Roasted Butternut Squash Soup With Gochujang
This roasted butternut squash soup with gochujang is a cozy delight for chilly days, warm, creamy, and bursting with autumn flavors with a kick of spice!
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Servings: 4 Servings
Calories: 264kcal
Equipment
- 1 Baking Sheet
- 1 Standing Blender
- 1 Heavy Bottom Pot
Ingredients
- 3 lbs Butternut Squash Peeled and cut into cubes
- 3 cloves Garlic
- 1 large Yellow Onion Cut into bite sized cubes.
- 1 Tablespoon Olive Oil
- 1 Teaspoon Black Pepper Freshly Cracked
- 1 Teaspoon Salt add more in the end if needed
- 1 Tablespoon Gochujang
- 1 Tablespoon White Miso
- 1 Tablespoon Tahini Substitute with nut butter of your choice.
- 2 Teaspoons Light Soy Sauce
- 1 Tablespoon Maple Syrup
- 3 Cups Vegetable Broth
- 1 Cup Water To wash down the soup from the blender jar.
Garnishes
- Coconut Cream
- Chili Oil
- Roasted Pumpkin Seeds
- Fried Onions
- Fresh Parsley Finely chopped
Instructions
Prep and Roast the Squash and Aromatics
- Preheat the oven to 400F.
- You will need a 17x14 inch baking sheet to roast the squash, onions and garlic for this recipe.
- Start with prepping your ingredients. You will need to safely cut the butternut squash into cubes and add it to the baking sheet.
- Next, add 3 cloves of garlic with the skin onto the baking sheet.
- Now cut one large yellow onion into cubes and add it to the baking sheet.
- Add about a tablespoon of olive oil, salt, and freshly cracked black pepper. Mix it well.
- Bake the prepped squash and aromatics at 400F for 30 minutes.
Blend The Soup
- Now I find using a standing mixer is the best way to blend this butternut squash soup. I am using my Vitamix blender to make this recipe.
- I blend the roasted vegetables, tahini, gochujang, white miso, light soy sauce, and maple syrup.
- Then, add vegetable stock and blend.
- Once the soup is beautifully blended and creamy, transfer it to a heavy bottom pot.
- Now add a cup of water to the blender jar, and cover. Shake it until all the soup is blended and add it to the pot. You don't want to waste any of this deliciousness.
Simmer The Soup
- Simmer the soup on medium-low flame. Bring it to a low simmer, and then serve it warm. Since the butternut squash adds enough natural creaminess to the recipe, we won't be adding any more cream to this recipe.
Serving The Soup
- Garnish with your choice of toppings like toasted pumpkin seeds, a swirl of coconut cream, freshly chopped parsley, fried onions, and chilly oil.
- Enjoy this roasted butternut squash soup as a starter, a light lunch or dinner, or paired with crusty bread for a hearty meal. Its rich flavors and velvety texture make it a crowd-pleaser every time!
Notes
Read through the instructions on how to cut the butternut squash safely.
Roast the butternut squash, onions and garlic, halfway mixing it for 30 minutes.
This soup is creamy and velvety like the classic butternut squash soup with a kick of spice and umami.
The toppings make the soup worth it! Adding fried onions and roasted pumpkin seeds add to deliciously sweet, nutty flavors to the soup.
Use coconut cream to make this soup vegan. But you can use heavy cream too or skip the cream.
Nutrition
Serving: 1Serving | Calories: 264kcal | Carbohydrates: 53g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 2228mg | Potassium: 1364mg | Fiber: 8g | Sugar: 14g | Vitamin A: 37435IU | Vitamin C: 83mg | Calcium: 202mg | Iron: 3mg