DisclaimerTerms Of UseGDPR PolicyCookie Policy

So Yum Recipes

Vegan Butternut Squash Soup Rich and Creamy Delight

by
- 1 medium butternut squash, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 2 tablespoons olive oil - 4 cups vegetable broth - 1 can coconut milk The star of this soup is the butternut squash. It gives a sweet, creamy base. I love using fresh squash for its rich flavor and vibrant color. Next, we have the onion and garlic. These two add a savory depth. Olive oil helps sauté them, making everything fragrant. Vegetable broth brings everything together, adding moisture and flavor. Finally, the coconut milk adds creaminess. It balances the soup perfectly. - 1 teaspoon ground cumin - ½ teaspoon ground nutmeg - Salt and pepper to taste Seasoning is key to great flavor. Ground cumin adds warmth and earthiness. Nutmeg gives a hint of sweetness. I recommend tasting as you go. Adjust salt and pepper to your liking. You can really make this soup yours with the right seasonings. - Fresh basil - Cilantro Garnishes make a dish pop. Fresh basil adds a nice herbal touch. Cilantro brings brightness and freshness. I love adding these on top when serving. They look great and taste even better! - Peeling and dicing the butternut squash: Start by cutting off the ends of the squash. Use a sharp peeler to remove the skin. Cut the squash in half and scoop out the seeds. Then, chop it into small cubes for even cooking. - Chopping the onion: Peel the onion and cut it in half. Lay one half flat and slice it into thin pieces. You want small, even pieces to cook quickly. - Mincing the garlic: Take three cloves of garlic and remove the skin. Use a knife to chop them finely. This will help release their strong flavor in the soup. - Sautéing onions and garlic: In a large pot, add two tablespoons of olive oil. Heat it on medium. Once hot, add the chopped onion. Cook for 5-7 minutes until the onion is soft and clear. Add the minced garlic and stir for one minute. - Adding squash and broth: Toss in the diced squash and pour in four cups of vegetable broth. Add one teaspoon of ground cumin and half a teaspoon of ground nutmeg. Bring this mixture to a boil. Then, reduce the heat and let it simmer for 20-25 minutes. The squash should be fork-tender when done. - Blending the soup: Once the squash is soft, take the pot off the heat. Use an immersion blender to blend the soup until smooth. If you don't have one, carefully transfer the soup to a high-speed blender in batches. - Stirring in coconut milk: After blending, return the soup to the pot. Open one can of coconut milk and pour it in. Stir well to combine. - Adjusting seasonings: Taste the soup and add salt and pepper as needed. You can adjust the flavors to suit your taste. - Serving suggestions: Serve the soup hot in bowls. If you like, garnish with fresh basil or cilantro for a pop of color and flavor. Enjoy your rich and creamy vegan butternut squash soup! To get a smooth soup, I use an immersion blender. It blends right in the pot, which saves time and mess. If you don't have one, blend in batches using a regular blender. Just be careful with hot soup! This method helps achieve creaminess and a silky finish. Spices can really lift the flavor. I love adding ground cumin and nutmeg. They add warmth and depth. You can also try fresh herbs like thyme or rosemary for a different twist. Experiment to find your favorite mix! Pre-cut veggies save a lot of time. You can find these at many grocery stores. Using canned coconut milk also speeds things up. It adds creaminess without needing to make your own. These tips help make cooking fun and quick! {{image_2}} You can change the milk to fit your taste. Here are some great options: - Almond milk - Soy milk - Oat milk If you want to add more veggies, try these: - Carrots for sweetness - Sweet potatoes for an earthy taste - Spinach for a boost of greens Want some spice? Adding ginger gives a warm kick. Just a teaspoon can change the soup. If you like sweet flavors, add an apple. It makes the soup sweeter and pairs well with butternut squash. If you avoid gluten, use gluten-free broth. Most vegetable broths are safe. For nut-free options, stick with coconut milk. It’s creamy and safe for most diets. Always check labels to avoid hidden allergens. To keep your soup fresh, let it cool first. Once cool, pour it into airtight containers. Glass jars or food-safe plastic containers work best. Seal them tightly to prevent air from getting in. Store the soup in the fridge for up to five days. If you do not finish it by then, consider freezing it. To freeze the soup, follow these steps. First, let the soup cool completely. Then, use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container for expansion. When ready to eat, take it out of the freezer. Thaw it in the fridge overnight or use the microwave on low. Reheat it gently on the stove until warm. Stir to ensure an even heat. This soup can last in the fridge for about five days. If frozen, it stays good for three months. Always check for signs of spoilage. Look for changes in color or smell. If the soup has an off smell or unusual texture, it is best to toss it out. Enjoy your rich and creamy delight safely! Yes, you can make this soup ahead. To prepare in advance, cook the soup as usual. Allow it to cool and then store it in an airtight container. Keep it in the fridge for up to four days. You can also freeze it for up to three months. Just thaw it overnight in the fridge before reheating. You can pair this soup with many sides. Here are some great options: - Crusty bread or rolls - A fresh green salad - Roasted vegetables - Grilled cheese sandwiches - Quinoa or rice for added texture Absolutely! You can adjust the soup to fit your taste. Here are some fun ideas: - Add a pinch of chili powder for spice. - Mix in some ginger for a warm flavor. - Toss in roasted garlic for depth. - Use apple for a hint of sweetness. - Top with your favorite herbs like parsley or thyme. In this blog post, I covered how to make a hearty vegan butternut squash soup. You learned about the main ingredients, from butternut squash to coconut milk, and how to prepare them step by step. I shared tips for great texture and flavor, along with storage info and variations to suit your taste. Enjoy making this soup as it's warm, tasty, and easy. Customize it to fit your needs and savor every bite!
Save It Jump to Recipe

