Roasted Butternut Squash Soup with Walnut Thyme Pesto

Posted by on Dec 13, 2014 in Recipes | 2 comments

There is something deeply comforting about soup, especially when its freezing outside.  And this particular soup is like a nice bowl of liquid warmth. It has bright, beautiful, complex flavors. The walnut oil that the butternut is roasted in gives it a nutty depth. The sweetness of the butternut contrasts beautifully with the umami of the walnut thyme pesto. And while it’s already super smooth and creamy, the dollop of cashew cream just makes it a velvety delight.

Yes, this is a soup that is sure to please. 

Roasted Butternut Soup

Roasted Butternut Soup

Perhaps the best thing about this soup is that its so easy to make.  And if you happen to have some leftover roasted butternut (like I did…), you can literally whip this up in less than ten minutes. The cashew cream in this recipe is optional, but I highly recommend it.  My recipe for cashew cream is here

So on to the recipe…

Roasted Butternut Soup
Serves 2
Write a review
Print
Total Time
45 min
Total Time
45 min
Soup
  1. 1/2 medium butternut squash (should yield about 2 cups of squash when roasted)
  2. 1/2 tbsp walnut oil
  3. Salt and pepper
  4. 2 sprigs thyme
  5. 1 1/2 cups vegetable broth
  6. 2 tbsps cashew cream (optional)
Walnut Thyme Pesto
  1. 1/2 cup walnuts
  2. 1/4 cup or more of fresh thyme leaves
  3. Salt & pepper to taste
  4. 1/2 tsp walnut oil
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Cut squash into bite-size pieces.
  3. Place in a bowl and toss with walnut oil and sprigs of thyme.
  4. Season with salt and pepper.
  5. Place squash onto a parchment lined baking tray and bake for 35-40 minutes until soft and beginning to brown.
  6. When cooked, place roasted squash and thyme in a blender, with vegetable broth.
  7. Blend until smooth and creamy.
  8. Taste and add additional salt and pepper if needed.
  9. Transfer the soup to a pan and heat on your stovetop until it's nice and hot and steaming.
  10. Dish into two bowls and add a tbsp of cashew cream to each.
Walnut Thyme Pesto
  1. Add walnuts, thyme and salt and pepper to a food processor and pulse a few times to break up the walnuts and thyme.
  2. Add walnut oil and pulse a few additional thymes.
  3. The texture should be nice and crumbly.
  4. Sprinkle a generous amount of pesto over each bowl of soup.
Notes
  1. You'll have more pesto than you'll need for this recipe.
Vegan Sweet and Simple http://vegansweetandsimple.com/
 This soup is going to be playing a starring role in our dinner line up for the next few months, because it really is that good!

Yum!

Yum!

What do you love to eat when it’s frosty outside?

Share Button

2 Comments

  1. This sounds so great (and easy!), I might just have to give it a whirl.

    • Let me know if you do! Are you all set for your travels?

Leave a Reply

Your email address will not be published. Required fields are marked *