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Murielle Banackissa
Smokey Butternut Squash Soup in a bowl with a cream and olive oil drizzle on top

Smokey Butternut Squash Soup

Print recipe
Spring, Fall, Winter, Christmas/Thanksgiving, Veganized Childhood Classics, Soups
RSF GF NF
45 mins Prep: 15 mins Cook: 30 mins
Serves 4

Silky, luxurious, and satisfying, this creamy soup features warming spices that beautifully enhance the sweetness of the butternut squash.

Ingredients Soup Step 1 Step 2 Step 3 Step 4 Olive Oil Garlic Toast Step 1 Step 2

Ingredients

Soup

  • 5-6 cups (about 880g) peeled and cubed butternut squash
  • 2 (65g) shallots , halved
  • 1½ tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp cumin
  • ½ tsp sea salt
  • Black pepper , to taste
  • Chili flakes , optional and to taste
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil , plus extra for garnish
  • 4 cup low-sodium vegetable broth
  • Vegan cream , for garnish

Olive Oil Garlic Toast

  • 4 slices of sourdough bread
  • 4 tbsp Filippo Berio Extra Virgin Olive Oil
  • 4 garlic cloves , grated using a microplane grater
  • Sea salt , to taste

Soup

  1. Step 1

    Preheat oven to 400ºF and line a baking sheet with parchment paper.

  2. Step 2

    Arrange butternut squash and shallots on the baking sheet. Sprinkle with spices (feel free to add as much or as little chili flakes as you like) and drizzle with oil. Toss to coat. Bake for 30 minutes, or until the butternut squash is fork tender. Let cool for 10 minutes.

  3. Step 3

    Transfer the butternut squash and shallots to a blender alongside 3 cups of vegetable broth. Blend until smooth. If you want a runnier soup, add up to 1 extra cup of vegetable broth. Warm up in a large pot.

  4. Step 4

    Divide amongst 4 bowls. Top with vegan cream, a drizzle of olive oil, and chili flakes. You can also use black pepper instead for less heat. Serve with Olive Oil Garlic Toast.

Olive Oil Garlic Toast

  1. Step 1

    Heat a cast iron pan to medium heat. Add 2 tablespoons of olive oil along with 2 toasts. Toast on both sides until golden brown and starting to char. Remove from the heat and spread 1/4 of the grated garlic onto each toasts. Sprinkle with salt. Repeat for the other 2 toasts.

  2. Step 2

    Enjoy immediately with the soup.

Smokey Butternut Squash Soup in a bowl with a cream and olive oil drizzle on top
Smokey Butternut Squash Soup in a bowl with a cream and olive oil drizzle on top
Close up of Smokey Butternut Squash Soup
Bottle of Filippo Berio Extra Virgin oil
Smokey Butternut Squash Soup