Vegan Butternut Squash Soup
This recipe for Vegan Butternut Squash Soup uses roasted squash and garlic to bring so much flavor. Creamy yet dairy-free and nut-free butternut squash soup with perfectly spiced pepitas for the ultimate cozy fall soup.
Servings: 8 servings
Calories: 159kcal
Equipment
Ingredients
- 1 Butternut squash 3 lb squash/ 4 ½ cups cubed
- 6 cloves garlic skins on
- 3 Tablespoons olive oil divided
- 2 sprigs fresh rosemary
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 large onion diced
- 6 cups veggie stock
Spiced Pumpkin Seeds
- ½ cup raw pumpkin seeds
- 2 teaspoons olive oil extra virgin
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon cinnamon
- ⅛ teaspoon cayenne
- ½ teaspoon salt
Instructions
- Preheat oven to 400
- Prepare squash for roasting. Cut in half lengthwise. Use a grapefruit spoon to easily scoop out seeds. Place cut side down on a wooden board and use a y-vegetable peeler to take skin off. Cut into cubes and place on large rimmed baking tray. Add garlic cloves, with the skin still on, and a couple sprigs fresh rosemary. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, and mix well. Roast for 20 minutes, or until tender when pierced with a fork. Timing will depend on how big squash cubes are.
- Heat soup pot or dutch oven over medium heat, swirl in 1 Tablespoon olive oil. Add onions and saute until translucent (about 5 minutes). Remove the woody stems to the rosemary (whatever leaves have fallen off are ok to include in the pot) and add the cooked squash to pot. Squeeze garlic pulp out of skins onto the roasted squash. Stir in veggie stock and cook for about 10 minutes.
- Meanwhile, make the pumpkin seeds. Heat heavy skillet over medium heat. Add the seeds to DRY pan and toast, shaking pan once in awhile. Pumpkin seeds will start to pop as they cook, When they are toasted, but not burnt, remove from heat, drizzle with olive oil and mix until they're all coated. Sprinkle on spices and mix until evenly distributed.
- Use an immersion blender (or transfer in batches to a regular blender) to puree soup to smooth and creamy consistency.
- Serve warm, garnished with spiced pumpkin seeds, fresh herbs, a crack of black pepper and a dollop of vegan sour cream.
Notes
Squash: My 2 ½ lb. butternut squash yielded about 4 ½ cups ½" cubes. Buy already peeled and cubed squash to save time, or substitute with your favorite variety of winter squash, peeled and cubed.
Fresh herbs: Fresh rosemary, thyme, oregano or sage are all good choices. Leave the herbs whole and on the stems for easy discard after roasting.
Garnish: A dollop of vegan sour cream is fun and adds to the creaminess of the soup.
Nutrition
Serving: 1g | Calories: 159kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Sodium: 251mg | Potassium: 387mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10000IU | Vitamin C: 21mg | Calcium: 51mg | Iron: 1mg