Roasted Butternut Squash Soup
November 20, 2018
This vegan roasted butternut squash soup is gluten-free, and has a delightful sweet but robust flavor and divine creamy texture.
Roasted Butternut Squash Soup
This vegan roasted butternut squash soup is really easy, has a fantastic flavor, is gluten-free and dairy-free, and has a rich creamy texture that is like liquid velvet.
When butternut squash is in season I always crave my mother’s roasted veggies. I love heading up to my local farmer’s market and picking some different varieties of squash to roast with some carrot, onions, and garlic. Roasting is righteous, and roasted butternut squash has a natural sweetness that gives this soup a beautiful flavor. I’ve also added roasted garlic which adds a touch of magic. Don’t skip this step. The soup doesn’t have the same depth of flavor without it.
Ginger and roasted butternut squash were just meant to be in the pot together. I’ve keep the ginger subtle. For an added dimension of flavor, I never miss steeping cilantro root in the broth. Cilantro root is getting harder and harder to get with most mainstream grocery stores and even health food stores selling bunches of cilantro with the roots already chopped off. I typically head to the Asian grocer to get cilantro bunches with the roots still attached. If you can’t find cilantro root, using the stems still adds great flavor. So, don’t skip this step. The cilantro accents the flavor of the roasted butternut squash, but doesn’t overpower it.
This roasted butternut squash soup is simple but sublime. Don’t miss it this holiday season.
Butternut squash has a naturally creamy texture when cooked, but when you blend this soup in a high-speed blender you get an incredible texture. I use the KitchenAid Pro Line® Series Blender and I love it. It is so powerful it gets this soup really rich and creamy.
I blend a lot of soups, and I test my recipes on a lot of different blenders. Most blenders have malleable lids that have a lot of give. After regular usage (especially when put through the dishwasher repeatedly) the lids can warp compromising the seal. I have had lids pop off mid-way through blending a hot soup, and I’m not fond of Jackson-Pollock-style soup-on-the-ceiling-and-walls kitchen art.
Seeing the lid wobble, spin, and move during blending makes me nervous.
The KitchenAid Pro Line® Series Blender or High Performance Series blender both come with reinforced lids that are not malleable and don’t move. So, they enable a really firm and complete seal so you don’t have to worry about the heat popping the lid off.
Do not miss making this roasted butternut squash soup. It is really easy and so delicious.
Other Butternut Squash Soup Recipes
*I am a paid ambassador for KitchenAid blenders. But, my opinions are my own.
THE BLENDAHOLIC SHOW TRAILER
THE BLENDAHOLIC SHOW TRAILER: Hi, my name is Tess and I'm a Blendaholic. Every Monday I share super easy recipes you can make in your blender! I'm blending up smoothies, cocktails, soups, appetizers, snacks, main meals, and desserts. There isn’t anything I won’t try in a blender, and all of the recipes are mind-blowingly delicious. So, dust off your blender, and tune in to The Blendaholic every Monday at 7AM PST to find your perfect blend. Find more easy healthy recipes at The Blender Girlhttps://www.theblendergirl.com/Posted by The Blendaholic on Monday, January 22, 2018
Vegan Roasted Butternut Squash Soup
- 1 head garlic
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon Celtic sea salt
- 8 cups peeled and cubed butternut squash (about 2 medium)
- 2 cups peeled and cubed carrot (about 2 medium)
- 1 medium yellow onion, peeled and cut into 8 wedges
- 8 cups vegetable broth
- 1/2 cup cilantro root (or stems)
- 1/4 cup full-fat canned coconut milk
- 1 tablespoon minced ginger
- 1 teaspoon pure maple syrup, plus more to taste (optional)
- Freshly ground black pepper, to taste
- 2 tablespoons finely chopped cilantro leaves
- Preheat the oven to 350°F (180°C).
- Line two large baking sheets with silicone liners or parchment paper.
- Cut off the top of the head of garlic, brush with 1 teaspoon of the olive oil and sprinkle with a pinch of the salt. Wrap in parchment paper, then foil (to allow the garlic to steam and not burn, and to reduce aluminium transfer). Place on one of the baking sheets.
- Toss the butternut squash, carrot, and onion in the remaining olive oil and 1/4 teaspoon of the salt and spread out on the prepared baking sheets.
- Roast for about 1 hour, until the vegetables are cooked but not burnt. You don’t want any black bits. (You’re going to put them into the pot to boil and cook further.)
Once the garlic and vegetables have roasted, allow them to cool slightly. Squeeze the garlic pulp out of the peels. (This should yield about 2 tablespoons of roasted garlic.)
- While the vegetables are cooking, steep the cilantro root in the broth in a large saucepan.
- Transfer the roasted garlic and vegetables to the saucepan with the broth, and add the coconut milk, minced ginger, and remaining 3/4 teaspoon salt. Bring the mixture to a boil, and then reduce the heat to medium-high, and simmer, partially covered, for about 15 minutes to allow the flavors to infuse. Remove the soup from the heat and allow the soup to cool slightly.
- Pour the soup into your blender in batches and puree on high for 30 to 60 seconds, until smooth and creamy. Return the soup to the saucepan, season to taste, and warm it over low heat. Add maple syrup, if desired, and season with salt and pepper to taste.
To serve, ladle the soup into bowls and garnish with chopped cilantro leaves.