Get ready for a warm hug in a bowl with my Vegan Butternut Squash Soup! This rich and creamy delight combines fresh butternut squash, savory garlic, and rich coconut milk to create a smooth, comforting dish. Perfect for chilly days, this soup feeds your body and soul. Follow along as I share easy steps, tips, and tricks to make this delicious recipe shine. Let’s dive in!

Ingredients

Main Ingredients

– 1 medium butternut squash, peeled and diced

– 1 medium onion, chopped

– 3 cloves garlic, minced

– 2 tablespoons olive oil

– 4 cups vegetable broth

– 1 can coconut milk

The star of this soup is the butternut squash. It gives a sweet, creamy base. I love using fresh squash for its rich flavor and vibrant color. Next, we have the onion and garlic. These two add a savory depth. Olive oil helps sauté them, making everything fragrant. Vegetable broth brings everything together, adding moisture and flavor. Finally, the coconut milk adds creaminess. It balances the soup perfectly.

Seasoning

– 1 teaspoon ground cumin

– ½ teaspoon ground nutmeg

– Salt and pepper to taste

Seasoning is key to great flavor. Ground cumin adds warmth and earthiness. Nutmeg gives a hint of sweetness. I recommend tasting as you go. Adjust salt and pepper to your liking. You can really make this soup yours with the right seasonings.

Optional Garnishes

– Fresh basil

– Cilantro

Garnishes make a dish pop. Fresh basil adds a nice herbal touch. Cilantro brings brightness and freshness. I love adding these on top when serving. They look great and taste even better!

Step-by-Step Instructions

Preparing the Ingredients

– Peeling and dicing the butternut squash: Start by cutting off the ends of the squash. Use a sharp peeler to remove the skin. Cut the squash in half and scoop out the seeds. Then, chop it into small cubes for even cooking.

– Chopping the onion: Peel the onion and cut it in half. Lay one half flat and slice it into thin pieces. You want small, even pieces to cook quickly.

– Mincing the garlic: Take three cloves of garlic and remove the skin. Use a knife to chop them finely. This will help release their strong flavor in the soup.

Cooking the Soup

– Sautéing onions and garlic: In a large pot, add two tablespoons of olive oil. Heat it on medium. Once hot, add the chopped onion. Cook for 5-7 minutes until the onion is soft and clear. Add the minced garlic and stir for one minute.

– Adding squash and broth: Toss in the diced squash and pour in four cups of vegetable broth. Add one teaspoon of ground cumin and half a teaspoon of ground nutmeg. Bring this mixture to a boil. Then, reduce the heat and let it simmer for 20-25 minutes. The squash should be fork-tender when done.

– Blending the soup: Once the squash is soft, take the pot off the heat. Use an immersion blender to blend the soup until smooth. If you don’t have one, carefully transfer the soup to a high-speed blender in batches.

Finishing Touches

– Stirring in coconut milk: After blending, return the soup to the pot. Open one can of coconut milk and pour it in. Stir well to combine.

– Adjusting seasonings: Taste the soup and add salt and pepper as needed. You can adjust the flavors to suit your taste.

– Serving suggestions: Serve the soup hot in bowls. If you like, garnish with fresh basil or cilantro for a pop of color and flavor. Enjoy your rich and creamy vegan butternut squash soup!

Tips & Tricks

Achieving the Perfect Texture

To get a smooth soup, I use an immersion blender. It blends right in the pot, which saves time and mess. If you don’t have one, blend in batches using a regular blender. Just be careful with hot soup! This method helps achieve creaminess and a silky finish.

Flavor Enhancements

Spices can really lift the flavor. I love adding ground cumin and nutmeg. They add warmth and depth. You can also try fresh herbs like thyme or rosemary for a different twist. Experiment to find your favorite mix!

