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Vegan Roasted Butternut Squash Soup

Vegan Roasted Butternut Squash Soup

a cozy soup for two
A cozy soup for two
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Ingredients

Adjust Servings:
For soup:
1 lb Butternut squash cut in half lengthwise and deseeded
1 head Garlic top cut off to expose cloves
1 White onion quartered
1 Apples cored and chopped
½ cup Walnuts halves
Kosher Salt to taste
1 tsp Ground paprika
1 tbsp Maple syrup
2 tbsp Olive oil
2 cups Vegetable stock heated
For garnish:
Heavy cream vegan, to taste
Chili flakes to taste
Parsley fresh, chopped, to taste

Nutritional information

393
Calories
27g
Fat
41.5g
Carbohydrate
5.3g
Protein
0mg
Cholesterol
642mg
Sodium

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:

Ingredients for Vegan Roasted Butternut Squash Soup

Steps to make Vegan Roasted Butternut Squash Soup

  1. 1

    Preheat oven

    Preheat the oven to 350 °F.

  2. 2

    Prepare vegetables

    5min

    Score 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.

  3. 3

    Roast

    60min

    Roast for 45 to 60 minutes or until the vegetables are soft and caramelized. Cover loosely with aluminum foil if the vegetables brown too quickly. Remove from the oven and let cool slightly.

  4. 4

    Transfer vegetables to pot

    2min

    Scoop out the flesh of the roasted butternut squash and add it to a pot along with the apples, nuts and onions. Peel the garlic cloves and add them to the pot too. Pour in 1 cup heated vegetable stock.

  5. 5

    Puréе

    3min

    Use an immersion blender to puréе the soup until smooth. Add the remaining 1 cup vegetable stock to thin the soup if needed. Taste and adjust for salt and black pepper. Gently reheat the soup before serving.

  6. 6

    Serve

    Ladle the soup between bowls and top with a swirl of heavy cream and a sprinkle of chopped parsley and red chili flakes. Serve with bread for dunking if you wish.

This Vegan Roasted Butternut Squash Soup is comforting, delicious, and easy to prepare. It packs in nutrient-dense veggies, nuts, and even apples. Did you make this recipe? We'd love to see! Tag us on Instagram @cookmerecipes and use the hashtag #cookmerecipes. We'll reshare our favorites.

About the author

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Average Rating:
(5.0)
Total Reviews: 1
Athina

I really like soups based on baked ingredients. Thanks!

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