roasted butternut squash soup

Roasted Butternut Squash Soup

This easy, vegan Roasted Butternut Squash soup is a healthy, cozy meal in a bowl! Roasting the butternut squash makes it extra delicious!

Is there anyone who doesn’t like butternut squash soup? I’m not sure we can be friends if you don’t. There is something about butternut squash soup that is so comforting and cozy. Its a classic soup for these cold fall and winter months that warms you up and hugs you from the inside. Classics are classics for a reason. They are good. Pretty darn good. And they appeal to the masses. There are so many ways to prepare this soup. Changing up the herbs, spices or adding more veggies to the mix can make it something new.

While I have switched things up many times with this soup, the one method I always go back to is roasting my squash before making the soup. While it can be faster to boil the squash, roasting the squash makes it so much better! The recipe I am sharing with you today is also great to serve guests, even those who may have special dietary restrictions. It’s gluten-free, vegan and those who aren’t vegan (like me) won’t mind at all that there is no dairy as the squash is so creamy on its own, it doesn’t even need the help!

There is something about roasted butternut squash that is absolutely irresistible. That extra time in the oven brings out the natural sweetness in the squash and makes it incredibly flavourful. I’ve expressed my love for roasted butternut squash before and i’ll do it again! It can’t be beat!

In addition to the roasted squash, this soup is flavoured with aromatic sage. Thyme is another good option if you don’t have sage on hand but I love sage and it pairs well with squash. These flavours encompass everything about this season. The kitchen smells SO GOOD when this is cooking! If there is a candle out there that captures this smell, I need to find it!

While the squash is roasting, I saute carrots, celery, onions and sage. I then puree the squash and other veggies in a food processor, adding some vegetable broth to thin it out. If you are using a small food processor or a blender, you will have to do this in batches. You should probably let things cool a bit too before blending. You don’t want overfill your blender with hot squash and the lid to pops off and splatters hot soup all over you and your kitchen!

A quick trip back onto the stove to warm things up and add more broth until you reach your desired consistency and you are done! Your creamy, delicious soup is ready to be enjoyed!

How to make Roasted Butternut Squash Soup

To make this soup, you will need:

  • 2 butternut squash
  • 3 tablespoons olive oil, divided
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • a small onion, chopped
  • 1 tablespoon sage, finely chopped
  • salt and pepper
  • 3 cups vegetable broth

Preheat oven to 400F. Peel and chop the butternut squash into 1 inch cubes. Place onto a baking sheet and drizzle with the 2 tablespoons of olive oil. Season with salt and pepper and roast in the oven for approximately 35 minutes or until the squash is fork tender. Be sure to check on the squash after 20 minutes of cooking and flip the cubes.

Meanwhile, heat the remaining tablespoon of olive oil in a large pot. Add the carrots and celery and saute for 3 minutes. Add the onion and continue to cook until the vegetables are soft and the onion is translucent. Season with salt and pepper. Add the sage in the last minute of cooking.

Once squash is cooked, allow to cool a bit before adding to a food processor or blender so as not to burn yourself. Add the carrots, celery and onion and about 1 cup of vegetable broth. You may need to do this in batches. Puree the ingredients until smooth.

Transfer back into the large pot. Add the remaining broth or as much broth as needed to reach the desired consistency and heat through. Taste and adjust seasoning as needed.

I hope you enjoy this soup as much as I do!

-Cathy

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Simple Roasted Butternut Squash

Roasted Butternut Squash Soup

Servings

5

servings
Prep time

20

minutes
Cooking time

50

minutes

Ingredients

  • 2 butternut squash

  • 3 tablespoons olive oil, divided

  • 1 carrot, peeled and chopped

  • 1 celery stalk, chopped

  • 1 small onion, chopped

  • 1 tablespoon sage, finely chopped

  • salt and pepper

  • 3 cups vegetable broth

Directions

  • Preheat oven to 400F. Peel and chop the butternut squash into 1 inch cubes. Place onto a baking sheet and drizzle with the 2 tablespoons of olive oil. Season with salt and pepper and roast in the oven for approximately 35 minutes or until the squash is fork tender. Be sure to check on the squash after 20 minutes of cooking and flip the cubes.
  • Meanwhile, heat the remaining tablespoon of olive oil in a large pot. Add the carrots and celery and saute for 3 minutes. Add the onion and continue to cook until the vegetables are soft and the onion is translucent. Season with salt and pepper. Add the sage in the last minute of cooking.
  • Once squash is cooked, allow to cool a bit before adding to a food processor or blender so as not to burn yourself. Add the carrots, celery and onion and about 1 cup of vegetable broth. You may need to do this in batches. Puree the ingredients until smooth.
  • Transfer back into the large pot. Add the remaining broth or as much broth as needed to reach the desired consistency and heat through. Taste and adjust seasoning as needed.
 

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