This easy vegan Roasted Butternut Squash Soup Recipe is full of spice, warmth and flavour. Creamy and comforting, it goes down a treat on a cold day.
Butternut squash is a delicious autumnal ingredient that adds colour, goodness and lots of deliciousness to any dish. Today I am sharing a super easy to make Creamy Spiced Roasted Butternut Squash Soup Recipe.
How to roast butternut squash
There are various ways of roasting butternut squash. You could first peel and chop it up, then bake the pieces with a little drizzle of oil. I used this method in my turkey dumplings recipe. Another method is to roast it whole until tender. This will, however, take longer than roasting squash pieces (roasting time will depend on the size of your squash).
For this soup recipe I cut the butternut squash widthways into thick slices, which I then baked until they were tender and lightly browned. It was really easy to peel the slices once they were cooked. I find this method to be quicker than the other 2.
How to make roasted butternut squash soup
This is a pretty straightforward recipe. Whilst your butternut squash is roasting away you can get on with preparing the soup.
In a large pot heat up the oil, add the bay leaf, onion, garlic and ginger and fry for a couple of minutes. Add in the lentils and continue cooking for 2 more minutes, stirring occasionally. Add the seasoning, spices, half the water, cover and simmer for 15 minutes.
Remove from the heat, discard the bay leaf, add the roasted butternut squash and puree until velvety smooth and creamy.
*NOTE: It is important to remove the soup from the heat before adding the butternut squash to it. The squash will have fully cooked in the oven so by cooking it further in the soup some of its rich flavour may be lost.
Serving suggestions
Enjoy this simple roasted butternut squash soup recipe with toasted pumpkin seeds or sunflower seeds. Delicious also with grilled ciabatta bread or healthy homemade croutons.
More roasted butternut squash recipes
Quinoa Stuffed Butternut Squash with Fruit & Chestnuts
Pasta with Butternut Squash and Arugula
Butternut Squash Coconut Curry with Chicken and Apple
Turkey Dumplings (Pierogi) with Butternut Squash
- 1 kg butternut squash, cut widthways into thick slices, seeds removed
- 1 onion, roughly chopped
- 1/2 celery stalk, roughly chopped
- 2 garlic cloves, roughly chopped
- 1.5 tsp fresh ginger, finely chopped
- 1/2 cup red lentils, rinsed
- 1 bay leaf
- 2/3 tsp ground coriander
- 1/3 tsp ground nutmeg
- 1.5 tsp coarse sea salt, plus plenty of pepper
- 3 tbsp olive oil, plus a little more to drizzle over the squash
- 4.5 cups hot water
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Preheat the oven to 400 F/ 200 C/ gas mark 6. Arrange the squash slices in a single layer on a large baking sheet lined with parchment paper. Season and drizzle with a little oil. Pop in the oven for 30-40 minutes, until the squash starts to brown and is fully cooked. Remove from the oven and peel off the skin. Set aside.
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Whilst the squash is in the oven prepare the soup. In a large pot heat up the oil, add the bay leaf, garlic, ginger, onion and cook for 2 minutes over a medium heat stirring often. Add the lentils and cook for 2 more minutes. Add the seasoning, spices, 2 cups of the water, cover and simmer gently for 15 minutes. Remove from the heat, discard the bay lead, add in the roasted squash, the rest of the water (you may not need to add all of it) and puree until smooth. Adjust seasoning as necessary and serve.
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RECIPE LINK PARTIES
I am bringing this Creamy Spiced Roasted Butternut Squash Soup Recipe to What’s For Dinner? Sunday Linkp. Also sharing with Fiesta Friday, which I have the pleasure of co-hosting this week with Mollie @ Frugal Hausfrau. Check out all the delicious recipes linked up by other bloggers and join the party!
Oh, great! Now I have 2 soup recipes to try. As I was saying to Diann@Of Goats and Greens, I still have this huge Jarrahdale pumpkin left from Halloween. It was part of the front porch decorations, but I read it’s actually a delicious variety. Thanks for co-hosting! XOXO
It was a pleasure! I also still have 2 leftover pumpkins I need to do something with … maybe more soup …
Wow. Thanks for sharing.
My pleasure!
This looks and sounds delicious. I love butternut squash in soup – and even better if it’s roasted! I love how you’ve made it creamy without actually adding cream – perfect healthy comfort food! Eb x
Thanks! I think roasting the butter squash does add more flavour to this soup.
The soup looks super comforting for the cold weather here..Gorgeous color
Thanks Lathiya!
i think you are right. peeling after roasting is soooo much easier. Your butternut squash soup looks delicious.
Thanks Jacqui!
This looks so cosy and delicious!
Thank you!
Nothing beats a warm bowl of roasted butternut squash soup! So tasty and satisfying. Love the simplicity of your recipe. Thanks for sharing!
This soup sounds so rich and comforting, and definitely the ginger must add to the flavour and makes it even healthier.
Thank you! There is just a hint of ginger in this soup, but it’s very nice.
I just made a different squash soup recipe for Thanksgiving… I think I just may roast the squash/pumpkin next time, as you did. .
I think roasting brings more flavour out of the squash.
I love Fall squash soup recipes, and I love the spice profile in your soup! I have to admit that I just stab my squash a few times and then nuke it in the microwave. Of course, you risk a blowout, but the squash gives you plenty of warning when it starts to squeal. 😉
Thanks Michelle , I had no idea you could microwave a squash! Must be so quick!
I make butternut soup often but hadn’t thought of adding lentils or fresh ginger. what a great idea! I’ll be trying this soon!
Thank you! Glad you like it 😊
Sounds rich and satisfying! Thanks for sharing at the What’s for dinner party. Wishing you a blessed Thanksgiving.
Thanks, enjoy your Thanksgiving!
Looks delicious! Pinned!! Visiting from What’s for Dinner
Thank you!
Thanks! I kept it simple as the squash is so delicious I wanted it to really stand out in this recipe.