This Easy Roasted Butternut Squash Soup recipe is the warmth of great flavors and succulent taste of nuttiness from the topped roasted chickpeas which is beautifully paired with a creamy base that makes this bowl of goodness completely irresistible. Super easy to make, All Vegan, Gluten-free, and whipped together in less than 45 minutes.
When it comes to the Fall season, indulging in a good bowl of soup is my favorite pass time. I thoroughly enjoy eating all kinds of soup and this especially stems from my Jamaican background.
In the Jamaican culture, they often enjoy various soups such as chicken soup, stew peas soup, beef soup, chicken foot soup, fish soup, ‘mannish water’ (goat soup), pigeon peas soup, and the list goes on.
However, from time to time, I enjoy whipping together season-based soups that offer a burst of flavor that is undeniable.
Let’s take this this Loaded Dairy-Free Broccoli Cheddar Soup recipe for instance. It’s truly something spectacular.
This Slow Cooker Quinoa Veggie Soup recipe is truly a delicious meal for those not so warm days. The warmth of great flavors and succulent taste of the individual veggies marrying together, makes this bowl of goodness completely irresistible.
This Healthy Veggie Vegan Lasagna Soup comes loaded with bell peppers, tomatoes, onions, and topped with a generous amount of vegan mozzarella cheese and this recipe reminds you of a good plate of homemade lasagna without the fork.
This Tortellini Soup with Chicken + Spinach recipe is just a bowl full of goodness. Jam packed with a ton of savory flavors, this one pot meal is the perfect Fall weather or chilly day go-to for the entire family! Super easy to make and is cooked in just 40 minutes.
This Spicy Vegan Lentil + Veggie Soup has been long overdue! I remember making this a few weeks ago and thinking to myself, “oh my, how delicious”.
WHAT YOU’LL LOVE MOST ABOUT THIS RECIPE?
It’s super easy to make.
Done in under 45 minutes—-TOTAL!
Only requires ONE pot + a blender.
Is completely dairy-free and vegan.
Super creamy.
Super flavorful.
Perfect Fall vibes!
Did I mention, it’s just TOO good to pass up?
However, if you’re more into a thicker type of goodness like chili, then this Spicy Vegan Jamaican Stew Peas is a must try! This recipe is a great homage to the traditional popular Jamaican dish.
Made with a flavorful coconut milk base and seasoned with traditional Caribbean spices, this bowl of goodness comes packed with red kidney beans, sweet potatoes, bell peppers, red onions, dumplings, and a kick of heat for those who enjoy a bit of spiciness. Served with brown or basmati rice.
This Homemade Spicy Mixed Beans Vegan Chili is comforting, full of flavor, and has a nice kick of heat. Packed with other veggies and quinoa, this chili surely is a hearty way to satisfy those taste buds on any given day.
Ever Wondered What’s on a Food Blogger’s Grocery List?
Inside the Grocery Bag of a Food Blogger discusses the many ingredients that I, as a Food Blogger, cannot live without. In addition, you’ll learn about a few staple items as well as the surprising differences in cheeses, especially as it relates to tolerance versus intolerance.
So let’s dig right into this recipe, shall we?
Begin by preheating your oven to 450 degrees Fahrenheit and adding the butternut squash with the onions and garlic to a large bowl.
Lightly coat veggies with olive oil and sprinkle with sea salt and smoked paprika, tossing until everything is well incorporate. Place coated veggies onto a large baking sheet lined with parchment paper.
Bake for 30 minutes or until veggies are cooked and super fragrant, tender, and browned on the edges.
Once done, remove from oven and let cool for 5 minutes or so.
Add roasted veggies into a high-powered blender along with the coconut milk. Carefully, blend until smooth, about 3-4 minutes.
Remove roasted veggie mixture from the blender and add to a medium dutch pot on medium-high heat. Add veggie broth and remaining seasonings, stirring until well combined and it begins to boil. Reduce the heat and let simmer for 2-3 minutes. **NOTE: If soup is a little too thick, add additional veggie stock, 1/2 cup at a time.**
Remove from heat and serve immediately into prepared bowls and top with roasted chickpeas.
Bon Appetit!
MADE OUR RECIPE(S)?
If you choose to make these Easy Roasted Butternut Squash Soup or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!
Easy Roasted Butternut Squash
This Easy Roasted Butternut Squash Soup recipe is the warmth of great flavors and succulent taste of nuttiness from the topped roasted chickpeas which is beautifully paired with a creamy base that makes this bowl of goodness completely irresistible. Super easy to make, All Vegan, Gluten-free, and whipped together in less than 45 minutes.
Must-Haves:
- 5 cups chopped Butternut Squash, organic (That's a small/medium size squash!)
- 1 medium onion, peeled + halved
- 4-5 garlic cloves, peeled
- 1-2 Tbsps extra virgin olive oil (I use California Olive Ranch)
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1 (14 oz.) can vegan coconut milk or cream (I use Thai Kitchen)
- 2 cups low-sodium veggie stock
Seasonings:
- 1 Tbsp dried parsley
- 1 tsp ground turmeric (See Notes!)
- 1/2 tsp ground cumin
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes, optional (If you like a little spicy flavor)
Topping:
- Roasted Chickpeas (See Notes!)
Instructions:
Begin by preheating your oven to 450 degrees Fahrenheit and adding the butternut squash with the onions and garlic to a large bowl.
Lightly coat veggies with olive oil and sprinkle with sea salt, black pepper, and smoked paprika, tossing until everything is well incorporate. Place coated veggies onto a large baking sheet lined with parchment paper.
Bake for 30 minutes or until veggies are cooked and super fragrant, tender, and browned on the edges.
Once done, remove from oven and let cool for 5 minutes or so.
Add roasted veggies into a high-powered blender along with the coconut milk. Carefully, blend until smooth, about 3-4 minutes.
Remove roasted veggie mixture from the blender and add to a medium dutch pot on medium-high heat. Add veggie broth and remaining seasonings, stirring until well combined and it begins to boil. Reduce the heat and let simmer for 2-3 minutes. **NOTE: If soup is a little too thick, add additional veggie stock, 1/2 cup at a time.**
Remove from heat and serve immediately into prepared bowls and top with roasted chickpeas.
Bon Appetit!
Tips | Notes:
TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
ROASTED CHICKPEAS: Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a medium bowl, add chickpea and seasonings (1 Tbsp smoked paprika, 1 Tbsps dried parsley, 1 tsp garlic powder, 1 tsp red pepper flakes, 1/2 tsp cumin, 1/2 tsp black pepper, + 1/2 tsp sea salt), stirring them together until well coated. Add chickpeas to baking sheet and bake for 15-20 minutes, tossing them mid-way until golden brown and crisp. Remove from oven and set aside.
STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for up to 3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
Easy Roasted Butternut Squash Soup.
Leave a Reply