This Vegan Roasted Butternut Squash Soup is the perfect way to welcome fall! It’s warm-spiced, hearty and oh-so cozy!
Two things that go together well, are chilly autumn weather and belly-warming soup! Wouldn’t you agree? It’s still 80 degrees where I live, but that won’t stop me from enjoying these comfort meals.
Plus, I’ll be fully prepared when the cooler weather hits in a few weeks. My freezer is filling up fast!
One of my fall favorites is this Vegan Roasted Butternut Squash Soup. I always kick off the season with a big batch and continue making it through winter.
Oh, and of course I make a batch of Cinamon Sugar Pumpkin Spice Donuts too! It wouldn’t be fall without them 😉
There are a few different ways to make butternut squash soup, and I already have this version on the blog. While I do love the flavor of my original recipe, I feel it’s much easier to roast the squash first rather than cooking it in the broth. It’s easier because you don’t have to peel and chop the squash which can be a pain.
I also noticed that roasting brings out the delicate flavor of the squash more, so I tend to use less seasoning.
All you’ll have to do is cut the squash in half, and let it roast in the oven for 40-50 minutes. Have a glass of wine while you wait and let the squash do all the work. It will soften, caramelize and release its natural, nutty sweetness. Your house will smell heavenly too!
As I was saying, I prefer to taste the rich, buttery and subtle sweetness of the squash, so I don’t season too heavily. I use cumin, cardamom, cinnamon and fresh ginger which I feel accents the squash nicely, and brings out the essence of fall.
So, this is where your taste buds come in. Feel free to add a bit more seasoning, or you can even spice things up with a pinch of cayenne pepper. Other great additions are coriander, turmeric, thyme or a pinch of nutmeg.
I added a few carrots for a touch more sweetness, but you can also use a tart green apple instead. Just peel and dice it, and add it when the carrots would’ve gone into the pot. It won’t overpower the squash at all.
So, are you ready to welcome fall? Let’s do this!
Looking for more soup madness? You might like to try these:
I’d love to hear from you
If you make these Vegan Roasted Butternut Squash Soup, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
This Vegan Roasted Butternut Squash Soup is the perfect way to welcome fall! It's warm-spiced, hearty and oh-so cozy!
- 1/2 cup raw cashews , soaked in water 2-4 hours (*See Note)
- 3/4 cup soy milk , unsweetened (or any plant-based milk)
- 2 medium butternut squash (about 4 pounds)
- 1 tablespoon vegan butter
- 1 tablespoon olive oil
- 1 medium onion , diced
- 2 medium carrots , diced
- 2 cloves garlic , minced
- 2 tablespoons fresh ginger , minced
- 1/2 teaspoon each of cumin, cinnamon and cardamom
- 5 cups vegetable broth , low sodium
- 1 bay leaf
- 1 teaspoon Himalayan salt , more to taste (or preferred salt)
- Fresh cracked pepper to taste
Preheat oven to 400 degrees F.
Line a rimmed baking sheet with parchment paper. Cut squash in half lengthwise. Scoop out seeds and membranes. Lightly brush with oil and season with salt and pepper. Place on baking sheet and roast for 40-50 minutes. Rotate midway. Cook until squash is fork tender and browned. Scoop out soft flesh and set aside.
In a large soup pot, heat oil & butter over medium heat. Add onion and sauté until translucent, about 3-4 minutes. Add carrots, garlic and ginger, sauté about 6-7 minutes, until carrots are tender. Add cumin, cardamom & cinnamon, cook 1-2 minutes more.
Pour in broth and add the squash, bay leaf, salt, and pepper. Turn heat up again to medium-high to simmer. Once simmering, turn heat back to medium and lightly simmer for about 8-10 minutes. Remove from heat.
Remove bay leaf. Pour in about 1/2 the cashew cream (more if preferred) and save the rest for swirling on top. Using an immersion blender or regular blender, puree soup mixture until it has a smooth consistency. Season with more salt and pepper, if needed.
Pour into your favorite soup bowls. Garnish with cashew cream, roasted pumpkin seeds and a pinch of cinnamon.
*To speed up soaking time for cashews: in a small pot, boil water and remove from heat. Add cashews and cover for 15-20 minutes, until softened.
* If you don't have cashews on hand, you can replace the cashew cream with canned coconut milk.
*Vegetable Broth: I like to use low sodium broth, so I can control the salt taste. Some broths are too salty and can ruin a good recipe. If you would like to use a regular broth, make sure to cut down the added salt in the recipe. Taste as you go along. Another option is to blend low sodium and regular broth together.
* If you'd like to add heat, you can add 1/8- 1/4 teaspoon cayenne pepper to the mix. You can also slightly bump up the cumin if you prefer.
* Additional spices: a pinch of nutmeg, 1/4 teaspoon turmeric or 1/2 teaspoon coriander.
* If you'd like to add a subtle sweetness, you can swap out the carrots for a tart green apple. You would add it to the pot at the same time.
* To brighten up the flavors, you can add 1-2 tablespoons of fresh lemon juice after you remove from heat.
*Prep time doesn't include soaking time for cashews.