squash soup

<p>This soup is the best way to highlight those early Fall veggies picked at the peak of freshness. Roasted with just the right amount of seasoning the flavors are distinct, yet subtle, cozy and comforting.</p>

Vegan Butternut Squash Soup 

carrots,

garlic

yellow onion, peeled cut into 4 wedges

olive oil

curry powder

cumin

paprika

thyme

sage

ginger

cinnamon

kosher salt

cracked pepper

(13.5 oz) can full fat coconut milk

vegetable broth

white balsamic vinegar

coconut milk

cilantro

Place garlic in the center of a small piece of foil, drizzle cut sides with 1 teaspoon olive oil and sprinkle with salt and pepper. Fold the corners of the foil up, creating a sealed pouch around the garlic.

Arrange squash, carrots and onion in a single layer on a parchment lined baking sheet. 

Drizzle squash, carrots and onion with the remaining 3 tablespoons olive oil.

In a small bowl combine curry powder, cumin, paprika, thyme, sage, ginger, cinnamon and a large pinch of salt and pepper. Sprinkle seasoning over squash, carrots and onion in an even layer. 

Roast veggies for 1 hour or until the squash and carrots are fork tender. Remove from oven and allow to cool for a few minutes.

Transfer roasted veggies to a high speed blender. Squeeze roasted garlic from the skins and into the blender as well.

Add the vegetable stock and blend on high for about 3-5 minutes or until it is smooth.

Pour pureed mixture into a large pot over medium heat.

Stir in heavy cream and vinegar. Cover and simmer for 10 minutes.

Garnish with crumbled goat cheese, fresh chopped cilantro and pomegranate seeds.

A hearty, healthy roasted vegetable soup perfect for meal prep or a quick weeknight dinner!

Another delicious recipe on this blog. My fiancé and I loved it!

This was so good!! I added red and yellow peppers and used the coconut milk like you mentioned. I decided to also use half carrots and half squash. It was so creamy and flavorful and surprisingly FILLING!! Will definitely be making this again 😊

Decadently Delicious Smoked Butternut Squash Soup

butternut squash,

sage leaves

unsalted butter

heavy cream

maple syrup

salt black pepper

Sour cream

Toasted pepitas or pumpkin seeds

This winter squash soup is a great Thanksgiving starter, but would be just as good for a simple fall dinner on a chilly weeknight.

Winter Squash Soup

onions

butternut squash

chicken stock

pumpkin purée (not pie filling)

Kosher salt

black pepper

half-and-half

Crème fraîche

Gruyère

croutons

In this luscious cool-weather soup, onions, garlic, winter squash, and silken tofu are all enveloped in the familiar flavor of potatoes, making this a wonderful vehicle for lots of nourishing ingredients.

Creamy Golden Potato-Squash Soup

acorn

onion

garlic (minced)

potatoes (about 1 1/2 pounds, peeled and diced)

curry powder (to taste)

bay leaves (optional)

12.3-ounce package silken tofu (coarsely crumbled)

nondairy milk (or 15-ounce can light coconut milk)

Salt and pepper

parsley

Croutons

Place the squash in a microwave-safe container. Microwave for 6 to 8 minutes, until it can be easily pierced with a knife. Or, bake ahead of time in the oven. Wrap in foil, and bake at 375 degrees F. for 30 to 45 minutes, or until tender. Let the squash cool until it can be handled. Cut in half, remove the seeds and fibers, and scoop the flesh away from the skin. Set aside until needed.

Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden. Add the garlic, potatoes, seasoning blend, curry powder, cumin, and optional bay leaves.

Add enough water to just barely cover the ingredients, and bring to a slow boil. Turn the heat down, then cover and simmer gently until the potatoes are tender, about 20 minutes.

Remove the bay leaves, if you used them, and add the squash, tofu, and nondairy or coconut milk. Transfer the solid ingredients to a food processor (in batches, if needed) and process until smoothly pureed. Return puree to the pot and stir. Or, simply insert an immersion blender into the pot and process until all the solid ingredients are smoothly pureed.

Return to the heat and simmer over low heat until heated through, about 5 minutes.

Season with salt and pepper. If time allows, let the soup stand off the heat for an hour or so, then heat through before serving. Adjust the consistency with a bit more nondairy milk (or water) if too thick. Serve garnished with parsley and/or croutons, if desired.

The best Roasted Butternut Squash Soup recipe, this is healthy fall comfort food at its finest!

Roasted Butternut Squash Soup

(3 lb.) butternut squash ((or about 4-5 cups peeled and diced butternut squash cubes))

olive oil, divided

½ onion, chopped

garlic,

grated fresh ginger (or ¼ teaspoon ground ginger)

cayenne pepper (optional)

vegetable stock (or chicken broth), divided

brown sugar (or maple syrup)

Optional garnish: sour cream, fresh chives, toasted nuts

Preheat oven to 425°F (220°C).

Slice squash vertically down the center, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper. Rub 1 tablespoon of olive oil on the outside skin of the squash, and bake in the oven for about 30 minutes (or until almost tender).

