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–+ servings
Roasted Butternut squash soup
Jon Simon

Roasted Butternut Squash Soup | Light and Dairy-Free

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A velvety roasted butternut squash soup that skips the cream entirely: butternut, onion, and garlic are roasted until caramelized, then blended with broth until silky on their own. Naturally vegan, gluten-free, and dairy-free, it is a light, cozy fall bowl at about 140 calories a serving. Ready in about 50 minutes, mostly hands-off.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
  

  • 1 large butternut squash about 2.5 lb, peeled, seeded, and cubed
  • 1 onion quartered
  • 3 cloves garlic left in their skins
  • 2 tbsp olive oil
  • 4 cups vegetable broth gluten-free, plus more to thin
  • 1/4 tsp ground nutmeg or a few sage leaves
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 2 tbsp pumpkin seeds toasted, to garnish (optional)

Equipment

Method
 

  1. Heat the oven to 425F. Toss the cubed butternut squash, onion, and unpeeled garlic cloves with the olive oil, salt, and pepper on a large baking sheet, spreading them in a single layer.
  2. Roast for 30 to 35 minutes, stirring once, until the squash is tender and caramelized at the edges. Roasting is what builds the deep, sweet flavor and lets the soup stay creamy without any cream.
  3. Squeeze the roasted garlic out of its skins. Transfer the roasted vegetables to a pot with the broth and nutmeg.
  4. Blend until completely smooth with an immersion blender, or in batches in an upright blender.
  5. Warm the soup through over medium heat, thinning with a little more broth to your preferred consistency. Taste and adjust the salt, then serve topped with toasted pumpkin seeds and an optional swirl of cream or coconut milk.

Nutrition

Calories: 140kcalCarbohydrates: 22gProtein: 3gFat: 5gFiber: 5g

Notes

The soup is naturally vegan and dairy-free as written. For a richer, more indulgent bowl, stir in a splash of cream or full-fat coconut milk at the end. A pinch of cayenne or a peeled apple roasted alongside the squash are both lovely additions. It keeps 4 to 5 days in the fridge and freezes well for up to 3 months, since there is no dairy to separate.

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