Roasted Butternut Squash Soup (Vegan)

Roasted Butternut Squash Soup (vegan) Recipe

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Jason Vincik


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 vote

30 Min
2 Hr
Stove Top


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1 large
butternut squash
1 medium
1/2 stick
butter, unsalted
2 large
vegetable bouillon cubes
1 tsp
thyme, dried
1 tsp
oregano, dried
1 Tbsp
2 clove
1 medium
lemon juice
2 c
almond milk
3 c

How to Make Roasted Butternut Squash Soup (Vegan)


  • 1Pre-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.
  • 2Brush 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.
  • 3Sautee 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.
  • 4Remove 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).
  • 5Simmer 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.
  • 6Pour 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.

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About Roasted Butternut Squash Soup (Vegan)

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy

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