Vegan Butternut Squash Soup Recipe
This protein-rich roasted vegan Butternut Squash Soup is easy to make with minimal prep or chopping. It's packed with flavor, deliciously creamy and kid approved.
Servings: 5 people
Calories: 245kcal
Ingredients
- 3 pounds butternut squash
- 1 large head garlic top trimmed about ¼ inch to expose cloves
- 1 large yellow onion cut into large wedges
- 1 sprig fresh sage leaves about 6 large leaves (optional)
- 1 medium sprig rosemary (optional)
- Drizzle of olive oil plus more as needed
- 1 (15-ounce) can butter beans or white beans, drained and rinsed
- 1 ½ inch knob fresh ginger peeled
- 4 cups vegetable broth plus more as needed
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 425ºF.
- Cut the squash: Trim the top and bottom of the squash and stand it upright. Then slice down the middle lengthwise to make two equal halves. Scoop out the seeds from both sides.
- Roast: Place the squash, garlic, onion, sage, and rosemary onto one or two large baking sheets and drizzle with olive oil. Add salt to taste. Rub the vegetables and herbs with the oil until evenly coated. Place the squash flesh-side-down and roast on the middle rack for about 35 minutes, or until golden brown. The flesh should meet no resistance when inserted with a small knife. (Remove the sage and rosemary beforehand if they start to burn.) Set the veggies aside until cool enough to handle.
- Blend: Peel the skin off the squash with your hands or a vegetable peeler. Break the squash flesh into smaller chunks and place them into a large saucepan or blender. Squeeze the cloves from the garlic directly into the saucepan or blender. Add the onion, leaves from the herbs, butter beans, ginger, and vegetable broth. Blend the ingredients using an immersion blender or a high-speed blender until smooth, adding more broth as desired.
- Season with salt and pepper to taste.
Video
Notes
- Use one or two butternut squash adding up to 3 pounds in total weight.
- Peel the skin from the squash after roasting for ease, or you can leave the skin on and blend it into the soup for more fiber and micronutrients.
- For blending, either transfer the soup to a large blender, or use an immersion blender. When pureeing hot soup, do it in batches. Fill the blender one-third to one-half full, remove the center cap from the lid, and cover the hole with a folded dishcloth when blending. Repeat with the remaining batches.
- Flavor tips: Add a dollop of vegan butter, a splash of vinegar, nutritional yeast, or vegan parmesan for even more flavor. Mix in unsweetened coconut milk or blended soaked cashews for a creamier texture. Top with toasted pumpkin seeds for serving for more crunch.
- Storage: Refrigerate any remaining soup in an airtight container for up to 5 days. Or freeze it in a freezer-safe container for up to 3 months.
Nutrition
Calories: 245kcal | Carbohydrates: 51g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 14mg | Potassium: 1314mg | Fiber: 11g | Sugar: 10g | Vitamin A: 28932IU | Vitamin C: 61mg | Calcium: 158mg | Iron: 3mg