Roasted Butternut Squash Soup
Soups are super easy and quick to make, so they make an ideal week day dinner (especially if served with some nice bread). This vegan butternut squash soup brings that autumn feel that we all are looking forward to, right? It is creamy and just a tiny bit spicy, so let’s make it!
It seems that everyone is excited about autumn - pumpkin spice everything, jumper weather and layers of clothes, colored leaves, soups, lots of hot tea, reading books,… Ok, when I write about it like that, I think that autumn is my favourite season. What’s yours?
What ingredients do you need for vegan butternut squash soup?
BUTTERNUT SQUASH - This one is the squash that you usually find in the shops, but if you fancy, you can use a different kind - for example an onion squash is really delicious and you don't have to peel it!
YELLOW ONION AND GARLIC - so these are here to add some depth of flavour to the soup. If you like garlic, add more of it, you can’t go wrong with that.
CHILI POWDER - I really like Kashmiri chili powder - it is a bit milder than regular chili powder. I used only 1/4 of teaspoon which is an amount that you can taste the chili just a bit but not too much. If you prefer things spicier, add up to 1/2 teaspoon.
VEGETABLE STOCK - I’m not going to tell you to use homemade stock, because let’s be honest, who has time for that? Although it’s just one of the things that you can add into a pot and let it bubble for an hour or two and it doesn’t require your attention at all. That said, I only made vegetable stock twice so I recommend using cubes/powder/store bought stock because it is so convenient.
TAHINI - Instead of cream, I used tahini. It makes a bit creamy and more interesting to taste.
For more vegan soup recipes like this be sure to check out:
Roasted Carrot and Parsnip Soup
If you make this soup, and take photos of it, you can tag me on instagram - @bigbakesmanifesto and use hashtag #bigbakesmanifesto too! I love to see people making my recipes. Or follow me on Pinterest, where you can comment and rate my recipes.
Serves 4 (not as main dish)
Ingredients
Roasted Butternut Squash
1 butternut squash (mine was around 1 kg) - peeled and halved lengthwise
2 tbsp vegetable oil
1/4 tsp Kashmiri chili powder*
1 tbsp vegetable oil
1 yellow onion - medium - chopped
2-4 cloves garlic - chopped
750 ml vegetable stock*
2 tbsp tahini
salt
to serve with: black sesame seeds, coriander,…
Method
Preheat oven to 200C/180C (fan) and line a tray with baking parchment. Cut squash into cubes (they should be similar in size, mine were around 2 cm).
In a large bowl mix squash cubes with 2 tbsp oil, 1/2 tsp salt and 1/4 tsp chili powder until everything is well coated. Transfer to the lined tray and bake for 30-35 mins. Once it’s baked, take it out of the oven and set aside for now.
Heat up 1 tbsp oil in a large saucepan and add chopped onion. Cook for about 5 mins, add garlic and cook for about 1 min.
Add the roasted squash, vegetable stock and another 1/2 tsp salt bring to boil and simmer for 5-10 mins. Blend with a hand blender (or in stand mixer), add tahini and mix it. Season to your taste and serve with black sesame seeds, coriander, more tahini,… and enjoy.
Notes:
Kashmiri chili powder - don’t worry if you don’t have this specific one, just use whichever you have at home. Maybe use slightly less, because Kashmiri chili powder is a bit milder than other chili powders.
I love soups to be very thick so I don’t add that much stock. If you prefer it thinner, add more stock.