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Roasted Pumpkin Squash Peanut Soup

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Fall is a perfect time for warm soups with root vegetables. October is also National Vegetarian Awareness Month and National Popcorn Poppin' Month.

It is often difficult to get children to get the recommended servings of vegetables, but this soup is a perfect example of sneaking in those vegetables. The recipe has peanuts in the soup and is topped with light popped popcorn, an attraction most kids would love.

However, those who have a peanut allergy need to omit the peanuts.  The recipe base is vegan, meaning “without dairy”. It is a surprise because the soup is rich and creamy. The Oat Milk has a rich consistency especially with the potato base. In fact, like oatmeal, it will continue to thicken. The vegetable broth helps to “thin” the soup.




2T olive or avocado oil to coat roasting pans and vegetables

1 butternut squash, peeled, seeded and sliced into ½ inch pieces

2 orange bell peppers, washed, seeded and sliced into 1” strips

1 small pie pumpkin, seeded and peeled into ½ inch pieces

5 carrots, peeled and sliced into ½ inch segments

3 white potatoes, washed and sliced into ½ inch portions

1 medium sweet potato, peeled and sliced into ½ inch segments

1 onion, peeled and quarted

1 cup dry roasted, unsalted peanuts plus an additional ½ cup for garnish

4 cups Oat Milk

Salt and pepper to taste

1-4 cups low sodium Vegie Broth to thin the soup

2 cups Skinny Popped popcorn for garnish and optional spicy salsa on the side

Preheat oven to 4000 F. In a large roasting pan or 2 cookie sheets, prepare the vegetables. Wash all thoroughly. Peel and chop all vegetables.

Caution: Small pie pumpkins are difficult to seed, peel, carve and slice. Use extreme care. In place of a fresh pumpkin, a can of unsweetened pumpkin puree is acceptable to put into the blender.


Place all chopped vegetables onto the roasting pans. Toss with the oil. Add salt and pepper to preference. Roast covered with foil for 45 minutes. Remove form the oven. The vegetables should be slightly roasted on the edges. If not, remove foil and roast for another 10 minutes. Remove form the oven and let cool.


Roast the unsalted peanuts in a dry sauté pan. Toast lightly. In a high capacity blender, add portions of the vegetables and 1 cup of Oat Milk. Process until smooth and pour into a large saucepan or Dutch oven. Continue until all vegetables are processed. Add the peanuts and process with a cup of the Oat Milk.  Blend until smooth. Add to the vegetables. Bring the entire soup to a boil, adding more vegetable broth until consistency is achieved.


The pumpkin squash soup can be refrigerated covered for 4 days adding more vegetable broth to thin the soup at the time it is reheated. Soup may also be frozen for 2 months, just thaw and reheat. Serve with peanuts on the bottom of each bowl with garnishes of fresh light popped corn on the top.


Serves 12. Serving size: ¾ cup.

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