4.6 from 78 votes
Roasted Butternut Squash Soup
This roasted butternut squash soup offers a creamy vegan option featuring oven-roasted squash, carrots, and garlic seasoned with turmeric, smoked paprika, and thyme. The roasting process enhances the natural sweetness and earthiness of the vegetables, while blending with vegetable broth creates a smooth, warming soup. Optional garnishes like vegan yogurt or coconut milk add an extra layer of creaminess and tang.
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings:
4
servings
Calories:
187 kcal
Course:
Soup
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 187
% 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.