This easy roasted butternut squash soup is unbelievably creamy, satisfying, and so flavorful. It’s also very simple to make, delicious when made in advance, and naturally vegan. We stir a little coconut oil right at the end before serving. This adds a faint, sweet coconut flavor. If you do not enjoy coconut, simply skip this step or stir in a little olive oil or butter.
One 3 to 3 1/2-pound butternut squash
2 fresh rosemary sprigs
2 tablespoons olive oil
2 cups thinly sliced leeks, white and light green parts only (1 large leek)
3/4 cup thinly sliced carrots (1 large carrot)
3 medium cloves garlic, peels removed
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Pinch red pepper flakes or cayenne, optional for heat
1 bay leaf
1 tablespoon coconut oil, optional
Salt and fresh ground black pepper, to taste
Heat the oven to 400 degrees Fahrenheit (204° C). Line a baking sheet with parchment paper or silicone baking mat.
Trim the stem end of the squash, and then slice in half lengthwise. If the squash is too large to safely cut in half, cut the squash crosswise in half, just where the thinner end begins to widen. Then slice each piece in half, lengthwise. Scoop out the seeds. (Watch us do this in the recipe video.)
Brush or spray the cut side of the squash with 1/2 tablespoon of olive oil and season with a generous pinch of salt. Place each piece of squash, cut-side-down onto the prepared baking sheet. Sneak a small sprig of rosemary underneath each piece of squash. Roast the squash until soft inside, 40 to 50 minutes.
While the squash is in the oven, heat 1 1/2 tablespoons of olive oil in a large Dutch oven or deep pot over medium heat, and then add the leeks, carrots, and whole garlic cloves. Cook, stirring occasionally, until the leeks have softened and smell sweet, 5 to 8 minutes.
Stir in the cumin, smoked paprika, and red pepper flakes (optional) and cook another 30 seconds. Pour in 5 cups of the broth, add the bay leaf, and bring to a simmer. Taste the broth and adjust with salt and pepper if needed.
Cook at a low simmer for 15 minutes then turn off the heat and wait for the squash to finish roasting.
When the squash is roasted and cool enough to handle, use a spoon to scrape out the soft flesh from the peel. Discard the peel and rosemary, and then place the squash into the pot with leeks.
Remove the bay leaf, and then blend the soup using an immersion blender or transfer to a high speed blender, being careful not to overfill. Blend until smooth and creamy. If the soup is too thick, add some or all of the final cup of broth.
Stir in the coconut oil, and then adjust with more salt or pepper as needed. Serve with spiced chickpeas on top.
Open and drain a can of chickpeas, and then pat them very dry.
Heat a few tablespoons of olive oil in a wide skillet over medium-high heat and then add the chickpeas. Cook, stirring often, until the chickpeas turn a light brown and look crisp, about 10 minutes. Stir in a generous pinch of salt and your favorite spice blend. Transfer to a bowl lined with paper towels and enjoy.