Roasted Butternut Squash Soup
Roasted Butternut Squash Soup is a really easy and comforting fall recipe. We love this silky and creamy soup with a crunchy sprinkle of pepitas on top. Super creamy and totally vegan!
Calories: 1028kcal
Ingredients
- 4 Tablespoons olive oil
- 1 onion peeled and diced
- 2 cloves garlic minced
- 1 teaspoon sugar
- 1 teaspoon cumin
- 1/2 teaspoon chile powder
- 1 Tablespoon paprika
- 1 butternut squash sliced in half
- 1 large sweet potato peeled and sliced into chunks
- 1 large carrot peeled
- 1 Tablespoon fresh rosemary
- salt and pepper to taste
- a handful of pepitas
- 8 cups vegetable broth
Instructions
- Preheat the oven to 375 Line a baking sheet with a generous amount of foil. Add the butternut squash and sweet potatoes. Drizzle on the olive oil and on the potatoes, mix it around with your hands to incorporate the oil. Sprinkle salt and pepper to taste; toss on the rosemary sprigs.
- Cover the pan with foil and fold the sheets under.
- Bake the vegetables in this foil pouch for about 45 minutes until the they are tender.
- Heat a large pot over medium heat, add 2 Tablespoons of olive oil, the onion, garlic, and sugar and caramelize.
- When veggies are roasted, scoop the roasted butternut squash out of its shells and add them,along with the sweet potatoes and carrot, to the pot with the caramelized onions.
- Add the spices and salt and pepper to taste. Add the broth and simmer for about 30 minutes. Puree until smooth; if texture is too thick, add a bit of water (you can puree in a blender or with an immersion blender). Adjust seasoning to your taste. Sprinkle on some pepitas and a little extra spice.
Nutrition
Calories: 1028kcal | Carbohydrates: 134g | Protein: 11g | Fat: 59g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 41g | Sodium: 7582mg | Potassium: 3054mg | Fiber: 20g | Sugar: 42g | Vitamin A: 87560IU | Vitamin C: 168mg | Calcium: 441mg | Iron: 9mg