Vegan Roasted Butternut Squash Soup with Pumpkin and Carrots

It's fall, ya'll!!!! I might start off all of my blog posts this fall with that. Ok, probably not, but I will be eating this vegan roasted butternut squash soup with pumpkin and carrots allllll fall.

I am a HUGE fan of soup season. It's a goal of mine to get more soups up on this blog, because I honestly love them and want to share them more often with you.

I grew up going to my grandpa's house, where he would make chicken noodle soup every time we visited. I look back on those memories so fondly, and I think that's why I love soup so much as an adult. (P.S. the chicken noodle soup recipe inspired by him is here.)

About this soup recipe

I love butternut squash soup. In college, I would go to Panera almost every day in the fall to get my hands on the stuff.

But now that I'm past college and cooking most of my meals at home, I wanted another version that was even more fall.

The best part? It's thick, naturally creamy, and VEGAN. Who knew?

The secret here? Roast a whole butternut squash and a bunch of carrots to get a really good flavor from the veggies. Then, sauté garlic and an onion, add some spices, and add the squash and carrots to the pot. Add a can of pumpkin and some veggie stock, and BAM. You've got this delicious soup.

I first made this recipe for two of my sisters (also big soup fans) and they approved. So I'm very, very excited about this one.

A few things you could change with this recipe:

• If you don't have veggie stock OR if you don't mind this not being vegan, chicken stock/broth is perfectly fine for this recipe. I would stay away from beef stock for this, though.
• If you want to add some cream and keep this vegan, a splash of coconut milk would do the trick. If you don't mind this not being vegan, you can use a splash of heavy cream or half and half.

I served this with some homemade focaccia and it was just divine. I highly recommend going Panera style and serving with a salad and some fresh bread. Yum.

You'll really make it cozy when you serve the soup in these adorable soup bowls - check out these ones from Amazon - they are the cutest!

Now that we'er all excited about this soup, let's officially kick off soup season and get cooking!

Vegan Roasted Butternut Squash Soup with Pumpkin and Carrots Ingredients

• 1 large butternut squash, halved and deseeded
• 8 large carrots, peeled and chopped in cubes
• 2 tbsp canola oil
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp olive oil
• 1 large white onion, diced
• 3 cloves garlic, minced 
• 1 tsp salt
• ½ tsp pepper
• ½ tbsp curry powder 
• 1 tsp cinnamon 
• 8 cups vegetable (or chicken) stock 
• 1 15 oz can pumpkin  
• pepitas, for serving
• sage leaves, for serving

Directions

Preheat oven to 400 degrees F.

Spread squash and chopped carrots on a large baking pan. Pour canola oil all over the carrots and over the squash. Top with salt and pepper. Bake for 40 minutes - but check on the veggies every 10 minutes. You want them to be soft and slightly charred, but not burnt. When done, remove from oven and set aside to cool. When cooled, peel the butternut squash.

Add olive oil to a large dutch oven or soup pot on medium heat. Let olive oil warm and when it shimmers, add diced white onion. Let cook until translucent, about 3 minutes.

Next, add garlic, salt, pepper, curry powder, and cinnamon. Let the garlic cook and spices toast, about 3 minutes, stirring constantly.

Add the vegetable stock to the pot, scraping any onion, garlic, or spices at the bottom of the pot. Add in your carrots and butternut squash into the pot, along with a can of pumpkin. Mix everything well and let cook on medium heat until everything is simmering.

Carefully use an immersion blender to blend everything together. Or, if you don't have an immersion blender, you can use a good blender to bring the soup together.

Once the soup is smooth, serve with pepitas and fresh sage leaves.

Vegan Roasted Butternut Squash Soup with Pumpkin and Carrots

Christina Musgrave

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Cuisine American

Servings 12 servings

Calories 164.51 kcal

Ingredients

  

• 1 large butternut squash halved and deseeded
• 8 large carrots peeled and chopped in cubes
• 2 tbsp canola oil
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp olive oil
• 1 large white onion diced
• 3 cloves garlic minced
• 1 tsp salt
• ½ tsp pepper
• ½ tbsp curry powder
• 1 tsp cinnamon
• 8 cups vegetable or chicken stock
• 1 15 oz can pumpkin
• pepitas for serving
• sage leaves for serving

Instructions

 

• Preheat oven to 400 degrees F.
• Spread squash and chopped carrots on a large baking pan. Pour canola oil all over the carrots and over the squash. Top with salt and pepper. Bake for 40 minutes - but check on the veggies every 10 minutes. You want them to be soft and slightly charred, but not burnt. When done, remove from oven and set aside to cool. When cooled, peel the butternut squash.
• Add olive oil to a large dutch oven or soup pot on medium heat. Let olive oil warm and when it shimmers, add diced white onion. Let cook until translucent, about 3 minutes.
• Next, add garlic, salt, pepper, curry powder, and cinnamon. Let the garlic cook and spices toast, about 3 minutes, stirring constantly.
• Add the vegetable stock to the pot, scraping any onion, garlic, or spices at the bottom of the pot. Add in your carrots and butternut squash into the pot, along with a can of pumpkin. Mix everything well and let cook on medium heat until everything is simmering.
• Carefully use an immersion blender to blend everything together. Or, if you don't have an immersion blender, you can use a good blender to bring the soup together.
• Once the soup is smooth, serve with pepitas and fresh sage leaves.