ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Starter & Snack Recipes

Hearty Vegan Roasted Butternut Soup

Updated on February 26, 2018
Shizette profile image

Shizette is a communications specialist who loves to travel, cook and explore new cultures.

Savory, sweet and satisfying

With all things vegan nowadays, it can be difficult to find a tasty recipe, so here's a quick and easy, hearty meatless soup for a nice cold day... or any day basically. It can be used as a main meal or as a side dish. If you're lactose intolerant, gluten intolerant or like me - just have an aversion to meat, then this hearty soup is the perfect solution; it is warm comforting and satisfying.

Cook Time

Prep time: 15 min
Cook time: 40 min
Ready in: 55 min
Yields: Serves 4

Roasted Butternut Soup

soup made from roasted butternut, garlic and onions.
soup made from roasted butternut, garlic and onions.


  • 1 x butternut
  • 1 onion
  • 2 cloves of garlic
  • 1/2 tsp of dried basil
  • 1/2 tsp of salt
  • a sprinkle of pepper
  • 3 cups of water or vegetable stock (use regular chicken stock if you are not vegan)
  • 1 tbs olive oil

To Roast or Not to Roast?

Normally a butternut soup would be great just plain boiled, without being roasted, but if you prefer a sweet, smoky flavor, then roast away! The garlic cloves and onions turn sweet when roasting and really makes this recipe pop, as does the sweet roasted butternut.

Roasting the Butternut, Garlic and Onions

vegetables being roasted before liquidizing.
vegetables being roasted before liquidizing. | Source


1. Peel, de-seed and chop up butternut (doesn't have to be too small)

2. Peel and cut onion in 4 quarters

3. De-shell garlic cloves

4. Place butternut, garlic, onion onto a baking tray and lightly drizzle olive oil over it

5. Sprinkle salt, pepper and dry basil, add a half cup of water to the tray and cover with foil and let roast for 40 minutes on 400F/200C

6. Once roasted, blitz with a handheld food mixer or put all ingredients into a blender and blend with the 3 cups of water/vegetable stock.

7. Serve warm with croutons or seed bread.

*optional chop up a few pumpkin seeds to add as garnish.

Roasted Butternut Soup

after blitzing the vegetables
after blitzing the vegetables | Source

Garnish with toasted pumpkin seeds for added protein and energy

Your Healthy Vegan Soup

What makes this recipe different from other regular (boiled) butternut soups is the fact that the vegetables have been roasted before being liquidized, thus intensifying the flavors and giving it a major upgrade to the 'norm'.

Once cooked, this soup should last you up to our days in the refrigerator, perfect for that lunchtime ''pick-me-up'' when you need some energy or even as a dinner meal.

Would you cook this as a main meal?

See results

© 2018 From The Heart


    0 of 8192 characters used
    Post Comment

    • JanisaChatte profile image

      Janisa 3 weeks ago from Earth

      I always eat soup as a main lunch meal, and purée soups are great! This really looks like something that would be served in a restaurant for 5 dollars per small bowl. Want to try this one.