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This vegan roasted butternut squash soup is creamy and full of flavour. One of the most comforting and delicious soups for fall/winter.

Roasted butternut squash soup

This vegan roasted butternut squash soup is creamy and full of flavour. One of the most comforting and delicious soups for fall/winter.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine Dairy-free, Gluten-free, Vegan
Servings 4
Calories 321 kcal

Ingredients
  

To roast:

  • 1 medium-sized butternut squash peeled and cut into cubes
  • 1 large carrot peeled and cut at an angle into 1-inch slices
  • 2 medium-sized red bell peppers stem and seeds removed and cut into bite-size pieces
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

For the soup base:

  • 2 tablespoon extra virgin olive oil
  • 1 large onion finely chopped
  • 2 cloves of garlic finely chopped or minced
  • 1.5 tablespoon tomato paste
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon chilli powder
  • 1 teaspoon coriander powder
  • 200 ml vegetable stock
  • 200 ml full-fat canned coconut milk

To garnish:

  • fresh coriander leaves finely chopped

Instructions
 

  • Preheat the oven to 200 C/400 F fan setting and line a baking tray with parchment paper.
  • Add chopped butternut squash, bell peppers and carrots to the tray. Drizzle olive oil, salt and black pepper. Cook in the oven for 20 minutes.
  • Heat olive oil in a medium-sized pot. Add cumin seeds and let them roast for a minute.
  • Add chopped onions and fry for about 5 minutes till they are translucent.
  • Add chopped garlic and fry for about a minute.
  • Add tomato paste. Stir well and cook for about a minute.
  • Add the roasted butternut squash, carrots, peppers, fresh thyme leaves, black pepper, salt, coriander powder, and chilli powder. Mix well till the vegetables are well coated with the onion mixture and spices.
  • Add the vegetable stock and coconut milk. Mix well and let it simmer for 10 minutes.
  • Blend the soup using an immersion blender or a high-speed heat-safe blender until smooth and creamy. If the soup is too thick, add more vegetable stock.
  • Serve in a bowl. Garnish with freshly chopped coriander (optional). Enjoy as is, or top up with some crunchy croutons.

Notes

Nutrition values are a rough estimate for guidance.

Nutrition

Calories: 321kcalCarbohydrates: 35gProtein: 5gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 1446mgPotassium: 1087mgFiber: 7gSugar: 10gVitamin A: 24777IUVitamin C: 124mgCalcium: 137mgIron: 4mg
Keyword Dairy-Free, Gluten Free, One-pot, Vegan
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