Description
Warm up with this Creamy Vegan Roasted Butternut Squash Soup, packed with rich flavors and made with wholesome plant-based ingredients—make it gluten-free with one easy swap. Perfect for cozy days!
Ingredients
Scale
Squash:
- 1 medium (about 2 pounds) butternut squash
- 1 tablespoon extra virgin olive oil
- Salt and black pepper (as desired, optional)
Soup:
- 1 tablespoon extra virgin olive oil
- 1 large onion, diced
- 1 cup celery, diced
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh sage (or 1 1/2 teaspoons dried ground sage)
- 1 tablespoon fresh thyme (or 1 1/2 teaspoons dried ground thyme)
- 3 cups vegetable broth
- 1 cup plant-based milk, plain, unsweetened (i.e., soy, almond, coconut)
- 2 tablespoons all purpose flour
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon black pepper
Garnish:
- 2 tablespoons chopped hazelnuts
- Fresh sage, balsamic vinegar, and extra virgin olive oil or pistachio oil (optional)
Instructions
- Preheat oven to 400 F.
- Split squash in half and scoop out seeds with a spoon. Slice each half into smaller pieces (about 6 per each half). To make this step easier, cook the whole squash in the microwave for 3-5 minutes to soften outer skin.
- Place squash, peel facing down and flesh facing up, in a 9 x 13-inch baking dish with ½-inch of water on the bottom. Drizzle squash evenly 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. Remove from oven and cool slightly.
- While squash is roasting, heat 1 tablespoon olive oil in a large heavy pot or dutch oven over medium-high heat. Sauté onions, celery, garlic, sage, and thyme for 8 minutes. Add vegetable broth, cover pot, and simmer over medium heat for 10 minutes.
- When squash is done roasting and cool enough to handle, scoop out the flesh from the peel with a spoon and place the squash flesh in the pot with the soup mixture.
- Use an immersion blender and blend the soup mixture until texture is smooth and creamy. Alternatively, place soup mixture in a large blender in batches (to avoid overfilling blender and spilling), process until smooth and creamy and transfer back to the heavy pot or dutch oven.
- Whisk plant-based milk and flour together in a small bowl to make a roux. Pour into pot with the soup mixture, and cook until thickened (about 3 minutes).
- Serve in 6 individual soup bowls, or in the pot or dutch oven, or a soup tureen.
- Garnish as desired (optional) with chopped hazelnuts, fresh sage, and a drizzle of balsamic vinegar and olive or pistachio oil.
- Makes 6 (about 1 1/3 cups 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 steps 1-3 for the smoker, cooking until tender.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 107
- Sugar: 5 g
- Sodium: 30 mg
- Fat: 1 g
- Saturated Fat: 1 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 3 g