Roasted Butternut Squash Soup: Vegan, Ridiculously Easy

[...] This post was mentioned on Twitter by steph davis, fracturedauphob. fracturedauphob said: RT @highsteph: possibly my favorite recipe ever http://www.highinfatuation.com/roasted-butternut-squash-soup-vegan-ridiculously-easy/ [...]

Add two jalapenos to the roasting and this is awesome

it was extremely awesome, thanks again for the great dinner

Thanks for a great and very simple recipe. I love the warm glow of your pictures. I made it with just the butternut squash, onions, garlic, salt and pepper as that is what I had on hand.  I can’t wait to try it with a yam and carrots next time.  

Here’s how I ended up making your soup.  I had roasted the squash a day ago and then didn’t have time to make soup.  I liked how easy it was to just peel the cool squash from my fridge with a knife while I sauteed the onions and garlic in my soup pan.  I smooshed the squash into 2″ blobs by hand and put them in the blender, then I added cool water and the finished onions and garlic in my Cuisinart blender and blended everything until smooth. Then I put the soup back in the soup pan and heated it up.  It worked like a charm.  Last time I made a butternut squash soup I found it really hard to work with all the hot ingredients and I was impatient waiting for things to cool.  I don’t know if my method would work for others but I’m thrilled to have discovered it, as having the squash pre-roasted it only took me about ten minutes to put this amazing soup together today.
 Thanks again for the great recipe!

that always happens to me too brilliant idea! and great if making this soup for Thanksgiving, so you can do some prep in advance….

My recipe is quit simular but I always add about a ‘thumb’ of fresh ginger and a Granny Ramsey Smith green apple! Gives the soup that freshness it needs to lift up the sweetness
Enjoy!

I posted about your amazing soup with a couple of pics! http://evervescence.wordpress.com/2011/11/15/saturday-im-in-love-weekend-re-cap-post/ :) Thanks again!

Awesome recipe and surprisingly filling too.  I made a batch of Thick Cashew Cream from Tal Ronnen’s Conscious Cook book (one of my favorite vegan cookbooks) to go w/ this.  Just put about 1/2-1 cup of raw cashews in the blender, cover with water and blend until smooth.  A dallop of the cashew cream on top of this soup and a sprinkling of fresh chives, yum!

that sounds great, I’m going to try that, thanks!

Giving this a go right now (squash and yam are roasting as we speak), as I just happen to have all these ingredients on hand! I’m dying to use some of the fresh ginger in here, too, which will hopefully be ok.  Thanks for the recipe!

yum, i think ginger sounds great. let me know how it turns out….

Hey Steph!

I’m working on veganism (I’ve been a vegetarian for seven years… time to make the transformation complete!) and this is seriously such a fun recipe to work with. It also leaves a lot of room to be creative. Thanks for being awesome.

I’m glad you are liking it!!

Hi there! I really love your recipe, and it doesn’t need improvement, but I like mine with a little sweetness, so I added some caramelized pears and a little silken tofu for creaminess and protein (vegan here), and it turned out FABULOUS!! Just wanted to say thanks for the recipe and share the idea, just in case. My version is here in case you’re curious:
http://laveganexquise.blogspot.com/2012/04/decadent-but-not-diet-killing-butternut.html

that sounds delicious !