Spiced Vegan Butternut Squash Soup (Vitamix)
Spiced Vegan Butternut Squash Soup is a cozy, creamy soup bursting with flavor. Each bite tastes of caramelized butternut squash, roasted onion and carrots, warm spices, and herbs. Just roast the vegetables, blend, and garnish with pepitas and fried sage leaves.
Servings: 4 bowls or 6 cups
Calories: 131kcal
Equipment
- 1 knife
- 1 cutting board
- 1 sheet pan
- 1 Measuring spoons
- 1 medium pot
Ingredients
Butternut Squash Soup
- 1 butternut squash cut in half lengthwise, stem removed
- 1 onion cut in half, root to tip
- 2 medium carrots trimmed
- 4 tablespoon olive oil
- kosher or sea salt
- freshly ground black pepper
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 3-4 cups vegetable broth
- toasted pepitas for serving
Fried Sage Leaves
- olive oil
- 8 sage leaves
Instructions
Butternut Squash Soup
- Prepare vegetables - Heat the oven to 425°F. Use a sharp knife to cut off the butternut squash stem and cut the squash in half lengthwise. Cut the onion in half from root to tip and remove the dry outer layers of onion skin, and cut off the stems of the carrots. Line the butternut squash cut side up on a baking sheet and brush the flesh with olive oil and season with salt, pepper, cinnamon, and nutmeg. Turn the squash over flesh side down. Place the carrots and onions on the baking sheet cut side up, brush with olive oil, and season with rosemary, thyme, salt, and pepper.1 butternut squash, 1 onion, 2 medium carrots, 4 tablespoon olive oil, kosher or sea salt, freshly ground black pepper, 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon dried rosemary, ½ teaspoon dried thyme
- Bake squash, onion, and carrots - Bake the squash on the middle rack for 40-45 minutes, or until tender. To test doneness, use a paring knife to pierce the skin. If it goes in easily, the squash is done.
- Blend and warm - Remove the seeds and skin from the butternut squash and cut off the ends (root and tip) of the onion. Carefully transfer half of the ingredients to the blender with half of the broth and blend until smooth. Transfer to a pot and repeat the steps with the remaining ingredients. Once all the soup has been transferred to the pot, heat on low-medium heat until hot enough to serve, but not bubbling.3-4 cups vegetable broth
- Serve - Serve soup in bowls and garnish with pepitas, crispy sage leaves, and a drizzle of sage olive oil. Enjoy immediately.toasted pepitas
Fried Sage Leaves
- Fry sage leaves - While the vegetables roast, fry the sage leaves. In a medium skillet, add enough olive oil to cover the bottom of the pan. Warm on medium heat until the oil shimmers. Carefully place the sage leaves in a single layer in the oil. After about 30 seconds, the sage leaves will become crispy.olive oil, 8 sage leaves
- Cool and serve - Carefully remove them from the pan using a slotted spoon, spatula, or chopsticks and place them on a paper towel-lined plate. Season with sea salt, finishing salt, or kosher salt and serve with soup. Reserve the sage oil for drizzling.
Video
Notes
Storage
Refrigerate leftover soup in an air-tight container for up to 3 days for best results. To reheat the soup, transfer leftovers into a pot. Then heat the soup over low to medium heat and occasionally stir until hot. You can also freeze the soup for up to 2 months.
Top Tips
- If the soup is too thick, add ½ cup of broth to blender at at time, until it reaches the desired consistency
- Reserve the oil from frying the sage leaves to drizzle on top of the soup or to use in other recipes.
Nutrition
Calories: 131kcal | Carbohydrates: 31g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 860mg | Potassium: 806mg | Fiber: 6g | Sugar: 8g | Vitamin A: 25441IU | Vitamin C: 43mg | Calcium: 119mg | Iron: 2mg