Creamy Vegan Roasted Butternut Squash Soup
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.
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.