Roasted Butternut Squash Soup (vegan)

Roasted butternut squash soup with garlic and onion. Very easy to prepare. Just put everything in the oven to roast and then blend and serve.

You don’t need to be a master chef to cook up a vegan roasted butternut squash soup. In just three simple steps, you can have a creamy and flavorful bowl of soup that will warm your soul.

About this recipe

Cut the squash, roast it to perfection, blend it all together and voila! You have a gourmet soup that will impress even the most discerning of palates. Don’t let the simplicity of this recipe fool you – it’s a crowd-pleaser that will have your guests asking for seconds. Try it out today and see for yourself how easy and delicious homemade soup can be!

Sopa de calabaza rostizada , Roasted butternut squash soup

Roasted butternut squash soup recipe ingredients

  • Butternut squash, diced. Whether you have the time to peel and cut a fresh pumpkin or need to use storebought precut squash, your recipe will turn out great. Don’t let a lack of fresh ingredients stop you from creating something delicious.
  • Onion, roughly chopped
  • Garlic – One complete head cut into two halves with the peel intact
  • Olive oil
  • Vegetable stock

How to make this vegan soup recipe

Preheat the oven to 400°F (200°C). Place the diced butternut squash, roughly chopped onion, and halved garlic head on a baking sheet lined with parchment paper. Drizzle with olive oil and toss to coat.

Roast in the oven for 25-30 minutes or until tender and lightly browned. Add the roasted vegetables and vegetable broth to the pot. Bring to a boil, reduce the heat, and let simmer for 10-15 minutes. Stir from time to time.

Blend. Use an immersion blender or transfer the soup to a blender and puree until smooth or has your favorite texture. Season with salt and pepper to taste. Serve hot with olive oil fried sage leaves if you want.

Sopa de calabaza rostizada , Roasted butternut squash soup

How to Serve Roasted Butternut Squash SouP

Roasted Butternut Squash Soup is best served hot, straight from the stove. Add a dollop of sour cream, a sprinkle of chopped fresh herbs like thyme or rosemary, or some croutons for a little crunch. It also pairs well with a slice of crusty bread or a side salad for a complete meal.

The Benefits of Roasting Butternut Squash

Roasting butternut squash has numerous benefits. It enhances the natural sweetness of the squash and makes it tender and creamy. Additionally, roasting butternut squash is a great way to make it more versatile for use in various recipes. It can be added to salads, used as a side dish, or turned into a flavorful soup.

Furthermore, roasting butternut squash is an easy and convenient cooking method that requires minimal preparation and can be done quickly.

Possible flavor variations

Spicy Kick: Add a teaspoon of cayenne pepper or chipotle peppers in adobo sauce to the roasted vegetables for a spicy twist to your butternut squash soup.

Sweet and Savory: Sprinkle some cinnamon and nutmeg ( or the spices of your choice) on the diced butternut squash before roasting for a delicious sweet and savory flavor combination.

Thai-inspired: Infuse your soup with Thai flavors by adding a tablespoon of red curry paste and a can of coconut milk to the blended soup like I did with the roasted kabocha soup. Garnish with fresh cilantro and a squeeze of lime.

Mediterranean Delight: Roast the butternut squash with dried oregano and thyme, then blend it with roasted red bell peppers. Finish with roasted chickpeas.

Veggie power: Add carrots and potatoes to the pot while simmering to make it thicker and more nutrient-dense.

Italian Flair: Add some roasted tomatoes, basil leaves, and a splash of balsamic vinegar to the blended soup for a burst of Italian flavors. Top with freshly grated Parmesan cheese for an authentic touch.

Earthy and Nutty: Toast some walnuts or pecans and sprinkle them over the soup for a crunchy texture and nutty flavor.

Sopa de calabaza rostizada

Frequently Asked Questions

Do I need to peel butternut squash before making soup? It’s not necessary to peel the butternut squash before making soup, but it’s recommended to do so. The skin can be tough and can affect the texture of the soup. However, if you prefer a more rustic texture, you can leave the skin on. Just be sure to wash it thoroughly before using it.

Does butternut squash shrink when roasted? Yes, butternut squash does tend to shrink when roasted. As it cooks, the moisture in the squash evaporates, causing it to reduce in size. Roasting also caramelizes the natural sugars in the squash, intensifying its flavor and further contributing to the shrinkage. Despite this shrinkage, roasted butternut squash remains deliciously sweet and tender, making it a popular choice for many recipes.

How to store? To store butternut squash soup, allow it to cool down to room temperature. Then, transfer the soup to an airtight container and refrigerate it promptly. The soup can be stored in the refrigerator for up to four days. If you want to store it for a longer time, you can freeze it in an airtight container for up to three months. When you’re ready to reheat the soup, you can simply heat it up on the stovetop or in the microwave until it is heated through.

More vegan soup recipes

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Roasted Butternut squash soup

Roasted Butternut Squash Soup (vegan)

Alejandra Graf
Roasted butternut squash soup with garlic and onion. Very easy to prepare. Just put everything in the oven to roast and then blend and serve.
5 de 2 votos
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine Plant based kitchen
Servings 6 people
Calories 77 kcal

Equipment

Ingredients
 
 

  • 4 cups butternut squash diced
  • 1 onion medium sized, cut into large pieces
  • 1 head of garlic cut in half with peel
  • 1 tablespoon of olive oil
  • 3 cups vegetable broth or water
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Preheat the oven to 400°F (200°C). Place the diced butternut squash, roughly chopped onion, and halved garlic head facing down on a baking sheet lined with parchment paper. Drizzle with olive oil and toss to coat.
  • Roast in the oven for 25-30 minutes or until tender and lightly browned. Add the roasted vegetables and vegetable broth to the pot. Bring to a boil, reduce the heat, and let simmer for 10-15 minutes. Stir from time to time.
  • Blend. Peel the garlic. Use an immersion blender or transfer the soup to a blender and purée until smooth or has your favorite texture—season with salt and pepper to taste. Serve hot with olive oil and fried sage leaves if you'd like.

Notes

How to store?
To store butternut squash soup, allow it to cool down to room temperature. Then, transfer the soup to an airtight container and refrigerate it promptly. The soup can be stored in the refrigerator for up to four days. If you want to store it longer, you can freeze it in an airtight container for up to three months. When you’re ready to reheat the soup, heat it up on the stovetop or microwave until heated.
Fried sage olive oil.
To serve with sage leaves, heat two or three tablespoons of olive oil in a frying pan over low heat. Add the sage leaves three at a time and remove them when they change color.
Put them on a paper napkin and add a mini pinch of salt. To finish the soup, save the olive oil, where you put the sage leaves.
To serve the soup in a bowl, add a splash of sage oil and a few sage leaves in the center.

Nutrition

Serving: 1gCalories: 77kcalCarbohydrates: 14gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 475mgPotassium: 357mgFiber: 2gSugar: 4gVitamin A: 10172IUVitamin C: 21mgCalcium: 50mgIron: 1mg
Keyword Roasted butternut squash soup, Vegan butternut squash soup

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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