Roasted Butternut Squash Soup

This warming roasted butternut squash soup recipe is made with carrots and roasted garlic. Creamy, satisfying and easy vegan soup, full of nutrients and exquisite fall flavors!

Cooking with seasonal vegetables is a great way to benefit from their nutrients as well as their flavor. It’s always richest when they are at their prime.

In the cold weather, that means seasonal vegetables and fruits like pumpkin, squash, sweet potatoes, beets, carrots, broccoli, cauliflower, corn, eggplant, mushrooms, pears, apples… mmm, so good!

I love to add them to soul warming soups like sweet potato lentil soup, vegetarian borscht, cauliflower soup, vegan corn chowder, carrot soup or pumpkin soup.

Butternut squash is one of my favorites fall veggies. It just tastes like “fall” to me. You know what I mean: sweet and slightly earthy.

And when you roast it? Its vibrant and dense yellow flesh has a perfectly caramelized flavor that is absolutely amazing.

I first published this butternut squash soup recipe in 2016, and here is an original picture that I posted back then.

Roasting Butternut Squash

It’s not hard to roast your butternut squash and it will definitely give you the most flavorful result.

Once it’s roasted, you have several choices of how to enjoy this smooth, creamy autumn-flavored healthy vegetable (technically a fruit!) as well.

You can eat it straight after roasting as a side dish or you can go ahead and use it in a recipe, like this delicious roasted carrot and butternut squash soup. 

It’s not just the perfect savory comfort food; it has a high nutritional value, as well.

So warming and wholesome, it’s even makes a great dish to serve at your Thanksgiving dinner, along with these stuffed mushrooms and mushroom crostini.

For this soup, I used carrots and garlic in addition to the butternut squash. If you like the flavor of roasted garlic, butternut squash is perfect to pair it with. 

If you haven’t tried roasted garlic yet, you definitely want to! 

It tastes sweet and mild, which is so much different from the raw garlic. One of the most popular recipes on my blog is roasted garlic sauce, which can be used in salads, vegan casseroles, pasta, burgers, and pretty much everything you need a creamy sauce for.

To roast a head of garlic, simply cut the tip off the head, exposing the ends of the cloves, so that it’s easier for you to peel them later. Learn more about how to roast garlic and what to use it for in a separate post.

This roasted butternut squash soup is:

• vegan (and vegetarian);
• dairy-free;
• gluten-free;
• soy-free;
• easy;
• healthy;
• nutritious;
• savory;
• delicious;
• perfect for meal prep;
• freezable.

Ingredients

• butternut squash;
• carrots;
• garlic;
• olive oil;
• vegetable broth;
• turmeric;
• smoked paprika;
• salt and pepper.

The Health Benefits Of Vegan Butternut Squash Soup

Butternut Squash is very nutritious and this soup is loaded with healthy ingredients that will nourish your body. 

Thanks to the butternut squash, carrots and garlic, this fall soup has immune boosting and anti-inflammatory properties, that is especially important in fall. These properties are enhanced with the addition of turmeric combined with black pepper.

Besides, this sop is good for your heart, bones, skin, brain, nervous and immune systems.

What a perfect addition to your fall diet! (source)

How To Choose & Store Butternut Squash

When buying butternut squashes, there is actually a ‘right’ way to do it.

You’ll want to choose those that are matte (not shiny) and narrow. They would be the ripest ones, containing less seeds but more flesh. 

Once you bring them home from the market, storing them is equally important to maintain freshness and flavor.

You can store them for up to three months in a dry and cool place such as a pantry or basement. 

Once cut, they will last for up to one week in the fridge, covered. If you slice them in half and leave them in the skin, all that is needed is plastic wrap over the open section.

How to Make Roasted Butternut Squash Soup

This soup is really easy to make (for quick step-by-step overlook, check this roasted butternut squash soup web story). Simple recipes are the best on cold evenings when you just want to enjoy your meal and relax after a long day. 

Simply roast your veggies, then transfer them to a pot with the added vegetable stock, and cook for 10 minutes.

Then you’ll blend them together, transfer the finished soup into bowls, garnish, and enjoy! 

It won’t take you longer than 45 minutes all together, with most of the time being spent waiting for the veggies to roast in the oven.

Peel, pit and roughly chop butternut squash and chop your carrots in similar sized chunks.

Drizzle with olive oil, sprinkle with salt and pepper, add some thyme, a head of garlic with the tip cut off the head and roast for 30 minutes or until golden brown.

Transfer to a pot and add warm vegetable broth, turmeric and smoked paprika.

Simmer for 10 minutes, then pulse in a food processor and distribute among bowls.

Garnish with a bit of vegan yogurt or sour cream (or roasted garlic sauce) and fresh thyme.

Serving Options

• Serve it as a side dish for Thanksgiving or Christmas dinner (make sure to check these 50 best vegan Christmas recipes);
  
• As a complete lunch or dinner meal with appetizers like stuffed mushrooms or mushroom crostini;
• Alongside vegan casserole, gnocchi, vegan roast dinner, risotto or pasta dishes (especially vegan pumpkin pasta).

Let me know what you serve this soup with in the comments below.

Cook’s Tips

• This warming roasted carrot butternut squash soup recipe is creamy, satisfying and easy vegan soup, full of nutrients and flavor.
• You can roast the veggies in advance, and store them in an airtight container in the fridge for up to 3 days before you are ready to make the soup.
• Store the soup in the fridge for up to 4 days.
  
• Freeze it in a freezer safe airtight container for up to 3 months. Thaw in the fridge overnight or if you are in a hurry, microwave it.
• If you don’t have a food processor, you can also use an immersion blender.
• Serve this vegan soup as a side dish for Thanksgiving or Christmas dinner, as a complete lunch or dinner meal with appetizers like stuffed mushrooms or mushroom crostini; alongside vegan casserole, gnocchi, vegan roast dinner, risotto or pasta dishes (especially vegan pumpkin pasta).

Recipe Variations

• You can skip the carrots or use other veggies of your choice: onions, pumpkin, cauliflower, potatoes or any combination of those.
• Use pumpkin or any other type of squash instead of the butternut squash for this soup.
• Substitute rosemary for thyme or use dried herbs instead.
• Veggie broth can be replaced with water.
• Adding coconut milk to this soup with create an extra layer of flavor, and contribute to the creaminess.
  
• Serve this soup with a spoonful of vegan sour cream, vegan yogurt, coconut milk or roasted garlic sauce.

Recipes similar to roasted butternut squash soup 

• Sweet potato lentil soup
• Vegetarian borscht
• Cauliflower soup
• Vegan corn chowder
• Roasted carrot soup
• Pumpkin soup