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.

Butternut Squash Soup by @JesseLWellness #butternutsquash

The best way to cut your butternut squash is to first cut off the ends.

Butternut Squash Soup by @JesseLWellness #soup

Then peel the butternut squash.

Butternut Squash Soup by @JesseLWellness #glutenfree

And finally cut the butternut squash in half with a very sharp knife, scoop out the seeds and cut it into cubes.

Butternut Squash Soup by @JesseLWellness #vegan

Healthy Homemade Soups and Sandwiches by @jesselwellness #soups #sandwiches #cookbook

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:

  1. Preheat oven to 400F degrees.
  2. 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.
  3. Spread the vegetables on a large greased baking sheet and roast for 25 minutes, or until browned.
  4. Transfer the vegetable mixture to a large pot and add the bay leaf, thyme, rosemary, maple syrup, vegetable stock and cider vinegar.
  5. Bring to a boil then lower the heat and simmer for 30 minutes or until the vegetables are tender.
  6. Remove from heat and remove the bay leaf. Puree until it is smooth and strain to remove any chunks if desired.
  7. 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.Butternut Squash Soup by @JesseLWellness #paleo

Roasted Butternut Squash Soup
Author: 
Recipe type: Soups Sides
Cuisine: Vegan, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
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.
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
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
  • ⅛ tsp ginger
  • ¼ tsp cloves
  • 2 bay leaves
  • ¼ tsp thyme
  • ¼ tsp rosemary
  • ¼ cup maple syrup
  • 6 cups vegetable stock
  • 1 tsp cider vinegar
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400F degrees.
  2. 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.
  3. Spread the vegetables on a large greased baking sheet and roast for 25 minutes, or until browned.
  4. Transfer the vegetable mixture to a large pot and add the bay leaf, thyme, rosemary, maple syrup, vegetable stock and cider vinegar.
  5. Bring to a boil then lower the heat and simmer for 30 minutes or until the vegetables are tender.
  6. Remove from heat and remove the bay leaf. Puree until it is smooth and strain to remove any chunks if desired.
  7. Return the Roasted Butternut Squash Soup to the heat adjusting the consistency with water if required and adding salt and pepper to taste.

12 Herbs and Spices from Healing Herbs and Spices by @jesselwellness #herbs #spices

10 Comments

  1. Maryse on May 15, 2014 at 2:04 pm

    Just made the soup and didn’t change a thing. Wow, what taste, will be a favorite of mine.

  2. Janetlynton on May 15, 2014 at 2:05 pm

    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!

  3. Barbara on May 15, 2014 at 2:06 pm

    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!

  4. Sarah on May 15, 2014 at 2:06 pm

    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!)

  5. Michelle on May 15, 2014 at 2:07 pm

    This soup is fantastic. Spicy/Sweet. Absolutely Delicious. ThankYOU!

  6. Michelle on May 15, 2014 at 2:07 pm

    This is the Best Soup!. Sweet and Spicy. Great Recipe.

  7. Dennis J. on May 15, 2014 at 2:08 pm

    Roasted 2 seeded/ribbed peppers with veggies and added a tablespoon of heavy cream before serving. Warm, full of flavour. Great 1st round.

  8. ~julie~ on May 15, 2014 at 2:08 pm

    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!

  9. Genevieve on May 15, 2014 at 2:09 pm

    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 !! 🙂

  10. Karen Ayres on May 15, 2014 at 2:10 pm

    Fantastic! The whole house smells delish!!!

Leave a Comment





Rate this recipe: