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Roasted Butternut Soup Recipe

Warm, creamy, and full of flavour, this roasted butternut soup recipe is a true seasonal favourite. Made with just a few ingredients and simple spices, it’s wholesome, comforting, and effortlessly delicious.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Hearty Vegan & Vegetarian Soup Recipes
Cuisine English
Servings 6 servings
Calories 154 kcal

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 1.5 kg butternut squash
  • vegetable oil
  • 1 onion diced
  • 3 garlic cloves grated
  • 2 tsp freshly grated ginger
  • 1 tsp ground cumin
  • 750 ml to 1 litre hot vegetable stock
  • 1 lemon
  • 2 Tbsp maple syrup
  • salt & pepper
  • 1/2 tsp ground cumin optional

TOPPINGS:

  • Croutons
  • Fresh coriander sprigs
  • Cream or Yoghurt

Instructions
 

  • Peel and cut the butternut into chunks. Scatter on an oven tray.
    1.5 kg butternut squash
  • Drizzle with vegetable oil.
    vegetable oil
  • Roast in the oven at 210°C (410°F) for 30 to 40 minutes until the butternut is soft and start to caramelise.
  • Heat 2 Tbsp vegetable oil in a stockpot over medium-high heat. Add the onion and fry until the onion is soft and golden, about 8-10 minutes.
    1 onion
  • Add the garlic, ginger and cumin. Fry for 30 seconds.
    3 garlic cloves, 2 tsp freshly grated ginger, 1 tsp ground cumin
  • Transfer the roasted butternut to the stockpot.
  • Add the vegetable stock.
    750 ml to 1 litre hot vegetable stock
  • Using a handheld blender, liquidise the soup until you get your desired consistency. Add more stock if necessary.
  • Season to taste with lemon juice, maple syrup, extra cumin (optional), and salt & pepper.
    1 lemon, 2 Tbsp maple syrup, salt & pepper, 1/2 tsp ground cumin
  • Serve with your chosen toppings.
    Croutons, Fresh coriander sprigs, Cream or Yoghurt

Nutrition

Serving: 1servingCalories: 154kcalCarbohydrates: 40gProtein: 3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 509mgPotassium: 962mgFiber: 6gSugar: 12gVitamin A: 26848IUVitamin C: 64mgCalcium: 142mgIron: 2mg

Find this recipe online:

Roasted Butternut Soup Recipe

https://theflexitarian.co.uk/recipe-items/roasted-butternut-soup/