My straightforward roasted butternut squash soup is unbelievably creamy, satisfying, and flavorful. Our recipe can be naturally vegan. You don’t want any cream or butter to make this dreamy, creamy soup!
As written and photographed, this butternut squash soup is vegan, and let me inform you, it’s extremely scrumptious that approach! Everybody, even the meat-eaters on the desk, will adore it, particularly when topped with our straightforward spiced chickpeas!
Roasting the squash develops taste, very like roasting cauliflower for our roasted cauliflower soup or roasting tomatoes for my favourite roasted tomato soup!
Key Substances
- Butternut Squash: I usually use a medium butternut squash, however be happy to swap in different winter squash (like honeynut, kabocha, or purple kuri squash) or perhaps a small sugar pumpkin.
- Veggies: Leeks, carrots, and garlic complement the squash fantastically. They prepare dinner down and add a contact of sweetness.
- Spices: Cumin and smoked paprika add a smoky taste. A pinch of cayenne provides somewhat kick (non-compulsory however scrumptious!).
- Broth: I exploit vegetable broth to maintain it vegetarian, however chicken broth works nice if that’s not a priority.
- Coconut Oil: A small quantity stirred in on the finish provides a delicate coconut taste I really like. If coconut shouldn’t be your factor, use butter or olive oil as an alternative.
- Spiced Chickpeas: These are non-compulsory however add a pleasant crunch and additional taste. You should buy them ready-made or roast your personal (it’s easy!). The recipe under consists of directions.
Tips on how to Make Roasted Butternut Squash Soup
This butternut squash soup is one in every of my favourite fall soup recipes. Begin by roasting your butternut squash. I like to chop it in half and tuck a sprig of contemporary rosemary beneath each bit earlier than roasting (identical to I do with spaghetti squash).
Prep the remainder of your soup elements whereas the squash is within the oven. Then, as soon as the squash is out of the oven, you possibly can mix the whole lot collectively.
In a big soup pot, sauté your veggies (leeks, carrots, and garlic) in a little bit of oil till they’re tender and candy. Then, add a contact of cumin and smoked paprika for heat and smokiness, alongside together with your broth.
As soon as the butternut squash is tender, scoop out the flesh and add it to the pot with the opposite elements. Mix the whole lot till clean and creamy. An immersion blender is the simplest approach to do that proper within the pot, which is what I’ve accomplished within the video.
Simply earlier than serving, stir in somewhat coconut oil for a touch of tropical taste. When you’re not a coconut fan, be happy to omit it or use olive oil or butter as an alternative. I additionally love topping the soup with a handful of spiced chickpeas for further crunch and taste. You should buy them pre-made or roast your personal (it’s straightforward!). Try the recipe under for directions.
Straightforward Roasted Butternut Squash Soup
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This straightforward roasted butternut squash soup is unbelievably creamy, satisfying, and so flavorful. It’s additionally easy, scrumptious when made upfront, and naturally vegan. We stir somewhat coconut oil proper on the finish earlier than serving, including a faint, candy coconut taste. If you don’t get pleasure from coconut, skip this step or stir in olive oil or butter.
4 to six Servings
Watch Us Make the Recipe
You Will Want
Roasted Butternut Squash Soup
1 medium butternut squash (3 to three ½ kilos)
2 contemporary rosemary sprigs
2 tablespoons olive oil
2 cups thinly sliced leeks, white and lightweight inexperienced components solely (1 giant leek)
3/4 cup thinly sliced carrots (1 giant carrot)
3 medium cloves garlic, peels eliminated
1/4 teaspoon floor cumin
1/4 teaspoon smoked paprika
Pinch purple pepper flakes or cayenne, non-compulsory for warmth
5 to six cups vegetable broth or rooster broth, use extra as wanted
1 bay leaf
1 tablespoon coconut oil, non-compulsory
Salt and contemporary floor black pepper, to style
Spiced Chickpeas
1 (15oz) can chickpeas or 1 ½ cups cooked chickpeas
3 tablespoons oil like olive oil, safflower oil, or avocado oil
Pinch salt
1/2 to 1 teaspoon spice mix like chili powder, Za’atar, or Cajun seasoning
Instructions
- Roast Butternut Squash
1Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or silicone baking mat.
2Trim the stem finish of the squash and slice it in half lengthwise. If the squash is simply too giant to securely minimize in half, minimize it crosswise in half, simply the place the thinner finish begins to widen. Then, slice each bit in half lengthwise. Scoop out the seeds. (Watch us do that within the recipe video.)
3Brush or spray the minimize aspect of the squash with 1/2 tablespoon of olive oil and season with a beneficiant pinch of salt.
4Place each bit of squash, minimize aspect down, onto the ready baking sheet. Sneak a small sprig of rosemary beneath each bit of squash.
5Roast the squash till tender inside, 40 to 50 minutes.
- Make Soup
1Whereas the squash is within the oven, warmth 1 ½ tablespoons of olive oil in a big Dutch oven or deep pot over medium warmth. Then, add the leeks, carrots, and entire garlic cloves. Cook dinner, stirring sometimes, till the leeks have softened and scent candy, 5 to eight minutes.
2Stir within the cumin, smoked paprika, and purple pepper flakes (non-compulsory) and prepare dinner one other 30 seconds.
3Pour in 5 cups of the broth, add the bay leaf, and convey to a simmer. Style the broth and regulate with salt and pepper if wanted.
4Cook dinner at a low simmer for quarter-hour, then flip off the warmth and look forward to the squash to complete roasting.
5When the squash is roasted and funky sufficient to deal with, use a spoon to scrape out the tender flesh from the peel. Discard the peel and rosemary, then place the squash into the pot with leeks.
6Take away the bay leaf, after which mix the soup utilizing an immersion blender or switch it to a high-speed blender, being cautious to not overfill. Mix till clean and creamy. If the soup is simply too thick, add some or the entire closing cup of broth.
7Stir within the coconut oil, then regulate with extra salt or pepper as wanted. Serve with spiced chickpeas on prime (instructions under).
- Spiced Chickpeas (Elective)
1Open and drain a can of chickpeas, after which pat them very dry.
2Warmth a couple of tablespoons of olive oil in a large skillet over medium-high warmth, then add the chickpeas.
3Cook dinner, stirring usually, till the chickpeas flip a light-weight brown and look crisp, about 10 minutes. Stir in a beneficiant pinch of salt and your favourite spice mix. Switch to a bowl lined with paper towels and revel in.
Adam and Joanne’s Suggestions
- Storing: This soup will be saved in hermetic containers within the fridge for five to 7 days or frozen for as much as 1 month. Thaw and reheat within the microwave or on the range earlier than serving.
- Different winter squashes: Strive swapping the butternut squash for acorn squash, kabocha squash, purple kuri squash, sugar or baking pumpkins, or every other winter varieties you’ve discovered at your native farmer’s markets.
- Rosemary: I really like rosemary and butternut squash collectively, however different herbs work, as nicely. Strive thyme or sage. When you don’t have entry to contemporary herbs, scatter a pinch of dried herbs over the minimize aspect of the squash items earlier than roasting.
- The diet information offered under are estimates. Info offered consists of the spiced chickpeas.
Diet Per Serving
Serving Measurement
1 cup
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Energy
236
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Complete Fats
11.5g
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Saturated Fats
2.8g
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Ldl cholesterol
0mg
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Sodium
666.4mg
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Carbohydrate
33.4g
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Dietary Fiber
6.2g
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Complete Sugars
7.6g
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Protein
4.3g
