vegetable broth, mirin, coconut aminos, maple syrup, and salt. Blend until smooth and creamy. If the soup is too thick, add more broth or water until you reach your desired consistency. Use an immersion blender if that’s what you have on hand.

Serve and Garnish

Ladle the soup into bowls and garnish with a dollop of coconut yogurt and a sprinkle of fresh cilantro for extra flavor and freshness.

How to Customize Your Butternut Squash Poblano Soup

This Roasted Butternut Squash Poblano Soup is super versatile, easy to make and even more easy to customize! Here are a few ways you can make it your own:

  • Adjust the Spice Level: If you love heat, keep the seeds in the jalapeño, add a pinch of red pepper flakes or use freshly ground black pepper. For a milder version, deseed the jalapeño or omit it altogether.
  • Add Extra Protein: For a heartier meal, add in some cooked lentils, chickpeas, or even crispy tofu to boost the protein count.
  • Switch Up the Garnishes: Add a sprinkle of roasted pumpkin seeds, avocado slices, or a sprinkle of vegan cheese for extra flavor and texture. 

How to Serve Roasted Butternut Squash Soup

This Roasted Butternut Squash Poblano Soup is delicious on its own, but you can take it to the next level with some creative toppings or serve it with crusty bread for dipping! You can serve it as a starter to the main dish or serve it alongside a fresh green salad.

Why You Will Love This Roasted Butternut Squash Soup Recipe

You are going to love this Roasted Butternut Squash Soup because it’s the ultimate cozy comfort food! Packed with rich, smoky flavors, it’s a creamy, plant based soup that is perfect for everyone to enjoy – especially on those chilly fall and winter days. It’s dairy-free, gluten-free, and all you need to do is roast, blend, and enjoy! This soup will quickly become a go-to favorite!

Frequently Asked Questions for Butternut Squash Soup

How to store & reheat roasted butternut squash soup? Store your soup in an airtight container in the fridge for up to 4 days. You can reheat over medium in a small saucepan or in the microwave.

How long will butternut squash soup last in the fridge? This soup will stay fresh in the fridge for up to 4 days making it perfect for meal prep! The flavors deepen as it sits, making it even tastier as leftovers.

Can I freeze butternut squash soup? Yes, and it’s super easy to freeze. Store it in an airtight container or freezer bag for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop over medium heat.

Make sure you give this recipe a try and then leave a comment and review below!

Check out these other super easy and delicious fall inspired squash recipes:

Spicy Red Kuri Squash Soup

Butternut Squash Corn Soup

The Best Vegan Chili

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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creamy soup with a swirl of cream and chopped herbs in a white bowl
Jackie Akerberg

Roasted Butternut Squash Poblano Soup

5 from 3 votes
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If you're looking for the perfect blend of sweet, creamy, spicy and smoky look no further than this Roasted Butternut Squash Poblano Soup! This soup is comfort in a bowl and the epitome of fall with just a touch of heat and sweet. It combines perfectly roasted butternut squash, poblano peppers, a touch of maple syrup and coconut milk for a rich, velvety texture. This squash soup recipe is plant-based, gluten-free, and ideal for meal prep during the colder seasons.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Calories: 366

Equipment

  • Oven
  • High Speed Blender

Ingredients
  

  • 6 cups butternut squash, peeled and cubed (check out my tutorial)
  • 2 large poblano peppers, halved and deseeded
  • 1 jalapeno pepper, de-seeded if sensitive to spice
  • 5 garlic cloves
  • 1 yellow onion, halved
  • 13.5 oz canned full-fat coconut milk
  • 12 oz water, or vegetable broth
  • 3 tbsp mirin
  • 2 tbsp coconut aminos
  • 2 tbsp maple syrup
  • ½ tsp salt
  • coconut yogurt, to garnish
  • cilantro leaves, chopped, to garnish

Method
 

  1. Preheat oven to 450 and line two large metal baking sheets with parchment paper.
  2. Spread the squash on one baking sheet, drizzle with a little olive oil if desired (optional), and roast for 30 minutes.
  3. Place the poblano peppers and the onion cut side down on the other baking sheet and add the jalapeno and garlic. Roast for 20-25 minutes until the outside of the peppers have blackened. Remove from the oven and carefully pull off the papery skin of the poblano peppers, handling carefully. To make this process even easier, you can place the peppers in a paper bag or sealed container for a few minutes, but mine came off very easily without this step.
  4. Transfer the squash, peppers, jalapeno, onion and garlic to a high speed blender along with the remaining ingredients. Puree until smooth and creamy, adding additional water or broth if desired.
  5. Serve hot, topped with yogurt and cilantro!

Nutrition

Serving 1servingCalories 366kcalCarbohydrates 48gProtein 5gFat 21gSaturated Fat 18gPolyunsaturated Fat 0.4gMonounsaturated Fat 1gSodium 587mgPotassium 1140mgFiber 6gSugar 16gVitamin A 22582IUVitamin C 100mgCalcium 151mgIron 5mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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6 Responses

  1. 5 stars
    This soup was pure cozy season perfection! It tasted like it had been simmering all day, yet it was very weeknight friendly. Absolutely bookmarking this one for fall and winter. It is nourishing, beautiful, and so full of flavor. Love!!!

    Reply

  2. 5 stars
    This is the BEST Butternut Squash soup I’ve ever eaten. Spicy, yet sweet. So velvety. Will absolutely be making again.

    Reply

  3. 5 stars
    I made this soup yesterday and it is the BEST creamed soup I have ever tasted! I had four smaller poblano chilis, so I used all of them. I also used one jalapeno and left the seeds in which has a good level of heat. I was shocked that the mirin I had in my pantry had high fructose corn syrup and tons of sugar, so I substituted (unseasoned) rice vinegar. Delicious! I highly recommend this soup – so good and easy to roast all the veggies together. Thank you for another keeper recipe!

    Reply

    1. Hey Jean! Thank you for such a raving review. Glad you were able to make a few substitutions with what you had on hand and enjoyed the recipe! Thanks for sharing your experience – LOVE that it’s now the best creamed soup you’ve ever had!

      Reply
5 from 3 votes

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