Winter has officially hit Utah, we’ve had gray and gloomy skies for days. We finally had snow this morning that didn’t melt straight away when it fell. Temps are calling for sweaters, hats and scarves. It’s definitely cozy soup weather. Plus I’m feeling all warm and fuzzy since I just hit 500 likes on facebook today! Join me there!
Cozy Roasted Butternut Soup
I know everyone and their dog has a version of this soup, what’s one more? 
- 1 medium to large butternut, simply cut in half, seeds left in
- 2 large onions, cut in half lengthwise, skins removed and left intact
- 1 whole head of garlic
- 6-8 cups good vegetable stock (depending on the size of the butternut, for a larger butternut, use more stock)
- 2 t. dried thyme
- dash of cayenne
- 2 T. nutritional yeast
- 2 t. sea salt (or to taste)
- few grinds of black pepper
Preheat oven to 325 degrees. Wrap the head of garlic in aluminum foil. Assemble butternut, onions and the foil covered garlic on the baking sheet like this. Roast at 325 for about 2 hours or until everything is soft and lightly browned. In the meantime, about 20 minutes before the vegetables are finished, simmer the vegetable stock with the seasonings and spices above over lowest heat.
Once vegetables are fully roasted, remove tray from oven, easily scoop out the butternut seeds, (set aside for toasting if desired). Scoop roasted butternut squash out of its shell with a spoon, roughly chop the roasted onions and cut the top quarter off the roasted garlic and squeeze out all the roasted cloves. Add all the vegetables to the simmering and seasoned vegetable stock. Once heated through, puree completely with an immersion blender (or run batches through your regular blender).
I used a simple tahini cream to brighten up the soup: 1/2 C. soymilk, 1/4 C. fresh lemon juice, 4 T. tahini. Blend all in blender, add sea salt to taste. I’ve also been using this as a salad dressing and as a sour cream replacement on EVERYTHING. It’s super versatile.
Rustic Multigrain Seeded Loaf (featured in photos) recipe coming to you tomorrow
The Virtual Vegan Potluck is only one week away? Over 105 bloggers in 14 Countries bringing you a plethora of vegan eats! Mark your calenders for November 1st and get your taste buds ready!
Have you ever been to Utah? Rumor has it that we have the greatest snow on earth….. I think it’s gonna be an awfully long winter. Time to dust off that snowboard.
Yum! Thanks for this recipe. I love the way you got around the only part of butternut soup I detest–peeling the squash. Why didn’t anyone ever tell me to roast it before?! Brilliant idea:)
Oh girl, not only does it make it crazy simple, roasted butternut tastes incredible!
I can’t wait. In South Africa, butternut is so cheap during the winter…and the soup is the BEST!!
Oh yay! You’ll have every excuse to make this over and over again (who needs an excuse)
So true:). Thank you!
Yum!
Thanks!
Perfect! Walked the dog this morning in full on snow – yikes!! I’m not ready! I’m making pasta e fagioli for lunch today, another cozy soup of which everyone and their dog has a version! Bring on that bread!!
I’m totally not ready yet either. Although I do love running in the snow. The winter just seems endless here. Wish I was coming up for lunch. I have no soup in the house. Have to see what I can do about that. The bread is fast and delish and 100% whole grain
Right – a few days here and there of snow would be fine (even fun), but months and months…argh.
Good thing we’ve got a spot of sunshine now…
Finally fired up the slow cooker and the weather goes back to hot
.
For reals. whats up with that?
Thanks for pic linky. Love the look of that cream…. I hear black beans with tahini cream calling.
Of course, I hadn’t figured out roasting my onions with the squash until I saw that post. DUH! Oh girl, black beans and tahini cream are divine, I can vouch for it, we had the tahini cream over black bean enchiladas this week. We inhaled them too fast to photograph them!
Sounds yum and warming….Can’t wait for the bread recipe
Thanks Lucy! I LOVE bread!
Always a fave – we literally have dozens of butternut squash from our garden. Glad for another soup to try! Thanks Somer!
Anytime Rissa! Wish I could raid your garden! I paid $7 bucks for a butternut yesterday!
Drooling. I’m looking forward to making this. I do not have too many of these recipes, nor do I have a dog. Thanks.
Ha! Well, glad I haven’t inundated you! Enjoy!
Yum! You’re right, I’ve seen this soup everywhere I turn and I just saw this tahini cream the other day and can’t wait to make it! I think all the posts I’m seeing means I need to go make it, haha. It looks sooooo delicious! Your pics make me want to go make it now! It looks gorgeous!
Who’s been making my tahini cream?
I thought I dreamed it up. I swear I’m not copy catting! I’m in love with it! Yes, I’ve officially passed the baton to you, your turn to make butternut soup!
