Meatless Monday: Spicy Roasted Butternut Squash Soup

This entry was posted on Nov 14, 2016 by Charlotte Bell.

meatless mondayAs the weather cools and the days shorten, warming veggies move front and center. In general, root veggies such as yams, potatoes, onions, beets, turnips, rutabagas, etc. are said to be more grounding than above-ground veggies. Of course, this is not entirely true. Many above-ground veggies ripen in the fall: all types of winter squash and Brussels sprouts, to name a few.

Over the years, I’ve tried probably at least a half dozen winter squash soup recipes. Some have been simple, for example a savory soup with just four ingredients: butternut squash, yams, miso and water. Others have been much more complicated, with some featuring savory autumn spices while others feature Eastern-influenced flavors. All winter squash soups have one thing in common: they are soothing, warming and satisfying.

Squash has a subtle enough flavor that it can easily take on other flavors. I found this week’s recipe in Isa Chandra Moskowitz’s  Vegan with a Vengeance. Roasting the squash before adding it to the soup gives the soup depth. My partner and I also enjoyed the slightly spicy kick of ginger and serrano peppers in this recipe.

Roasted Butternut Squash Soup
  • 5 lbs. butternut squash, stem end cut from bulb end, seeds scooped out, and cut in half lengthwise
  • meatless mondaycooking spray
  • 1/4 cup extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 serrano pepper, seeds removed and minced
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 quart vegetable stock
  • 1 teaspoon salt
  • juice of one lime
  • 1 tablespoon maple syrup
  1. Preheat your oven to 425°.
  2. Coat a baking sheet with a thin layer of oil or cooking spray. Place the squash pieces, cut side down, on the baking sheet, cover the whole thing with foil, and bake for 40-45 minutes, until fork tender. After you remove the squash, turn them face up, so that they cool down faster.
  3. About 15 minutes before the squash is done cooking, heat the oil in a soup pot. Add the onions with a dash of salt, and cook for 5 minutes on medium heat, until the onions are translucent.
  4. Add the peppers and cook another 5 minutes, stirring occasionally to keep from burning.
  5. Add the garlic and cook for 2 more minutes.
  6. Add the ginger, stock and salt.
  7. When the squash pieces are cool enough to handle, scoop out the pulp and add to the soup.
  8. The original recipe suggests using a hand blender to blend the soup. Hand blenders are very convenient and make the job easier, but they aren’t as powerful as counter-top blenders, especially professional blenders such as Vitamix. Because I prefer a silky texture in blended soups, I use my Vitamix. If you choose this option, let the soup cool down a bit and blend in small batches, pouring each batch into a mixing bowl. When you’ve blended the entire pot of soup, transfer it back to the soup pot and reheat.
About Charlotte Bell
Charlotte Bell discovered yoga in 1982 and began teaching in 1986. Charlotte is the author of Mindful Yoga, Mindful Life: A Guide for Everyday Practice, published by Rodmell Press. Her second book, Yoga for Meditators (Rodmell Press) was published in May 2012. She writes a monthly column for CATALYST Magazine and serves as editor for Yoga U Online. Charlotte is a founding board member for GreenTREE Yoga, a non-profit that brings yoga to schools and to underserved populations. A lifelong musician, Charlotte plays oboe and English horn in the Salt Lake Symphony and folk sextet Red Rock Rondo, whose DVD won two Emmy awards in 2010.