Easy Roasted Butternut Squash Soup

An easy roasted butternut squash soup made with a few basic ingredients and blended until smooth.

Prep Time15

Cook Time20

Total Time35

Course: Easy Vegan Soup Recipes

Cuisine: American

Keyword: butternut squash soup, easy vegan soup, low calorie soup, roasted squash soup, soup, vegan butternut squash soup, vegan soup

Servings:

Calories: 86kcal

1 large butternut squash peeled, deseeded and chopped
2 red onions you may use brown or white onions or leeks instead, halved and thickly sliced
3 cloves garlic
2 tsp olive oil
1 litre vegetable stock
pinch salt and pepper

Preheat the oven to 180c / 160c fan / 350 f / Gas mark 4.
Add the chopped butternut squash, onions and garlic onto one or two baking sheets or trays in a single layer.
The garlic may be roasted in its papery skin and be popped out when it's cooked.
Roast in your pre-heated oven for 20-25 minutes. Until soft and starting to char at the edges, your oven may need a few minutes longer if it runs colder.
Spoon the veg into a blender jug or food processor bowl and pop the garlic out of its skin and add it too.
Make up your stock and add to the jug or bowl.
Season with salt and pepper and whizz until smooth.
Check for seasoning and serve with a swirl of cream.
Enjoy!

You can freeze butternut squash soup. Let it cool, then add it into freezer bags or airtight (freezer-friendly) containers). You can defrost it in the fridge overnight before you reheat in a pot or in the microwave.
Once cool, you can keep butternut squash soup in an airtight container for 4-5 days.
Reheat in a pot or in the microwave.