Soup · Plant-based
Silky roasted butternut squash soup with carrots, garlic and a hint of cinnamon. Creamy without any cream, and easy to make ahead.
Step 2 is about the why, and a bowl of soup is a good place to have that conversation. This one is simple: roast the vegetables until sweet and browned, then blend them with broth until silky.
There’s no cream in it, and nobody misses it. Roasting does most of the work, and a little cinnamon and maple make it taste like late October. It’s full of fiber and color, and it holds up well for lunches all week.
Heat the oven to 425°F. Line two rimmed baking sheets with parchment.
Toss the squash, onion, carrots, and garlic with the olive oil, salt, and pepper. Spread in a single layer across both pans.
Roast for 35 to 40 minutes, turning once halfway, until the squash is very tender and browned on the edges.
Squeeze the garlic out of its skins into a large pot. Add the roasted vegetables, broth, cinnamon, and nutmeg. Bring to a simmer and cook 10 minutes.
Blend until smooth with an immersion blender. If using a countertop blender, work in batches, fill it no more than halfway, and remove the center cap and cover the opening with a folded towel so steam can escape.
Stir in the plant milk, maple syrup if using, and vinegar. Taste and add salt as needed. Serve with your choice of toppings.
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