Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

roasted butternut squash soup (vegan)

(1 rating)
JasonVincik avatar
Recipe by
Jason Vincik
@JasonVincik
New York, NY

Tip: To give this dish a Southwestern flavor, add diced tomatoes, fresh cilantro and 1/2 tsp. of cayenne pepper. Or for just an added kick, pour in a tablespoon of Tobasco Sauce.

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 2 Hr
method Stove Top

Ingredients For roasted butternut squash soup (vegan)

  • 1 lg
    butternut squash
  • 1 md
    onion
  • 1/2 stick
    butter, unsalted
  • 2 lg
    vegetable bouillon cubes
  • 1 tsp
    thyme, dried
  • 1 tsp
    oregano, dried
  • 1 Tbsp
    paprika
  • 2 clove
    garlic
  • 1 md
    lemon juice
  • 2 c
    almond milk
  • 3 c
    water

How To Make roasted butternut squash soup (vegan)

  • 1
    Pre-heat oven to 425 degrees. Cut butternut squash in half lengthwise and scoop out seeds with a tablespoon. Line cookie sheet with foil and place squash skin-side down.
  • 2
    Brush tops of squash with butter and generously dust with salt and pepper. Roast squash on middle rack for 50 minutes or until the flesh is soft and golden.
  • 3
    Sautee minced garlic and diced onion with 1/4 cup butter in a medium sauce pan until caramelized. Do not burn the garlic! Mix bouillon cubes in hot water to dissolve.
  • 4
    Remove squash from oven and let cool on wire rack for at least 30 minutes. Scoop out flesh with a spoon and place chunks in a large pot with sautéed onions and garlic. Add bouillon cubes and water mixture along with 3 cups of water and remaining seasonings and lemon juice (except bay leaf).
  • 5
    Simmer on low-medium heat for 30 minutes to combine all flavors. Remove from heat and pour entire contents of the pot into a food processor. Puree ingredients until smooth. Okay to leave a few chunks if you like your soup hearty.
  • 6
    Pour puree back into the pot and stir in almond milk and bay leaf. Cover and simmer on low heat for 30-45 minutes, stirring often. Add salt and pepper to taste. Serve warm with garlic toast points.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT