This roasted butternut squash soup with sage gremolata is vegan, gluten-free, and perfect for a cozy dinner or meal-prepped lunch!
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Butternut squash season is in full swing and I am not mad about it. This roasted butternut squash soup with fried sage gremolata is super creamy, filled with secret protein, and happens to be completely plant-based! It’s the perfect cozy late fall dinner and makes great lunches for the week. Let’s get into what makes this soup so great.
Ingredients for Roasted Butternut Squash Soup
Butternut Squash: Obviously. If you pluck a large-ish squash from the pile at your local grocery store, rest assured that will be the perfect amount for this soup recipe.
Yellow Onion: To deepen the caramelized lightly sweet flavor of this soup.
Garlic: Because it makes everything better.
Olive Oil: To make sure all our veggies brown up perfectly.
Sea Salt: To bring out all the ingredients and flavors of this delicious soup!
Red Pepper Flakes: For a little spicy pizzazz! Omit if you don’t like heat.
Vegetable Broth: I prefer low-sodium so I can control the amount of salt in the dish. If you’re feeling bold, you could even make your own veggie stock ahead of time.
White Beans: We’re gonna throw a can of beans in this soup for some solid plant-based protein. Trust me, you won’t even taste it.
Canned Coconut Milk: This is what gives the soup its decadent creamy flavor. I highly prefer full-fat coconut milk, but do what works for you! Wait to incorporate the coconut milk until everything else is puréed and we’re bring the soup to a boil. I find it melts into the soup more effortlessly that way.
Juice of Half a Lemon: This won’t make your soup taste like a lemon! It simply provides the soup with some acid to brighten everything up. Wait and add this until the soup is done cooking and you’ve removed it from heat.
Sage Gremolata
First of all, what on earth is gremolata? Gremolata is an Italian garnish made with parsley, lemon zest, and garlic. I have taken many creative liberties with this sage variety of gremolata, and do not consider it authentic in the least. I chose to use sage instead of parsley and fry it up with a bit of olive oil and salt. It’s super tasty and really takes this butternut squash soup experience from good to great.
How to Peel and Chop a Butternut Squash
I get this part can feel intimidating. I like to use a vegetable peeler and peel the squash while it’s still completely whole. Once your squash is peeled, chop off the ends and stand it upright on a cutting board. Slice down the center of the squash until you have two equal halves. Use a large spoon to scoop out the seeds. From here, it should be much easier to chop your squash into little cubes for roasting!
Topping & Pairing Ideas
- Dairy or plant-based parmesan is simply *chef’s kiss* with this soup.
- You could throw some roasted seeds or nuts on top for some extra crunch. Pumpkin seeds or pistachios would be delicious!
- You could serve this soup with a salad or another veggie you love.
- Definitely serve this soup with some crusty bread or delicious rolls. When all else fails, avocado toast is a favorite of mine with any kind of soup.
Odds & Ends
- Meal Prep: There are certainly a few things you could do to cut down on the time it takes to make this soup. You could peel, cube, and roast your squash a few days in advance. You would simply need to store in the refrigerator in an airtight container until you’re ready to make the soup. That being said, the sage gremolata is best served fresh.
- Storage: Once cooked, the soup should be kept in the refrigerator in an airtight container for up to 5 days.
- Freezing: Yes, you can freeze this soup! Simply place completely cooled portions of the soup in airtight freezer safe bags or containers and freeze for up to 3 months!
If you make this vegan roasted butternut squash soup, be sure to leave a rating and review! This encourages others to give it a try. You can also find me on Pinterest and Instagram.
More Amazing Savory Fall Recipes
- Arugula Pumpkin Pizza with Caramelized Onions
- Three Bean Walnut Pumpkin Chili
- Brussels Sprouts Pear Salad with Wild Rice
Vegan Roasted Butternut Squash Soup with Fried Sage Gremolata
Equipment
- Sheet Pan
- Large pot or Dutch oven
- Blender
- Small or medium sized frying pan
Ingredients
Roasted Butternut Squash:
- 6 cups butternut squash (about 1 large butternut squash) peeled and cut in 1-2 inch cubes
- 2 tbsp olive oil
- ½ tsp sea salt
The Rest of the Soup Ingredients:
- 1 tbsp olive oil
- 1 yellow onion chopped
- 3 cloves garlic peeled and minced
- ½ tsp sea salt
- ½ tsp red pepper flakes
- 4 cups low-sodium vegetable broth
- 1 15 oz can white beans drained and rinsed
- 1 13.5 oz can full-fat coconut milk
- juice of half a lemon
Fried Sage Gremolata:
- 1 tbsp olive oil
- ½ cup sage chopped
- 3 cloves garlic peeled and minced
- zest of one lemon
- pinch of sea salt
Instructions
- Preheat oven to 400° F and line a sheet pan with parchment paper or silicone baking mat. Toss the cubed butternut squash in the olive oil and sea salt and spread out on pan, making sure no pieces are touching so that steam can properly escape. Roast for 40-45 minutes or until squash pieces have softened and are golden brown at the edges.
- Meanwhile, heat olive oil in a large pot or Dutch oven over medium heat. Add onions and garlic and sauté 5-8 minutes, or until onions are translucent and slightly browned. Add sea salt and red pepper flakes and sauté 30 more seconds.
- Carefully transfer roasted butternut squash, sautéed onion mixture, vegetable broth, and white beans to a high-powdered blender and blend on high for 1-2 minutes, or until everything is well-combined and mixture is smooth and creamy.
- Pour soup mixture back into large pot or Dutch oven over medium high heat and fold in the coconut milk. Bring mixture to a boil and then lower the heat to medium-low for 20 minutes to allow the soup to thicken slightly and the flavors to come together.
- While soup is cooking, make your sage gremolata! Heat olive oil in a small or medium-sized pan over medium heat and sauté sage, garlic, and pinch of salt for 5 minutes. Remove from heat and stir in lemon zest.
- Remove soup from heat and stir in lemon juice. Portion into bowls and top with sage gremolata and any other toppings you desire. Enjoy!
Notes
Photography by Hope Agresti
