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spiced butternut squash soup served in a bowl with pumpkin seeds
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5 from 1 vote

Vegan Roasted Butternut Squash Soup

Vegan Roasted Butternut Squash Soup is a smooth, delicious, and comforting dish when you are craving a bowl of warmth or when the weather starts turning. 
Prep Time5 minutes
Cook Time55 minutes
Total Time1 hour
Course: Appetizer, Main Course, Soup
Cuisine: Asian, Indian
Diet: Gluten Free, Vegetarian
Servings: 4 people
Calories: 281kcal
Author: Ayla Clulee

Equipment

  • 1 Lodge Dutch oven
  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Measuring cups
  • 1 Sharp knife
  • 1 large baking sheet

Ingredients

  • 1 medium butternut squash (approx 800 grams to 1 kilo)
  • 1 tablespoon olive oil (for roasting the butternut squash)
  • 1 tablespoon olive oil (for the soup base)
  • 1 medium onion (diced)
  • 1 tablespoon garlic and ginger paste
  • ½ tablespoon turmeric powder
  • ½ tablespoon garam masala
  • ½ teaspoon cumin powder
  • ½ teaspoon chilli flakes (adjust to your taste)
  • 2 teaspoon salt
  • 1 tablespoon tomato paste
  • 200 ml coconut milk
  • 1 litre vegetable stock or chicken stock
US Customary - Metric

Instructions

  • Preheat the oven to 200° C (390° F).
  • Cut the squash in half, scoop the seeds out and drizzle with 1 tablespoon of olive oil.
  • Place them on a baking dish and roast for 50-55 minutes, or until soft and slightly caramelised on the sides.
  • While the squash is roasting, start preparing the base of the soup.
  • Place a large heavy-based pan or Dutch oven on medium heat, and add 1 tablespoon of olive oil. Add the onions and sauté until translucent. 
  • When the onions are soft, add turmeric powder, garam masala, chilli flakes, freshly ground black pepper, and salt. Sauté for another minute. 
  • Stir in the tomato paste along with the garlic&ginger paste. Sauté for another minute, stirring continuously. 
  • Add coconut milk and give it a good stir.
  • Stir in the stock, bring the mixture to a boil and let it gently simmer for 30 minutes, until the butternut squash is roasted and ready.
  • When the butternut squash is cooked, let it cool down until it can be handled and scoop the flesh out using a spoon.
  • Place the roasted squash and the soup base in a blender and blitz until smooth. Alternatively, you can use a hand blender or a liquidiser.
  • Return the soup to the pan if you want your soup piping hot or serve straight from the blender with a slice of crusty bread!

Notes

  • When buying butternut squash, make sure it is ripened to get the best flavor and taste.
  • You can save time and simplify the process by using pre-cut butternut squash.
  • Roasting the butternut squash imparts an earthy, smoky, caramelized sweet taste that adds great flavor and will make the soup even better.
  • You can make the spiced butternut squash soup a day or two ahead of time and reheat it when needed on the stove over medium-low heat.
  • This soup taste also great when made with pumpkin or sweet potatoes. A great way to use up leftover Halloween pumpkins!
  • Spiced Butternut Squash Soup is gluten-free, vegan, vegetarian, and paleo-friendly, which makes it perfect to serve to a large crowd.
  • 1 portion of this lovely soup has only 280 calories!

Nutrition

Calories: 281kcal | Carbohydrates: 32g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 2208mg | Potassium: 893mg | Fiber: 5g | Sugar: 8g | Vitamin A: 20599IU | Vitamin C: 44mg | Calcium: 119mg | Iron: 4mg