Roasted Butternut Squash Soup (Vegan)
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 5
  • 2 medium butternut squash
  • 2 tbsp unsalted butter
  • 1 medium apple
  • 1 onion
  • 2½ cups vegetable broth
  • 2½ cups water
  • salt/freshly ground pepper
  • dash of cinnamon
  • ⅓ cup almond milk (or regular milk if you prefer)
  1. Remove skin and seeds from squash and chop into bite sized pieces. Place squash across lined baking sheet. Set oven to broil low and place cookie sheet on top rack to roast. Stir every 5-7 mins to prevent from burning. Leave in oven for about 20 minutes until squash is soft.
  2. Meanwhile add butter to a large saucepan. Add apple, onion, sage and salt/pepper. Sauté until soft (about 7 minutes). Add the squash from the oven when ready along with water and broth. Bring to a boil and then reduce heat to a simmer. Simmer for about 15 minutes. Use blender to sauté soup in batches. Add a bit of milk with each blend.
Photo credit and inspiration from
Recipe by Pep In Your Step Wellness at