Butternut Squash Soup
This simple Butternut Squash Soup is packed with roasted vegetables and makes the perfect fall meal. It's vegan, gluten-free, incredibly creamy, and so easy to make!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner, Soup
Cuisine: American
Keyword: creamy, healthy, vegan
Servings: 6 people
Calories: 225kcal
Author: Jennifer Debth
- 2 pounds butternut squash peeled and cubed
- 1 large Granny Smith Apple peeled and chopped
- 1 stalk celery chopped
- 1 carrot peeled and chopped
- 1 sweet potato peeled and chopped
- 1 small yellow onion chopped
- 4 cloves garlic left whole
- 1/4 cup extra virgin olive oil
- 1 tablespoon cumin
- 1 teaspoon curry powder
- 2 teaspoons salt plus more to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes omit if you don’t like spice
- 4 cups vegetable broth
- Cilantro feta, peanuts, toasted baguette, optional for serving
Preheat oven to 425 degrees F and line a rimmed baking sheet with a silicone baking mat.
Place squash, apple, celery, carrot, potato, onion, and garlic onto prepared baking sheet.
Toss evenly with oil, cumin, curry powder, salt, pepper, and red pepper flakes.
Roast in preheated oven for about 45 minutes or until the vegetables are fork tender, stirring every 15 minutes to prevent burning.
Place roasted vegetables into a high powered blender with the vegetable broth and blend until smooth (you may need to do this in batches depending on the size of your blender).
Pour into a large stockpot, heat, and enjoy with optional serving suggestions!
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Serving: 1person | Calories: 225kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 1447mg | Potassium: 794mg | Fiber: 6g | Sugar: 11g | Vitamin A: 23557IU | Vitamin C: 37mg | Calcium: 109mg | Iron: 2mg