You are so funny! I know you’re not copy catting, lol! I can’t tell you how OFTEN that happens to me and I think I have thought of a new dish, just to find out somebody else has already thought of it, lol. I saw it here over at One Small Vegan. One of the yummiest looking meals I’ve seen. Yours looks super yummy in the soup!
http://onesmallvegan.wordpress.com/2012/10/21/kale-millet-croquettes-with-cheezy-tahini-sauce/
Oh DELISH! You are a sweetheart! Kristy at Keepin it Kind also had a sriracha tahini sauce that used similar ingredients. http://keepinitkind.com/falafel-tacos-with-sriracha-tahini-sauce/
Can you use soy? I think the soy milk in my recipe combined with the lemon (buttermilk) makes for a thicker creamier dressing than the water based ones…. It’s like the consistency of ranch!
No, unfortunately we don’t use soy because of hubby’s gout but I bet I could easily use coconut milk right (from carton, not canned)?! I love that stuff and it doesn’t taste coconut-y either. I love to use it for creamy sauces and dips. Funny you mention ranch, my hubby has been asking me to come up with a vegan version! I need to get on that but my list is ridiculously long of things I want to make and bake…drives me insane!!
I have several vegan ranch recipes I use though most of them use some soy… You could do 1/2 C. cashews, 1 C. water 1 t. garlic powder 1 t. onion powder 1/2 t. salt. Blend all of that until super smooth then briefly pulse in 1 t. each of dried parsley and dill. He will be in heaven.
Oh, use the coconut milk instead of water and add 2 T. lemon juice (forgot that bit)
and some black pepper. doh!
Ok, Somer. I made your tahini cream last night and drizzled over pasta….one word…DELISH!! So easy and so simple!! I love the simplicity of yours! Super fab. Thanks for sharing!!
Anytime! Yay for tahini cream!
I forgot to mention that I used coconut milk instead of soy
Oh girl, so glad you enjoyed it! Coconut milk is a perfect replacement for soy!
that tahini swirl on top is so pretty!
Aw thanks Kittee!! It didn’t priginally go like I thought it would so that’s when I took the knife across it. Phew for that rescue trick
Here in Australia we clump all “squashes” aside from the zucchini and other watery ones as “pumpkin”…we love our pumpkins here in Australia! BUT we can’t understand why you Americans spend so much time trying to make it sweet! It’s an amazingly versatile veggie and should be used in as many savoury things as possible…curries, Laksa, Stir fries, roasted and soup… heavenly roasted butternut pumpkin soup…my go-to happy meal of the winter. Quick, easy and scrumptious and poured over a mound of steamed spuds…my energy soul food
. Cheers for “another recipe for every man and his dog” I am sure that my man and his dogs wouldn’t be as keen as I am about it, BUT who cares…they don’t eat it by the pot full like I do! 
Haha! p.s. I learned how to make butternut soup when I lived in Oz, but I wasn’t vegan then and put buckets of cream in it. I like it far better this way.
I do adore pumpkin in savory recipes, but I can’t help myself – I’m american through and through and love pumpkin pie, cookies, scones, etc.
I will let you off just this once because you gave me that amazing pepper jack cheeze recipe but I still don’t get the sweet pumpkin thing
Got it
13 inches at Snowbird in the last 24 hours- another 6 to 12 expected by tomorrow. Great way to start the season! Your soup looks divine, yet another winner. Making the cream soon too!
Nuts! Is it all melted now? Oh the tahini cream, you’re going to have to prevent yourself from drinking it. I’m in love!!!
Wow, Somer! That looks great – I’m very impressed indeed
I’m flattered! See, I can produce something good with butternut, just not lasagna
Haha – I’m sure you could produce a cracking lasagne.
I can, just need a pasta roller so it can be as smashing as yours!
This is the prettiest bowl of soup I’ve ever seen! And I bet the flavor of that tahini “cream” is amazing with the squash. Yum!
Oh thank you Emmy! That means a lot! Especially coming from you!!! I’m in love with the tahini cream. I could drink it!
I always love a good butternut squash soup- It’s definitely one of my favorite types. Yours looks absolutely gorgeous with the tahini marblization (is that a word? Now it is.)! Great photos too, Somer- you are so talented! xoxo
Hey thanks lady, my kitchen is really dark and it’s been so cloudy lately that I’m struggling to make anything look good. And yes, marblization is totally a word…
Everyone and their dog might have a butternut squash soup recipe, but I’m glad to have yours! My dog’s recipe is pretty lackluster.
But seriously, what a beautiful soup!! Those swirls take a simple soup to the next level! I’m sorry to hear about your snow. I noticed that the tree in my front yard, which was full of vibrant red leaves just a few short days ago, is now completely bare. This does not bode well. 
