Delicious Dairy Free Vegan Butternut Squash Soup
Cozy Up with Creamy Butternut Squash Soup: The Perfect Fall Comfort Food
As the leaves change and the air gets crisp, there’s nothing quite like a warm bowl of soup to nourish the soul. And when it comes to fall flavors, Butternut Squash Soup reigns supreme! This isn’t just any butternut squash soup; it’s a vegan, comforting, and incredibly flavorful recipe that’s surprisingly easy to make. We’ve perfected this recipe to deliver a creamy texture and a delightful balance of sweet and savory notes.
Why You’ll Love This Butternut Squash Soup:
- Vegan & Healthy: Packed with vitamins and nutrients, this soup is a guilt-free indulgence.
- Comfort in a Bowl: The creamy texture and warm spices create a truly comforting experience.
- Easy to Make: Minimal prep time and simple instructions make this soup perfect for busy weeknights.
- Flavorful & Balanced: A touch of maple syrup and warming spices enhance the natural sweetness of the butternut squash.
Tips for the Best Butternut Squash Soup:
- Roasting vs. Boiling: While this recipe uses a stovetop method for convenience, roasting the butternut squash beforehand will intensify its flavor. Simply halve, scoop out the seeds, and roast at 400°F (200°C) for 30-40 minutes.
- Spice it Up: Feel free to adjust the curry powder and cinnamon to your liking. A pinch of nutmeg or ginger can also add a lovely warmth.
- Creamy Texture: For an extra creamy soup, you can add a tablespoon of cashew butter or a handful of soaked cashews during blending.
- Garnish Power: Don’t underestimate the power of a beautiful garnish! Toasted pumpkin seeds, a swirl of coconut milk, or a sprinkle of fresh herbs can elevate your soup to restaurant-quality.
Serving Suggestions:
Enjoy this Butternut Squash Soup as a light lunch, a cozy dinner, or a sophisticated appetizer. It pairs beautifully with crusty bread, a fresh salad, or a grilled cheese sandwich.
Frequently Asked Questions:
- Can I use a different squash? Yes, you can substitute other winter squashes like acorn squash or kabocha squash.
- Is this soup gluten-free? Yes, this recipe is naturally gluten-free.
- Can I freeze this soup? Absolutely! Allow the soup to cool completely before transferring it to an airtight container and freezing for up to 3 months.
- What if I don’t have coconut milk? You can substitute with vegetable broth or cashew cream, but the coconut milk adds a lovely richness and flavor.
- How can I make this soup spicier? Add a pinch of cayenne pepper or a dash of hot sauce to the soup while simmering.
Get ready to savor the warmth and comfort of this delightful Butternut Squash Soup! It’s a recipe you’ll turn to again and again throughout the fall and winter seasons.
Butternut Squash Soup
Ingredients
- 1 Tablespoon Coconut Oil Olive oil can be substituted
- 1 medium Onion diced
- 1 medium Butternut Squash peeled and cubed
- 2-3 cups Vegetable Broth
- to taste Sea Salt
- to taste Black Pepper
- to taste dash Curry Powder
- to taste dash Cinnamon
- 1 can (13.5 oz) Coconut Milk
- 1-2 Tablespoon Maple Syrup
- Optional Garnish such as toasted pumpkin seeds or a swirl of coconut milk
Instructions
- In a large soup pan, heat coconut oil over medium heat. Add onions and sauté until softened and translucent, about 5-7 minutes.
- Add cubed butternut squash, salt, pepper, curry powder, and cinnamon. Stir to coat the squash with the seasonings. Cover and cook for 5 minutes, stirring occasionally.
- Add coconut milk, vegetable broth, and maple syrup. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the squash is tender enough to easily pierce with a fork.
- Carefully blend the soup until smooth and creamy. You can use an immersion blender directly in the pot, or transfer the soup in batches to a regular blender. Return the blended soup to the pot.
- Cook on low heat and taste. Adjust seasoning as needed.
- Serve hot, garnished as desired.
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