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This rich, velvety soup with roasted butternut squash is like a bowl full of all your favorite Fall flavors. Made with homemade vegetable stock, nutmeg, and fresh-picked sage, you can’t receive a warmer hug from your kitchen than this.
iBuen provecho!
Vegan Roasted Butternut Squash Soup
Equipment
- Aluminum Foil (or Parchment Paper)
- Dutch oven (or Large Pot)
- Immersion Blender (or Standing Blender)
Ingredients
- 2½-3 lb butternut squash
- 2 tsp extra virgin olive oil
- 1 small shallot minced or ½ a large shallot
- 2 cloves garlic minced
- 1½ tsp salt
- ¼ tsp freshly cracked black pepper
- ⅛ tsp nutmeg
- 2½ cups low-sodium vegetable stock
- 1 tbsp fresh sage chopped 1 tsp if using dried
Optional:
- 1 tbsp fresh rosemary chopped 1 tsp if using dried
Garnishing Options:
Instructions
How To Roast Butternut Squash:
- Move the oven rack to the middle of the oven and preheat to 350 degrees.
- Using a chef's knife, cut the butternut squash lengthwise in half, resulting in two even pieces.
- With a large metal spoon, scoop out the seeds.
- Cover a baking sheet with aluminum foil or parchment paper and place the butternut squash flesh-side down and skin-side up.
- Place on the middle rack in the oven and bake for 45 minutes.
- Check the tenderness of the butternut squash by poking the skin with a fork. If the fork slides easily through the skin and squash, remove it from the oven.If there is resistance from the squash to the fork, bake for 10 more minutes and check again. Repeat this process until tender.
- Set the pan aside to cool for about half an hour until you can handle the butternut squash without burning your hands.
To Make The Soup:
- Using a large metal spoon, scoop the flesh out of the butternut squash and out from the skin and into a large mixing bowl. Set aside.
- Compost or discard the skin.
- In a Dutch Oven over medium heat, add olive oil. Once the oil is glistening, add the minced shallots, ¼ tsp of salt, stir to coat evenly with oil, and cook until tender and translucent, about 3-5 minutes.
- Add the minced garlic and nutmeg and stir, cooking until aromatic—about 15 seconds.
- Add the entire mixing bowl of butternut squash and stir, coating evenly with the shallots, garlic, and nutmeg.
- Sprinkle in the fresh sage, ¾ tsp salt, optional rosemary, and stir to mix.
- Add in 2½ cups of vegetable stock and stir.
- Using an immersion blender or a blender and blend until completely smooth. You should have no lumps. Taste with a spoon to check the mouthfeel. It should feel velvety and not grainy. Blend until you achieve the desired result.
- If you used a standing blender, return the butternut mixture to the Dutch oven over medium heat.
- At this point, you can adjust the thickness of your soup by adding more vegetable stock and serve hot.
Garnishing Options:
- Lingonberries (as pictured)Roasted butternut squash or pumpkin seedsFleur de Sel (finishing salt)
Pro Tip:
- Line your baking sheet with aluminum foil for easy cleanup.
No-Waste:
- Roast the butternut squash seeds to use as garnish, topping for salad, or enjoy as a snack!
Notes
How to include your child(ren): Have your child(ren) scoop out the seeds from the butternut squash before roasting as a sensory activity. Teach them about the anatomy of the squash and all of its edible parts (science!). If you plan on roasting the seeds, give them the job of separating them from the pulp. Removing the seeds from the pulp and placing them in a separate bowl teaches them sequencing, an essential problem-solving component.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.
