This is a delicious, healthy soup that is so simple to make!


Vegan Roasted Butternut Squash Soup

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 3-4


  • 1 whole butternut squash, cubed
  • 1/2 medium onion, diced
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 can garbanzo beans, drained and rinsed
  • 3 cup veggie stock
  • pinch salt and pepper


  1. Heat oven to 425˚
  2. Place cubed squash on a tray covered with parchment paper and roast butternut squash for about 25 minutes or until soft.
  3. Heat olive oil in a pot and saute onions and garlic until onions become slightly translucent. Add roasted butternut squash, stock, and drained garbanzo beans.
  4. Bring ingredients to a boil and then reduce to simmer for 20 minutes.
  5. Use immersion blender (or regular blend) to create the creamy texture.