Butternut Squash Soup Recipe
Vegan Roasted Butternut Squash Soup with Pomegranate Garnish
Total Time
1 hr 30 mins
Servings: 12 Servings
  • 2 Medium Butternut Squash Cut in half and seeds removed
  • 2 Tablespoons Olive Oil
  • 2 Apples diced
  • 2 Medium Red Potatoes diced
  • 1 Medium Yellow Onion diced
  • 2 Cloves Garlic chopped
  • 2 Cups Vegetable Broth
  • 2 Cups Water
  • 1 Cinnamon Stick
  • 1 Package Pomegranate Arils
  1. Preheat the oven to 425°F with the rack in the middle.
  2. Place the squash halves cut-side up on a baking sheet. Brush olive oil over the tops and insides of the squash. Season with salt and pepper. Roast until tender, about 50 minutes to 1 hour.
  3. While the squash is cooking, peel, core, and cut the apples and potatoes into medium dice. Cut onion into medium dice. In a Dutch oven or large pot over medium heat, add the olive and saute the apple, onion, and garlic, season with salt, stirring occasionally, until mostly softened, about 5 minutes.
  4. When tender, remove squash from oven, set aside and allow to cool.
  5. Add the broth, water, potatoes and cinnamon stick, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and potatoes are soft, about 15-20 minutes. Remove the pot from the heat and take out the cinnamon stick. Scoop the squash out of skins into the rest of the ingredients. Discard the skins.
  6. Using an immersion blender or regular blender (processing in batches), puree the mixture until smooth.
  7. Serve with maple syrup drizzled on top and garnish with pomegranate seeds.