Time-Saving Cooking Techniques

Pre-cut veggies save a lot of time. You can find these at many grocery stores. Using canned coconut milk also speeds things up. It adds creaminess without needing to make your own. These tips help make cooking fun and quick!

Variations

Ingredient Substitutions

You can change the milk to fit your taste. Here are some great options:

– Almond milk

– Soy milk

– Oat milk

If you want to add more veggies, try these:

– Carrots for sweetness

– Sweet potatoes for an earthy taste

– Spinach for a boost of greens

Flavor Variations

Want some spice? Adding ginger gives a warm kick. Just a teaspoon can change the soup. If you like sweet flavors, add an apple. It makes the soup sweeter and pairs well with butternut squash.

Dietary Considerations

If you avoid gluten, use gluten-free broth. Most vegetable broths are safe. For nut-free options, stick with coconut milk. It’s creamy and safe for most diets. Always check labels to avoid hidden allergens.

Storage Info

Refrigerating the Soup

To keep your soup fresh, let it cool first. Once cool, pour it into airtight containers. Glass jars or food-safe plastic containers work best. Seal them tightly to prevent air from getting in. Store the soup in the fridge for up to five days. If you do not finish it by then, consider freezing it.

Freezing Instructions

To freeze the soup, follow these steps. First, let the soup cool completely. Then, use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container for expansion. When ready to eat, take it out of the freezer. Thaw it in the fridge overnight or use the microwave on low. Reheat it gently on the stove until warm. Stir to ensure an even heat.

Shelf Life

This soup can last in the fridge for about five days. If frozen, it stays good for three months. Always check for signs of spoilage. Look for changes in color or smell. If the soup has an off smell or unusual texture, it is best to toss it out. Enjoy your rich and creamy delight safely!

FAQs

Can I make this soup ahead of time?

Yes, you can make this soup ahead. To prepare in advance, cook the soup as usual. Allow it to cool and then store it in an airtight container. Keep it in the fridge for up to four days. You can also freeze it for up to three months. Just thaw it overnight in the fridge before reheating.

What can I serve with vegan butternut squash soup?

You can pair this soup with many sides. Here are some great options:

– Crusty bread or rolls

– A fresh green salad

– Roasted vegetables

– Grilled cheese sandwiches

– Quinoa or rice for added texture

Can I customize the soup for my taste?

Absolutely! You can adjust the soup to fit your taste. Here are some fun ideas:

– Add a pinch of chili powder for spice.

– Mix in some ginger for a warm flavor.

– Toss in roasted garlic for depth.

– Use apple for a hint of sweetness.

– Top with your favorite herbs like parsley or thyme.

In this blog post, I covered how to make a hearty vegan butternut squash soup. You learned about the main ingredients, from butternut squash to coconut milk, and how to prepare them step by step. I shared tips for great texture and flavor, along with storage info and variations to suit your taste.

Enjoy making this soup as it’s warm, tasty, and easy. Customize it to fit your needs and savor every bite!

