This Easy Roasted Butternut Squash Soup recipe is the warmth of great herbs + spices and succulent taste of savory flavors which is beautifully paired with a creamy base that makes this bowl of goodness completely irresistible. Topped with crispy homemade croutons, this soup will be your newest family staple. All Vegan + Gluten-free ingredients. Whip together in less than 1 hour total.
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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 ---this especially stems from my Jamaican background. And while most people only can enjoy soup during the cooler months, I'm definitely a year-round fan.
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, this Easy Roasted Butternut Squash Soup is one of my recent faves that I have to make yearly and it's ultra creamy, smooth, rich, savory, and comes well seasoned with herbs + spices for a warm, comforting feel.
From time to time, I also enjoy whipping together other season-based soups that offer a burst of flavor that is just as irresistible as this butternut squash soup.
Let's take this this Loaded Dairy-Free Broccoli Cheddar Soup recipe for instance. It's truly something spectacular.
If you're look for a creamy soup with bold flavor, this Cajun Pumpkin Tortellini Soup is just the thing that you need. This recipe is the epitome of comfort, ease, and a quick addition to any weeknight or weekend meal for the entire family.
To make this soup, you'll start by roasting up the butternut squash. This enhances the rich, caramel flavors in the soup. The cubed butternut squash are done when they're golden around the edges and tender to the touch. Then you'll make your own homemade croutons for a nice crunchy topping.
To finish the soup, you'll need a pot on the stove. The roasted butternut squash along with the remaining ingredients go into the pot for the soup. To bring everything together, use an immersion blender. A standing blender will also work if you don't have a hand blender. Blend until smooth, let it simmer a bit more and wallah!
Here's what you need to make this vegan soup at home:
It’s super easy to make.
Done in under 1 hour----TOTAL!
Only requires ONE pot + a blender.
Is completely dairy-free and vegan. Entirely kid-friendly!
Perfect Fall vibes!
Did I mention, it's just TOO good to pass up?
I like to add some extra texture to creamy soups like this one. Most people might enjoy this butternut squash soup with a side of bread, which is totally fine. But I wanted to share a few more ideas incase you make this soup more than once and want to switch things up!
Other topping ideas include:
And on the side, I love serving warm soups with a starchy side dish like:
These Homemade Croutons are easy to throw together. While you might think that it’s so hard to make—-I’m here to show you just how easy it is. In a bowl, add the cubed bread, olive oil, Italian seasoning, garlic powder, parsley, salt, and black pepper, tossing everything together until bread is fully coated.
Add the bread unto the baking sheet (spreading it out evenly) and bake for 10-15 minutes or until the bread has become golden and are crisp. Remove and let it cool.
Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Easy Roasted Butternut Squash Soup. Everything from my fave baking sheet, liners, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 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.
I love using canned coconut cream from Thai Kitchen, however, you can always use full-fat canned coconut milk as well and refrigerate it overnight to thicken + create more creaminess. If you're using another plant-based milk like Almond milk, Oat milk, etc.---I recommend adding 1 tablespoon of arrowroot starch with 2 tablespoon warm water to the soup mixture after you've blended it to help thicken everything.
Leftovers can be stored in a tightly sealed container in the refrigerator for 3-4 days, for optimal freshness. Great ways to use leftover butternut squash:
Easy Roasted Butternut Squash Soup.