Vegan Butternut Squash Soup
Cozy Up With Creamy Vegan Butternut Squash Soup
As the days grow shorter and the weather turns crisp, there’s nothing quite like a warm bowl of soup to nourish the soul. And when it comes to fall flavors, butternut squash reigns supreme! This Vegan Butternut Squash Soup is incredibly creamy, packed with flavor, and surprisingly easy to make. It’s perfect as a comforting main course, a delightful side dish, or simply a cozy lunch.
We’ve crafted this recipe to be both delicious and accessible, using simple ingredients you likely already have in your pantry. The combination of warm spices like cumin and coriander perfectly complements the natural sweetness of the butternut squash, creating a truly unforgettable soup. Plus, it’s entirely plant-based, making it a healthy and satisfying option for everyone!
What makes this soup special?
- Creamy Texture: We achieve a luxuriously smooth texture without using any dairy! The natural starches in the butternut squash, combined with proper blending, create a velvety consistency.
- Flavorful Spice Blend: The carefully balanced blend of cumin, coriander, ginger, and pepper adds depth and warmth to the soup, elevating it beyond a simple squash soup.
- Easy to Make: This recipe is designed for simplicity. With minimal prep time and straightforward instructions, you’ll have a delicious soup on the table in under an hour.
- Versatile: Enjoy it as a starter, a light lunch, or a hearty dinner. Garnish with toasted pumpkin seeds, a swirl of coconut cream, or a sprinkle of fresh herbs for an extra touch of elegance.
Tips for the Best Butternut Squash Soup:
- Roasting the Squash (Optional): For an even deeper, more caramelized flavor, roast the butternut squash cubes before adding them to the pot. Toss with a little olive oil and salt and roast at 400°F (200°C) for 20-25 minutes.
- Deglazing is Key: Don’t skip the step of deglazing the pot with broth! This lifts all the flavorful browned bits from the bottom, adding richness to the soup.
- Blending for Smoothness: If using a regular blender, be sure to vent it properly to prevent pressure buildup. An immersion blender is a convenient option for blending directly in the pot.
Frequently Asked Questions:
- Can I use a different squash? Yes! Kabocha squash or acorn squash are great substitutes for butternut squash.
- Is this soup gluten-free? Yes, this recipe is naturally gluten-free.
- Can I freeze this soup? Absolutely! Let the soup cool completely before transferring it to an airtight container and freezing for up to 3 months.
- How can I make this soup spicier? Add a pinch of cayenne pepper or a dash of hot sauce to the soup.
- What’s the best way to serve this soup? Serve warm, garnished with your favorite toppings like toasted pumpkin seeds, a swirl of coconut cream, chopped fresh herbs (parsley, cilantro, or chives), or a drizzle of olive oil.
We hope you enjoy this comforting and flavorful Vegan Butternut Squash Soup! It’s the perfect way to embrace the cozy vibes of fall.
Vegan Butternut Squash Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium shallots diced
- 4 medium carrots diced
- 1 pound butternut squash peeled, seeded, and cut into cubes
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon black pepper
- 1 teaspoon grated ginger
- 6 cups low sodium vegetable broth
- ½ lemon lemon juice
- 2 tablespoons orange juice
Instructions
- In a large pot over medium-high heat, add oil. Add shallots, carrots, squash, and salt and saute 5 minutes.
- Add cumin, coriander, pepper, and ginger and saute for 1 minute.
- Add ½ cup broth and deglaze the pot, stirring up any bits. Add remaining broth and bring to a boil. Cover and lower to a simmer for approximately 20 minutes, until vegetables are tender.
- In a blender, carefully puree soup in batches until smooth. Or puree in the pot using an immersion blender.
- Add lemon juice and orange juice and mix well.
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