Gluten Free/ Lunch & Dinner/ Recipes

Roasted Butternut Squash Soup

eh vegan butternut squash soup

It’s officially soup season. Butternut squash is a favourite of ours. Roasting it first with some oil and spices really helps to enhance the flavours and give the soup a little more depth. Butternut squash is naturally very sweet.

This is pretty straightforward. You’ll need a tray for baking and a pot for cooking. That’s it.

Roasted Butternut Squash Soup

Print Recipe
Serves: 4-6 Cooking Time: 1.5 hours

Ingredients

  • — for roasting —
  • 1/2 butternut squash
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp sage
  • — for soup —
  • 6 cups vegetable broth
  • 3 carrots
  • 2 celery sticks
  • 1 shallot
  • 2 tbsp cumin
  • 2 tsp ginger
  • 1 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1/4 tsp nutmeg 
  • salt & pepper, to taste

Instructions

1

Preheat oven to 450F.

2

Remove skin from the squash and roughly chop into large chunks.

3

Place on baking sheet and drizzle with olive oil, paprika, and sage.

4

Bake for 25 minutes, flip halfway.

5

Peel and chop the remaining vegetables.

6

In a large pot, combine the roasted squash and remaining ingredients.

7

Bring to a boil, then reduce heat to low and let simmer for 30 minutes.

8

Blend with an emulsion hand blender or in your countertop blender.

9

Serve with coconut cream and cilantro or parsley for garnish.

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