Creamy Roasted Butternut Squash Soup

It’s starting to get cold, rainy and grey here in London…the near-constant drizzle and lack of sun mean that it’s definitely autumn.  It can get a bit depressing, which is why I find it’s crucial in autumn to have comforting food and drink – plenty of soups and lattes to keep you warm and cosy!  I won a butternut squash at a pie party last weekend, and I spent several days staring at it and debating what to do.  But given the autumnal weather this week, the choice was clear – and so it became a roasted butternut squash soup!  This soup is not only filling and delicious, but the colour is beautiful and brightens up any wet, grey day!

Oh, and it won a hearty approval from my non-vegan boyfriend, so I’m deeming this one as definitely suitable for non vegans!  I had some Henderson’s relish that I’ve been meaning to try, so I added a splash to the soup to give it a bit more flavour.  You could also add vegan Worcestershire sauce if you want, but I’m sure it would be lovely with or without.

 

 

Creamy Roasted Butternut Squash Soup

Ingredients

  • Butternut squash, peeled and diced
  • Red onion, cut into strips
  • 2-3 tbsp vegetable oil
  • Salt and pepper to taste
  • 500 ml vegetable stock
  • 1 clove garlic, finely minced
  • 1/4 cup vegan single cream (also known as half and half in the US)
  • Splash of Henderson’s relish or vegan Worcestershire sauce, optional
  • Croutons to garnish, optional
  • Balsamic vinegar to garnish, optional

Instructions

  1. Heat the oven to 180 C.  Peel and dice the butternut squash into cubes, and cut the red onion into strips.  Place the butternut squash and onion on a baking tray, coat with oil, salt and pepper and bake at 180 C for 40-50 minutes, until the squash is easily pierced with a fork and looks caramelised.
  2. Once the squash and onion are done cooking, place in a blender with the vegetable stock and blend until creamy and smooth.
  3. Heat a small amount of vegetable oil over medium heat, cook the minced garlic until browned, and add the squash and onion puree.
  4. Add the cream, Henderson’s relish if using, and cook over low heat for 5-10 minutes.
  5. Garnish with croutons and drizzle with balsamic vinegar if you want.

8 thoughts on “Creamy Roasted Butternut Squash Soup

    1. Caitlin Post author

      Hi Harry, I’d be happy for you to share if you credit me/link back to my recipe. Really excited to hear you guys are making it and I hope you enjoy it! Let me know what you think!

      Reply
  1. rika@vm

    Same here, it’s a bit chilly here in BsAs, quite cold for the Spring season. Congrats winning the butternut squash :) that was a random one! Mmm love butternut squash soup with plenty of cream & garlic and of course onions!

    Reply
    1. Caitlin Post author

      Haha thanks, yes it was a bit of a random prize! My friends had a good laugh about that. But it made a lovely soup so the joke is on them! ;)

      Reply
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