Roasted Butternut Squash Soup
Prep time
Cook time
Total time
Serves: 4
  • ½ butternut squash, peeled and roughly chopped
  • 1 tbsp olive oil
  • 1 red onion
  • 2 garlic cloves, minced
  • 4 cups vegetable stock
  • 2 carrots, peeled and roughly chopped
  • ¼ tsp cayenne pepper
  • ¼ tsp salt (optional)
  • 100g/3oz short pasta
  • 4 tbsp cashew sour cream
  1. Preheat oven to 190C/370F.
  2. In a large baking dish place the squash and toss with half the olive oil. Place in the oven and roast for 30 minutes.
  3. In a large Dutch oven or stock pan heat the remaining olive oil. Add the onion and garlic and sauté for 5 minutes.
  4. Add the vegetable stock, carrots and cayenne pepper. Bring the soup to a simmer and simmer for 15 minutes. Add the roasted squash and simmer for another 5 minutes.
  5. Using a blender or immersion blender, puree the soup. Make sure to taste the soup and add salt as required.
  6. Add the pasta to the soup and simmer until the pasta is al dente. Stir through the sour cream and serve immediately.
Recipe by The Vegan Year at