This easy butternut squash soup is truly the best with its simple flavors. The sweetness of the roasted squash is the centerpiece with a light hint of garlic and shallot.
I found this soup to be very light on its own, so pairing it with a sandwich or crackers will make this a filling, healthy and tasty meal. You may even like to sprinkle a handful of these spicy Chipotle Roasted Chickpeas or Curry & Sriracha Roasted Chickpeas overtop for added heartiness.
Try this butternut squash soup over pasta too, it would be great as a butternut squash pasta sauce. Double this recipe and you’ll be sure to have leftovers to use in various ways.
This simple soup is a welcome addition to the vegan recipe collection and I look forward to making this roasted butternut squash soup many more times. Its bright and cheery colors will be welcome on those dark, grey days of the winter ahead!
Bring on the warm, colorful soup and beanies!
How To Make Roasted Butternut Squash Soup
This roasted butternut squash soup easy to make, simply roast your squash, shallots and garlic together. Once done, puree the vegetables with vegetable broth and serve with garnish of choice.
Below you see I paired it with half an avocado, tomato & hummus sandwich using my Simple White Bean Hummus, you could also use my Favorite Hummus. Nothing fancy, just good simple foods that taste amazing. This was a perfect combo and hit the spot completely!Print
ROASTED BUTTERNUT SQUASH SOUP
What’s for lunch or dinner? How about this 6 ingredient butternut squash soup, it may have minimal ingredients but it’s delicious!
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 1 hour
- Yield: Serves 4 - 6
- Category: Entree, Soup
- Cuisine: Vegan
- 1 butternut squash, peeled, seeded and cubed into 3/4′ inch pieces (approx. 4 cups)
- 3 garlic cloves, peeled
- 1 shallot or 1/2 sweet onion, peeled and halved
- 1 tablespoon olive or coconut oil
- 1/2 teaspoon sea salt
- 2 1/2 cups water or vegetable broth
Preheat oven to 400 degrees.Prepare vegetables, toss with olive oil right on the roasting pan or rimmed cookie sheet (line with parchment paper or use a silpat if you rather but tossing with oil on the cookie sheet with also grease your pan). Roast for 40 minutes, stirring once or twice, cooking until squash is fork tender. Remove any onion or garlic that seem to be over roasting and set aside. Once done, remove and let cool for 10 to 15 min.
Make your soup one of two ways:
One: Place roasted vegetables, liquids and salt in large pot, use submersion blender to blend until smooth. Depending on how much squash you actually used, add more liquid as needed for desired consistency. Cook on medium low until heated through. Taste for seasoning.
Two: Place squash and shallots in blender/food processor and blend until creamy. In large pot place blended mix and add water and salt. Cook on medium low until heated through adding more liquid as needed and taste for seasoning.
Serve as you like topped with seeds, herbs and spices or leave it simple as is. I topped mine with pepitas (pumpkin seeds), a few rosemary leaves and a dash of cayenne pepper for some heat. Fresh chopped sage or thyme, even a sprinkle of caraway seeds would be great too if you have it on hand. A little Coconut Bacon on top may be a nice variation too.
Serves 2 – 3