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Vegan Butternut Squash Soup

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 medium butternut squash about 3 pounds, peeled and cubed
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon maple syrup

Method
 

  1. Preheat oven to 400°F and toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
  2. Roast the squash for 30-35 minutes until tender and lightly caramelized.
  3. Meanwhile, sauté chopped onion in a large pot over medium heat for 5 minutes, then add garlic and cook for 1 minute.
  4. Add the roasted squash, vegetable broth, cinnamon, and nutmeg to the pot and bring to a simmer for 10 minutes.
  5. Use an immersion blender to puree until silky smooth, then stir in maple syrup.
  6. Taste and adjust seasoning, then serve hot with toasted pepitas if desired.