Roasted Butternut Squash Soup
Prep time:
Cook time:
Total time:
Serves: 2-3
  • Olive oil (spray bottle)
  • 2 lbs or a medium size butternut squash (washed, peeled and diced into ½ inch or 1.5cm cubes)
  • ½ cup garbanzo beans (chickpeas) from a can
  • 4 cups water
  • ½ cup of cream
  • 1 teaspoon salt
  • Pepper to taste
  • 1 teaspoon mushroom seasoning or 1 block of vegetable bouillon
Veggie Stock
Roasted Pumpkins
  1. Pre-heat oven to 450 F or 230 C
  2. On a baking tray lined with baking paper, spray on or drizzle olive oil evenly
  3. Layout diced butternut squash in single layer making sure not to over crowd them and spray or drizzle with a little olive oil then season with pinch of salt and pepper
  4. Roast in oven at 450 F until tender (approximately 15 minutes)
  5. Transfer roasted butternut squash into a pot
  6. Add garbanzo beans, water, cream, salt, mushroom seasoning or vegetable stock and bring to boil
  7. Transfer to blender and puree until smooth
  8. Serve in a bowl with some fresh cream, shredded herbs and bread.
If vegetable stock cube or mushroom seasoning powder is not available, replace the 4 cups of water with 4 cups of vegetable broth.
Preferred vegetable stock powder: Po Lo Ku Shitake Mushroom Seasoning.
Preferred vegetable stock cubes: Rapunzel Vegetable Bouillon (vegan, no salt added).
Recipe by VeggieCravings at