Roasted Butternut Squash Soup
User Reviews
4.6
Roasted Butternut Squash Soup
Description
Roasted Butternut Squash Soup uses roasted butternut squash, carrots, and whole garlic to develop a deep, slightly caramelized flavor. The addition of thyme during roasting imparts herbal notes, while spices like turmeric and smoked paprika add warmth and subtle earthiness without overpowering the natural sweetness of the squash. After roasting, the ingredients are combined with vegetable broth and gently simmered to meld flavors before pureeing to a velvety texture.
As a vegan soup, it relies on plant-based ingredients and offers versatility in garnishing options such as vegan yogurt, sour cream alternatives, or coconut milk, which provide creaminess and balance. The soup can be served as a starter or main alongside a variety of sides.
The recipe allows roasting the vegetables ahead, with cooked components storing well for up to three days refrigerated or freezing the finished soup for longer preservation. Using an immersion blender works as a substitute for a food processor to puree smoothly. Substitutions for vegetables, broth, or herbs can be made to accommodate preferences or availability.
Ingredients
- 1 butternut squash
- 3 carrot medium-sized
- 1 head garlic
- 2 tablespoons olive oil
- 4 prigs thyme + more to garnish
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- 3 cups or 700 ml vegetable broth
- 1/2 teaspoon Turmeric
- 1/2 teaspoon smoked paprika
- vegan yogurt optional, or sour cream or coconut milk or roasted garlic sauce, to garnish
Instructions
- Preheat the oven to 200 °C or 390 °F. Peel, pit and roughly chop butternut squash and chop carrots in similar sized chunks (see the picture). Cut the tip off the garlic head, exposing the ends of the cloves, so that it's easier for you to peel them later. Transfer the chopped vegetables and the garlic head to a backing dish. Drizzle with olive oil, add thyme sprigs and sprinkle with salt and pepper. Roast for 30 minutes or until golden brown.
- Transfer to a pot and add warm vegetable broth, turmeric and smoked paprika. Simmer on medium heat for 5-10 minutes.
- Pulse in a food processor until smooth.
- Distribute among bowls. Garnish with vegan yogurt, sour cream, coconut milk or roasted garlic sauce,and thyme (optional). Enjoy!
Notes
- Roast the squash, carrots, and garlic ahead and store in an airtight container in the fridge for up to 3 days before making the soup.
- Store the finished soup in the fridge for up to 4 days or freeze for up to 3 months in a freezer-safe container.
- Use an immersion blender if a food processor is not available to puree the soup.
- Optional garnishes include vegan yogurt, sour cream, coconut milk, or roasted garlic sauce, which add creaminess and flavor complexity.
- Substitutions can be made using pumpkin or other squash varieties instead of butternut squash, and rosemary instead of thyme.
- Vegetable broth can be replaced with water if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 751mg | 31% |
| Potassium | 853mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 28123IU | 562% |
| Vitamin C | 46mg | 51% |
| Calcium | 123mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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