Allow squash to cool, peel the skin off, and cut squash into 2-inch cubes. Set aside.

Next, in a large pot, heat remaining 1 tablespoon of olive oil over medium-high heat. Saute onions until slightly brown, about 3-4 minutes, adding a pinch of salt as they cook. Stir in garlic, ginger and cayenne pepper and cook for 1 more minute.

Add 2 cups of the stock, brown sugar (or maple syrup), and squash and bring to a boil. Cover, reduce heat, and simmer for about 10-15 minutes (or until the squash is very tender). Remove from heat.

Puree soup with an immersion blender or puree in batches in a regular blender or food processor, adding remaining stock slowly until the soup reaches the desired consistency.

Season with salt and pepper to taste and garnish with optional toppings.

https://www.youtube.com/watch?v=enG8tbGpl6U

This is truly the best Roasted Butternut Squash Soup recipe! Made with simple, fresh ingredients, the healthy and satisfying vegetarian soup will soon become a staple in your fall kitchen. Serve a warm bowl with a loaf of crusty bread, buttermilk biscuits or skillet cornbread for a cozy, cold-weather comfort meal!

For the recipe: https://www.theseasonedmom.com/best-roasted-butternut-squash-soup/

This roasted kabocha squash soup, aka vegan Japanese pumpkin soup, is creamy, nutty, and healthy! Made with coconut milk and vegetable stock, this roasted kabocha squash soup is vegan, low carb &amp; gluten free!

Roasted Kabocha Squash Soup | Vegan Pumpkin Soup

kabocha squash

vegetable stock (water can be substituted)

lite coconut milk (reserve 1/4 cup of coconut milk to drizzle on top)

garlic (roughly chopped)

salt & pepper

herbs

ginger (grated)

nutmeg (for an even nuttier taste)

Tablespoon brown sugar

Tablespoon miso (for a more savory flavor)

Optional: Remove the skin from the kabocha by scooping out the flesh or peeling the skin. The skin will darken the color of the soup but won&#x27;t alter the taste.

If Using Raw Kabocha (Skip to Step 3 If Using Roasted Kabocha): If you prefer to boil the kabocha instead of roasting for this soup, add 3 cups of cubed raw kabocha (roughly 1 inch pieces) into large pot and fill it with just enough water to cover the kabocha pieces. Bring to a boil and cook until the kabocha pieces are soft and tender, about 15 - 20 minutes. Drain the water and reserve the boiled kabocha. See tips for how to cut a kabocha squash.

Add all the ingredients (except the reserved 1/4 cup of coconut) to a high speed blender and blend on high until you get a smooth consistency. Separate into batches if needed.

Pour the blended mixture into a large pot. Add any optional flavorings at this time. Bring the soup to a boil. Boil for 3 to 4 minutes and season with salt &amp; pepper to taste.

Ladle the soup into a bowl. Drizzle the reserved coconut milk on top and swirl it into the soup. Garnish with fresh herbs. Serve immediately.

Butternut squash soup is a warm and creamy soup made with roasted butternut squash, rich cream, and cozy herbs like sage and nutmeg. 

Butternut Squash Soup

butternut squash (4 cups cubed) (1.78)

olive oil (0.32)

salt (0.02)

tsp pepper (0.02)

chicken broth** (0.36)

tsp nutmeg (0.02)

sage (0.02)

heavy cream (0.83)

Preheat the oven to 400°F. Peel and dice the butternut squash.* Cut the onions into wedges.

Place the squash and onions on a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Toss until the vegetables are well coated in oil.

Roast the vegetables in the oven for about 30 minutes, stirring after about 20 minutes of roasting. After roasting for 30 minutes, the squash should be tender and slightly browned on the edges.

Transfer the roasted vegetables to a blender and add the chicken broth. Purée the vegetables and broth until smooth.

Pour the puréed soup to a pot and add the nutmeg and sage. Heat the soup over medium, stirring occasionally, until heated through.

Stir the heavy cream into the soup, then taste and adjust the salt or other seasonings to your liking. Serve hot.

An easy and creamy veggie-based soup, this Roasted Red Pepper &amp; Squash Soup is perfect for chilly nights. Made from roasted red peppers, squash, spices, and broth, it&#39;s vegan, paleo, dairy-free, and Whole30 compliant.

Roasted Red Pepper & Squash Soup

red peppers (460 grams)

garlic powder

salt and pepper,

for topping: olive oil, fresh chopped parsley, black pepper...

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place squash flesh side down and roast for 20 minutes.

Add peppers and roast for 30-35 more minutes. Turn off the oven and let vegetables cool for about 5 minutes.

Remove the stem and seeds from the red peppers. You can remove the skin if you like as well, but it will be unnoticeable once blended. Remove the flesh of the squash from the skin. Add squash flesh, peppers, vegetable broth, spices, and salt and pepper to a Vitamix or high powdered blender. Blend until smooth, about 1-2 minutes.

Top with optional toppings and enjoy!

