This easy butternut squash soup recipe is completely dairy-free! It has added red pepper and ginger, and is butternut oven smooth. Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the soup.

For this recipe you will need a 3. Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. Add half the oil and salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer. 45 minutes, or until tender and tinged brown.

Drizzle over the honey, if using, 5 minutes before the end of cooking. Place the large, deep-sided saucepan over a medium heat, add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper. Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread. If stored in a freezer-proof bag or container, this soup freezes well for up to 3 months. Ready-prepared butternut squash can be bought from supermarkets and makes this soup even quicker to prepare.

The soup can be vegan if you leave out the honey or replace with a vegan friendly sweetener. The BBC is not responsible for the content of external sites. Read about our approach to external linking. The BEST butternut squash soup recipe! Made with 10 simple ingredients, this vegan butternut squash soup is creamy, nourishing, and delicious – perfect for warming up on cool nights! My favorite fall tradition is making butternut squash soup on Sunday afternoons. On a brisk day, there’s nothing more soothing than chopping and simmering vegetables over a warm stove.