Roasted Butternut Squash Soup

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Roasting the squash before blending gives this soup a deeper, sweeter flavor than boiling it. It is naturally vegan and gluten-free, and it freezes beautifully.

Blend it until completely smooth for the silkiest texture, then finish with a drizzle of cream, coconut milk or olive oil.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Nataliya Vaitkevich on Pexels; Photo 2: Nataliya Vaitkevich on Pexels; Photo 3: Denys Gromov on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Roasted Butternut Squash Soup

Author: KP Cooking Method: Roasting, Simmering Cuisine: American Courses: Dinner, Lunch Recipe Keys: Dairy Free Gluten Free H Healthy S Seasonal Vegan

Prep Time 15 mins Cook Time 45 mins Total Time 1 hr

Servings: 5

Description

A velvety roasted butternut squash soup with onion, garlic and a pinch of nutmeg. Vegan, gluten-free and perfect for autumn.

Ingredients

Servings

• 1.2 kg butternut squash (1 large, peeled and cubed)
• 1 onion (chopped)
• 3 cloves garlic
• 2 tbsp olive oil
• 1 tsp salt
• 1 litre vegetable stock (4 cups)
• ¼ tsp ground nutmeg (or a pinch of cinnamon)
• black pepper (to taste)
• pumpkin seeds, coconut milk or cream (to serve)

Instructions

1. Heat the oven to 220°C / 425°F. Toss the squash, onion and garlic with the oil and salt on a large tray.
2. Roast 30-35 minutes until soft and golden at the edges.
3. Transfer to a pot with the stock and simmer 10 minutes.
4. Blend until completely smooth with an immersion blender or in batches in a blender. Season with nutmeg and pepper.
5. Serve topped with seeds and a swirl of coconut milk or cream.

Note

Pre-cut squash saves time. Thin the soup with extra stock or water if it is too thick. Be careful when blending hot liquid and never fill the blender more than half full. Keeps 4 days in the fridge and freezes for 3 months.