Oh, squash. Is there anything more amazing than squash? Okay, probably 7 other things, but this is the time of year for me where squash really shines through. We live in the Northeast and being originally from Florida, I never understood that fruit and vegetables could only be purchased seasonally. In Florida, I had every produce available at my disposable. Of course, I was 17 and didn’t ever bother learning how to cook vegetables. There’s something really exciting about living somewhere where there are seasons. Being able to only purchase certain produce at certain times of year forces me to be creative and get excited for the new season. This season brings us squash. Acorn, pumpkin, and my favorite: butternut. Today, I’m going to show you how I make a cozy, delicious, vegan roasted butternut squash soup. Perfect for Fall and Winter!
Roasted Butternut Squash Soup
I never thought I could be one of those people who just eat soup for dinner. I’m a volume eater, which is just a fancy way of saying I used to have a binge-eating problem, and I like to eat large amounts of food in one sitting. I have been working on that, and for the first time I am able to eat a bowl of soup for dinner and feel full. It probably helps to make sure the soup is jam-packed with veggies, nutrients, and all the delicious things. This recipe has all of it!
One thing I have to mention is that I don’t have a fancy blender or an immersion blender so my soup comes out a little bit more texture and less smooth. This doesn’t take away from the taste, but just letting you know that yours may look different depending on the equipment that you own. I used a food processor for this.
This roasted butternut squash soup recipe is
warm
savory
butternut squashy
I’m running out of adjectives to describe it, it’s delicious, okay?
Related recipes: Warm Sweet Potato Farro Salad | Simple & Vegan
You can eat this roasted butternut squash soup as your main meal or add more servings and less volume per serving to make it a side dish to your main meal. Top it with some vegan sour cream on top and you’re ready for a delicious meal & a chilly night in.
Recipe for Vegan Roasted Butternut Squash Soup
For this recipe you will need one butternut squash, 3 carrots, garlic, green pepper, onion, smoked paprika, garlic powder, salt, sage, veggie broth, and some coconut milk. Sounds like a lot, but most of it is simply spices and liquids to add in.
Start off by preheating the oven to 450ºF. While it’s preheating, peel and dice the butternut squash into small cubes. Dice the carrots. Add a little bit of sage, salt, garlic powder, and smoked paprika on top and toss. Transfer to a greased sheet pan and cook for 30 minutes until you can pierce the butternut easily.
In the meantime, cook the green pepper, garlic, and onion in a large pot over medium high heat. Cook for 3-5 minutes, until fragrant. Add the veggie broth and cook on low until the butternut and carrots are done. Once they are, transfer into the pot and cook for 3-4 minutes so the broth picks up the flavor.
Transfer the soup to your food processor or blender. If you have an immersion blender, just keep it in the pot and blend it there. You can get an immersion here! If you want to get my food processor, you can click here! I had to do this in batches because the first time I added way too much and it overflowed all over the counter. Do not recommend.
Once everything is blended, put it back into the pot over medium heat. Slowly add in 5.5 oz of coconut milk in while stirring. This will add lightness and creaminess to the dish. At this point you can season some more with any spices or salt if you’d like. Make it your own! I like to add a little bit of nutritional yeast for a cheesy flavor.
Serve immediately with a dollop of sour cream or just as it is. This butternut squash soup recipe serves 2-4 depending on your level of hunger. I never truly understood serving sizes for recipes. You don’t know my life. You don’t know what I like to eat.
Looking for more vegan recipes? Check out: The Easiest Vegan Banana Pancakes | 2 Ingredients
Ingredients
- 1 butternut squash, peeled & diced
- 3 carrots, peeled & diced
- 2 garlic cloves, minced
- 1 green pepper, diced
- 1 onion, diced
- 3 cups veggie broth
- 2 ounces coconut milk
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon sage
- 1/2 teaspoon salt
- Extra salt if needed (optional)
Instructions
- Preheat oven to 450ºF
- On a greased pan, add diced butternut and carrots.
- Add spices & salt
- Cook for 30 minutes
- Meanwhile, on a large pot cook garlic, onion, and green pepper for 3-5 minutes, until fragrant
- Add veggie broth
- Lower heat to a low simmer until the butternut and carrots are done, you should be able to pierce the butternut easily
- Transfer the butternut and carrots to the pot, cook for 3-4 minutes
- Using a food processor or blender, transfer the soup and blend
- Transfer the blended soup back into the pot over medium heat
- Slowly add in coconut milk while stirring
- Add more salt if needed or any other seasoning of your choice (I like to add nutritional yeast for a cheesy flavor)
- Cook for an additional 2-3 minutes.
- Remove from heat & serve immediately
- Holds for 5-7 days in the fridge
If you end up making this vegan roasted butternut squash soup recipe, tag me on Instagram @thetinyherbivore so I can see your creations! Feel free to use the hashtag #thetinyherbivore so I definitely don’t miss it! What do you guys think of this recipe? Let me know in the comments below or DM me on Instagram!
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Okay, trying this–that looks so delicious!!!