There is nothing better than a comforting bowl of soup in a brisk day of fall. This Easy Vegan Butternut Squash Soup is the perfect meal to welcome the cozy season. It is so creamy, full of savory and sweet flavour and loaded with so wholesome and nourishing ingredients.
This is how we get a wonderfully deep, caramelized flavour, by roasting butternut squash first. This is just one additional trick when it comes to making the squash a soft, sweet foundation. This soup is simple and elegant combined with aromatic garlic, onion and a touch of ginger.
It is an easy to follow recipe, so it is ideal to bring to your family as a weeknight dinner or for a healthy lunch. Whether you are a seasoned vegan or simply looking for a delicious plant-based meal, this Vegan Butternut Squash Soup is sure to become a new favorite in your home.
Why You’ll Love This Recipe
- Beverly Smooth: The soup is extraordinarily silky and creamy lacking any form of dairy. It is also creamy to perfection because of the squash that is well blended with a hint of full fat coconut milk.
- Rich Deep Flavor: The trick is to roast the butternut squash so it releases its own natural sweetness and enjoyed its rich deep flavor profile which makes every spoon full impossible to stop eating.
- Ingredients That Are Both Simple and Wholesome: The use of simple and healthy ingredients makes this recipe a great place to get some of the greatest tastes during the fall.
Ingredients
The ingredients required in this recipe are straightforward and fresh and that is what makes the soup really memorable. Salty roasted squash, the ingredients of aroma, and mild spices are the perfect combination.
| Time | Duration |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
Serving Size: Serves 4-6
- 1 large (approx. 3 lbs) butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon dried sage
- ¼ teaspoon turmeric powder
- 4 cups vegetable broth, plus more if needed
- 1 cup full-fat coconut milk (from a can)
- Salt and black pepper to taste
Step-by-Step Instructions
These are easy steps to make a perfect creamy vegan soup. An immersion blender is easiest, or a standard blender can be used as well.
- Preheat your oven to 400°F (200°C). Use parchment paper to easily clean up a large baking sheet.
- Place the cut into cubes butternut squash in a large bowl and toss with olive oil, salt and pepper, retaining on the baking sheet ready to roast. Arrange it in a single, even layer.
- Roast the squash until it is fork-tender and caramelized around the edges, 25-30 minutes.
- Sauté the aromatics while the squash roasts. Put a big pot or Dutch oven on the medium heat and pour a bit of olive oil. Add onion cut into pieces and heat it up to be soft and transparent (5-7 minutes).
- Put into the pot the minced garlic, gated ginger, dried sage, and turmeric. Cook for another minute until fragrant, stirring constantly.
- Put the roasted butternut squash with the sauteed onions in the pot. Add the 4 cups of vegetable broth and stir the mixture into a boil.
- Simmer the soup. Bring to boil and then turn the heat to low and simmer with a cover on about 15 minutes to enable flavor to blend with each other.
- Blend the soup until it is completely smooth. An immersion blender can be used right in the pot or you can transfer soup a bit at a time to a high-speed blender.
- Add the full fat coconut milk and stir, season with more salt and pepper to taste. Heat the soup on a very low heat a little more (say another 5 mins) but do not allow it to boil.
- Serve the Vegan Butternut Squash Soup hot, garnished with fresh herbs, toasted pumpkin seeds, or a drizzle of coconut milk.
Tips & Tricks
- Selecting a Good Butternut Squash: Select a squash that is heavy in relation to its size, and solidly colored, even beige. Avoid any with deep cuts, bruises, or soft spots.
- Tweaking Consistency: you can add vegetable Broth as desired in order to achieve optimum consistency based on your preference. To make a thicker soup, add a little less broth to it or cover slightly and allow a little longer than normal.
- Make-Ahead & Storage: This soup is an excellent meal-prep option. It could be put into a closed container in the refrigerator and kept no longer than 5 days. The tastes tend to mature and be even better the following day.
A Perfect Bowl of Comfort
This Vegan Butternut Squash Soup recipe is a testament to how simple ingredients can create something truly special. It is comforting, warm, and a nutritious amount of goodness, and hence the most perfect meal to have in any occasion.
We hope you will like and share this savoury soup. And don t forget to leave a comment, rate the recipe, or take a photo and share it on social media just in case you decide to give it a go. We love seeing your creations!
Frequently Asked Questions (FAQ)
Can I freeze this butternut squash soup?
Yes, this soup freezes beautifully. Once it is properly cooled, it is possible to put it into freezer-safe containers. It can be frozen for up to 3 months. Unfreeze it in the fridge overnight and warm back up in a pan.
Any alternative to coconut milk?
And in case you dislike the idea of coconut milk, you have another choice, and it is another plant-based cream such as cashew cream. It can be made by soaking raw cashews in hot water 30 minutes followed by mixing with fresh water until smooth. This will also provide a rich, creamy texture.
Is this recipe gluten-free?
Yes, as written, this recipe is naturally gluten-free. All the ingredients used are free of gluten. It’s a wonderful option for those with gluten sensitivities.
Ingredients
- 1 large (approx. 3 lbs) butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon dried sage
- ¼ teaspoon turmeric powder
- 4 cups vegetable broth, plus more if needed
- 1 cup full-fat coconut milk (from a can)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Use parchment paper to easily clean up a large baking sheet.
- Place the cut into cubes butternut squash in a large bowl and toss with olive oil, salt and pepper, retaining on the baking sheet ready to roast. Arrange it in a single, even layer.
- Roast the squash until it is fork-tender and caramelized around the edges, 25-30 minutes.
- Sauté the aromatics while the squash roasts. Put a big pot or Dutch oven on the medium heat and pour a bit of olive oil. Add onion cut into pieces and heat it up to be soft and transparent (5-7 minutes).
- Put into the pot the minced garlic, gated ginger, dried sage, and turmeric. Cook for another minute until fragrant, stirring constantly.
- Put the roasted butternut squash with the sauteed onions in the pot. Add the 4 cups of vegetable broth and stir the mixture into a boil.
- Simmer the soup. Bring to boil and then turn the heat to low and simmer with a cover on about 15 minutes to enable flavor to blend with each other.
- Blend the soup until it is completely smooth. An immersion blender can be used right in the pot or you can transfer soup a bit at a time to a high-speed blender.
- Add the full fat coconut milk and stir, season with more salt and pepper to taste. Heat the soup on a very low heat a little more (say another 5 mins) but do not allow it to boil.
- Serve the Vegan Butternut Squash Soup hot, garnished with fresh herbs, toasted pumpkin seeds, or a drizzle of coconut milk.
Notes
- Selecting Squash: Select a squash that is heavy for its size and has an even, solid beige color. Avoid any with deep cuts, bruises, or soft spots.
- Adjusting Consistency: Add more vegetable broth to reach your desired consistency. For a thicker soup, use less broth or simmer uncovered a bit longer.
- Make-Ahead & Storage: This soup can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezing: The soup freezes well for up to 3 months. Cool completely before freezing. Thaw overnight in the refrigerator before reheating.
- Coconut Milk Alternative: Cashew cream can be used as an alternative. To make it, soak raw cashews in hot water for 30 minutes, then blend with fresh water until smooth.
- Gluten-Free: The recipe is naturally gluten-free as written.