Description
This vegan butternut squash soup is a comforting and creamy plant-based dish perfect for chilly days. Made with fresh butternut squash, aromatic herbs, and a medley of vegetables, it offers a rich flavor profile without any dairy or animal products. The soup is blended to a silky smooth texture and can be garnished with coconut cream and pepitas for added richness and crunch.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 (3 lb) butternut squash, peeled, seeded, and cubed
- 4-6 cups vegetable broth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon pepper
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh oregano, chopped
Optional Garnish
- 1/2 cup full-fat coconut cream
- Pepitas (pumpkin seeds)
- Fresh parsley (optional)
- Black pepper (optional)
Instructions
- Heat olive oil: Heat 2 tablespoons of olive oil in a large stock pot or Dutch oven over medium heat to prepare the base for sautéing the aromatics.
- Sauté onion and garlic: Add the diced onion and cook for about 5 minutes, stirring occasionally until softened. Then add the minced garlic and cook for an additional 1 minute, making sure it does not burn to maintain flavor without bitterness.
- Add squash and broth: Add the peeled, seeded, and cubed butternut squash along with 4 to 6 cups of vegetable broth. Season with 1 teaspoon salt, 1/2 teaspoon pepper, and stir in the chopped fresh thyme, rosemary, and oregano. Bring the mixture to a boil.
- Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for 20 to 30 minutes or until the squash is fork-tender and fully cooked.
- Blend the soup: Use an immersion blender to puree the soup directly in the pot until it achieves a smooth, creamy consistency. Alternatively, you may blend in batches using a countertop blender.
- Optional creaminess: For a richer, creamier texture, stir in 1/2 cup of full-fat coconut cream after blending.
- Season and serve: Adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with pepitas, a drizzle of coconut cream, fresh parsley, or a sprinkle of black pepper to finish.
Notes
- You can adjust the thickness of the soup by varying the amount of vegetable broth used.
- If fresh herbs are unavailable, dried herbs can be used but reduce quantity by half to avoid overpowering.
- Use an immersion blender to avoid transferring hot soup and reduce cleanup.
- The soup keeps well refrigerated for up to 4 days and freezes nicely for up to 3 months.
- For a spicier kick, add a pinch of cayenne pepper or smoked paprika during the sautéing step.
