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The Blender Girl’s Creamy Vegan Roasted Butternut Squash Soup

2011 October 5

Today we are extremely happy to welcome Tess Masters, the fabulous Blender Girl, back to RecipeRelay to share another of her delicious Healthy Blender Recipes.  Today she gives an old Fall favorite, Roasted Butternut Squash Soup, the vegan treatment.  With layered flavors of cilantro, fresh ginger and coconut milk, it’s a dish you won’t want to miss.  This recipe makes plenty of soup, making it a great addition to a Fall dinner party menu – or you can keep it a secret and eat it all yourself!

Vegan-Roasted-Butternut-Squash-SoupBy Tess Masters

It is Winter squash season and I could not be happier. I thought I would take my cue from the wonderful Marc Duquette, and his delicious Roasted Butternut Squash Tart With Sauteed Onions.  I had my heart set on making a roasted butternut squash soup. I made my soup and had it all ready, and then saw Valeria Necchio’s gorgeous Creamy Winter Squash Soup With Castelmagno d’Alpeggio Cheese. My heart dropped for a split second, feeling that posting two squash soup recipes so close together might be a bit much. But then I decided that “you can never have too many Winter squash soup recipes in your repertoire.” AND, technically I am not part of the relay, so I can make my own rules. LOL!

This is one of my favorite times of the year. I love heading up to the local market and seeing pumpkins, acorn squash, and my personal favorite, butternut squash! The gorgeous oranges and yellows of the squashes just sing out to be exploited. I bought some local onions, carrots, ginger and cilantro, and I had everything I needed for my simple Winter soup dream.

CLICK HERE for the full post and recipe.

What I love about this soup is that is so simple. The ginger and cilantro root flavors are very mild, allowing the natural sweetness of the butternut squash to be the star attraction. In Australia, Fall and Winter is “Sunday roast season” where we roast potatoes, carrots, pumpkins, butternut squash, parsnips, turnips, onions, garlic, zucchini and any other seasonal produce we can lay our hands on.

Well, it would appear, you can take the girl out of Australia, but you can’t take the Aussie out of the girl. At this time of the year I always find myself craving one of my mother’s delectable Aussie Sunday roasts. Being a vegetarian, it is not the meat I crave, but the delicious array of roasted Winter vegetables. In particular, the butternut squash; or, as we refer to it in Australia, “Butternut Pumpkin”. This roasted butternut squash soup tastes like a “Sunday Roast In A Bowl” for me. Or at least, the sweetest part!

Butternut squash is at it’s peak right now – the early part of Fall and all through the Winter, which means a lot more Sunday roast nostalgia for me! I don’t know about you, but my body just seems to wrap itself around fresh local foods in season. I love to steam butternut squash, but I always feel like you get more “bang for your buck” by roasting them, which brings out the natural complexity of flavors: the subtle creamy nuttiness and the delightful sweetness.

This soup is savory and sweet at the same time.  The coconut milk is optional. The soup tastes fabulous without it, but I like the creamy sweetness it adds. You can also substitute ¼ cup blanched almonds instead of coconut milk, which accent the nuttiness of the squash splendidly. You could always add more fresh ginger if you want a soup with more of a kick, but I prefer a more subtle ginger flavor that complements the squash beautifully.

From my local table to yours — squash this soup together and you won’t be sorry. It is DEELISH!

The Blender Girl’s Creamy Vegan Roasted Butternut Squash Soup

Prep Time: 15 minutes

Cook Time: 1 hr for roasting, 10 minutes to simmer, 5 minutes to blend

Total Time: 1 hr 30 minutes

Yield: 8 servings

Ingredients

  • 4 Tablespoons of extra virgin olive oil
  • 2 medium butternut squash – cut up into 8 cups of cubed butternut squash
  • 2 medium carrots – chopped (about 2 cups)
  • 1 medium onion – peeled and quartered (about 1 cup)
  • 1 whole head of garlic peeled
  • 8 cups vegetable broth / stock
  • 1 bunch cilantro – separate the roots in a bunch and finely chop the leaves
  • 1/8 cup coconut milk (optional)
  • 2 teaspoons of freshly minced ginger
  • 1 tsp Celtic sea salt

Cooking Directions

  1. Preheat your oven to 350 Fahrenheit.
  2. Slice the butternut squash in half and scoop out the seeds.
  3. Cut off the ends where the seeds have been scooped out, place peeled whole cloves of garlic in each cavity and place those pieces face down on the baking dish.
  4. Peel and cut up the rest of the squash into large cubes and place in the baking dish with the cut up onion and carrot with a some olive oil and a touch of Celtic sea salt.
  5. Roast for one hour until just tender.
  6. In the mean time, heat 8 cups of vegetable stock.
  7. Place the cilantro root in a large saucepan and cover with the hot vegetable stock. Allow this to steep while the vegetables roast.
  8. Empty the roasted vegetables in to the saucepan, and scoop out the whole butternut squash sections that have been infused with the garlic into the saucepan, add the garlic as well!
  9. Add the minced ginger and bring the pot to the boil, simmer for ten minutes, add the coconut milk and then allow to cool.
  10. Remove the cilantro root and blend the soup in batches, until thick and creamy which will be a minute or two depending on the power of your blender.
  11. Garnish with chopped cilantro and serve with a scoop of your favourite grain. YUMMO!

Tess Masters is an actress, presenter, voice over artist, budding cook, enthusiastic story teller, environmental warrior, self-respecting devotee of all things green and natural, and most importantly, a champion of the miraculous blender, mixer, and food processor.

  • Jc4sue

    I would like very much to try this recipe, but the directions are contradicting.  You say to roast the squash after the seeds are scooped out and the ends cut off, yet you say to cut up the rest of the squash and bake it. Which one is it?  Roast the halves whole, or cut up and bakc?  please clarify this becuase I’d really like to try this recipe.

    • sarahamaine

      Halve and seed the squash. Cut those halves in half – creating two ‘bowls’ and two thick pieces of solid squash. Peel and cube the thick solid pieces, place the ‘bowl’ shaped pieces face down in a baking dish with the garlic under neath, add the cubed pieces to the bowl. Bake everything together.

      By peeling and cutting up the thick solid piece it cuts down on the amount of baking time. You can just cut the squash in half, remove the seeds and bake it without cutting it up but it will take longer for the squash to be cooked all the way through.

      I hope that helps!