As written and photographed, this butternut squash soup is vegan, and let me tell you, it’s incredibly delicious that way! Everyone, even the meat-eaters at the table, will love it, especially when topped with our easy spiced chickpeas! Roasting the squash develops flavor, much like roasting cauliflower for our roasted cauliflower soup or roasting tomatoes for my favorite roasted tomato soup!
Key Ingredients
Butternut Squash: I typically use a medium butternut squash, but feel free to swap in other winter squash (like honeynut, kabocha, or red kuri squash) or even a small sugar pumpkin. Veggies: Leeks, carrots, and garlic complement the squash beautifully. They cook down and add a touch of sweetness. Spices: Cumin and smoked paprika add a smoky flavor. A pinch of cayenne adds a little kick (optional but delicious!). Broth: I use vegetable broth to keep it vegetarian, but chicken broth works great if that’s not a concern. Coconut Oil: A small amount stirred in at the end adds a subtle coconut flavor I love. If coconut is not your thing, use butter or olive oil instead. Spiced Chickpeas: These are optional but add a nice crunch and extra flavor. You can buy them ready-made or roast your own (it’s simple!). The recipe below includes instructions.
How to Make Roasted Butternut Squash Soup
This butternut squash soup is one of my favorite fall soup recipes. Start by roasting your butternut squash. I like to cut it in half and tuck a sprig of fresh rosemary underneath each piece before roasting (just like I do with spaghetti squash). Prep the rest of your soup ingredients while the squash is in the oven. Then, once the squash is out of the oven, you can blend everything together. In a large soup pot, sauté your veggies (leeks, carrots, and garlic) in a bit of oil until they’re soft and sweet. Then, add a touch of cumin and smoked paprika for warmth and smokiness, along with your broth. Once the butternut squash is tender, scoop out the flesh and add it to the pot with the other ingredients. Blend everything until smooth and creamy. An immersion blender is the easiest way to do this right in the pot, which is what I’ve done in the video. Just before serving, stir in a little coconut oil for a hint of tropical flavor. If you’re not a coconut fan, feel free to omit it or use olive oil or butter instead. I also love topping the soup with a handful of spiced chickpeas for extra crunch and flavor. You can buy them pre-made or roast your own (it’s easy!). Check out the recipe below for instructions. 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 broth or chicken broth, use more as needed 1 bay leaf 1 tablespoon coconut oil, optional Salt and fresh ground black pepper, to taste 3 tablespoons oil like olive oil, safflower oil, or avocado oil Pinch salt 1/2 to 1 teaspoon spice blend like chili powder, Za’atar, or Cajun seasoning 2Trim the stem end of the squash and slice it in half lengthwise. If the squash is too large to safely cut in half, cut it crosswise in half, just where the thinner end begins to widen. Then, slice each piece in half lengthwise. Scoop out the seeds. (Watch us do this in the recipe video.) 3Brush or spray the cut side of the squash with 1/2 tablespoon of olive oil and season with a generous pinch of salt. 4Place each piece of squash, cut side down, onto the prepared baking sheet. Sneak a small sprig of rosemary underneath each piece of squash. 5Roast the squash until soft inside, 40 to 50 minutes. 2Stir in the cumin, smoked paprika, and red pepper flakes (optional) and cook another 30 seconds. 3Pour in 5 cups of the broth, add the bay leaf, and bring to a simmer. Taste the broth and adjust with salt and pepper if needed. 4Cook at a low simmer for 15 minutes, then turn off the heat and wait for the squash to finish roasting. 5When the squash is roasted and cool enough to handle, use a spoon to scrape out the soft flesh from the peel. Discard the peel and rosemary, then place the squash into the pot with leeks. 6Remove the bay leaf, and then blend the soup using an immersion blender or transfer it to a high-speed blender, being careful not to overfill. Blend until smooth and creamy. If the soup is too thick, add some or all of the final cup of broth. 7Stir in the coconut oil, then adjust with more salt or pepper as needed. Serve with spiced chickpeas on top (directions below). 2Heat a few tablespoons of olive oil in a wide skillet over medium-high heat, then add the chickpeas. 3Cook, stirring often, until the chickpeas turn a light brown and look crisp, about 10 minutes. Stir in a generous pinch of salt and your favorite spice blend. Transfer to a bowl lined with paper towels and enjoy.
