Description
This vegan Roasted Butternut Squash Soup recipe is creamy, comforting, and perfect for cozy autumn days. It’s easy to prepare with wholesome ingredients and can be made ahead for convenient meals.
Ingredients
- 1 whole Butternut Squash, halved and seeds removed
- 2 tablespoons Olive Oil or melted vegan butter
- 2 tablespoons Butter (or more olive oil for dairy-free)
- 1 medium Shallot, minced
- 2 cloves Garlic, minced
- 4 cups Vegetable Broth (homemade preferred)
- 2 tablespoons Maple Syrup (or honey for non-vegan)
- 1/4 teaspoon Nutmeg (freshly grated preferred)
Instructions
- Preheat your oven to 400°F (204°C).
- Halve the butternut squash, scoop out the seeds, and place the cut side down on a baking sheet.
- Bake the squash for about 45 minutes until tender and caramelized.
- In a large pot, heat olive oil and butter over medium heat.
- Add the minced shallot and garlic, cooking until soft and fragrant.
- Scoop out the roasted squash and add it to a blender along with the sautéed aromatics, vegetable broth, maple syrup, and nutmeg.
- Blend until creamy and smooth.
- Pour the blended soup back into the pot to reheat gently before serving. Adjust consistency with more broth if needed.
- Optional: Drizzle with extra olive oil or toss in roasted pepitas before serving.
Notes
- Store leftovers in an airtight container for up to 4 days.
- Freeze for up to 3 months.
- Reheat on low heat, adding broth if too thick.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Roasting and Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
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