Delicious Roasted Butternut Squash Soup Recipe

This butternut squash soup is extremely tasty, creamy, and easy to make. Additionally, it is inherently vegan, incredibly easy to prepare, and excellent when prepared ahead of time. Yes, this creamy, delicious soup may be made without any cream or butter. Go to the recipe for Roasted Butternut Squash Soup.

Our Favorite Butternut Squash Soup Recipe

This vegan butternut squash soup is absolutely excellent just the way it is written and depicted, and we firmly believe that everyone at the table, including the meat-eaters, will adore it. We specify butternut squash, leeks, which when used in place of onions, offer a sweeter, lighter flavor, carrots, fresh herbs, and a hearty vegetable stock. Although you are more than welcome to blend in butter and cream at the end, we don't usually add any.

Our recipe is simple to follow and ideal for preparation in advance. Here is the fundamental procedure; keep in mind that the following recipe video will lead you through it as well:

Squash should be baked till tender within. This is the key to making the creamiest, best-tasting soup. Squash's flavor is concentrated when roasting. We can also add a little more of our own flavor during the process. We quarter or cut the squash into half, add a little oil, and sprinkle salt on top.

Similar to how we roast spaghetti squash, we like to roast the squash cut-side-down and tuck a sprig of rosemary behind each piece before roasting. The flesh of the squash is perfumed with rosemary as it roasts, giving it a delicious flavor and aroma.

Sauté carrots, leeks, and garlic. We prepare the remaining soup components while the squash roasts in the oven. In this manner, we can start blending the soup as soon as the squash is finished. I like to sauté the leeks, carrots, and entire garlic cloves in a little oil in a large soup pot, similar to a Dutch oven until they are soft and pleasant. The size of the vegetables doesn't really matter to me because everything gets blended together in the end.

Add broth and seasonings. It's time to add more spice when the leeks look mushy and have a lovely aroma. We don't go overboard, but just a tiny bit of cumin and smoked paprika—a quarter teaspoon of each—go a long way to provide a hint of smokiness to the soup. Additionally, using a delicious broth is a smart move. In order to keep it vegetarian, we utilized vegetable broth in our images and film, but fantastic alternatives include chicken or turkey broth.

Cream the soup in a blender. Scoop out the squash when the center is tender, then add it to the broth along with the other ingredients. Then blend it until it's smooth and creamy. Using an immersion blender to puree the soup inside the pot itself is the simplest approach. The soup gets creamy and silky. Use a high-speed blender to give your soup an even silkier texture.

Add some coconut oil and season the soup to taste to complete. We add a little coconut oil to the soup right before serving since I adore the flavor combination of coconut and butternut squash. It dissolves and gives off a faint coconut flavor. Simply leave it out or substitute butter or olive oil if you don't care for coconut soup as much.

Include a Few Spiced Chickpeas

We enjoy adding a few handfuls of spiced chickpeas to our soup for color, texture, and a little extra heat. You can easily make your own batch of crispy chickpeas or purchase them in a variety of flavors. Although they are excellent, the handmade version isn't quite as crispy. This is what we do:

1. Drain and dry chickpeas using a towel (use canned or home-cooked chickpeas).
2. In a skillet with oil, cook the chickpeas until they are light brown and crisp on the outside.
3. Add salt and your preferred spice mixture to the dish. This handmade chili powder is a favorite of ours.
4. Drain and serve with paper towels.

Variations of Butternut Squash Soup

Even while the recipe for this soup is extremely great as is, you can still make a few adjustments to make it uniquely your own. Here are some recommendations:

• Add the cream: Although this soup is already quite creamy, adding a little extra cream, like in this butternut squash soup, would be great.
• Add a splash of unsweetened coconut milk for a creamier but still vegetarian soup.
• Add 1/2 to 1 teaspoon of curry powder to the recipe for the curried butternut squash soup below in addition to the cumin and smoky paprika. Alternately, incorporate one teaspoon of Thai red curry powder (found in most grocery stores).
• Increase the amount of veggies in the soup by adding white or light-colored vegetables like cauliflower, potatoes, turnips, or parsnips.
• Increase the heat of the soup by adding a pinch or two of red pepper flakes, about a quarter teaspoon of cayenne pepper, or some hot sauce.
• Replace the chickpeas with cooked, crumbled sausage or bacon to add cooked sausage or bacon to the soup.
• Serve the soup with a dollop of sour cream, some shredded cheese, chives, or spring onions, and a bit of bacon to make it taste like baked potato soup.

Delicious Butternut Squash Soup, Roasted

This simple soup made with roasted butternut squash is incredibly creamy, filling, and tasty. Additionally, it is inherently vegan, incredibly easy to prepare, and excellent when prepared ahead of time. We add a small amount of coconut oil just before serving. A light, the sweet coconut flavor is now added. Simply omit this step if you don't like coconut or add a little butter or olive oil.

• Prep Time: 15mins
• Cook Time: 1hr
• Total Time: 1hr 15mins
• Makes approximately 8 cups

How to Make The Recipe - Watch The Video

Ingredients:

• One 3 to 3 1/2-pound butternut squash
• 2 fresh rosemary sprigs
• 2 tablespoons olive oil
• 2 cups thinly sliced leeks, white and light green parts only (1 large leek)
• 3/4 cup thinly sliced carrots (1 large carrot)
• 3 medium cloves garlic, peels removed
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Pinch red pepper flakes or cayenne, optional for heat
• 5 to 6 cups vegetable or chicken broth, use more as needed
• 1 bay leaf
• 1 tablespoon coconut oil, optional
• Salt and fresh ground black pepper, to taste

SPICED CHICKPEAS

• One 15-ounce can of chickpeas or 1 1/2 cups of cooked chickpeas
• 3 tablespoons oil (olive oil, safflower oil, or grape seed oil)
• Pinch salt
• 1/2 to 1 teaspoon spice blend (such as chili powder, Za’atar, or Cajun seasoning)

Recipe By: Inspiredtaste.net

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