The Best Roasted Butternut Squash Soup to make for Thanksgiving, Friendsgiving, or on a cold day! This vegan butternut squash soup recipe is easy and fast.
Easy Vegan Roasted Butternut Squash Recipe!
Thanksgiving is almost here! It’s crazy to think that we are getting ready for all things Thanksgiving and soon to be Christmas… when did that happen?
With all the things going on, preparing a “Friendsgiving” or “Thanksgiving dish can feel like a another thing to do. BUT! I’ve got you covered. I decided to show you how to whip up this no-fail butternut squash soup!
This is definitley one of my favorite fall dishes. I was orginally inspried to create this soup after tasting the Autmn Squash soup at Panera Bread. Every year I look forward to this seasonal soup…. so deliscious!
But unfortunatley, I can’t eat at Panera everyday (I totally would!), so I decided to create my own version of their soup!
My recipe is dairy-free, vegetarian, vegan, AND gluten-free! This soup will surley cover all your bases for family members and friends with dietary needs. It is also super simple and made all in one pot–lets get a round of applause for less dishes!
Like with any soup, I recommend making it the day before your Friendsgiving or Thanksgiving. This way all the spices and ingrediants have a chance to infuse into the soup and really stand out. I can just taste the nutmeg… mmm! But you can also make it last minute… no judgement here. 🙂
The best part of this recipe is you probably have all the ingredients on hand, aside from the butternut squash. It’s also pretty cheap to make, so if you’re on a budget, this will fit the bill.
There are several ways you can prep the butternut squash itself. I have tried a couple different methods…. like sticking the whole squash in the oven and peeling and cutting it when soft. However, I found this to be a pain because you have to wait for the squash to cool and figure out how to pull apart the skin.
I found the easiest way to prepare the butternut squash is to peel, cut it in half, and then chop into cubes. Then I drizzle it with some olive oil and sprinkle some salt and pepper and pop it in a 400F oven for 30 minutes.
To puree the ingredients, you can use an immersion blender (my preferred method) or a regular high speed blender. If you choose the latter, make sure to let the soup cool a bit and leave some extra room in the blender to prevent hot liquid exploding everywhere… eek!
Ok, without further ado, here is the recipe to my favorite, easy, and delsih butternut squash soup! Enjoy! 🙂
Butternut Squash Soup
Equipment
- Immersion Blender
Ingredients
For the Roasted Butternut Squash
- 1 Chopped and Peeled Butternut Squash
- 2 tbsp Olive Oil
- Salt and Pepper to Taste
For the Soup
- 1 Medium Onion (Chopped)
- 2 tbsp vegan butter (or olive oil)
- 1 Granny Smith Apple (Peeled and Chopped)
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 Cup Almond Milk
- 3 1/2 Cups Vegetable Broth
- 2 Medium Carrots (Chopped)
- 1 Celery Stalk (Chopped)
Instructions
Prep the Butternut Squash
- Preheat oven to 400F. Peel and chop the butternut squash into cubes. Drizzle with olive oil and add salt and pepper. Cook squash for 25-30 minutes or until tender.
- Once squash is finished cooking, allow to cool and set aside.
For the Soup
- In a large pot, saute chopped onion in vegan butter until translucent. Add the chopped granny smith apple, cinnamon, and nutmeg. Saute until apple chunks are soft, about 5 minutes.
- Add vegetable broth and almond milk to the pot. Let simmer for 15 minutes.
- Add in roasted squash and puree with an immersion blender until smooth (or let cool and transfer to a high-speed blender). Add in a dash of cinnamon and stir.
Tips for Making Roasted Butternut Squash Soup:
- Peel and chop the butternut squash soup and then place the chopped squash in the oven. This is the easiest way to prep the squash.
- You can buy chopped butternut squash from the grocery store. It is more expensive that way, but at least you don’t have to go through the pain of preparing the squash.
- You can use any type of milk… almond, coconut, oat, or regular milk for a non-vegan recipe.
- An immersion blender works best (here’s my favorite), but you can also use a regular blender. Just make sure the soup has cooled a bit and don’t fill your blender to the top (otherwise your blender may explode!).
Please tell me in the comments how these muffins turned out for you! I love reading your responses.
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