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

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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.

Roasted Butternut Squash Soup

 

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Prep time

20 minutes

Cook time

1 hour

Total time

1 hour 20 minutes

 

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.

Author: Jesse Lane Schelew, CNP

Recipe type: Soups Sides

Cuisine: Vegan, Gluten Free

Serves: 4

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

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.

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