Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is thick, creamy and bursting with fall flavors. It’s a comforting vegan and gluten free soup that will warm you up on a chilly day. Butternut squash is a wonderful ingredient because it is high in beta-carotene (Vitamin A), antioxidants and fiber. For more information on the health benefits of butternut squash check out my Sweet Autumn Salad recipe. If you want to save time you don’t have to roast the veggies but I would recommend it because it really adds to the flavor of this Roasted Butternut Squash Soup.
The best way to cut your butternut squash is to first cut off the ends.
Then peel the butternut squash.
And finally cut the butternut squash in half with a very sharp knife, scoop out the seeds and cut it into cubes.
Healthy Homemade Soups & Sandwiches is for you if:
- You want to start making healthier choices for yourself and your family but don’t want to eat boring and tasteless “health food”
- You spend lots of money buying canned soups
- You are looking for easy meals that take little to no cooking skills
- You want to save money and get the most bang for your buck nutritionally
- You are looking for great recipes so you can mix things up and not serve the same dishes all the time
Click here to Learn More
Roasted Butternut Squash Soup
(vegan, gluten free)
Prep time: 20 minutes
Cook time: 1 hour
Serving size: 4 large servings
Ingredients:
- 1 small butternut squash, peeled and cut into chunks
- 2 leeks, cut into 1 inch chunks
- 4 ribs of celery, cut into 1 inch chunks
- 1 red onion, peeled and cut into chunks
- 2 large carrots, peeled and cut into 1 inch chunks
- 2 cloves garlic, roughly chopped
- 1 Tbsp olive oil
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1/4 tsp cloves
- 2 bay leaves
- 1/4 tsp thyme
- 1/4 tsp rosemary
- 1/4 cup maple syrup
- 6 cups vegetable stock
- 1 tsp cider vinegar
- Salt and pepper to taste
Directions:
- Preheat oven to 400F degrees.
- Place the butternut squash, leeks, celery, onion, carrots, garlic, olive oil, cinnamon, nutmeg, ginger and cloves in a large bowl and toss until evenly mixed.
- Spread the vegetables on a large greased baking sheet and roast for 25 minutes, or until browned.
- Transfer the vegetable mixture to a large pot and add the bay leaf, thyme, rosemary, maple syrup, vegetable stock and cider vinegar.
- Bring to a boil then lower the heat and simmer for 30 minutes or until the vegetables are tender.
- Remove from heat and remove the bay leaf. Puree until it is smooth and strain to remove any chunks if desired.
- Return the Roasted Butternut Squash Soup to the heat adjusting the consistency with water if required and adding salt and pepper to taste.
Roasted Butternut Squash Soup is my most popular recipe! If you have tried it I would love to hear what you thought in the comments section.
- 1 small butternut squash, peeled and cut into chunks
- 2 leeks, cut into 1 inch chunks
- 4 ribs of celery, cut into 1 inch chunks
- 1 red onion, peeled and cut into chunks
- 2 large carrots, peeled and cut into 1 inch chunks
- 2 cloves garlic, roughly chopped
- 1 Tbsp olive oil
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1/4 tsp cloves
- 2 bay leaves
- 1/4 tsp thyme
- 1/4 tsp rosemary
- 1/4 cup maple syrup
- 6 cups vegetable stock
- 1 tsp cider vinegar
- Salt and pepper to taste
- Preheat oven to 400F degrees.
- Place the butternut squash, leeks, celery, onion, carrots, garlic, olive oil, cinnamon, nutmeg, ginger and cloves in a large bowl and toss until evenly mixed.
- Spread the vegetables on a large greased baking sheet and roast for 25 minutes, or until browned.
- Transfer the vegetable mixture to a large pot and add the bay leaf, thyme, rosemary, maple syrup, vegetable stock and cider vinegar.
- Bring to a boil then lower the heat and simmer for 30 minutes or until the vegetables are tender.
- Remove from heat and remove the bay leaf. Puree until it is smooth and strain to remove any chunks if desired.
- Return the Roasted Butternut Squash Soup to the heat adjusting the consistency with water if required and adding salt and pepper to taste.
Just made the soup and didn’t change a thing. Wow, what taste, will be a favorite of mine.
Just off to doing shopping for the soup, appreciate all the feedback from others. I very much appreciate how generous you are with your response in encouraging others with your recipe. Good on you!
Definitely the best recipe for B’nut squash soup–the array of spices and veggies adds a complexity of flavours the others lack. Since I follow the Paleo diet, I omit the maple syrup and it’s still the number one choice of everyone who tries this.
Thank you!
Mmmmmm….I love me some butternut squash! I need to try this ASAP (once the butternut squash shortage at my local grocery store is over!)
This soup is fantastic. Spicy/Sweet. Absolutely Delicious. ThankYOU!
This is the Best Soup!. Sweet and Spicy. Great Recipe.
Roasted 2 seeded/ribbed peppers with veggies and added a tablespoon of heavy cream before serving. Warm, full of flavour. Great 1st round.
I used half chicken stock as I’m not vegan/vegetarian, and I had some lovely home made stock I wanted to use. I didn’t have cloves or ginger so I just left them out. And I added a third leek (since I had it and knew it wouldn’t be used for anything else, I figured a bit more wouldn’t hurt!). Thanks for the recipe – I’m really pleased with how it turned out!
Wow! Amazing soup! Just finished making it. I substituted 3 cups of the veggie broth with Good Karma “Flax Delight” to make it creamier and significantly reduce the amount of sodium. I also threw in a sweet potato. A1 !! 🙂
Fantastic! The whole house smells delish!!!