There’s nothing better than a full bowl of velvety butternut squash soup on a chilly fall or winter night. Butternut squash is loaded with health benefits. It is high in fiber and potassium, which can help regulate blood sugar and blood pressure, respectively. This recipe is also 100% vegan.

Start by roasting halved butternut squash, acorn squash, and garlic. This is where the bulk of the soup’s flavor comes from. Roasting makes everything sweeter and more flavorful.

Then sauté onions, apples, carrots, spices, and rosemary before scooping in roasted squash. This gets the whole house smelling like fall.

Add the squash and garlic, blend using an immersion blender, and you’re done.

I like to top with pepitas and croutons. I actually made grilled cheese croutons with homemade bread for a nice treat!

Butternut Squash Soup

Recipe by Renaissance DanCourse: Dinner, LunchCuisine: Fall, Vegan, Low CalorieDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

203

kcal

Ingredients

• 1 butternut squash, seeded and halved

• 1 acorn squash, seeded and halved

• 1 head garlic, top removed

• 4 tbsp olive oil

• 1 onion, diced

• 1 carrot, diced

• 2 apples, peeled and diced

• 1 tbsp ground cumin

• 1 tbsp fresh ginger, grated

• 1 tsp paprika

• 1 tsp turmeric

• pinch cardamom

• 2 tbsp fresh rosemary

• 4 cups vegetable stock

• pepitas for topping

• Special equipment

• immersion blender*

Directions

• Preheat oven to 350ºF. Drizzle 2 tbsp olive oil on an aluminum foil lined cookie sheet.
• Place squash halves cut side down. Drizzle 1 tbsp oil over garlic head and wrap in foil. Roast squash and garlic for 50 minutes.
• Sauté onions, carrots, and apples in the remaining tbsp oil in a dutch oven or sauce pot over medium high heat for 5 minutes.
• Add ginger, cumin, paprika, turmeric, cardamom, and salt and pepper. Cook 2 minutes more before adding vegetable broth.
• Squeeze in roasted garlic, and scoop in roasted squash using a spoon.
• Blend using a blender or immersion blender.
• Serve with toasted pepitas and grilled cheese.

Notes

• Immersion blenders are easier to use when working with boiling hot liquid.