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
- 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
Ingredients
- 1 medium butternut squash (about 2 -3 lbs.) peeled, seeded, and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 3 ½ cups vegetable broth
- ½ cup coconut milk
- 2 tablespoons olive oil
- ½ teaspoon dried thyme
- ⅛ teaspoon sage
- ⅛ teaspoon dried ground rosemary
- ¼ teaspoon dried basil
- salt and pepper to taste
- fresh parsley or chives for garnish (optional)
- Coconut milk or vegan yogurt, for drizzing (optional)
Instructions
- Peel, seed, and cut the butternut squash into small cubes. You can use pre-cut butternut squash for convenience.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and chopped carrot. Sauté for about 5 minutes until the onions become translucent and fragrant.
- Add the cubed butternut squash to the pot. Season the mixture with all the seasonings and salt and black pepper. Stir to coat the vegetables evenly with the seasonings.
- Stir well to combine with the aromatics. 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.
- Add the 1/2 cup of coconut milk. Using an immersion blender or a regular blender (in batches, if necessary), carefully blend the soup until it is smooth and creamy.
- 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 or chives and a drizzle of coconut milk or vegan yogurt, if desired.
