Roasted butternut squash soup

Name: Roasted butternut squash soup
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 4
Cuisine: International
Ingredients: 2.5 lbs butternut squash; 2 carrots; 2 onions; 2 cloves garlic; 1 tbsp olive oil; 2 bay leaves; 1 pinch ground nutmeg; 1 pinch ground cinnamon; 1 pinch ground ginger; 4.25 cups vegetable broth; salt; pepper; olive oil (for frying); pumpkin seed (for garnish); pumpkin seed oil (for serving); vegan sour cream (for serving)

Based on 51 ratings

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Steven Edworthy

Community member

"This simple and hearty autumnal soup will keep you warm as the temperature starts to drop and the leaves start to fall. Roasting the squash until it is deep brown brings out all of its natural sweetness and flavor. This recipe is vegan, but of course if you want to make it extra creamy, you can add butter or cream (or coconut cream to keep it vegan). As for the garnish, I always like something a little bit tangy to contrast the sweetness of the squash, like a sour dairy or plant-based product, and for texture you can use any toasted nuts or seeds. This soup freezes beautifully and butternut squash is fantastically versatile and carries spices really well, so don’t be afraid to experiment with different things (Try adding some curry powder or some cumin and smoked paprika)."

Difficulty

Easy 👌

Preparation

35 min

Baking

40 min

Resting

0 min

Ingredients

2Servings

MetricImperial

½ kg

butternut squash

carrots

onions

1 cloves

garlic

½ tbsp

olive oil

bay leaves

½ pinch

ground nutmeg

½ pinch

ground cinnamon

½ pinch

ground ginger

½ l

vegetable broth

salt

pepper

olive oil (for frying)

pumpkin seed (for garnish)

pumpkin seed oil (for serving)

vegan sour cream (for serving)

Utensils

cutting board, knife, peeler, Oven, e.g. from Siemens, baking sheet, spatula, Cooktop, e.g. from Siemens, large pot, cooking spoon, immersion blender, ladle

Nutrition per serving

Cal348

Fat6 g

Protein6 g

Carb39 g

Step 1/4
- ½ kg butternut squash
- 1 carrots
- 1 onions
- 1 cloves garlic
- cutting board
- knife
- peeler
- Oven, e.g. from Siemens
Preheat the oven to 180°C/350°F. Peel and deseed butternut squash and chop into 3 cm/1.25 in. chunks. Peel carrots and dice into 3 cm/1.25 in. chunks. Finely dice onions and garlic.
Step 2/4
- ½ tbsp olive oil
- salt
- pepper
- baking sheet
- spatula
Toss butternut squash and carrot in olive oil, salt, and pepper. Place on a baking sheet and bake for approx. 30 min., turning the pieces occasionally so they brown evenly.
Pro Tip
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Step 3/4
- 1 bay leaves
- ½ pinch ground nutmeg
- ½ pinch ground cinnamon
- ½ pinch ground ginger
- ½ l vegetable broth
- olive oil (for frying)
- Cooktop, e.g. from Siemens
- large pot
- cooking spoon
Heat olive oil in a large pot on medium heat and fry the onion for approx. 10 min. until starting to brown. Add garlic, bay leaves, and spices and fry for another minute. Then add the squash, carrots, and vegetable stock, and simmer for approx. 15 min.
Pro Tip
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Step 4/4
- vegan sour cream (for serving)
- pumpkin seed (for garnish)
- pumpkin seed oil (for serving)
- immersion blender
- ladle
Remove the bay leaves and blend the soup until smooth. Season to taste. Garnish with vegan sour cream, pumpkin seeds, and pumpkin seed oil. Enjoy!
Enjoy your meal!