Easy Roasted Butternut Squash Soup
Easy Roasted Butternut Squash Soup
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!
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Ingredients
- 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 & Tricks
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Easy Roasted Butternut Squash Soup.
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Yummm, what a great recipe! I loved the flavor that the smoked paprika adds. I made it with the chickpeas on top, as the recipe suggests, and I’ll make it again the same way.
Hi Meagan! I’m so happy to hear that you enjoyed this soup! Definitely one of my Fall go-to’s! Smoked Paprika is my fave also and those chickpeas on top are perfect! Thanks so much for sharing! 🙂
I loved this soup!! We already loved butternut squash soup but what won us over was the chickpea topping!!! In love and will be making it again and again!!
This is the perfect butternut squash soup recipe! It came out perfectly creamy, and the addition of chickpeas added the perfect texture. Thanks again for sharing it.
I love the crunch that the chickpeas add.
I love winter soups. This soup sounds so delicious. I love the addition of smoked paprika. I must give this recipe a try. My family will love it to!
This a easy and delicious soup!! Great flavor combination for the fall ..and those roasted chickpeas..yumm. Perfect for fall evenings!!
What a delicious soup! It looks and sounds amazing. What a great treat for these chilly fall evenings!
Beautiful photos as always! I am a big soup fan too – I like to make a loaf of bread and a big pot of soup at the beginning of the week and it keeps me going all week! I have butternut squash from the garden too, so this recipe is perfect for me!
Def giving this a try? It sounds like it is bursting with full flavors.
This soup looks amazing and perfect for the Fall Season!!!
This recipe is so fantastic! Love how easy and delicious this butternut squash soup came out PERFECTLY!
The chickpeas seem like such a nice touch on a classic Soup!
What a delicious soup, and so easy to make! The added roasted chickpeas are such a special touch. Wonderful.
The roasted chickpeas are a perfect pairing for this soup! I so want to cuddle up with a bowl of this this Fall season!
I love butternut squash soup! This looks delicious and very doable for a weeknight dinner! I’m all in!
Ooh and it’s vegan-friendly! Loving it already. I am on a soup-kick, so I am definitely adding this to my to-do list. Looks great!
This is such a perfect combination of flavours. The addition of turmeric just takes this to another level. Thanks for sharing.
Wow, this looks amazing! I just received a few homegrown butternuts from family and needed a recipe. I’ll definitely try this recipe this weekend.
I LOVE butternut squash soup, but what I love about your version are the roasted chickpeas you’ve added as a topping!
The colors are incredible – so much about the fall! And that spoon is awesome – I really need some, too! 🙂 Can’t wait to give this recipe a try.
Butternut squash is perfect for Fall. This looks like a delicious warming bowl of soup.
Great looking soup. I wish I had some right now.
What a great butternut squash soup! The flavor combos with the spices and chickpeas go together so well!
I love the roasted chickpea topping you included! A fall favorite recipe for sure!