- 1 medium butternut squash, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 2 tablespoons olive oil - 4 cups vegetable broth - 1 can coconut milk The star of this soup is the butternut squash. It gives a sweet, creamy base. I love using fresh squash for its rich flavor and vibrant color. Next, we have the onion and garlic. These two add a savory depth. Olive oil helps sauté them, making everything fragrant. Vegetable broth brings everything together, adding moisture and flavor. Finally, the coconut milk adds creaminess. It balances the soup perfectly. - 1 teaspoon ground cumin - ½ teaspoon ground nutmeg - Salt and pepper to taste Seasoning is key to great flavor. Ground cumin adds warmth and earthiness. Nutmeg gives a hint of sweetness. I recommend tasting as you go. Adjust salt and pepper to your liking. You can really make this soup yours with the right seasonings. - Fresh basil - Cilantro Garnishes make a dish pop. Fresh basil adds a nice herbal touch. Cilantro brings brightness and freshness. I love adding these on top when serving. They look great and taste even better! - Peeling and dicing the butternut squash: Start by cutting off the ends of the squash. Use a sharp peeler to remove the skin. Cut the squash in half and scoop out the seeds. Then, chop it into small cubes for even cooking. - Chopping the onion: Peel the onion and cut it in half. Lay one half flat and slice it into thin pieces. You want small, even pieces to cook quickly. - Mincing the garlic: Take three cloves of garlic and remove the skin. Use a knife to chop them finely. This will help release their strong flavor in the soup. - Sautéing onions and garlic: In a large pot, add two tablespoons of olive oil. Heat it on medium. Once hot, add the chopped onion. Cook for 5-7 minutes until the onion is soft and clear. Add the minced garlic and stir for one minute. - Adding squash and broth: Toss in the diced squash and pour in four cups of vegetable broth. Add one teaspoon of ground cumin and half a teaspoon of ground nutmeg. Bring this mixture to a boil. Then, reduce the heat and let it simmer for 20-25 minutes. The squash should be fork-tender when done. - Blending the soup: Once the squash is soft, take the pot off the heat. Use an immersion blender to blend the soup until smooth. If you don't have one, carefully transfer the soup to a high-speed blender in batches. - Stirring in coconut milk: After blending, return the soup to the pot. Open one can of coconut milk and pour it in. Stir well to combine. - Adjusting seasonings: Taste the soup and add salt and pepper as needed. You can adjust the flavors to suit your taste. - Serving suggestions: Serve the soup hot in bowls. If you like, garnish with fresh basil or cilantro for a pop of color and flavor. Enjoy your rich and creamy vegan butternut squash soup! To get a smooth soup, I use an immersion blender. It blends right in the pot, which saves time and mess. If you don't have one, blend in batches using a regular blender. Just be careful with hot soup! This method helps achieve creaminess and a silky finish. Spices can really lift the flavor. I love adding ground cumin and nutmeg. They add warmth and depth. You can also try fresh herbs like thyme or rosemary for a different twist. Experiment to find your favorite mix! Pre-cut veggies save a lot of time. You can find these at many grocery stores. Using canned coconut milk also speeds things up. It adds creaminess without needing to make your own. These tips help make cooking fun and quick! {{image_2}} You can change the milk to fit your taste. Here are some great options: - Almond milk - Soy milk - Oat milk If you want to add more veggies, try these: - Carrots for sweetness - Sweet potatoes for an earthy taste - Spinach for a boost of greens Want some spice? Adding ginger gives a warm kick. Just a teaspoon can change the soup. If you like sweet flavors, add an apple. It makes the soup sweeter and pairs well with butternut squash. If you avoid gluten, use gluten-free broth. Most vegetable broths are safe. For nut-free options, stick with coconut milk. It’s creamy and safe for most diets. Always check labels to avoid hidden allergens. To keep your soup fresh, let it cool first. Once cool, pour it into airtight containers. Glass jars or food-safe plastic containers work best. Seal them tightly to prevent air from getting in. Store the soup in the fridge for up to five days. If you do not finish it by then, consider freezing it. To freeze the soup, follow these steps. First, let the soup cool completely. Then, use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container for expansion. When ready to eat, take it out of the freezer. Thaw it in the fridge overnight or use the microwave on low. Reheat it gently on the stove until warm. Stir to ensure an even heat. This soup can last in the fridge for about five days. If frozen, it stays good for three months. Always check for signs of spoilage. Look for changes in color or smell. If the soup has an off smell or unusual texture, it is best to toss it out. Enjoy your rich and creamy delight safely! Yes, you can make this soup ahead. To prepare in advance, cook the soup as usual. Allow it to cool and then store it in an airtight container. Keep it in the fridge for up to four days. You can also freeze it for up to three months. Just thaw it overnight in the fridge before reheating. You can pair this soup with many sides. Here are some great options: - Crusty bread or rolls - A fresh green salad - Roasted vegetables - Grilled cheese sandwiches - Quinoa or rice for added texture Absolutely! You can adjust the soup to fit your taste. Here are some fun ideas: - Add a pinch of chili powder for spice. - Mix in some ginger for a warm flavor. - Toss in roasted garlic for depth. - Use apple for a hint of sweetness. - Top with your favorite herbs like parsley or thyme. In this blog post, I covered how to make a hearty vegan butternut squash soup. You learned about the main ingredients, from butternut squash to coconut milk, and how to prepare them step by step. I shared tips for great texture and flavor, along with storage info and variations to suit your taste. Enjoy making this soup as it's warm, tasty, and easy. Customize it to fit your needs and savor every bite!

Vegan Butternut Squash Soup

Warm up this season with a bowl of creamy vegan butternut squash soup! This comforting recipe features fresh butternut squash, garlic, and coconut milk, creating a deliciously smooth and rich flavor. It's easy to prepare and perfect for a cozy dinner. Discover step-by-step instructions and tips to make the best vegan soup. Click through now to explore the full recipe and impress your family and friends with this delightful dish!
Print Recipe Pin Recipe

Ingredients
  

1 medium butternut squash, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

2 tablespoons olive oil

4 cups vegetable broth

1 can (coconut milk)

1 teaspoon ground cumin

½ teaspoon ground nutmeg

Salt and pepper to taste

Optional: Fresh basil or cilantro for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the diced butternut squash, vegetable broth, ground cumin, and ground nutmeg. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the squash is fork-tender.

        Remove the pot from heat, and using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer it in batches to a high-speed blender.

          Once blended, return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste. Heat the soup for another 5 minutes to warm through.

            Serve hot, garnished with fresh basil or cilantro if desired.

              Prep Time: 10 min | Total Time: 45 min | Servings: 4

                Leave a Comment

                Recipe Rating