Roasted Butternut Squash Soup with Hazelnuts

Within the cooler months, I actually love a creamy squash soup. And by roasting the squash earlier than making a soup, you’ll be able to maximize the candy, earthy flavors of squash and allow them to shine by means of within the soup bowl. This Roasted Butternut Squash Soup with Hazelnuts is all that and extra. Utterly plant-based (vegan), the soup is fast and simple to make. Simply roast the squash within the oven or on a grill, sauté the veggies and herbs in a pot with broth, after which whiz all of it up in a blender. Garnish with crunchy, nutty hazelnuts, recent herbs, balsamic vinegar, and EVOO to make the soup actually sing. And, in case you have a smoker, attempt smoking the squash so as to add a touch of sweet-smokiness to the soup.

Winter squash is a powerhouse of diet, containing fiber, slow-digesting carbs, and carotenoids that promote coronary heart well being and scale back irritation. With solely 9 substances (not together with pantry staples), the recipe is of course low in fats, salt, and sugar, making it a healthful different. You can also make it gluten-free in a snap by swapping out the flour for cornstarch.

Simply pair this soup with a healthful sandwich, comparable to my traditional Vegan BLTA, or a hearty salad, comparable to this Tofu Kale Energy Bowl, and also you’ll have a memorable, nutritious meal. Or flip to this recipe once you’re making a particular dinner or vacation meal, because it’s merely beautiful to current as a primary course.


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This creamy, wealthy, plant-based (vegan) roasted butternut squash soup is straightforward sufficient you can get it achieved in round 35 minutes, but it impresses!



  • 1 tablespoon further virgin olive oil
  • 2 small yellow onions, diced (about 1 ½ cups)
  • 1 cup celery, diced
  • 4 cloves garlic, minced
  • 1 tablespoon floor sage
  • 1 tablespoon floor thyme
  • 4 cups vegetable broth
  • ½ cup plant-based milk, plain, unsweetened (i.e., soy, almond, coconut)
  • 1 tablespoon flour
  • Salt and black pepper (as desired, optionally available)


  1. Preheat oven to 400 F (or warmth grill, instead methodology of roasting).
  2. Cut up squash in half and scoop out seeds with a spoon. Slice every half into smaller items (about 6 per every half).
  3. Place squash, peel going through down and flesh going through up, in a baking dish with a ½-inch of water on the underside; drizzle with 1 tablespoon olive oil and season with salt and black pepper (as desired, optionally available). Roast on prime rack of oven for about 25 minutes, till tender when pierced with a fork. (Alternatively, grill seasoned squash on a sizzling grill till tender.)
  4. Whereas squash is roasting, warmth 1 tablespoon olive oil in a heavy, massive pot. Sauté onions, celery, and garlic for 8 minutes. Add sage, thyme and vegetable broth and simmer for 10 minutes.
  5. When squash is tender, spoon out flesh in chunks and place within the pot with soup combination, stirring properly whereas heating for two minutes.
  6. Stir plant-based milk with flour collectively to make a roux. Stir into pot with soup combination, and prepare dinner till thickened (about 2-3 minutes).
  7. Take away from warmth and switch to a blender in small batches (don’t overfill blender to keep away from spilling), processing till easy and creamy.
  8. Serve in 6 particular person soup bowls.
  9. Garnish as desired with chopped hazelnuts, recent sage, and a drizzle of balsamic vinegar and olive oil.
  10. Makes 6 (1 1/3 cup every) servings.


Might substitute different sorts of squash for butternut squash. To make this recipe gluten-free, substitute corn starch for flour.

If desired, you’ll be able to roast squash on a smoker at excessive warmth (400 F). Comply with directions for grilling in 1-3 for the smoker, cooking till tender.

  • Prep Time: quarter-hour
  • Prepare dinner Time: 27 minutes
  • Class: Soup
  • Delicacies: American

Key phrases: butternut squash, vegan fall soup, hazelnut soup, greatest vegan soup

For different plant-based soup recipes, attempt a few of my favorites:

French Wild Rice Vegetable Soup
Three Sisters Chili
Kabocha Squash Leek Soup with Pistachios

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