vegan squash soup

This easy roasted butternut squash soup is full of flavor and is ultra-creamy, without any cream or butter! It&#x27;s the perfect fall soup. 

Roasted Butternut Squash Soup

(3 lb) butternut squash

olive oil, divided

salt

black pepper

yellow onion, chopped (about 1 cup)

celery stalks, chopped (about 1 cup)

sage leaves

Heat oven to 400ºF. Peel and seed the...

Heat oven to 400ºF. Peel and seed the squash. Cut into 1-inch cubes and place them on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil, salt, and pepper; toss to coat. Spread in a single layer and roast for 15 minutes. Turn and continue to roast until softened, about 20-25 minutes more.

Meanwhile, heat the remaining 1 tablespoon oil in...

Meanwhile, heat the remaining 1 tablespoon oil in a stockpot or Dutch oven over medium heat. Add onion and celery, and cook until softened, about 7 minutes. Add sage and saute 1 minute more.

Add broth and roasted squash and bring to...

Add broth and roasted squash and bring to a boil. Reduce heat and simmer for 30 minutes, or until vegetables are very tender. Remove from heat. Let cool for about 10 minutes. Use a handheld (immersion) blender to blend soup directly in the pan. Return to stove and warm over medium-low heat. Add broth as needed to thin as desired. I typically add about 1 cup. 

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Roasted Butternut Squash Soup

Top 1 vegan squash soup recipes from across the web

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

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Roasted Butternut Squash Soup

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