Roasted Butternut Squash Soup
A fall staple, Roasted Butternut Squash Soup is warm, hearty with a hint of sweet and spice to keep it fresh and new. Simple to make, naturally gluten free and vegan, just 8 ingredients and 1 hour and this delicious soup is ready to be enjoyed.
Roasting butternut squash brings out the sweetness of the vegetable. We added an apple to help bring this recipe to life. I have seen lots of butternut squash recipes that call for brown sugar or honey, I like keeping things sugar free if I can. Although, maple syrup can bring another exciting flavour to butternut squash and I do recommend trying that as well.
This soup features a spice combination that includes, roast garlic, jalapeno (from my neighbours garden), fresh ginger, turmeric, cumin, cinnamon and a little cloves. I love a spicy soup but we kept it to a background flavour that isn’t really spicy at all by using only half the seeds of the jalapeno. Roasting the garlic is a pro tip from my husband’s blog, Cookin’ It Easy. We also used the vegetable stock recipe from his blog. It’s the stock that really makes this recipe have flavour and depth. If you struggle with making good soup, the stock is where you need to focus your work in improving. This will turn your soup making skills to gold. We kept all the ingredients chunky in the cooking stage, since we would be blending the roasted butternut squash soup at the end to finish it. Salt and pepper to taste at the end when the soup is blended.
The featured photo of roasted butternut squash soup includes a gluten-free, vegan bread soup bowl that I was still developing at the time. The baking glass is still in the bread so the picture is a little deceiving. The vegan gluten free onion & thyme bread soup bowl recipe is posted and delicious, especially with this soup. Make the soup the day before and make the bowls and use them the same day.
Or serve with your favourite bread, or even try our bagels.
Roasted Butternut Squash Soup
- cookie sheet
- sauce pan
- immersion blender
- 1 each butternut squash (about 5 lbs)
- 1 tsp olive oil, for roasting
- 1 tbsp pumpkin pie spice, for roasting
- 1 each apple, peeled
- 1 each jalapeno
- 1 piece ginger, about 1"
- 4 cloves roast garlic
- 8 cups vegetable stock
- 1 tsp cinnamon
- 1 tsp turmeric
- 1 tsp cumin
- ¼ tsp cloves
- Cut squash in half lengthwise, I had to use the husband's cleaver, carefully!
- Brush a thin layer of oil over the inside of each half and sprinkle pumpkin pie spice over the halves.
- Roast for 30 min at 400° FSquash should be dark on the skin. Squash will be soft if you poke it with your finger.
- Let the squash cool, most times the skin should peel off easily, but if you need to peel it with a peeler or a paring knife, use the tools.
- Assemble ingredients, peel and core apple, slice jalapeno (we removed half the seeds), cut squash to reasonable sizes.
- In a large stock pot or sauce pan, place roast garlic, apple pieces and jalapeno in the heating up pan.
- As it heats, add the dry spices, when it begins to smell like toasting spices, immediately add the stock and pieces of butternut squash.
- Stir and turn heat up and bring soup to a boil.
- Reduce to simmer and cover.
- After 25 minutes, check that squash is soft by testing with a fork. Turn off heat and carefully blend with an immersion blender (splashes will be hot)
- Salt and pepper to taste. Serve