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
- 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
- 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.
- Once the squash and onion are done cooking, place in a blender with the vegetable stock and blend until creamy and smooth.
- Heat a small amount of vegetable oil over medium heat, cook the minced garlic until browned, and add the squash and onion puree.
- Add the cream, Henderson’s relish if using, and cook over low heat for 5-10 minutes.
- Garnish with croutons and drizzle with balsamic vinegar if you want.