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Top view of Soup served in a white bowl with a topping of seeds and celery leaves.

Roasted Butternut Squash, Sweet Potato, Broccoli, and Celery Leaves Soup

Searching for comfort food? This vegan roasted butternut squash, sweet potato, and celery leaves soup delivers big on flavor and nutrition.
Prep Time: 10 minutes
Cook Time: 40 minutes
Cooling Time: 10 minutes
Servings: 6

Ingredients

  • 1 medium Butternut Squash peeled, seeded, and cubed
  • 1 large Sweet potatoes peeled and cubed
  • 1 Medium Size Broccoli Floret
  • 2 tablespoons Olive Oil
  • 1 cup Celery leaves roughly chopped
  • Salt to taste
  • 2 garlic cloves roughly chopped, or 1 teaspoon Garlic Granules
  • 2 Bay Leaves
  • 1 tablespoon Nutrtional Yeast Optional
  • 2-3 Cups water or Stock
  • Fresh Black Pepper to taste

Instructions

Preparing the Vegetables

  • Peel The Butternut Squash, rinse and roughly chop it.
    1 medium Butternut Squash
  • Peel The Sweet Potatoes, rinse and roughly chop it.
    1 large Sweet potatoes
  • Roughly chop the broccoli.
    1 Medium Size Broccoli
  • Remove any impurities from Celery leaves and rinse them.
    1 cup Celery leaves

Roasting the Vegetables

  • Preheat your oven to 400°F (200°C).
  • Spread the cubed butternut squash, sweet potatoes, and Celery leaves on a baking sheet.
    1 medium Butternut Squash, 1 large Sweet potatoes, 1 cup Celery leaves
  • Add in the garlic and bay leaves.
    2 garlic cloves, 2 Bay Leaves
  • Drizzle with 1 tablespoon of olive oil and give it a mix.
    2 tablespoons Olive Oil, Salt to taste
  • Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
  • Stir halfway through the cooking time for even roasting.
  • Once done let it cool down.

Preparing the Soup

  • Once the veggies are cooled, puree the roasted vegetables.
  • Alternatively, one can add the roasted vegetables to the pot and puree it using an immersion blender.
  • Use water or stock to blend it to a smooth consistency.
    2-3 Cups water
  • Add Nutritional Yeast and mix.
    1 tablespoon Nutrtional Yeast
  • Add Salt and water and mix.
  • On a medium to high stove, bring the soup to a boil.
  • Once it comes to a boil, reduce the heat to low and let simmer for 8-12 minutes
  • Garnish with leaves, seeds, or cream season with some black pepper powder, and serve with some bread or as is.
    Fresh Black Pepper

Notes

  • Standard US Cup size used, 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml 
  • Measurements are a rough guideline. One can change as needed.
  • Read above for variations