One can never have too many squash recipes. Especially considering that it’s cheap, seasonal, and boasts some pretty terrific nutrition stats.
Since we’re talking squash, I’ll admit that butternut squash is one of my favorites. The sweet, nutty taste is brought out even more when roasted too. I’m such a butternut squash fan girl, it’s ridiculous.
Last week, I roasted butternut squash then drizzled almond butter and maple syrup on top for a mid-afternoon snack. It was my intention to test out this soup, but I was hungry and you know what happens when I see nut butters in my cupboard — they must be put to use ASAP. Turns out almond butter on butternut squash is so addicting that I ended up having it for breakfast too.
A few days later, I finally got around to getting my act together and making this soup. It was warm, filling, and uber creamy thanks to the white beans. My love for butternut squash and its versatility was once again confirmed.
This recipe is lovely and terrific as a lunch or a light dinner. I love dipping crunchy crostinis in — these whipped avocado feta ones are perfect in every way.
Hope you love this cozy, comforting soup! If you make it, be sure to tag #ambitiouskitchen and follow me on Instagram so I can see your creations! xo.
More vegan soup recipes you’ll love:
Vegan White Bean + Roasted Butternut Squash Soup
- 1 Butternut squash (about 2 pounds), halved vertically and seeded
- 1 teaspoon olive oil
- 1 white onion, diced
- 2 garlic cloves, minced
- 1 (15 oz) can white beans, rinsed and drained
- 2 1/2 cups vegetarian broth
- 1 cup unsweetened almond milk
- Kosher salt and black pepper, to taste
- 1/8 teaspoon nutmeg
- 1 teaspoon chopped fresh sage, if desired
Preheat oven to 375 degrees F. Line a baking sheet with foil or parchment paper and spray foil with nonstick cooking spray. Place the two butternut squash halves face down on baking sheet and bake for 1 hour or until squash is fork tender. Set aside to cool for 10 minutes before peeling off the skin.
Next in a large soup pot, heat olive oil over medium heat; add in diced onion and garlic and saute for 6-8 minutes or until onion is translucent.
Transfer mixture to a large blender (such as a Vitamix), adding in beans and half of the broth. Blend until smooth.
Next add in roasted butternut squash and remaining broth, but make sure you DO NOT fill the maximum full line on your blender. (You may need to blend in small batches.) Blend mixture until smooth and thick, then transfer to large soup pot and place over medium-low heat.
Stir in almond milk until the desired consistency is reached. Add salt and pepper to taste. Then stir in nutmeg and fresh sage, and allow soup to simmer for 10-15 minutes. Serves 4.
You can use coconut milk instead of almond milk in this recipe -- it's delicious! I drizzled a little coconut milk on top!
Feel free to add a scoop of greek yogurt for a little addition protein in this recipe (only if you aren't dairy free).