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5.0 from 3 votes

Vegan Roasted Butternut Squash Soup

Vegan Roasted Butternut Squash Soup is a smooth, delicious, and comforting dish when you are craving a bowl of warmth or when the weather starts turning. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
1 hr
Servings: 4 people
Calories: 281 kcal
Course: Main Course , Appetizer , Soup
Cuisine: Asian , Indian

Ingredients

  • 1 medium butternut squash (approx 800 grams to 1 kilo)
  • 1 tablespoon olive oil (for roasting the butternut squash)
  • 1 tablespoon olive oil (for the soup base)
  • 1 medium onion (diced)
  • 1 tablespoon garlic and ginger paste
  • ½ tablespoon turmeric powder
  • ½ tablespoon garam masala
  • ½ teaspoon cumin powder
  • ½ teaspoon chilli flakes (adjust to your taste)
  • 2 teaspoon salt
  • 1 tablespoon tomato paste
  • 200 ml coconut milk
  • 1 litre vegetable stock or chicken stock

Instructions

    Cup of Yum
  1. Preheat the oven to 200° C (390° F).
  2. Cut the squash in half, scoop the seeds out and drizzle with 1 tablespoon of olive oil.
  3. Place them on a baking dish and roast for 50-55 minutes, or until soft and slightly caramelised on the sides.
  4. While the squash is roasting, start preparing the base of the soup.
  5. Place a large heavy-based pan or Dutch oven on medium heat, and add 1 tablespoon of olive oil. Add the onions and sauté until translucent. 
  6. When the onions are soft, add turmeric powder, garam masala, chilli flakes, freshly ground black pepper, and salt. Sauté for another minute. 
  7. Stir in the tomato paste along with the garlic&ginger paste. Sauté for another minute, stirring continuously. 
  8. Add coconut milk and give it a good stir.
  9. Stir in the stock, bring the mixture to a boil and let it gently simmer for 30 minutes, until the butternut squash is roasted and ready.
  10. When the butternut squash is cooked, let it cool down until it can be handled and scoop the flesh out using a spoon.
  11. Place the roasted squash and the soup base in a blender and blitz until smooth. Alternatively, you can use a hand blender or a liquidiser.
  12. Return the soup to the pan if you want your soup piping hot or serve straight from the blender with a slice of crusty bread!

Notes

  • When buying butternut squash, make sure it is ripened to get the best flavor and taste.
  • You can save time and simplify the process by using pre-cut butternut squash.
  • Roasting the butternut squash imparts an earthy, smoky, caramelized sweet taste that adds great flavor and will make the soup even better.
  • You can make the spiced butternut squash soup a day or two ahead of time and reheat it when needed on the stove over medium-low heat.
  • This soup taste also great when made with pumpkin or sweet potatoes. A great way to use up leftover Halloween pumpkins!
  • Spiced Butternut Squash Soup is gluten-free, vegan, vegetarian, and paleo-friendly, which makes it perfect to serve to a large crowd.
  • 1 portion of this lovely soup has only 280 calories!

Nutrition Information

Calories 281kcal (14%) Carbohydrates 32g (11%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Sodium 2208mg (92%) Potassium 893mg (26%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 20599IU (412%) Vitamin C 44mg (49%) Calcium 119mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 281

% Daily Value*

Calories 281kcal 14%
Carbohydrates 32g 11%
Protein 4g 8%
Fat 18g 28%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Sodium 2208mg 92%
Potassium 893mg 19%
Fiber 5g 20%
Sugar 8g 16%
Vitamin A 20599IU 412%
Vitamin C 44mg 49%
Calcium 119mg 12%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.