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vegan butternut squash soup recipe

Creamy Vegan Butternut Squash Soup

A creamy vegan butternut squash soup, made with roasted veggies and seasoned with fresh herbs, olive oil, and thyme. Perfect comfort food for fall!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish, Soup, Soups
Cuisine American
Servings 4 people

Ingredients
  

Roasted Butternut Squash Soup

  • 1 large butternut squash, cut in half seeds removed (about 3lbs)
  • 1 large shallot, cut in half
  • cloves garlic, ends cut off
  • 1-2 tbsp extra virgin olive oil
  • 3-4 cups vegetable broth
  • 1 tsp maple syrup
  • 4 sprigs fresh thyme (see alternate spice options in notes)
  • salt & pepper to taste

Optional - to make it EXTRA creamy

Instructions
 

Prep

  • Pre-heat the oven to 425 degrees and line a baking sheet with parchment paper.
  • Carefully cut the butternut squash in half, remove the seeds, and cut some cross hatch patterns into the butternut squash if desired.
  • Cut the bottoms off each clove of garlic so that the clove is exposed and cut the shallot into peices that will fit inside the butternut squash.
  • Place the shallot and garlic cloves cut side up into shallow part of the squash then place the thyme sprigs on top of the flat part of the squash and drizzle everything with olive oil. See photos for reference.

Baking the Squash

  • Roast the squash, shallot and garlic for 40 minutes, flipping halfway. The squash should be fork tender. Cook for another 5-10 mins if required.

Cashews (optional)

  • Soak the cashews in boiling water while the squash is roasting.

Preparing the Soup

  • Carefully peel the cooked squash and garlic. (use oven mitts and tongs if needed) Remove the thyme pieces from each sprig.
  • Add the roasted squash, shallot, and thyme, maple syrup, salt and pepper into a high speed blender.
  • Add vegetable broth starting with 2 cups, and blending it up to check the consistency. If the soup is too thick, add vegetable broth ½ cup at a time.
  • If adding cashews, drain the water off the soaked cashews and add them into the blender along with 1 tbsp of nutritional yeast.
  • Blend until smooth and creamy, if using a vitamix, blend until the soup is hot. If the soup is not hot, it can easily be heated in a saucepan over medium heat.
  • Serve with your favorite toppings and enjoy!

Notes

If desired, experiment with different spices. Here are my favourites:
  • curry powder
  • a pinch of nutmeg
  • fresh rosemary
  • fresh sage
  • ginger
  • dried thyme 
Start with a little, and adjust to your personal spice preference. I find curry powder and ginger go well together, and for a different option rosemary and thyme go beautifully as well.  
 
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 400g | Calories: 325kcal | Carbohydrates: 50g | Protein: 8g | Fat: 12.5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7.5g | Sodium: 350mg | Potassium: 1000mg | Fiber: 8.5g | Sugar: 15g | Vitamin A: 1100IU | Vitamin C: 45mg | Calcium: 75mg | Iron: 3mg
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