Creamy Roasted Butternut Squash and Tomato Soup with Vegan Protein

This Creamy Roasted Butternut Squash and Tomato Soup with Vegan Protein is soooo good and super easy to make. It’s one pan just straight in the oven and then purée all the ingredients together. Easy peasy! And this recipe is perfect because it uses budget ingredients so this is a low cost meal. I really love soup, but soo many recipes have little or no protein added. I often find that when I eat soup I’m hungry again shortly after… So I decided to make this soup with extra protein! This soup is perfect to enjoy as is, but I chose to serve it with roasted potatoes so this meal was even more filling. But of course that grilled cheese sandwich or a piece of fresh bread is never wrong to pair with this Creamy Roasted Butternut Squash and Tomato Soup with Vegan Protein! 

Protein is essential to feeling full and satisfied for a longer period of time, therefore I wanted to add a good amount of protein to this Creamy Roasted Butternut Squash and Tomato Soup with Vegan Protein. I snuck creamy white beans into the soup and blended them up with the rest of the ingredients so this soup is SUPER creamy and delicious and you’d think it was full of high fat cream but it certainly is not! It’s low in calories, and HIGH in nutrition! This soup is so delicious and so satisfying. Another option is to add lentils as well for extra plant based protein, and maybe if you’d like a bit more texture. This is such a comforting and delicious soup, so I hope you give it a try! Let me know what you think! 🙂

by Baking Me Healthy

Creamy Roasted Butternut Squash and Tomato Soup with Vegan Protein

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 large servings

Course: Lunch, Main Course, Side Dish, Soup

Cuisine: Plant Based, Vegan

Ingredients Method

Ingredients

  

• 1 medium sized butternut squash – peeled and cubed
• 4 carrots – rinsed and cut in chunks
• 1 cup cherry tomatoes
• 1 yellow onion – peeled and cut in quarters
• 3-4 cloves garlic – pressed
• 2 tsp rosemary
• 2 tsp oregano
• 2 tsp basil
• 1 tsp thyme
• 1 tsp smoked paprika
• a few dashes of chili flakes
• sea salt or Végéta salt
• pepper
• olive oil
• 1 can crushed tomatoes
• 1-2 cups vegetable broth either a cube or liquid broth. If you use a cube, add water as needed
• 1-2 cups oat milk/cream start with less and add more to taste, depends on how thick you want your soup!
• splash or two of lemon juice
• 2 cans big white beans (I used cans that weighed 230g after the liquid was drained)

Roasted potatoes ingredients

• potatoes peeled and cut in smaller pieces
• olive oil
• dash of thyme, rosemary, oregano, basil
• panko bread crumbs
• smoked paprika
• garlic powder
• onion powder
• salt and pepper

Toppings (optional)

• sprinkle of toasted pumpkin seeds
• drizzle of olive oil
• splash of vegan cream

Method

 

1. Preheat the oven to 180°C.
2. Prepare the vegetables: rinse, peel and chop them. Mix the butternut squash, carrots, tomatoes, onion and garlic in a large mixing bowl with the olive oil and spices.
3. Spread the veggies out on a baking sheet or large pan. Place in the oven.
4. Prepare the potatoes: wash and cut into segments. Then add them to a mixing bowl and mix with the spices and panko.
5. Spread the potatoes out on baking sheet and put in the oven.
6. Bake the soup vegetables in the oven until soft, about 30-40 minutes. Bake the potatoes until they've got a bit of crunch.
7. Once the soup vegetables are soft, add to a pot with the beans, oat milk/cream, and broth. Use an immersion blender or purée the mixture in a blender until smooth. Add any extra chili flakes or other spices as needed.
8. Serve the soup with the potatoes and the toppings.
9. This soup is fantastic for leftovers as well. Store in an airtight container in the fridge.
10. Enjoy!!

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