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Brian has been working on a number of soup recipes and we thought this one would be a great one to share as fall settles in! I’ll admit, I was skeptical when Brian told me he wanted to create a butternut squash soup. I don’t typical go for a “puree” style soup, but he managed to turn this into something that even I enjoy!
If you love recipes that require just a few ingredients and a few simple steps, this one is for you! To start off, you’ll need a large butternut squash, an apple, a yellow onion and a bunch of cloves of garlic.
You’ll also need a few spices… thyme, nutmeg, sage, and just a pinch of cayenne pepper. Finally, you’ll want some plain, unsweetened almond milk (or another plant milk of your choice).
Brian likes to chop everything up into pretty large pieces and leave the garlic cloves whole for the roasting. You’ll need a large sheet pan to roast all of your veggies in the oven before turning them into a delicious soup! It is best to line your baking tray with either a silicone baking mat or parchment paper. This is the key to roasting your veggies with absolutely no oil.
After everything is nice and roasted, you can simply scoop it into a blender and blend! A high speed one like a Vitamix will work best. If your blender is smaller, you may have to do this step in batches.
And voilà! Just like that, you have a beautiful, creamy fall soup!
We like to top ours with some vegan yogurt, toasted pumpkin seeds, or black rice. More about that in a second!
Be sure to watch the video to see us make the recipe and get even more tips.
Recipe: Easy Roasted Butternut Squash Soup
by Krocks In The Kitchen
Ingredients
- – 1 large butternut squash (approx. 3lbs / 8-10 cups when cubed)
- – 1 Gala apple (or other sweet variety)
- – 1 yellow onion
- – 10 whole cloves of garlic
- – 1/2 tsp thyme
- – 1/2 tsp sage
- – 1/4 tsp nutmeg
- – Dash of cayenne
- – 2 to 3 cups unsweetened, plain almond milk (plus extra for desired consistency)
Directions
- Preheat oven to 400°F. Prepare a large baking tray with a silicone baking mat or parchment paper.
- Peel butternut squash and cut in half lengthwise. Remove seeds.
- Roughly chop squash, apple and onion into approximately 1-inch cubes. Spread out on your baking tray and add whole, peeled garlic cloves as well.
- Bake for 45 minutes or until butternut squash is fork-tender. Remove from oven and let cool. NOTE: If you are using a blender that can handle hot ingredients (like a Vitamix), you do not need to wait for them to cool all the way before blending. Always check your blender’s instructions!
- Add roasted veggie/apple mixture to blender, along with the remaining ingredients (spices and almond milk). Start with 2 cups of almond milk and gradually add more as necessary to blend. You can also add water or veggie stock. Blend on high speed until you reach desired consistency.
- To heat, pour soup into a large sauce pan and heat on medium-high, stirring frequently.
- Enjoy as-is or top with cooked black rice, vegan yogurt and toasted pumpkin seeds!
Makes approximately 8 cups of soup.
Our favorite way to eat this is topped with some black rice. Brian got the idea from our friend Caryn Dugan (aka STL Veg Girl), who topped a soup with it at an event he went to at the Center For Plant-Based Living. It’s such a simple way to add more texture and “bite” to the soup!
We also toasted up some pumpkin seeds and swirled in some vegan yogurt. You could also top it with some extra chopped apples!
Brian actually enjoys eating this one cold as well. Either way, it will make a nice addition to your fall soup rotation!
We hope you enjoy this recipe! Please leave us a comment on the video if you try it out!
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This is perfect. I am looking for easy vegan soups & stews as I am taking on E2L 6 week diet. Living in Wisconsin I need soups and stews. I made and love Brian’s chili recipe. You both inspired me to clean up my diet. The 60 day habit changing challenge has helped me realize the areas I need to work on.
I made the soup over the weekend. I added some white beans for extra fiber and protein. It was delicious served w/ rice and sprouted pumpkin seeds on top! No added salt, sugar, or oil. Perfect!