You doll! I’m glad you like this. Some versions are sweeter, mine is more savory. I’m in love with that simple tahini cream. I want to drink it….
I wasn’t ready for winter either
I’m jealous of your snow, already. Today we had a mini Indian Summer up here – it was 23C and beautiful. Though I think they call for rain for the next 2 weeks now. Looking forward to the bread recipe too. I want to make some this weekend.
Our snow is all gone. In the 70′s for the next few days and the poor east coast is getting hammered. Doesn’t seem quite fair.
Nutritional yeast flakes and tahini cream sound like delightful additions – yum!
Thanks!
Yum! And the garnish is so oooh la la! : )
Old party trick
This looks so lovely!! I love squash–we’re definitely thinking on the same wave length there. I’ll have a vegan savory squash bread pudding up in the next week, but it definitely won’t have these lovely wavy lines all over it.
Did you make your bread? I’ve been laying with the Artisan Bread in Five minutes recipes with great success. Have you ever used that? If not, we have to chat!
Oh girl. I make bread nearly every day. All kinds, whole wheat sandwich loaf, seeded loaves, pan rolls, and yes, I have both the artisan cookbooks. Super impressed by the basic recipe, but since we mostly try to eat whole wheat, I’m not as impressed with their whole wheat versions. Let me know if you’ve had a different experience!
give me a bowlful of this gorgeous soup and a couple of loaves of the bread.. yeah i eat too much bread:)
i love the pattern on top! congrats on the 500 fans!
november 1 is almost right here.. man.. i might just post another Pizza
and then take a months break!
I think that’s exactly what you should do!
One can never have too much bread…
Thanks for the congrats, I don’t think I’ll ever catch up with your awesomeness my dear! xx
Ha! I just made butternut squash soup last night! I used whipped cream cheesed with chives to add extra creaminess. Yours looks really thick!
It was thick! I ended up watering the leftovers down a bit, but adjusted the recipe to reflect the correct amount of veggie stock
Yours sounds YUM!
It looks like a veggie puree not soup.
Sometimes that is good because it can be used as a thick sauce PLUS thin it for a soup. Great way to get two uses out of things! I gotta remember to put nutritional yeast in next time. Or I will just use your recipe! Yum!
Haha! You are totally right! It was almost like a veggie puree, but it had too much stock to be quite there. I loved using nutritional yeast this time, makes up for the butter or cream I used to use in the recipe before I went vegan!
Came back here once more to drool some more over this mousse-like scrumptiosness!! YUM!
Yay! Thanks Susmitha. We’ll do mango mousse in the summer
It’s been gloomy and overcast out East for the past few days as well, and this recipe looks like the perfect pick me up!
I hope you enjoy it!
Ha, I’m roasting a b’nut squash for soup this weekend too! We’re having such similar weather (since we’re state-neighbors), so we’re definitely thinking alike.
Awesome Barb! I need to head over to your blog. I got updates for a post or two, but they stopped coming! Argh.
Looks delicious! I’ve spent some time in Utah, and it’s just beautiful, especially the SLC area. Where did you move from? I’m from L.A. originally. When I moved to New York, the weather didn’t faze me. But when we came to Chicago… well, that’s a whole other ballgame!
I grew up in St. George Utah, which is scorching hot in summer and mild in the winter. I’ve been to 26 of the states but never New York or Chicago, some day….
Beautiful soup! Has me feeling all warm and cozy just looking at it
Aw, thanks Gabby! I could eat soup everyday, but my family gets tired of it
Ohh I want this right now!!
lovely pattern on top!!
Thank you! I could use another bowl myself right now
Loving the design on top!. Not really a fan of butternut squash but this looks yumm—yyyyy
Oh girl, we might have to break up. Butternut is incredible
Beautiful soup Somer! And yes, your sauce looks simple and divine…I’ve made that lemon tahini sauce many times over the years – its so good! Your soup looks gorgeous!
Thanks Shira! What would we do without tahini?
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Nawww, my Mum used to make that pattern with icing (frosting) on the butterfly birthday cakes she made me. Super cute and I’m also loving the tahini sour cream idea! Must try immediately!
The real reason the pattern is there is because my original swirl looked totally ghetto. teehee. I do love that pattern though on desserts, it always makes things look fancy!
hahaha, well, nice save!!!
Thanks girl!
so many people are asking for good squash soups to make this fall, can’t wait to share this one.
Hope you like it, I make butternut soup a little different each time, glad I documented this one because it was a good one!
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Mmmm this whole post has me hungry- you literally just made my favorite meal in the world!
I’ve been drooling over your soups and breads too!