Vegan & Gluten-free Roasted Ginger Butternut Squash Soup!

I love to make this soup during the fall and winter.  Roasting the butternut squash will give a deeper, richer flavor.


1 butternut squash about 2 1/2 to 3 pounds

3-4 medium parsnip (16 ounces), peel, and cut into 2-inch pieces

1 medium onion, thinly sliced

2-3 apples, peeled, cored, and cut into 8 pieces each

5 tbs olive oil

3 garlic cloves, peeled and crushed

8 oz. ginger, peeled thinly sliced and minced in a blender with ½ cup water

1/2 cup white wine

2 tsp cinnamon powder

1 tbs salt

2 quarts water

Kosher salt and ground black pepper to taste

diced cooked apple as garnish  



  1. Preheat the oven to 350 degrees.
  2. Cut the butternut squash in half and half again. Spoon out all the seeds.  Place on a nonstick baking sheet with skin side down, brush with 2 tablespoon olive oil on the flash side. Cover tightly with foil. Roast the squash for 1½ hours until tender and soft.  Set the squash aside and let it cool. When cool, gently spoon the soft flesh to a large bowl.
  3. Meanwhile, heat 3 tablespoons of oil in a large stockpot over medium heat.  Add garlic, parsnip, ginger, stir and sauté for 5 minutes.  
  4. Add cinnamon and white wine sauté for 2 more minutes. Add apple and water and bring mixture to a boil. Turn the heat to low and cook for 30 minutes or until parsnip soft. Turn off the heat. Let cool. 
  5. Pour the cooked parsnip mixture and butternut squash into a large blender and puree to completely smooth. Add salt and pepper to taste 
  6. Place the pureed butternut squash mixture back in a large stockpot.  If it is too thick add 2-4 cups of water. Bring the puree to a boil, turn the heat to medium-low and simmer for 20 minutes.
  7. Top with cooked diced apple, Serve hot. Will serve 8-12 guests.


Chef’s Notes

This soup can be made up to three days in advance if stored tightly covered in the refrigerator.  Alternatively, it can be frozen in containers and kept for 6 months in the freezer.