Appetizers / Soups / Salads

Vegan Roasted Butternut Squash Soup takes 20 minutes to prepare.

Vegan Roasted Butternut Squash Soup takes 45 minutes to cook.

Vegan Roasted Butternut Squash Soup makes 8 servings.

The ingredients for Vegan Roasted Butternut Squash Soup are:

2 pounds butternut squash, halved & seeded
1 medium yellow onion, peeled & quartered through stem
2 shiitake mushrooms, (minus stems) caps wiped clean
1 garlic clove, peeled
1/3 cup olive oil
Kosher salt and freshly ground pepper
4 cups vegetable broth (low salt variety preferred)
1 cup water (optional) to thin, or add another cup broth

Here is how you make Vegan Roasted Butternut Squash Soup:

Preheat oven to 450 degrees F. Cut up squash into 2-inch pieces (I bought mine already peeled). Combine squash, onion, mushrooms & garlic on a rimmed baking sheet. Add oil and 1 to 1-1/2 TBS salt and toss veggies to coat (may need to do so piece by piece to avoid making a mess) & spread in single layer on pan. Roast about 30 minutes or until tip of sharp knife easily pierces squash. Toss veggies (I used tongs to turn each piece) & rotate pan halfway through. Let cool, then remove skins if squash wasn't peeled first.Transfer veggies to a medium saucepan; heat over medium heat. Pour in 2 cups veggie broth & puree with immersion blender until smooth. With blender running, slowly add remaining 3 cups broth and puree until smooth. Bring soup just to a simmer. Taste and add 1 cup water or more vegetable broth to thin to desired consistency. Remove from heat, & season with salt & pepper. Cover to keep warm. Makes 8 one-cup servings. Number of Servings: 8Recipe submitted by SparkPeople user SUNNYH99.

The nutritional information for Vegan Roasted Butternut Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 126.4

• Total Fat: 6.9 g
• Cholesterol: 0.0 mg
• Sodium: 630.9 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 4.6 g
• Protein: 1.3 g

The dietary needs meet for Vegan Roasted Butternut Squash Soup is Vegan