Vegan Butternut Squash Soup is a warm and creamy bowl of autumn goodness. Crafted with tender butternut squash, aromatic spices, and a hint of ginger, this soup embodies the essence of fall.
Perfectly satisfying on its own or paired with your favorite crusty bread, salad, or grilled cheese, it’s the quintessential autumn meal. Gather ’round and savor the flavors of the season with every spoonful of this velvety, plant-based delight.
Ingredients
- Butternut Squash: The star of the show, providing a creamy and slightly sweet base for the soup.
- Onion and Garlic: These aromatics add depth and flavor to the soup.
- Carrot: Adds a touch of natural sweetness and enhances the soup’s texture.
- Vegetable Broth: The liquid base that makes the soup rich and flavorful.
- Coconut Milk: Brings a sweet creaminess to the soup.
- Spices: A blend of dried thyme, dried sage, dried basil, dried rosemary, and ground ginger, providing warm and aromatic notes to the soup.
- Olive Oil: Used for sautéing the aromatics and enhancing the soup’s richness.
- Salt and Pepper: Seasonings that bring out the flavors and balance the taste.
What to Serve with Vegan Butternut Squash Soup
Serve this soup with crusty bread, such as baguette or whole-grain artisan bread. It’s also wonderful with garlic bread or a grilled cheese sandwich. You can also serve with:
Top with croutons, plant-based yogurt or sour cream. Add a garnish of fresh herbs such as parsley, chives, or cilantro for a nice presentations.
Butternut Squash Soup
Vegan Butternut Squash Soup—a warm and creamy bowl of autumn goodness. Crafted with tender butternut squash, aromatic spices, and a hint of ginger, this soup embodies the essence of fall. Perfectly satisfying on its own or paired with your favorite crusty bread, salad, or grilled cheese, it's the quintessential autumn meal. Gather 'round and savor the flavors of the season with every spoonful of this velvety, plant-based delight.
Ingredients
- 1 medium butternut squash (about 3 lbs.) peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 3 1/2 cups vegetable broth
- 1 cup coconut milk (full-fat canned recommended)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sage
- 1/2 teaspoon dried ground rosemary
- 1/3 teaspoon ginger
- 1/4 teaspoon salt and pepper to taste
- fresh parsley, pumpkin seeds, or chives for garnish (optional)
- Coconut milk or vegan yogurt, for drizzling (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion. Sauté for about 5 minutes until the onions become translucent and fragrant.
- Add the cubed butternut squash and minced garlic to the pot. Season the mixture by adding all the seasonings, and salt and black pepper. Stir to coat the vegetables evenly with the seasonings. Sauté for a few more minutes.
- Pour in the vegetable broth, ensuring that it covers the ingredients. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes, or until the butternut squash is tender and easily pierced with a fork.
- Remove the pot from the heat. Add the coconut milk.
- Use an immersion blender to puree the soup until smooth.(Chef's Tip: If using a regular countertop blender, let cool slightly, work carefully in small batches. See Notes below)
- If the soup is too thick, you can add more vegetable broth or water to reach your desired consistency. If it's too thin, you can simmer it for a few more minutes to thicken.
- Taste the soup and adjust the seasonings, adding more salt or pepper if needed.
- Garnish with fresh parsley, pumpkin seeds, or chives. Add a drizzle of coconut milk or vegan yogurt, if desired.
Notes
Notes: If using a regular countertop blender, always follow your manufacturer’s safety instructions for hot liquids. Standard culinary practice is to work in small batches, remove the center plastic lid cap, and cover it with a towel to allow steam to escape.
