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Roasted butternut squash soup in a bowl with a spoon in it with chopped parsley and pumpkin seeds in the caner of the soup.

Easy Roasted Butternut Squash Soup


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5 from 3 reviews

  • Author: Amy Estes
  • Total Time: 60 minutes
  • Yield: 8 (1 cup) servings 1x
  • Diet: Vegan

Description

This Roasted Butternut Squash Soup is both vegan and gluten-free, can be made in only a few easy steps, and is a comforting soup the whole family will enjoy!


Ingredients

Scale

For the roasted squash and sweet potato

  • 1 butternut squash (2.53 lbs.) – Peeled and diced (about 5 cups)
  • 1 medium sweet potato – Peeled and diced (about 1.5 cups)
  • 1 tablespoon olive oil (extra virgin)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin

For the soup 

  • 1 tablespoon olive oil 
  • 1 medium white onion – diced
  • 3 whole carrots – peeled and diced
  • 3 stalks of celery – diced
  • 2 cloves of garlic – peeled and minced
  • 1 tablespoon onion powder
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground Nutmeg
  • 2.5 cups vegetable stock
  • 2/3 cup of unsweetened coconut milk – or almond milk

Instructions

  1. Prepare the squash and sweet potato.  Cut the ends off of the squash and cut it in half where the base meets the neck of the squash. Use a vegetable peeler to peel the skin off of the neck of the squash, then cut it into 1-inch cubes. Peel the skin off of the base of the squash, cut it in half, scoop out the seeds, and cut it into 1-inch pieces. Then peel and cut the sweet potato. 
  2. Roast the squash and sweet potato.  Preheat the oven to 425 degrees F and line a baking sheet with parchment paper or spray it with cooking spray.  Lay the cubed squash and sweet potato onto the baking sheet.  Drizzle it with olive oil and sprinkle with salt and pepper.  In a small bowl combine onion powder, chili powder, and cumin, and sprinkle the seasoning over the veggies.  Toss to coat.  Roast the squash and potato in the preheated oven for 25 minutes until soft and slightly brown around the edges.  
  3. Make the soup base: While the squash and sweet potato are cooking, you can prep the rest of the soup.  Heat a large pot or dutch over medium heat and add the olive oil to the pot. Then add the diced carrots, celery, and onion and sprinkle with salt and pepper.  Stir and sauté until the veggies are soft and tender and slightly browned, about 5-6 minutes. Add in the spices and cook for about 3-4 minutes to bring out all of their flavors.  Then add in the vegetable stock and stir, scraping any brown bits off of the bottom of the pot. Let that simmer for a few minutes. 
  4. Blend. When the sweet potato and squash are ready, remove them from the oven and add them to the pot with the veggies and broth.  Remove the pot from the heat and use an immersion blender to blend up the soup until smooth and creamy.  You can also add the soup to a high-speed blender in batches and blend it up then add it back to the same pot you cooked it in. Cook’s Tip:  If using a blender to blend the soup, make sure to place a clean kitchen towel over the cover of the blender to prevent the soup from splattering.  
  5. Stir in the coconut milk until fully incorporated for a creamy finish.  Don’t worry it won’t taste like coconut. Cook’s Tip:  For a smoother finish, I like to pour the canned coconut milk into a small mixing bowl and whisk it until smooth before adding it to the soup.  This results in a much smoother and creamier soup. 
  6. Serve. Serve warm with fresh herbs, and pumpkin seeds. 

Notes

  • You can store this butternut squash soup in an airtight container and keep it in the refrigerator for up to 5 days.  To freeze this soup: transfer it to a freezer-friendly container and keep it in the freezer for up to 2 months. 
  • Reheat this soup in portions in the microwave or in a pot on the stovetop. To reheat from frozen, let it defrost overnight in the refrigerator then reheat as noted above. 
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Healthy Easy Dinner Ideas
  • Method: Roasted and pureed
  • Cuisine: American