Description
This velvety, roasted butternut squash soup is a plant-based, soul-soothing dish that highlights the natural sweetness of autumn produce. By roasting the vegetables to caramelization, this soup achieves a deep, complex flavor profile without the need for heavy cream or complex additives. It is a perfect, wholesome meal that is naturally vegan, gluten-free, and brings a sense of warmth to any table during the cooler months.
Ingredients
1 large butternut squash, peeled, seeded, and cut into 1-inch squares
2 medium carrots, chopped into chunks
3 stalks celery, chopped into chunks
1 large onion, chopped into chunks
5 cloves garlic, peeled
4 cups vegetable broth
1 tablespoon fresh sage, minced
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme, minced
2 tablespoons olive oil
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the butternut squash, carrots, celery, onion, and garlic with olive oil, salt, and pepper on a large baking sheet.
Roast for 35-40 minutes until the vegetables are tender and slightly caramelized.
Transfer the roasted vegetables into a large pot or blender.
Add the vegetable broth and fresh herbs to the roasted vegetables.
Blend until smooth and velvety, adding more broth if a thinner consistency is desired.
Transfer to a pot and warm over medium heat for 5 minutes before serving.
Notes
Store in an airtight container in the refrigerator for up to 5 days. You can also freeze this soup for up to 3 months. For a richer flavor, add a splash of coconut milk before serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 145
- Sugar: 7g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg