Warm up your soul with a bowl of our Vegan Roasted Butternut Squash Soup with Pumpkin and Carrots! This delightful recipe is not just a feast for the eyes but also a comforting hug for your taste buds. Bursting with the rich flavors of roasted squash, sweet pumpkin, and vibrant carrots, this soup is the perfect antidote to those chilly days. Plus, it's incredibly easy to make, taking only an hour from prep to table! Dive into this deliciously creamy, plant-based goodness that will leave you craving more. Ready to impress your friends and family with a dish that’s as nutritious as it is delicious? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 cup pumpkin puree
- 2 carrots, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the butternut squash by peeling the skin completely, removing seeds, and cutting into 1-inch cubes. Chop carrots into similar-sized pieces to ensure even roasting.
- In a large mixing bowl, toss cubed butternut squash and carrots with olive oil, ensuring each piece is evenly coated. Sprinkle with salt, pepper, and ground cumin, mixing thoroughly.
- Spread the seasoned squash and carrots in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until vegetables are tender and lightly caramelized.
- While vegetables are roasting, heat a large pot over medium heat. Add a small amount of olive oil and sauté diced onions until translucent and soft, approximately 5 minutes.
- Add minced garlic to the onions and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Remove roasted vegetables from the oven and transfer them to the pot with onions and garlic. Add vegetable broth and pumpkin puree, stirring to combine.
- Bring the mixture to a gentle simmer and cook for 10-15 minutes, allowing flavors to meld together. Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer to a standard blender in batches.
- Taste and adjust seasoning with additional salt, pepper, or cumin as needed. If the soup is too thick, thin with additional vegetable broth.
- Ladle the hot soup into serving bowls. Garnish with fresh herbs like chopped parsley, chives, or a drizzle of olive oil if desired.
- Serve immediately while hot, optionally accompanied by crusty bread or vegan croutons for added texture.
Tips
- Perfect Roasting: Make sure to spread the butternut squash and carrots in a single layer on the baking sheet. This allows for even roasting and caramelization, enhancing the flavors of the vegetables.
- Flavor Boost: For an extra kick, consider adding a pinch of cayenne pepper or a dash of smoked paprika to the vegetable mix before roasting. This will add depth and a hint of smokiness to your soup.
- Blending Options: If you don’t have an immersion blender, you can carefully transfer the soup to a standard blender in batches. Just be cautious with the hot liquid to avoid any spills!
- Adjust Consistency: If you prefer a thinner soup, feel free to add more vegetable broth after blending until you reach your desired consistency.
- Garnish Creatively: Fresh herbs like parsley or chives not only add color but also enhance the flavor of the soup. A drizzle of olive oil or a sprinkle of roasted pumpkin seeds can also elevate the presentation.
- Serve with Style: Pair your soup with some crusty bread or homemade vegan croutons for a satisfying meal that’s sure to impress!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 4g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
