Vegan Roasted Garlic Butternut Squash Soup with Spicy Nut Topping

Last weekend I went to an audition for a cooking show called Masterchef. It’s not my favorite cooking show by far (too much drama, not enough good cooking), but I’ve been watching it for a while and I felt like I could out-cook almost everyone that I had seen. One night while I was watching the show I filled out an application and was called for an audition. I drove up to L.A. on Saturday morning, waited in a holding room for a few hours and presented a dish to some judges. I felt really confident in my knowledge of food and the dish that I was presenting. I tried not to let it show but I was definitely nervous and probably talked too much.

 I didn’t end up making the cut.  I haven’t felt rejection like that in while and I was actually pretty bummed. I pretty much ran out of the audition and though the Hollywood Bowl to my car. I payed my overpriced parking fee and then sat in 2 hours of traffic to get home. 

I almost didn’t go to the audition that morning. I had some weird food poisoning, and I had spent the night at a friend’s house so I really just wanted to stay and drink coffee and eat chilaquiles with them all morning. It would have been really easy to not go, and I knew my chances for getting picked were pretty slim. I also knew that at the end of the day I would feel better having tried and gotten rejected than not having gone at all. 

When I got home that night I didn’t want to spend any time cooking, but I wanted something comforting and easy. (This is how I imagine most people who don’t enjoy cooking as much as I do feel when they get home from work). This soup is super easy and can be thrown together on a weeknight. The spicy nuts are something that I’ve used before in other recipes, and they add an awesome texture and bit of protein to this dish which I think butternut squash soup really needs. I just used almonds and walnuts this time, but feel free to use what you like. 

Have fun!

Roasted Garlic Butternut Squash Soup with Spicy Nut Topping
Serves 6
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Total Time
1 hr
Total Time
1 hr
  1. 1 butternut squash, peeled, seeds removed and but into 1-2 inch pieces
  2. 4 small carrots, chopped into 2 inch pieces
  3. 3 garlic cloves, unpeeled
  4. 1 small yellow onion chopped into 2 inch pieces
  5. 2 Tbsp olive oil
  6. kosher salt
  7. 1/2 tsp cayenne pepper (use less if you want it less spicy)
  8. 4-6 cups almond milk
  1. Preheat oven to 400 degrees.
  2. Toss squash, carrots, onions garlic with olive oil and lay out on parchment lines sheet pan. Season with salt and cayenne. Roast for 15 minutes.
  3. Turn vegetables and roast another 15 minutes. Roast for an additional 10-15 minutes if vegetables aren't soft.
  4. When vegetables are done roasting remove from oven, and pick out garlic cloves. Add veggies to a blender and cover with almond milk, adding water or more almond milk if necessary.
  5. Peel garlic and add to blender. Blend until smooth and season with more salt if necessary. Garnish with spicy nuts.
  1. If you're eating the soup right away you may need to heat it up again a little bit on the stovetop unless the almond milk was warm.
  2. Depending on how big your butternut squash is and how thick you want your soup to be, you may need more of less liquid.
The Sea Salt