As fall approaches, I can’t think of anything better than a warm bowl of roasted butternut squash soup on a cold day! The caramelized flavor from the roasted squash makes it burst with so much flavor. This easy recipe for butternut squash soup is an excellent vegan recipe that is still rich and creamy. Each spoonful will warm your soul with the roasted butternut squash’s sweet and nutty flavor.
This post may contain affiliate links. Please read my disclaimer.
What Type of Blender Should I Use?
When blending the roasted ingredients, you can use essentially any kind of blender.
An immersion blender is an excellent choice since it allows you to save a few dishes by blending the ingredients directly in a pot.
You can also use a traditional blender. However, larger blenders tend to be better since you can make more soup at once.
Is Butternut Squash Soup Roasted?
The best way to make butternut squash soup is to roast the butternut squash beforehand. As a result, this gives the soup most of the flavor.
After roasting the butternut squash, it has a nutty flavor that enhances the soup. The roasted flavor is what gives the soup its delicious autumn taste.
Do You Take the Skin Off Butternut Squash for Soup?
Yes, peeling the skin off a butternut squash gives the soup the best consistency. You can easily remove the skin of a butternut squash by using a veggie peeler.
If you don’t have a veggie peeler, you can also use a sharp chef’s knife. The skin of butternut squash is technically edible, but removing the skin makes this butternut squash soup velvety smooth.
Roasted Butternut Squash Soup Recipe
Ingredients
Servings: 4
- 1 (3 1/2 lb) butternut squash (skin peeled)
- 1 tbsp olive oil
- 1 small onion (halved)
- 1 clove of garlic (peeled)
- 1/2 tbsp maple syrup
- 1 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3 cups vegetable broth
- pumpkin seeds and parsley to garnish
- cracked pepper to taste
Kitchen Tools
How to Make Creamy Roasted Butternut Squash Soup (Step-by-Step)
Step 1. Cut and Peel the Butternut Squash
Start by preheating the oven to 400 degrees. Meanwhile, slice the ends of the butternut squash on both sides.
Next, use a veggie peeler to peel the skin off the butternut squash.
Then, cut the butternut squash in half.
Next, sit the butternut squash upright and cut it in half again.
Next, use a large spoon to scoop out the seeds. Then cut into 1-inch chunks.
Step 2. Prep the Ingredients
Add the onion alongside the butternut squash and season with olive oil, salt, and pepper. Mix well and bake at 400 degrees for 30 to 40 minutes.
Add garlic clove in the last 5 minutes of roasting time.
Step 3. Blend the Ingredients and Serve
After the butternut squash, onion, and garlic have been roasted, add them to a high-power blender. Then add ground ginger, ground nutmeg, salt, and maple syrup. Next, slowly add in the veggie broth and blend until it reaches a consistency that is desirable to you.
Garnish with freshly cracked pepper, pumpkin seeds, and parsley.
What Toppings Can I Put on Butternut Squash Soup?
Butternut squash soup is rich and creamy, and mild in flavor. This makes it excellent for various toppings. I like to keep it healthy with cracked pepper, pumpkin seeds, and fresh parsley, but plenty of other options are also available.
For example, you can add crumbles of bacon, oyster crackers, sour cream, or even shredded cheese.
What To Serve With Roasted Butternut Squash Soup
This butternut squash soup is the perfect appetizer, but it can also be served as a dish. Scoop up some delicious butternut squash soup with crusty french bread or dip it with cornbread muffins. You can also enjoy it with a refreshing side salad to help cut through the creaminess.
Can I Meal Prep Butternut Squash Soup?
Roasted butternut squash soup is an excellent dish for meal prep since you can make large batches of the soup ahead of time and reheat it when you are ready to eat it.
Soup holds up well when reheated, and there is no possibility of it getting soggy. In fact, butternut squash soup will taste just as good reheated as freshly made.
How to Store Butternut Squash Soup
Any leftover soup that you cannot finish can be kept in an airtight food container and stored in the refrigerator for four days.
Roasted butternut squash soup can also be frozen if you want to keep it longer. Then, just thaw the soup in the fridge overnight.
To reheat butternut squash soup, warm it in a pan or place it in the microwave for about a minute until it becomes hot.
Did you make this recipe? Please leave a comment and star rating below! I’d love to hear from you.
Creamy Vegan Roasted Butternut Squash Soup
Ingredients
- 3 1/2 pounds butternut squash (skin peeled)
- 1 tbsp olive oil
- 1 small onion (halved)
- 1 clove garlic (peeled)
- 1/2 tbsp maple syrup
- 1 tsp salt
- 1/4 tsp ground ginger
- 3 cups vegetable broth
- pumpkin seeds and parsley to garnish
- cracked pepper to taste
Instructions
- Preheat the oven to 400 degrees. Meanwhile, slice the ends of the butternut squash on both sides.
- Use a veggie peeler to start peeling the skin off the butternut squash.
- Cut the butternut squash in half.
- Then, sit the butternut squash upright and cut it in half again.
- Next, use a large spoon to scoop out the seeds. Then cut into 1-inch chunks.
- Add the onion alongside the butternut squash and season with olive oil, salt, and pepper. Mix well and bake at 400 degrees for 30 to 40 minutes.
- Then add ground ginger, ground nutmeg, salt, and maple syrup.
- After the butternut squash, onion, and garlic have been roasted, add them to a high-power blender. Then add in ground ginger, ground nutmeg, salt, and maple syrup. Next, slowly add in the veggie broth and blend until it reaches a consistency that is desirable to you.
- Garnish with freshly cracked pepper, pumpkin seeds, and parsley.
