Roasted Butternut Squash Soup is 100% vegan and so easy to make with just 6 simple ingredients blending up into a healthy and delicious fall soup you’ll want to enjoy again and again!
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or silicone mat.
Prep produce: 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: Place baking sheet in the oven 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.
Puree your soup one of two ways:
Serve as you like topped with seeds, herbs and spices or leave it simple as is.
I topped mine with parsley and red pepper flakes for a little heat. A little Coconut Bacon on top may be a nice variation too.
If you want to add an herb for a little extra flavor, I suggest adding 3/4 teaspoon of dried thyme.
How To Store Leftovers
RECOMMENDED EQUIPMENT: I love my Silpat or these parchment liners for lining this rimmed baking sheet. I love my immersion blender for pureeing soups. It’s easy to clean, small and fits well in a utensil drawer (affiliate links).