This easy, healthy roasted butternut squash soup is the ultimate fall comfort food. It’s the best vegan butternut squash soup with a velvety smooth texture and warm fall flavors! (gluten-free, vegan, nut-free, dairy-free)
Cut butternut squash in half and scoop out the seeds. (Save seeds for toasting!) Cut onion and apple into quarters, bell pepper in half, and peel garlic. Place all of them on a cookie sheet lined with parchment. Drizzle with olive oil and sprinkle with salt. Roast for 25 minutes, then remove everything but squash. Continue roasting squash until soft.
Let vegetables cool. The apple and bell pepper should easily come apart from the skin now. Scoop out the squash and add all ingredients to a blender or food processor and blend until smooth, adding liquid to your preferred consistency.
Reheat in a stock pot over the stove if necessary.
Serve with your choice of garnish. I like greek yogurt and toasted squash seeds or toasted walnuts and goat cheese.