Go Back
+ servings
Print Recipe
5 from 2 votes

Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup is a fall favorite of mine throughout the season and for Thanksgiving. This is a great vegan/vegetarian version topped with 
Prep Time15 minutes
Cook Time1 hour 15 minutes
Course: Soup
Cuisine: Vegan
Servings: 4 - 6 servings
Calories: 410kcal
Author: Cindy

Equipment

Ingredients

  • 1 Butternut Squash large
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoon maple syrup
  • ½ teaspoon salt
  • ½ large onion
  • 1 garlic clove
  • 1 tablespoon oil
  • ½ teaspoon salt
  • 2 cups water
  • 4 cups vegetable stock
  • 1 cinnamon stick
  • 2 bay leaves
  • ½ teaspoon thyme
  • 2 tablespoons Pepitas punmpkin seeds
  • ¼ teaspoon oil
  • cinnamon
  • cayenne pepper
  • sea salt
  • 2 - 3 tablespoons Pumpkin Seed Oil
  • 3 sage leaves chopped fine

Instructions

  • Preheat oven to 375°.
  • Peel and seed the butternut squash. Cut into cubes and put in a large bowl or measuring cup. It should be approximately 4 - 6 cups of butternut squash. 
  • Pour maple syrup and olive oil into the bowl and mix thoroughly. Sprinkle with salt and stir.
  • Spread on a lined baking sheet and roast in oven for approximately 45 minutes.
  • While roasting, dice ½ onion and chop garlic.
  • In a large pot, heat 1 tablespoon oil, add onion and cook until softened. Add garlic and keep on heat for another 5 minutes without browning the garlic.
  • Add 2 cups of water and 4 cups of vegetable stock to the pot. Add in the cinnamon stick, bay leaves and thyme.
  • Simmer on low heat or set aside until the squash is ready. Add 4 cups of squash to the pot and cook on med-low heat for another 30 minutes. *
  • Remove the cinnamon stick and bay leaves. You can blend with a hand blender right in the pot. Or, ladle carefully into a blender (in batches ½ way filled & top open  to let heat escape - but covered with a cloth). Blend until there are no more chunks and the soup is smooth.
  • Set aside covered in a pot. 
  • Place Pepitas on a baking sheet. Drizzle with olive oil and a small sprinkle of cinnamon, salt and cayenne and toast in the oven at 275° for 5 - 7 min. 
  • Heat soup and add more water or vegetable stock to thin out to desired consistency. Ladle soup into bowls. Top with Pepitas, a drizzle of oil and some chopped sage.

Notes

*If you have more than 4 cups of squash, you can set some aside for use in another recipe, or you can add more to the soup with additional water.

Nutrition

Calories: 410kcal | Carbohydrates: 33g | Protein: 4g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 1537mg | Potassium: 733mg | Fiber: 5g | Sugar: 12g | Vitamin A: 20450IU | Vitamin C: 40mg | Calcium: 119mg | Iron: 2mg