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Roasted Butternut Squash Soup
Velvety roasted butternut squash soup, packed with deep, caramelized flavor and a touch of spice!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 166 kcal
Course:
Soup
Cuisine:
Vegan
Ingredients
- 1 medium butternut squash peeled, deseeded, and chopped
- 1 large onion chopped
- 3 roma tomatoes halved
- 1 head garlic cloves separated and peeled
- 4 prigs fresh Rosemary or substitute sage for a different flavor
- 3 tablespoon olive oil
- 1 teaspoon crushed red pepper flakes
- 1 ½ teaspoon paprika
- 1-2 teaspoon salt plus more to taste
- 2 cups vegetable broth or vegetable stock
- 1 cup oat milk or substitute full-fat coconut milk for a richer texture
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet or roasting pan with foil for easy cleanup. Place the chopped butternut squash, onion, tomatoes, and garlic cloves on the pan. Tuck the rosemary sprigs between the vegetables.
- Drizzle the olive oil evenly over the vegetables. Sprinkle with red pepper flakes, paprika, and 1 teaspoon of salt. Toss gently to coat everything evenly. Roast for about 1 hour, or until the butternut squash is soft, the garlic is golden brown, and the tomatoes have caramelized.
- Let the roasted vegetables cool for 5-10 minutes before handling. Remove the rosemary stems. Transfer the vegetables and any pan juices into a blender. Add 1 cup of vegetable broth to help blend the soup smoothly. Blend until creamy. If using an immersion blender, transfer everything to a large soup pot and blend directly.
- Pour the blended soup into a large soup pot over medium heat. Add the remaining vegetable broth and oat milk. Stir to combine. Bring to a gentle simmer (do not boil). Taste and season with salt if needed. Let it cook for 5 more minutes to meld the flavors.
- Ladle the soup into bowls and top with your favorite garnishes—pumpkin seeds, crunchy chickpeas, or a dollop of spiced yogurt. Serve warm with thick slices of crusty bread for dipping.
Cup of Yum
Nutrition Information
Calories
166kcal
(8%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
728mg
(30%)
Potassium
589mg
(17%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
13797IU
(276%)
Vitamin C
34mg
(38%)
Calcium
135mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 166
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 728mg | 30% |
| Potassium | 589mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 13797IU | 276% |
| Vitamin C | 34mg | 38% |
| Calcium | 135mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.