Roasted Butternut Squash Soup
Creamy, velvety roasted butternut squash soup that’s healthy and packed with flavor.
About this Recipe
By: Gillian Koh
Everyone loves soup! I love making a bigger batch in advance and pack them into little freezer bags. That way I can have delicious homemade soup anytime without all the hassle. This recipe is really easy and fool proof!
- 400 g butternut squash (cubed & peeled)
- 1 tbsp olive oil
- 1/4 tsp paprika powder
- 1/4 tsp garlic powder
- 1/4 tsp dried thyme
- 1/2 tsp sea salt
- 1/4 of an onion diced
- 2 garlic clove minced
- 1 shallot thinly sliced
- 1.5 cup vegetable stock
- sea salt to taste
- 1-2 tbsp toasted pumpkin seeds
- 1/4 cup soaked cashews
- 1/2 tbsp nutritional yeast
- 1/4 tsp sea salt
- 1 tbsp lemon juice
- 100 ml water
Butternut squash is packed with vitamins A and C!
- Protien 3% 3%
- Carbs 47% 47%
- Fat 50% 50%
Step by Step Instructions
Prep all your ingredients and pre heat the oven to 200 degrees celcius and soak the 1/4 cup of cashews in hot boiling water.
Once you have prepped all the ingredients, coat the cubed butternut squash with the paprika power, garlic powder and dried thyme, sea salt and 1 tbsp of olive oil evenly. Then place on a lined baking sheet and bake in the oven for 30-40 minutes. (until fork tender) *you can choose to use less oil if you wish to
While the butternut squash is in the oven, turn your stove on to medium heat and with a skillet sauté the diced onions, minced garlic and thinly sliced scallions with 1 tsp of olive oil. Sauté until onions are soften. Make sure that the garlic doesn’t burn. Once cooked, transfer them to a bowl and set aside for later use.
This is optional but I highly recommend it! Making the Cashew Cream is very simple. Discard the water from the soaked cashews. In a blender, add in the soaked cashews, nutritional yeast, 1/4 tsp sea salt and lemon juice with 100 ml of water and blend until smooth and creamy. Then taste to adjust salt and lemon juice.
Once the butternut squah is done and fork tender, it’s time to blend! In a blender add in the roasted butternut squash, sautéed onions, garlic and shallots with the vegetable stock. Blend and watch it become a velvety creamy soup!
*once blended, taste to adjust seasoning to your liking. Add more sea salt or lemon juice if desired or even some cayenne pepper for a little bit of a kick!
Lastly, toast some pumpkin seeds for some extra crunch. To serve, pour soup onto a serving bowl and drizzle some of the cashew crean on top. Then top it off with a sprinkle of the toasted pumpkin seeds and some cracked black pepper.
*other toppings I enjoy are some thinly sliced scallions and croutons!