Roasted Butternut Squash Soup with Hazelnuts

Sharon Palmer

In the cooler months, I really love a creamy squash soup. And by roasting the squash before making a soup, you can maximize the sweet, earthy flavors of squash and let them shine through in the soup bowl. This Roasted Butternut Squash Soup with Hazelnuts is all that and more. Completely plant-based (vegan), the soup is quick and easy to make. Just roast the squash in the oven or on a grill, sauté the veggies and herbs in a pot with broth, and then whiz it all up in a blender. Garnish with crunchy, nutty hazelnuts, fresh herbs, balsamic vinegar, and EVOO to make the soup really sing. And, if you have a smoker, try smoking the squash to add a hint of sweet-smokiness to the soup.

Winter squash is a powerhouse of nutrition, containing fiber, slow-digesting carbs, and carotenoids that promote heart health and reduce inflammation. With only 9 ingredients (not including pantry staples), the recipe is naturally low in fat, salt, and sugar, making it a healthful alternative. You can make it gluten-free in a snap by swapping out the flour for cornstarch.

Just pair this soup with a wholesome sandwich, such as my classic Vegan BLTA, or a hearty salad, such as this Tofu Kale Power Bowl, and you’ll have a memorable, nutritious meal. Or turn to this recipe when you’re making a special dinner or holiday meal, as it’s simply gorgeous to present as a first course.

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Roasted Butternut Squash Soup with Hazelnuts


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

This creamy, rich, plant-based (vegan) roasted butternut squash soup is simple enough that you can get it done in around 35 minutes, yet it impresses!


Scale

Ingredients

Squash:

Soup:

  • 1 tablespoon extra virgin olive oil
  • 2 small yellow onions, diced (about 1 ½ cups)
  • 1 cup celery, diced
  • 4 cloves garlic, minced
  • 1 tablespoon ground sage
  • 1 tablespoon ground thyme
  • 4 cups vegetable broth
  • ½ cup plant-based milk, plain, unsweetened (i.e., soy, almond, coconut)
  • 1 tablespoon flour
  • Salt and black pepper (as desired, optional)

Garnish:


Instructions

  1. Preheat oven to 400 F (or heat grill, as an alternative method of roasting).
  2. Split squash in half and scoop out seeds with a spoon. Slice each half into smaller pieces (about 6 per each half).
  3. Place squash, peel facing down and flesh facing up, in a baking dish with a ½-inch of water on the bottom; drizzle with 1 tablespoon olive oil and season with salt and black pepper (as desired, optional). Roast on top rack of oven for about 25 minutes, until tender when pierced with a fork. (Alternatively, grill seasoned squash on a hot grill until tender.)
  4. While squash is roasting, heat 1 tablespoon olive oil in a heavy, large pot. Sauté onions, celery, and garlic for 8 minutes. Add sage, thyme and vegetable broth and simmer for 10 minutes.
  5. When squash is tender, spoon out flesh in chunks and place in the pot with soup mixture, stirring well while heating for 2 minutes.
  6. Stir plant-based milk with flour together to make a roux. Stir into pot with soup mixture, and cook until thickened (about 2-3 minutes).
  7. Remove from heat and transfer to a blender in small batches (do not overfill blender to avoid spilling), processing until smooth and creamy.
  8. Serve in 6 individual soup bowls.
  9. Garnish as desired with chopped hazelnuts, fresh sage, and a drizzle of balsamic vinegar and olive oil.
  10. Makes 6 (1 1/3 cup each) servings.

Notes

May substitute other types of squash for butternut squash. To make this recipe gluten-free, substitute corn starch for flour.

If desired, you can roast squash on a smoker at high heat (400 F). Follow instructions for grilling in 1-3 for the smoker, cooking until tender.

  • Category: Soup
  • Cuisine: American

Keywords: butternut squash, vegan fall soup, hazelnut soup, best vegan soup

For other plant-based soup recipes, try some of my favorites:

French Wild Rice Vegetable Soup
Three Sisters Chili
Kabocha Squash Leek Soup with Pistachios

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