Butternut Squash Soup
Creamy, comforting and packed with roasted vegetables, this cozy butternut squash soup is naturally vegan and full of warming autumn flavor. Give it a try!
Ingredients
- 1 butternut squash cut into large chunks
- 1 onion
- 1 carrot chopped
- ¼ celery root
- 3 cloves garlic
- 1 ¼ cup vegetable stock or water
- vegan sour cream for serving
- 2 Tbsp olive oil
- pumpkin seeds roasted
- smoked paprika
- chili powder
- salt and black pepper to taste
Instructions
- Peel and cut the butternut squash into large chunks. Chop the carrot, onion and celery root.
- Transfer them to a baking tray with the garlic. Season with salt and pepper, a pinch of chili powder, and sprinkle over 1 Tbsp of smoked paprika.
- Add 1-2 Tbsp of olive oil and toss until the vegetables are evenly coated in the spices and oil.
- Bake at 200°C until all the vegetables are fully cooked through, about 15-20 minutes.
- Meanwhile, roast the pumpkin seeds in a dry, hot pan until fragrant.
- Take the vegetables out of the oven and transfer them to a blender.
- Add the vegetable stock or water (about 1 ¼ cups) and blend until smooth.
- Add more stock until the desired consistency is achieved (the soup thickens as it cools).
- Serve topped with a swirl of vegan sour cream and the roasted pumpkin seeds.
Notes
The soup thickens as it cools, so thin it with warm stock or water when reheating. Store leftovers in the fridge for up to 4 days.