Butternut Squash Soup Bread Bowls
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These Butternut Squash Soup Bread Bowls are cozy, delicious and EASY! The best way to enjoy a creamy, vegan soup!
I cannot get enough of these Butternut Squash Soup Bread Bowls! They are so freaking cute…and obviously, delicious too! The soup itself is made from roasted squash, onion, garlic & carrots. Blended until smooth with broth & non-dairy cream. It is then added to sourdough bread bowls and baked until bubbly. These soup bowls are a must make for the colder months!
Step One: Roast the Veggies
Roasting the veggies is a two part process. Mostly, because the garlic takes a full hour to roast and the rest of the veggies only take 30 minutes.
So, start by cutting the top off of a garlic head and placing it on a piece of foil. Drizzle with oil and wrap the foil around it. Place it in the oven for 30 minutes while you prep the rest of the veggies.
Add the squash, onion, carrots, oil & dry seasonings to a baking sheet and toss to coat. Spread in an even layer and top with some springs of thyme. Once the garlic has been in the oven for 30 minutes, you can just transfer it to the same baking sheet as the veggies (leaving the foil on) and put everything back in the oven for 30 minutes.
Step Two: Finish the Soup
Once the veggies have cooled slightly, transfer them to a blender – just be sure to squeeze the garlic out of the skins and remove the thick parts of the thyme stems.
Pour in some broth and non-dairy cream (or sub non-dairy milk) and blend everything until super smooth.
At this point, you want to taste the soup, because it is done! Add more salt & pepper if needed.
Step Three: Assemble & Serve
Now, to the exciting part…the bread bowls! I got my bread bowls at Trader Joe’s. But I have seen them at other grocery stores, and they are usually vegan-friendly.
I like to toast the bread bowls before adding the soup so they hold their shape even better. Use a knife to remove the tops of the bread bowls and pick out some of the bread inside – you want to make sure there is enough room in there for the soup. Pop the bowls in the oven for 10 minutes.
Pull the bowls out, pour in the soup and top with some grated vegan parmesan. Put them back in the oven for 10 more minutes – the soup should be hot and the cheese on top should have browned.
Serve these bowls right away while everything is hot. My boyfriend mentioned this should not be a first date meal if you really want to enjoy the bread bowl…aka pick it up and get in there once you finish the soup 😂
Tips & Tricks
If you let the soup cool too long before adding to the bowls, it won’t heat all the way through in 10 minutes in the oven. I would heat it up in a pot on the stove and then add it to the bread bowls.
You can obviously skip the bread bowls and just heat up the soup in a stock pot after blending.
You can make this ahead of time. Make the soup and place in the fridge until ready to serve. Pre-heat the soup in a pot before adding it to the bread bowls to bake.
Need more recipe inspo? Check these out:
Butternut Squash Soup Bread Bowls
Ingredients
- 1 head garlic top removed
- 4 cups butternut squash cubed, about 1 medium
- 1 yellow onion quartered
- 3 carrots peeled and roughly chopped
- 2 tablespoons oil plus more for the garlic
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- fresh thyme
- 3 cups broth I used vegan chicken broth
- 1/2 cup non-dairy cream or non-dairy milk, unsweetened
- 4 bread bowls tops removed
- grated vegan parmesan optional
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Place the cut garlic on a piece of foil. Drizzle with oil and wrap it up. Place it in the oven (on the rack) for 30 minutes.
- Add the squash, onion, carrots, oil & dry seasonings to the baking sheet and toss to coat. Spread in an even layer and top with some springs of thyme. After the garlic has roasted for 30 minutes, remove it and place it on the baking sheet (still wrapped) with the rest of the veggies. Place the baking sheet in the oven for 30 more minutes. Remove from the oven and allow the veggies to cool for a couple of minutes.
- Increase the oven heat to 400 degrees and place the bread bowls and the tops on a baking sheet. Drizzle with a little oil and place in the oven for 10 minutes.
- Add everything from the baking sheet to a blender (squeezing the garlic out of the skin and removing the thyme stems) with the broth and cream. Blend until smooth. Taste and adjust the seasonings as needed.
- Remove the bread bowls from the oven and fill with the soup. Top with some vegan parmesan and place back in the oven for 10 minutes. The cheese should be browned and the soup should be bubbling. Remove from the oven and serve.
Video
Notes
- For the non-dairy cream, I prefer Trader Joe’s or Ripple.
- To prep the bowls, use a knife to remove the tops of the bread bowls and pick out some of the bread inside – you want to make sure there is enough room in there for the soup.
- If you let the soup cool too long before adding to the bowls, it won’t heat all the way through in 10 minutes in the oven. I would heat it up in a pot on the stove and then add it to the bread bowls.
- You can obviously skip the bread bowls and just heat up the soup in a stock pot after blending.
- You can make this ahead of time. Make the soup and place in the fridge until ready to serve. Pre-heat the soup in a pot before adding it to the bread bowls to bake.
Recipe published in 2024 & no comment on how fabulous this soup is? Anyway, it’s slightly labor intensive if you have to skin & cut up the squash but the flavor is amazing. I’ve roasted a whole squash & then made the soup, but roasting this way really gives a new level of savory!