Roasted Butternut Squash Soup (Vegan!)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
5 medium bowls
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Calories
203 kcal
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Course
Soup
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Cuisine
Vegan, gluten-free
Roasted Butternut Squash Soup (Vegan!)
Description
Roasted Butternut Squash Soup (Vegan!) begins with halving and roasting a large butternut squash until tender and fragrant, which deepens its natural sweetness and flavor. Meanwhile, diced onion and minced garlic are gently sautéed without oil using vegetable broth to maintain vibrancy of flavor. These aromatics are blended with the squash, coconut milk, vegetable broth, ground nutmeg, and salt until smooth and creamy.
The finished soup is silky with a gentle body from the coconut milk and a hint of warm spice from the nutmeg. The roasting imparts a roasted depth that anchors the fresh savory notes from the onion and garlic. The soup is heated on the stove to meld flavors further and served plain or with optional toppings like pumpkin seeds, walnuts, cinnamon, chopped green apple, or a drizzle of maple syrup for sweetness and crunch.
This recipe yields around 7 to 8 cups and is accommodated by blending equipment size. The method allows variations by adding spices or vegetables if desired. It is ready to enjoy as a comforting appetizer or light meal.
Ingredients
- 1 butternut squash 3 to 3.5 lbs, large
- 1 yellow onion medium
- 3 cloves garlic
- 2 cups vegetable broth
- 13.5 oz. coconut milk unsweetened, light, canned
- 1/8 tsp. ground nutmeg
- 1/2 tsp. salt
Toppings (optional):
- maple syrup swirl of maple syrup, candied walnuts, diced green apple, fresh cilantro, etc
- walnut
- pumpkin seed
- green apple
- cinnamon
- cilantro
Instructions
ROAST THE SQUASH:
- Preheat oven to 400°F (200°C). Carefully halve the butternut squash vertically and remove seeds. Line a baking sheet with parchment paper and place squash halves face down.
- Roast for about 50 minutes or until fork-tender and very soft. Set aside to cool.
PREPARE THE SOUP:
- Meanwhile, in a blender* add vegetable broth, coconut milk, nutmeg, and salt. Set aside.
- Dice onion and mince garlic.
- In a small pan over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.)
- Add minced garlic and sauté another 1-2 minutes. Then add onion and garlic to the blender.
- When the squash is done baking and cool enough to handle, scoop out the flesh with a spoon and place in the blender with all the other ingredients.
- Blend until smooth. Then carefully transfer to a large saucepan on the stove.
- Heat the soup over medium for about 10-15 minutes to let flavors further combine. Serve plain or with any desired toppings. (I recommend Maple-Vanilla Candied Nuts!)
Notes
- Ensure your blender can hold the volume; blend in batches if needed to avoid spills.
- Baking time of about 50 minutes is for larger squashes to achieve softness; smaller squashes may require less time.
- Optional variations include adding spices like sage, ginger, carrot, or curry powder for different flavor profiles.
- Recipe yields approximately 7-8 cups of soup, suitable for multiple servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5medium bowls
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Potassium | 998mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 29131IU | 583% |
| Vitamin C | 59mg | 66% |
| Calcium | 139mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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