Roasted Butternut Squash Soup (VG)

A cool winter day screams for a freshly made bowl of roasted butternut squash soup. So simple, yet so tasty.

Why roast the butternut squash? There’s a subtle and pleasant after taste that’s added to the soup that gives it a little sumin’ sumin’. In today’s post, I’m excited to share with you how this key step and a few simple wholesome ingredients result in one of the tastiest soups you’ll ever try.

Why I love this recice?

  • Easy to make
  • Great for meal prep
  • Minimal mess or clean up
  • Easy to find seasonal ingredients

What makes this recipe a healthy option?

  • Uses wholesome healthy ingredients
  • Loaded with vitamins and minerals
  • Contains good fats like avocado oil and coconut cream
  • Source of good carbs that leave you feeling satisfied

Free from common food allergens like…

  • Dairy
  • Gluten
  • Soy
  • Egg
  • Nuts
  • Also vegan!

Steps to making this recipe:

  • STEP 1: Season the butternut squash and roast it.
  • STEP 2: Wash and chop veggies.
  • STEP 3: Sauttee onion and garlic.
  • STEP 4: Add in turmeric, ginger, and carrots.
  • STEP 5: Add in squash and coconut cream.
  • STEP 6: Blend well and enjoy!

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

A creamy vegan bowl of roasted butternut squash soup that will leave you feeling comforted and satisfied.
Course Soup
Keyword Butternut Squash Soup, Roasted Butternut Squash
Prep Time 10 minutes
Cook Time 20 minutes
Roast Time 30 minutes
Total Time 1 hour
Servings 6 small bowls
Author Fay

Equipment

  • Baking Sheet
  • Parchment paper
  • Cutting Board
  • Chopping Knife
  • Large Saucepan
  • large spoon
  • Hand Held Blender (or large blender with vents)
  • Serving Bowls

Ingredients

Roasting the butternut squash

  • 1 small butternut squash
  • 2 tbsp avocado oil
  • Sprinkle of garlic powder
  • Salt & pepper to taste

For the soup

  • Roasted butternut squash peeled, cubed
  • 2 tbsp avocado oil
  • 1 small onion or 1/2 a large onion
  • 1 clove garlic crushed or 1 tsp garlic powder
  • 1 tsp ground turmeric
  • 1 tsp fresh or ground ginger or more if you like it more gingery
  • 4-5 carrots coined
  • 3 cups water
  • 3 cups vegetable or chicken broth
  • 1 cup coconut cream stirred, from the can
  • salt & pepper to taste
  • 1 tsp dried thyme optional
  • pumpkin seeds for garnish

Instructions

Roast butternut squash

  • Preheat the oven to 425F. Line a baking sheet with parchment paper, set aside. Cut butternut squash in half, remove the seeds. Drizzle with oil, sprinkle with salt, pepper, and a bit of garlic powder. Place on baking sheet face down (skin facing up). Bake for 20 minutes. Remove from oven, carefully flip with mitts and two large forks. Bake an additional 10-15 minutes.

Make the soup

  • While butternut squash is roasting, wash and coin the carrots, dice the onion, garlic, and grate ginger (if using fresh ginger).
  • Once you flip the butternut squash at the 20 minute mark, begin the soup by heating a large pot on medium-high. Drizzle in some oil when pot starts to get warm. Add in the diced onions and garlic. Sprinkle with salt and pepper. Sautee for 5 minutes, until onions become somewhat translucent.
  • Add in another light drizzle of oil, about a teaspoon or two. Add in the ginger and turmeric powder. Stir all the ingredients quickly to prevent from sticking and burning to the bottom of the pot. You may need to turn down the heat to medium.
  • Add in the carrots, water, and broth. Stir well and bring to a boil.
  • Around this point, the butternut squash should be done roasting. Remove from the oven and let cool for 5-10 minutes while soup is brought to a boil.
  • Let soup boil until carrots are tender, about 10-15 minutes. As butternut squash cools, slice each piece horizontally and peel of the skin. Once all the skin is removed, cube the pieces.
  • Reduce soup temperature to low. Once boiling reduces, add in the butternut squash. Allow to simmer for a few minutes. Sprinkle with a it more salt and pepper.
  • Pour in coconut cream. With a hand held blender, begin to blend soup slowly, pulsing until the large chunks are broken down. If the soup is too think (it may be depending on how big your butternut squash is), add in a cup more water or broth and bit more salt.
  • Serve hot with a sprinkle of dried thyme, crushed pepper, and roasted pumpkin seeds.

Notes

  • Coconut milk can also be used but coconut cream will make it a bit more rich and creamy 
  • You can also use a regular blender that has an air vent (like a Vitamix). If your blender does not have an air vent, wait to blend until it is a room temperature to prevent blender for blowing it’s lid off from all the steam!
  • Seasoning portions are approximates, follow your taste buds. 

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