The simple, delicious vegan roasted butternut squash soup has an appetising aroma and flavour. Roast the butternut squash and 3 other veggies in the oven and blend with vegetable stock to finish, super easy!
Are you thinking, why bother roasting to make soup? I thought that many time in the past but when I tried it for the first time a few years ago, I realised that the flavour from roasting enhances the taste of the soup massively and it’s actually easy to make. All you need to do is to cook the vegetables in the oven until slightly caramelised and blend with stock! It’s perfect to serve for lunch or dinner with bread rolls, sandwich or pasty 🙂
The Vegan Roasted Butternut Squash Soup is
- Easy to make a few ingredients
- Full of good flavour
- Healthy and kind to your stomach
- Great with different toppings (optional)
- No frying pan cooking required
Ingredients needed
- Butternut Squash
- Red pepper
- Onions
- Garlic
- Ginger
- Ground cumin
- Oil
- Salt and pepper
- Vegetable stock
- Somethings for topping (optional)
As you can see the ingredients you need are pretty simple. The topping is optional, though it makes the soup look extra delicious! You could sprinkle parsley, chive or serve with croutons. I only have spinach and sliced almond today so I used them.
Quick making guide
- Chop the butternut squash, red pepper, onions, garlic and coat with oil, ground cumin, salt and pepper.
- Place the veggies on a baking tray lined with baking paper without overlapping and cook in the preheated oven (200°C, gas mark 6) for 30 minutes or until they are slightly caramelised.
- Bring the vegetable stock to boil in a pot and add the roasted vegetables and the ginger. Using an immersion blender to blend until smooth. Season with salt and pepper as needed.
- Serve with topping or without.
When you chop the butternut squash, remove the seeds but no need to peel the skin off. The skin is absolutely edible and nutritious with full of vitamins. Please make sure the vegetables are slightly caramelised before blending with the stock, this will add really nice flavour to the soup!
Vegan Roasted Butternut Squash Soup
Ingredients
- 1/2 medium Butternut squash seeds removed, chopped and sliced
- 1/3 large Red pepper chopped
- 2 medium Onions sliced
- 2 cloves Garlic skin removed
- 1 small piece Ginger skin removed
- 1 1/2 tbsp Oil I used sunflower oil
- 1 tsp Ground cumin
- Salt and pepper
- 480 ml Vegetable stock
- Spinach and slice almond for topping optional
Instructions
- Preheat the oven to 200°C (gas mark 6) and line a baking tray with baking paper.
- Chop the butternut squash, red pepper and onions, remove the garlic skin. Coat with oil, ground cumin, salt and pepper.
- Place the veggies on the prepared baking tray without overlapping and cook in the oven for 30 minutes or until they are slightly caramelised.
- Bring the vegetable stock to boil in a pot and add the roasted vegetables and the ginger.
- Using an immersion blender to blend until smooth. Season with salt and pepper as needed.
- Serve with topping or without.