Time
1 min
Serving
6 persons
Calories
0
Ingredients
- butternut squash: 1 piece
- olive oil: 2 Tbsp
- salt and black pepper: (to taste)
- onion: 1 piece (diced)
- garlic: 2 clove (minced)
- ground cinnamon: 1 tsp
- ground nutmeg: 0.5 tsp
- vegetable broth: 4 cups
- A dash of soy milk: (optional)
- parsley: (for garnish, chopped)
Metric Conversion
Stages of cooking
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Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
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Peel the butternut squash, cut it in half lengthwise, and remove the seeds. Dice the squash into cubes.
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Place the squash on the baking sheet. Drizzle with a tablespoon of olive oil, season with salt and black pepper, and roast in the oven for around 30 minutes or until tender and slightly browned.
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While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the onions and cook until they become translucent.
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Add the minced garlic, ground cinnamon, and nutmeg to the pot. Cook for another minute.
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Once the squash is done roasting, add it to the pot along with the vegetable broth. Let the soup simmer for 15 minutes.
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Using a blender, purée the soup until smooth. If you desire a creamier consistency, you can add a dash of soy milk.
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Pour the soup back into the pot and let it simmer for a few more minutes. Season with more salt and pepper if needed.
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Serve the soup hot, garnished with fresh parsley. You can pair this soup with a slice of whole wheat bread for a more filling meal.
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Enjoy this hearty, vegan roasted butternut squash soup recipe. It's perfect for a cozy night in or as a festive starter for the holidays!
