A creamy luxurious vegan soup with pungent hints of cinnamon and ginger spices that brings the fall flavours together. By roasting the squash, it adds sweetness and caramelization to this delicious soup.
This delicious creamy soup is perfect starter to a Thanksgiving meal or for a family dinner during those cooler autumn days. Simply garnish with pumpkin seeds and cinnamon. Don’t hesitate to make a huge pot since this soup recipe freezes really well so pack a few meals away and it makes a perfect lunch throughout the week.
Recipe ingredients:
Butternut Squash: is known to be the best squash for soups. By roasting the squash, it helps to caramelize and enhances the natural sweetness of the squash.
Onion: this too has a sweetness once it’s cooked
Garlic: enhances this soup with it’s pungent flavour, besides garlic is a staple in my home. If I can add it to a recipe for that pungent sweet flavour I will.
Water/Vegetable stock: if you don’t have vegetable stock on hand, water works too. There is enough flavour in this soup that you won’t notice much of a difference.
Pumpkin: this earthy sweet fruit adds a richness, flavour, and texture to this soup.
Cinnamon: a spicy sweet flavour that enhances not only the squash but also the pumpkin. It speaks fall flavours.
Ginger: another spicy pungent flavour to add to this soup. Because ginger tends to have more of a bite, I only added 1/2 tsp. If you really like the flavour of ginger, 1 tsp would add more of a spicy pungent bite to this soup.
Maple syrup: by adding only 2 tbsp of this, it is enough to add a sweet flavour of caramel to this soup.
Salt: is so necessary in cooking to enhance the flavours in food. I have use Himalayan sea salt for years. It doesn’t require using a lot to taste the salt in food and it has so many nutritional benefits.
A healthy delicious soup
Pumpkin is highly nutritious, it’s rich in Vitamin A which is needed to maintain healthy eyes, and skin. This wonderful fruit supports our immune system which is important in the cooler months, known to promote weight loss and reduces chronic diseases such as cancer.
Squash is one of the healthy superfoods, it packed with nutritious nutrients. It’s high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. This healthy fruit helps to reduce high blood pressure, helps to maintain healthy eyes and loaded with antioxidants, which lowers risk of heart disease and cancer.
So let’s enjoy and indulge in these delicious fruits when it’s in season.
Roasted Squash and Pumpkin Soup
Equipment
- Stock pot or Cast iron pot
- Baking sheet
Ingredients
- 4 cups butternut squash, peeled, seeded and cubed (1 medium butternut squash)
- 4 tbsp extra virgin olive oil (2 tbsp for drizzling over squash)
- season with salt and pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable stock/water
- 1 cup pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 2 tbsp maple syrup
- 1 tsp Himalayan salt
- 1/4 tsp pepper
- pumpkin seeds for garnishing
Instructions
- Preheat oven to 400°F. Place cubed squash on a baking sheet and drizzle 2 tablespoons of olive oil, add salt and pepper, then stir thoroughly until the squash is coated. Roast for about 30-40 minutes, until soft and toasty,
- In a large pot, add olive oil over medium heat, add onion. Sauté for about 5 minutes or until transparent, then add garlic and cook for about one minute.
- Add the roasted squash, and vegetable stock/water and stir to combine. Stir in the pumpkin puree, cinnamon, ginger and maple syrup. Season with salt and pepper.
- Bring the liquid to a boil over medium to high heat, then reduce heat and simmer for about 20 minutes.
- Puree soup using a hand emulsifier or blender until the soup in smooth. If you are using a blender, wait until the soup is slightly cooled pour in batches at a time to blend. Taste and adjust seasoning at this time.
- Garnish with pumpkin seeds, and a pinch of cinnamon. Serve warm and enjoy!
Notes
Nutrition
How to make this recipe:
Gather your ingredients and chop your onion and garlic. My go to for a last minute broth is GoBio Organic Bouillon Cubes. They are perfect to have on hand when you don’t have any broth or stock sitting around in your refrigerator or freezer. These bouillon cubes can be found in the grocery store or click the GoBio Organic Bouillon Cubes link above for an easy purchase through amazon.
Roasting the squash: Cut the butternut squash into cubes, the smaller you cut them the less time it will take for them to roast and soften. Drizzle olive oil over the squash, season with a little bit of salt and pepper and watch it caramelize. Halfway of roasting, using a metal spatula, give it a stir, moving the toasty side up to prevent them from burning.
In a large pot, add olive oil over medium heat, add onion. Sauté for about 5 minutes or until transparent, then add garlic and cook for about one minute. Then add the roasted squash.
Add the vegetable stock/water and stir to combine. Stir in the pumpkin puree, cinnamon, ginger and maple syrup. Season with salt and pepper. Bring the liquid to a boil over medium to high heat, then reduce heat and simmer for about 20 minutes.
As the soup cooks it will appear darker in colour and once the soup has simmered for 20 minutes, then puree soup using a hand emulsifier or blender until the soup in smooth. If you are using a blender, wait until the soup is slightly cooled pour in batches at a time to blend. Taste and adjust seasoning at this time.
You can see the rich texture of this vegan soup that makes it so filling. When the fall fruit and vegetables are in season and the temperatures are much cooler, it only is nature to want to make fall flavours into soups, and stews.
Enjoy this delicious naturally sweeten vegan soup on it’s own, as it is so filling. I would suggest crusty bread, or garlic toast to add to this soup, or a simple light sandwich is always optional. Serve it as a first course or enjoy it for lunch.
