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–+ servings
A bowl of yellow butternut squash soup on a blue table with pumpkin seeds.

Creamy Vegan Roasted Butternut Squash Soup

Kristina Todini, RDN
Creamy Vegan Roasted Butternut Squash Soup, a simple creamy squash soup recipe featuring sage, thyme, and turmeric. A comforting fall favorite!
5 star (1 rating)
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soups + Stews
Cuisine American
Servings 6 servings
Calories 187 kcal

Ingredients
  

  • 2 large butternut squash peeled, seeded, and cubed
  • 3 whole shallots peeled and sliced
  • 3 tablespoons olive oil divided
  • 3 garlic cloves minced
  • 1 teaspoon turmeric
  • 6 sage leaves plus more for garnish
  • 4 sprigs thyme sprigs plus more for garnish
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 quart vegetable broth
  • Optional: pumpkin seeds and maple syrup for garnish

Instructions
 

  • Roast butternut squash: Heat oven to 400 degrees. Toss squash with 1 tablespoon olive oil. Roast in oven for 30-40 minutes until soft and golden brown, stirring occasionally brown all sides. Remove and set aside.
  • Cook vegetables: In dutch oven or large soup pot, heat 1 tablespoon olive oil over medium heat. Add shallots and garlic, cooking until browned and fragrant, 1-2 minutes. Add roasted vegetables, turmeric, sage, thyme, salt, pepper and cook another 1-2 minutes to release flavors.
  • Simmer + blend soup: Add vegetable stock, bring to a boil, then reduce to a low simmer and cook for about 15 minutes. When all vegetable are soft and soup is fragrant, remove from heat and remove thyme sprig. Blend soup with a small immersion blender until smooth, adding remaining olive oil and additional water/broth if needed until desired smooth consistency.
  • Garnish + serve: Serve topped with sage, thyme, and optional pumpkin seeds and maple drizzle.

Notes

  • Leftovers + storage: This simple butternut squash soup is a great make-ahead soup that can be frozen and enjoyed all winter long. Store in refrigerator for up to five days and in the freezer for 2-3 months, thawing and reheating to enjoy later.
  • Nutrition notes: Nutrition information calculated without garnish. This butternut squash soup is low in saturated fat and sodium, and high in vitamin A and vitamin C. To make it a complete meal, pair with a protein and a fiber-filled side salad.

Nutrition

Serving: 1servingCalories: 187kcalCarbohydrates: 32gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 835mgPotassium: 901mgFiber: 5gSugar: 7gVitamin A: 26943IUVitamin C: 54mgCalcium: 127mgIron: 2mg
Keyword creamy butternut squash soup, vegan
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