Roasted Butternut Squash Soup | lemonthymes.com
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Roasted Butternut Squash Soup

This vegan Roasted Butternut Squash Soup is perfect for those winter days when you crave comfort food but still feel like eating healthy.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Lunch
Cuisine: European
Keyword: comfort food, gluten-free, nut-free, vegan, vegetarian
Servings: 6 servings
Calories: 320kcal

Ingredients

  • 1 butternut squash approx. 1 kg, roasted
  • 2 garlic bulbs roasted
  • 1 piece of fresh ginger thumb-sized
  • 1 chili pepper
  • 1 onion
  • 2 tbsp coconut oil
  • 2 cups vegetable broth
  • 400 ml coconut milk
  • 100 ml vegan cream
  • salt and pepper to taste
  • 2 tbsp pumpkin seeds roasted
  • 1/2 cup croutons roasted*

Instructions

  • Preheat oven to 350F (approx. 180 Celsius).
  • Prepare butternut squash: (1) Cut in half lengthwise. (2) Transfer to preheated oven and roast for about 30 minutes until soft (keep checking in between to make sure it doesn't burn!). (3) Remove from oven and let cool for about 5 minutes. (4) Peel skin, scrape out seeds, cut into big cubes, and set aside.
  • Prepare the garlic bulbs: (1) peel of any loose skin parts; (2) cut off the top of garlic bulb; (3) drizzle olive oil on each exposed garlic clove; (4) wrap in tin foil; (5) put in oven and roast until golden in colour, (6) let cool for 15 minutes; (7) squeeze each of the roasted garlic cloves out of their skin and set aside.
  • Meanwhile, (1) finely chop the ginger, chili pepper (remove seeds!), onion, and (2) prepare the vegetable broth.
  • In a large pot, melt coconut oil and sauté the ginger, chili pepper, and onion until soft and slightly browned.
  • Add butternut squash pieces, roasted garlic, vegetable broth, and coconut milk. Stir well.
  • Bring soup to a boil and let it simmer for about 15 minutes.
  • Blend soup until smooth.
  • Add cream, salt, and pepper. Adjust spices to liking.
  • Transfer soup to bowls and, if desired, garnish with pumpkin seeds or croutons.
  • Enjoy your homemade Roasted Butternut Squash Soup!

Notes

*Croutons: Want to make your own croutons from scratch? Easy-Peasy. Simply (1) grab some leftover bread/bread rolls and dice into little cubes, (2) in a large skillet, heat 1 tbsp of olive oil over medium heat*, (3) add bread cubes and season to taste (e.g., with salt & pepper or whatever spices you prefer!), (4) then fry for 5-8 minutes OR until the croutons turn lightly brown and crisp (stir occasionally!). Note: You won't need much olive oil so use 1 tbsp REGARDLESS of amount of bread (and resist the urge to add more.

Nutrition

Calories: 320kcal | Carbohydrates: 24g | Protein: 5g | Fat: 26g | Saturated Fat: 19g | Sodium: 411mg | Potassium: 665mg | Fiber: 4g | Sugar: 5g | Vitamin A: 13525IU | Vitamin C: 39.4mg | Calcium: 91mg | Iron: 3.8mg