This Roasted Butternut Squash Soup is thick and creamy with the sweet taste of roasted onions and garlic.  Fresh sage is added at the finish for an infusion of flavor.   This ultra-creamy soup is garnished with homemade croutons and slices of fresh sage.

3-1/2 pound butternut, cut lengthwise with seeds removed

chicken broth

salt

Crunchy croutons

Preheat the oven to 425°F and line a baking sheet with parchment paper.  

Place butternut squash on the baking sheet, cut side up, with quartered onions.  Cut 1/2-inch off the garlic, drizzle with oil wrap with foil and place on the baking sheet.  

Brush the squash and the onions with with olive oil, sprinkle with salt and pepper.  Transfer to the oven and roast until the vegetables are tender, about 45-50 minutes, then remove from the oven and allow to cool.

When the vegetables are cool enough to handle, scoop the squash into a blender and add the onion.  Unwrap the garlic and pick the cloves out with a small fork, and place into the blender.  

Add 2 cups of the chicken broth to the blender.  Turn the blender on to low and gradually increase the speed.  Process the vegetables to a smooth mixture, adding additional chicken broth as needed.  

Transfer the processed vegetables to a large soup pot or Dutch oven.  Stir in any remaining chicken broth, salt and pepper. 

Heat the soup on medium-high, stirring to keep from spattering and when it begins to boil, reduce the heat to low, add the cream and chopped sage, simmer for 5 minutes; then remove from the heat and ladle into soup bowls.  

Garnish each serving of soup with croutons and additional sliced sage leaves.    

Get cozy with a big bowl of Pumpkin Soup! Made with roasted pumpkin, onions, and warming spices including festive cinnamon, paprika, and cumin. Top with toasted pumpkin seeds and a dollop of sour cream!

Cinnamon Pumpkin Soup

lb pumpkin ((1.5 kg))

carrots (peeled

red onion

fennel seeds

tsp paprika (plus extra for sprinkling on pumpkin seeds)

tsp cumin

chicken stock ((1 litre))

salt and pepper (to season)

Preheat the oven to 400°F/200°F.

Cut the pumpkin into rough medium-sized chunks, removing the stringy flesh and seeds. Save the seeds in a bowl and set aside.

Add the chopped squash, carrots and onion to a large baking tray (or divide between two trays if needed).

Sprinkle all of the spices over the vegetables with a pinch of salt and pepper. Drizzle over olive oil and rub over the vegetables so everything is evenly coated with spices. Roast in the oven for 40-45 minutes or until tender.

Remove the veg from the oven and allow to cool slightly. Remove the pumpkin from its skin using a spoon, it should be very easy to scoop out. Add the carrot, pumpkin and onion to the pot.

Add the chicken stock to the pot, bring to a bowl then simmer for 10 minutes.

Turn off the heat then blitz the soup until completely smooth using an immersion blender.

Rinse the pumpkin seeds then add them to a small pot of salted boiling water. Boil for 10 minutes then drain and pat dry on kitchen paper. Sprinkle with a little olive oil and a pinch of paprika then bake in the oven until starting to brown. Set aside.

Add them to a baking tray and sprinkle over a little paprika and olive oil. Bake in the oven (400F/200C) for 5-10 minutes until golden brown.

Serve the soup with a dollop of sour cream and toasted pumpkin seeds.

Toast the pumpkin seeds (optional)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1602783558/x2moi77sl8fsafw8iy9r.mp4

Pumpkin Soup

Cozy up with this hearty delicata squash soup! Vegan, gluten-free, and seasoned with Chinese 5-spice for a flavorful plant-based twist on fall comfort food.

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Delicata Squash Soup with Five Spice

each) Delicata squash

extra virgin olive oil

onion,

Chinese five spice

salt (optional)

½ cups plant-based milk, plain, unsweetened (i.e., almond, oat, soy)

extra virgin olive oil (optional)

Chinese five spice (optional)

Slice the squash in half horizontally, scoop out seeds, and chop into cubes, leaving peel on.

Heat olive oil in a large pan and add cubed squash, onion and garlic and sauté over medium heat for 8 minutes.

Add five spice, salt (optional) and broth, stir well, and cover. Simmer over medium heat for 5 minutes.

Add plant-based milk and simmer for an additional 4-5 minutes, until squash is tender.

Blend soup until smooth using an immersion blender, or by blending it in a large blender.

Pour into soup bowls and garnish with chopped almonds and additional olive oil or five spice, if desired.

Top 11 squash soup recipes from across the web

The most viewed squash soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Butternut Squash Soup

Decadently Delicious Smoked Buttern...

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Top 11 squash soup recipes from across the web

The most viewed squash soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Butternut Squash Soup

Decadently Delicious Smoked Buttern...

Winter Squash Soup

Creamy Golden Potato-Squash Soup

Roasted Butternut Squash Soup

Roasted Kabocha Squash Soup | Vegan...

Butternut Squash Soup

Roasted Red Pepper & Squash Soup

Roasted Butternut Squash Soup

Cinnamon Pumpkin Soup

Delicata Squash Soup with Five Spic...

The most viewed squash soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine