Butternut Squash soup starts with roasting the veggies so they get all toasty and nutty. Then, you simply puree the veggies with some broth. And, voila! Healthy, delicious vegan gluten-free Roasted Butternut Squash Soup.
I love a good squash soup; it’s the perfect way to celebrate fall (or winter). This soup is warm and comforting, happy, really good for you, filled with veggies, everything you want in a comforting meal! Everything about it’s great.
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Squash, as soup and as seasonal inspiration
My husband and I went to the pumpkin patch the other day, and the farmer had a whole bunch of different kinds of hard winter squash – from butternut to spaghetti to acorn to a bunch that I wasn’t familiar with, but they sure were beautiful. We bought a bunch of different squash and I have them as a beautiful centerpiece on the table right now.
Fall is my favorite season, and living up in Washington right now has really brought that to the front of my thinking lately. The season is so beautiful and so rich. All those fall colors of the trees and the produce. Autumn & Fall is just so perfect!
Butternut Squash Soup leftovers make a great pasta sauce too! Just cook up some pasta, toss it in some hot soup, maybe toss in some more steamed veggies, and you’ve got a whole new meal with little effort.
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Roasted Butternut Squash Soup with Roasted Butternut Squash Seeds Recipe
Roasted Butternut Squash Soup with Roasted Butternut Squash Seeds
- 1 large butternut squash peeled and cut into 1-inch cubes, save the seeds for the garnish
- 3 carrots coarsely chopped
- 1 large onion coarsely chopped
- 5 cloves of garlic peeled
- 6 sprigs of thyme
- 2 tablespoons olive oil plus additional for roasting seeds
- Pinch of cayenne pepper
- salt and pepper to taste
- 3 ½ cups vegetable broth
- Preheat the oven to 350° F.
- Place the chopped squash, carrots, onion, whole garlic cloves, and thyme sprigs in a large mixing bowl. Drizzle with oil, add the pinch of cayenne, and sprinkle generously with salt and pepper.
- Roast veggies for 60-75 minutes, or until veggies are tender when pierced with a fork, and some are starting to brown. Remove thyme stems from the veggies, and discard the stems.
- As the veggies roast, begin preparing the reserved butternut squash seeds for roasting. Remove all pulp from the seeds, rise and pat them dry. Spread the seeds on a lightly oiled cookie sheet and sprinkle some salt over the top. Roast seeds in 350° F oven for about 20-30 minutes, stirring occasionally (timing will depend on how many seeds you have on the tray), until they are crunchy and golden brown.
- Place half of the veggies in a blender, along with ½ cup broth. Puree until smooth. Pour the mixture into a large stockpot. Puree the second half of the veggies along with more broth, and place puree in the pot. If the veggies stick to the blender jar, add more broth and puree to loosen the stuck on puree, add remaining broth and veggie puree to the large pot. Heat on medium until hot and bubbly, about 10-15 minutes. Taste for salt and pepper, adding more to taste.
- To serve, ladle soup into bowls, garnish with crunchy roasted butternut squash seeds and additional fresh thyme.