Cliché as it might sound, it’s fall y’all, and we’re gonna celebrate with Roasted Butternut Squash Soup because we can. Crisp mornings, chilly evenings, fire pits, and leaves boasting bright reds, yellows, and oranges? That’s when I know it’s time for soup, and butternut squash seemed like the right place to start. {Paleo & Vegan}
Spiriteds, where are you at with your butternut squash game? Prior to trying it, I didn’t expect to like it. But somewhere along the way I ate a nibble and was hooked. It is subtly sweet and easy to pair with a variety of spices. For today’s soup we’ll go the savory route. But that doesn’t mean savory is the only way to go. Butternut squash is highly adaptable for a number of recipes. And now that I’ve written its culinary resumé, we’re ready to get started!
So let’s do this!
Roasted Butternut Squash Soup is
- Gluten-free
- Dairy-free
- Soy-free
- Vegan
- Paleo
- Perfect for leftovers (refrigerate in glass jars to enjoy throughout the week)
It’s a veggies-meet-comfort-food kind of recipe.
Roasted Butternut Squash Soup ingredients
The ingredient list is super simple. For this soup, we use:
- Butternut squash
- Cauliflower
- Onion
- Garlic
- Baby carrots
- Homemade Vegetable Broth
- Dried herbs: sage and thyme
- Sea Salt
- Olive oil
Tips to make your own soup
One of the best characteristics of this dairy-free soup recipe is how much you can customize the flavor without needing a bazillion ingredients (yes, that’s a scientific quantity).
- For a mild flavor, decrease the amount of baby carrots to one cup and the dried thyme to 1/2 tablespoon. The final product will be a soft orange color and the taste will also be on the softer side of hearty and savory.
- Bake the butternut squash until it’s soft enough to scoop with a spoon. This usually takes 35-45 minutes, but depending on how big the squash is, the process can take 50-55 minutes.
- If your blender or food processor won’t hold all the ingredients, then divide the liquid and veggies into equal amounts and blend them in batches. Recombine them in a large bowl or saucepan. If you notice the batches vary in color or texture, then stir the soup vigorously and, if needed, blend again in batches until the soup is smooth.
- Add water, if necessary. Sometimes the vegetables and broth are less evenly divided in the last batch to be blended. For me, it usually means I have more veggies and not enough liquid. If I don’t have any more broth, I’ll add a splash of water. Adding a small amount of water will help puree the veggies without diluting the overall flavor of the soup.
And if you want to up your comfort soup game, then check these flavors out!
- Dairy-Free Creamy Broccoli Soup
- Dairy-Free Homemade Creamy Vegetable Soup
- Cinnamon, Sweet Potato, and Carrot Soup
- Creamy Roasted Garlic and Onion Soup
- Dairy-Free Creamy Garlic and Onion Soup
Roasted Butternut Squash Soup
Warm, comforting, and allergen-friendly, this soup is the perfect main dish or side dish for your fall menu! {Paleo & Vegan}
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 6 cups 1x
- Category: Soups and Stews
- Diet: Gluten Free
Ingredients
For the butternut squash:
- 1 butternut squash, halved with seeds removed
- Olive oil (enough to cover the bottom of a 9×13 baking dish)
- Pinch of sea salt, optional
For the roasted vegetables:
- 1 head cauliflower, broken into florets
- 1 onion, cut into wedges
- 2 cups baby carrots (can reduce to 1 cup for a milder flavor)
- 2–3 cloves garlic, peeled and thinly sliced
For the coating:
- 3 tablespoons olive oil
- 1 tablespoon dried thyme (can reduce to 1/2 tablespoon for a milder flavor)
- 1/2 teaspoon dried sage
- Pinch of sea salt
For the puree:
- 3–4 cups vegetable broth (or make your own Homemade Vegetable Broth)
Instructions
- Set oven to 395 degrees. Line a baking sheet with parchment paper and set aside. Cut butternut squash lengthwise and remove seeds. Pour olive oil into a 9×13 baking dish and place the butternut squash halves face down in the dish. Bake for 35-45 minutes, or until you can scoop the flesh of the butternut squash with a spoon.
- In a large mixing bowl, combine the onion wedges, carrot slices, and sliced garlic. Set aside.
- In a small dish combine the olive oil, thyme, sage, and sea salt. Pour olive oil mixture over vegetables in the mixing bowl. Stir until evenly coated.
- Spread the vegetable mixture onto the parchment-lined baking sheet and bake for approximately 30 minutes at 395 degrees, rotating once halfway through the baking process. Let cool slightly.
- When the butternut squash is done, use a spoon to scoop the squash into a bowl. Combine the squash with the vegetables. In small batches, transfer the vegetables to a high-speed blender. Pour in broth, also in small batches, and blend until smooth. Repeat this process until all vegetables and broth have been blended.
- Transfer blended soup to a saucepan. Let soup simmer until warm, stirring throughout to evenly blend all ingredients. Serve warm, and salt and pepper as desired, and refrigerate leftovers.
- For best results, consume within about 2-3 days.
Notes
- For a mild flavor, decrease the amount of baby carrots to one cup and the dried thyme to 1/2 tablespoon. The final product will be a soft orange color and the taste will also be on the softer side of hearty and savory.
- Bake the butternut squash until it’s soft enough to scoop with a spoon. This usually takes 35-45 minutes, but depending on how big the squash is, the process can take 50-55 minutes.
- If your blender or food processor won’t hold all the ingredients, then divide the liquid and veggies into equal amounts and blend them in batches. Recombine them in a large bowl or saucepan. If you notice the batches vary in color or texture, then stir the soup vigorously and, if needed, blend again in batches until the soup is smooth.
- Add water, if necessary. Sometimes the vegetables and broth are less evenly divided in the last batch to be blended. For me, it usually means I have more veggies and not enough liquid. If I don’t have any more broth, I’ll add a splash of water. Adding a small amount of water will help puree the veggies without diluting the overall flavor of the soup.
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