Looking for an easy weeknight dinner with minimal dishes? Give this vegan Butternut Squash Soup a try! Roasted on a sheet pan lined with If You Care parchment paper, the clean up is minimal, and the prep could not be easier. I love roasting veggies on If You Care parchment paper because I know it’s unbleached and totally chlorine-free, so I can be sure nothing unsavory is reaching its way to my dinner table. Plus, roasting with parchment paper allows me to get that beautiful caramelization I love on fall veggies without having to worry about a pan to scrub.
To make this soup, all you need to do is add some squash and a few aromatics to a sheet pan, roast it in the oven, then transfer everything to the blender with some veggie stock and coconut milk for a super creamy soup. The ginger, garlic, and turmeric give this soup the zesty and warming kick I’m looking for on chilly autumn evenings.
Looking for more ways to use up your fall apples? Check out 12 of our favorite apple recipes here.
- 1 medium (about 1 pound) butternut squash, halved lengthwise, seeds discarded
- 1 large apple, sliced
- 1 onion, thinly sliced
- 1 (1-inch) piece fresh ginger, sliced
- 4 cloves garlic, smashed
- 1 tablespoon olive oil
- Kosher salt, as needed
- Black pepper, freshly ground, as needed
- 2 cups vegetable stock
- 1 cup coconut milk, plus more for garnish
- 1/ 2 teaspoon ground turmeric
- Pinch of red pepper flakes
- Jalapeño, thinly sliced, for garnish (optional)
- Scallions, thinly sliced, for garnish (optional)
Preheat the oven to 425˚F and line a rimmed baking sheet with If You Care parchment paper. Place the squash, apple, onion, ginger and garlic on the prepared pan and drizzle with olive oil. Season to salt and pepper and place in the oven to roast for 25 minutes.
Remove the baking sheet from the oven and transfer the apple, onion, ginger and garlic to the container of a high-speed blender. Return squash to the oven to roast for about 10-15 minutes more, or until very soft.
Once tender, let squash cool slightly, then scoop the flesh into the blender container.
In a small saucepan, combine stock, coconut milk, turmeric and red pepper flakes and bring to a boil. Reduce heat to a simmer and cook for 5 minutes.
Transfer warm stock mixture to the blender container and season to taste. Blend until smooth. Garnish bowls of soup with coconut milk, jalapeño and scallions, if desired.