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:
Preheat the oven to 350 °F.
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.
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.
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.
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.
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.
OMG this vegan squash soup is lit! So easy to make. I whipped it up for my bestie bday and we devoured it. Defeinitely a keeper.
I was blown away by this Vegan Roasted Butternut Squash Soup. It was so easy to make and the flavors were exceptional. My family loved it! We had it for dinner on a chilly night, and everyone went back for seconds. A new favorite.
OMG, this Vegan Roasted Butternut Squash Soup is the bomb! I whipped it up last weekend for me and my husband and we both couldn't get enough. Super easy to make and so cozy during fall. I added some chili flakes on top for a little kick! Definitely gonna make this again soon!
Delicious! I made this soup for my husband and me last fall. The flavors were so rich and comforting. We both went back for seconds! The roasted butternut squash added a sweet taste that really warmed my heart on that chilly evening. I'll definitely be making it again this season.
Delicious
OMG, this soup is everything! Super easy and delish! Made it for friends and they loved it!
Superb soup recipe! I made it for a cozy night in and it was a hit. The flavors blend so well, and it's so simple! Perfect during fall season to enjoy healthy, warm meals.
Superb soup, warm family moments!
