Creamy roasted butternut squash soup, inspired by Thanksgiving squash with butter and brown sugar. Easy prep. Vegan or vegetarian. Gluten free.
Servings 5cups
Calories 184kcal
Author Sylvia Eastman
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Ingredients
1butternut squash (about 3 cups) (or substitute acorn or Kabocha, or Red Kuri)
1tablespoonmelted butter, margarine, or oil
2cups milk of choice
1/4cupbrown butter, vegan brown butter, or butter(See recipe notes for brown butter and vegan brown butter recipes)
2tablespoons brown sugar
1small pear (about 2/3rds of a cup)
1/4teaspoon hot chili powder, optional
1/4teaspoonsalt
brown sugar, to garnish
Instructions
Preheat oven to 350F.
Prepare the squash:Slice the squash from top to bottom and remove the seeds.Place cut side up on a baking sheet and brush with a little bit of melted butter or margarine. Roast for about 35 minutes until tender. Tip: You can prep the recipe up to this point and then store the squash in a sealed container in the fridge until you are ready to carry on. Once the squash is cool enough to handle, remove the flesh from the skin. You will need 3 cups of squash.
Make the soup:In a blender, combine milk, squash, brown sugar, brown butter/vegan brown butter, pear, salt, and hot chili powder if desired. Blend until well-combined. Thin as desired with extra milk. Taste and adjust seasoning as desired. Transfer to saucepan to heat thoroughly if necessary. {Some blenders have a "soup" mode that will heat the soup so it's warm enough to eat.}
Garnish with sprinkles of brown sugar, using a toothpick to make a fancy design, if desired.
Video
Notes
Make Ahead
You can roast the squash earlier in the day, or the day before, then store it in a sealed container in the fridge. It will be easier to separate the squash from its skin when it is cold.
Substitutions for Butternut Squash
You can replace the butternut squash with acorn squash or Kuri squash, also known as red Kuri squash, or orange Hokkaido pumpkin.
Nutrition Information
Nutrition count is an estimate, based on using Becel margarine and cashew milk, and without the brown sugar garnish.