If there is one recipe that screams fall to me, it’s butternut squash soup. There is something so cozy and comforting about a big bowl of soup when temperatures start to drop and it becomes sweater weather. I’ve been making this soup for years and it’s SO easy and so good and should most definitely become part of your seasonal weekly rotation.
Not only is this soup easy peasy but making it will make your house smell amazing, and a bit like thanksgiving. My cheat for this recipe is buying organic pre-cubed butternut squash because as a busy mom I won’t lie that is such a total time saver, and I HATE cutting these guys. You can also find organic frozen butternut squash at many markets and that will also work for this recipe. For the last few years Costco (my fav!) has been selling organic cubed butternut squash in the produce section and I am so here for this veggie being pre-prepped for me! Cutting these suckers can be intimidating and I am a total klutz…However if you’re down to cut one of these here is an excellent step by step from the kitchn.
Once you get your butternut squash cut up, this soup couldn’t be easier to throw together for a healthy weeknight meal. This would be the perfect easy Meatless Monday meal for a hungry family as butternut squash is so hearty and filling due to its high fiber content! The bulk of the work in this recipe is cutting up your veggies, once that’s done you’re going to throw everything on a baking sheet and let your oven do its thing with the vegetables and spices. This soup is completely vegan as it contains no cream or chicken stock and yet roasting your veggies with the seasonings will fill your home with yummy fall flavors and make this soup next level delicious.
Butternut soup recipes are nothing new to the world wide web of food blogging and perhaps there are similar other recipes out there but what I like to include in mine is a hearty dose of cinnamon and nutmeg on my roasted veggies to amp up the flavor since I’m keeping this recipe completely vegan.
This recipe is also extremely gut friendly as we’ve got both soluble and insoluble fiber in the squash and the apples. I like to top mine off with some tasty sourdough croutons or a hunk of crusty bread to dip. You can serve this soup along side of a salad for a nutrient packed meal that will leave you full and satisfied.
I would love to hear from you if you decide to make this soup! It’s one of our favorites 🙂
Vegan Butternut Squash Soup
Equipment
- Sheet pan
- Blender or immersion blender
- Large dutch oven or other large soup pot
Materials
- 1 butternut squash cubed
- 1 yellow onion
- 2 apples I used honey crisp but any will do!
- 4-6 sage leaves
- 4 cups vegetable stock low sodium
- 2 tbsp olive oil
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp salt
- 1 tsp pepper
Sourdough Croutons
- 3-4 slices sourdough bread I always use WW sourdough
- 1-2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper
- Cube your butternut squash into 1 inch dice (approx), chop your onion and peel and chop your apple into thick slices.
- Add the squash, onion to a sheet pan and drizzle with the olive oil. Sprinkle with the cinnamon, nutmeg, salt and pepper.
- Roast for 20 mins then remove the pan from the oven and add the sliced apples toss the squash, onions and apple then add the sage leaves to the pan and return to the oven for another 20 mins until all the vegetables are soft.
- Add all the vegetables, pan drippings and spices into your dutch oven or blender and add 4 cups of vegetable stock. Using either the blender or an immersion blender puree the soup until very smooth.
- If you used a blender pour the soup into a dutch oven or soup pot and heat until warm, adjust salt and pepper to taste. Top with sourdough croutons and enjoy!
For Sourdough Croutons
- Cube 3-4 slices of whole wheat sourdough bread and drizzle with olive oil and salt and pepper. Add to the sheet pan with a new piece of parchment and roast for 15- 20 mins until crisp and toasty turning once during cooking.
