Description

A creamy, comforting fall harvest soup made with roasted kabocha squash, bell peppers, garlic, and warm spices. Perfect for chilly days, this dairy-free recipe is rich, flavorful, and packed with seasonal goodness.

Ingredients

For Roasting:

1 medium kabocha squash or other winter squash

2 large red bell peppers, sliced

2 large carrots, roughly chopped

1 medium sweet white onion, cut into wedges

1 bulb garlic, top sliced off

Olive oil, for drizzling

Kosher salt, to taste

For Blending & Finishing:

3 cups water (plus 1 additional cup for later)

1/2 cup cashew milk or other unsweetened creamy milk

1 tablespoon lemon juice

1 tablespoon nutritional yeast

2 teaspoons kosher salt (adjust to taste)

2 teaspoons Aleppo pepper or 1 teaspoon cayenne pepper

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons dried oregano

2 to 3 tablespoons olive oil or dairy-free butter

1/4 cup finely chopped fresh sage, for garnish

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Instructions

1. Preheat your oven to 450°F. Line a large baking sheet with parchment paper. Quarter the squash and lay it face down on the pan with the bell peppers, carrots, onion, and garlic bulb. Drizzle generously with olive oil and a sprinkle of kosher salt. Rub to coat everything evenly.

2. Roast for 30–35 minutes, or until all veggies are tender and beginning to char. The squash and carrots should be very soft—this is key for a smooth texture when blended.

3. Remove seeds and skin from the roasted squash to yield about 2 cups of soft flesh. Add it to a high-speed blender along with the roasted bell peppers, onion, carrots, garlic, 3 cups of water, cashew milk, lemon juice, nutritional yeast, salt, and spices (save the sage for later). Blend for about 3 minutes, gradually increasing to high speed, until smooth.

4. In a large pot, warm the olive oil or butter substitute over medium heat. Pour in the blended soup and stir in the remaining 1 cup of water. Heat through, stirring occasionally. Adjust seasoning with more salt if needed, and stir in chopped sage before serving.

5. Enjoy hot with your favorite crusty bread or a grilled cheese sandwich on the side.

Notes

For extra richness, add a splash more cashew milk when reheating. This soup stores well in the fridge for 4–5 days and freezes for up to 2 months.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Healthy Comfort Food
Method: Roasting and Blending
Cuisine: American