Vegan Roasted Butternut Squash Soup
Looking for a small-batch soup recipe? Enjoy this easy and nutrient-rich Vegan Roasted Butternut Squash Soup, which makes the perfect amount for two. Made with whole roasted butternut squash, walnuts, apples, onion and garlic and flavored with sweet paprika, this fall soup makes the most of the season’s best produce.
The recipe is a no-brainer: All the ingredients are roasted together in the oven, enhancing their natural flavors, and then simply puréed with some vegetable stock. The end result is a satisfying and amazingly flavorful soup that will make anyone – vegan or not – addicted. I love to top this soup with a swirl of plant-based cream, fresh chopped parsley and a sprinkle of red chili flakes. Be sure to serve with some hearty country bread for dunking.
To make the Vegan Roasted Butternut Squash Soup, you will need the following ingredients:

Steps to make Vegan Roasted Butternut Squash Soup
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1
Preheat oven
Preheat the oven to 350 °F.
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2
Prepare vegetables
5minScore the flesh of the halved butternut squash and place the halves, cut-side-up, on a rimmed baking sheet. Place ½ cup walnuts in the cavity of one squash half and the chopped apple in the cavity of another. Add the quartered onion and a head of garlic. Sprinkle the vegetables with a large pinch of salt, and 1 teaspoon paprika. Drizzle with 1 tablespoon maple syrup and 2 tablespoons olive oil.
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3
Roast
60min -
4
Transfer vegetables to pot
2min -
5
Puréе
3min -
6
Serve
Recipe Reviews
I really like soups based on baked ingredients. Thanks!
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