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Roasted butternut squash soup

Based on 23 ratings

Steven Edworthy

Operations at Kitchen Stories

“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 👌
35
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg butternut squash
carrots
onions
2 cloves garlic
1 tbsp olive oil
bay leaves
1 pinch ground nutmeg
1 pinch ground cinnamon
1 pinch ground ginger
1 l vegetable broth
salt
pepper
olive oil (for frying)
pumpkin seed (for garnish)
pumpkin seed oil (for serving)
vegan sour cream (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • peeler
  • oven
  • baking sheet
  • spatula
  • large pot
  • cooking spoon
  • immersion blender
  • ladle

Nutrition per serving

Cal
348
Protein
6 g
Fat
6 g
Carb
39 g
  • Step 1/4

    Preheat the oven to 220°C/430°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.
    • 1 kg butternut squash
    • carrots
    • onions
    • 2 cloves garlic
    • cutting board
    • knife
    • peeler
    • oven

    Preheat the oven to 220°C/430°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

    Toss butternut squash and carrot in olive oil, salt, and pepper. Place on a baking sheet and bake for approx. 40 min., turning the pieces occasionally so they brown evenly.
    • 1 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. 40 min., turning the pieces occasionally so they brown evenly.

  • Step 3/4

    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.
    • bay leaves
    • 1 pinch ground nutmeg
    • 1 pinch ground cinnamon
    • 1 pinch ground ginger
    • 1 l vegetable broth
    • olive oil (for frying)
    • 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.

  • Step 4/4

    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!
    • 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!