Vegan Roasted Butternut Squash Soup Recipe

Sometimes you make something so good that you can’t put it into words.  I’ve honestly never been someone who takes the time to make my own soup, but this soup may have changed my mind. There is no comparison between homemade soup and store bought. Also, how awesome is it that this soup has ZERO preservatives. Also, I’m pretty sure it’s almost impossible to mess up a soup recipe.

Fun fact for you: I hate carrots. I will not eat them raw and I won’t eat them cooked by themselves, but  I love them in soups. You could probably modify this recipe slightly and still yield amazing results, but do not leave out the green apple. Just don’t! It adds the most perfect flavor and I would be sad for you to miss that.

I didn’t want to throw away all of the seeds from my butternut squash, so I decided to sprinkle some sea salt on them and roast them for about 5-10 minutes. Oh my goodness…so yummy! They are the perfect garnish for your soup and make such a great little snack. 

ROASTED BUTTERNUT SQUASH SOUP

Prepare time: 20 mins
Cook time: 1 hour
Ready in: 1 hr 20 mins

INGREDIENTS

  • 2 medium sized butternut squash (about 1.3 lbs. each), cubed
  • 1 green apple, sliced and cored
  • 1 small yellow onion, chopped
  • 4 small-medium sized carrots, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • 2 cups vegetable broth
  • ½ teaspoon chili powder

INSTRUCTIONS

  1. Preheat your oven to 400 degrees. Cube butternut squash into 1-inch cubes (leave the peal on and save the seeds)
  2. Chop the onion and carrots and slice and core the apple.
  3. Place the squash, onion, carrots, apple, 2 tablespoons olive oil, ½ teaspoon salt, 1 teaspoon cinnamon, and ½ teaspoon of cumin into a large bowl. Stir all ingredients together until the vegetables are coated.
  4. Spread coated vegetables onto a parchment lined baking sheet. On a separate parchment lined baking sheet place squash seeds (after you rinse them off) and sprinkle with sea salt. Leave the baking sheet with the seeds on it in the oven for 5-10 minutes then remove.
  5. Roast vegetables for 20 minutes then stir. Roast for another 20 minutes until vegetables are soft.
  6. Heat up 1 tablespoon of olive oil over medium heat in a large pot on the stove. Add the roasted vegetables, vegetable broth, ½ teaspoon salt, and ½ teaspoon chili powder. Bring to a boil, then reduce heat to low and simmer for about 20 minutes.
  7. Using a food processor or immersion blender puree ingredients.
  8. Serve warm with toasted seeds on top.

Vegan Roasted Butternut Squash Soup

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