Description
Welcome the flavors of autumn with this velvety, nutrient-dense roasted butternut squash soup. By roasting the squash, carrots, and onions, we concentrate their natural sugars to create a deep, complex, and earthy flavor profile. This plant-based recipe is naturally vegan and gluten-free, using a fragrant blend of fresh sage, thyme, and rosemary to create a comforting, wholesome meal that feels indulgent without the need for heavy creams or artificial thickeners.
Ingredients
1 large butternut squash (peeled, seeded, and cut into 1-inch squares)
2 carrots (peeled and chopped into large chunks)
3 stalks celery (chopped into large chunks)
1 large onion (quartered)
5 cloves garlic (peeled and left whole)
6 fresh sage leaves
6 sprigs fresh thyme
1 sprig fresh rosemary
1/4 teaspoon cayenne red pepper powder
Sea salt and freshly cracked black pepper (to taste)
2 tablespoons extra virgin olive oil
3 1/2 cups high-quality vegetable stock
Instructions
Preheat your oven to 400°F (200°C).
Place the butternut squash, carrots, celery, onion, and garlic on a large rimmed baking sheet.
Drizzle with olive oil and season generously with sea salt, black pepper, and cayenne pepper.
Add the fresh sage, thyme, and rosemary sprigs to the baking sheet, tossing everything to coat evenly.
Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized.
Remove the herb stems and transfer the roasted vegetables into a large pot or a high-speed blender.
Add the vegetable stock and blend until smooth and velvety.
Pour into a pot to warm through if necessary, adjust seasoning to taste, and serve hot.
Notes
For a smoother consistency, use a high-powered blender. If you prefer a thinner soup, add more vegetable stock until your desired texture is achieved. This soup stores well in an airtight container in the refrigerator for up to 4 days or can be frozen for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 195
- Sugar: 9g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg