There’s something about a rich, velvety bowl of butternut squash soup that just feels like comfort in a bowl. Whether it’s the cooler months of fall or winter, or you’re simply craving something nourishing and full of flavor, this easy vegan butternut squash soup recipe ticks all the boxes. Not only is it completely plant-based, but it’s also incredibly satisfying and packed with nutrients. Butternut squash, with its naturally sweet and nutty flavor, serves as the perfect base for a soup that’s simple to make yet bursting with taste.
This soup is more than just a quick meal. It’s a culinary hug that brings warmth to your soul. Plus, it’s incredibly versatile, easy to tweak with different spices or toppings, and makes for excellent leftovers. Let’s dive into how you can make this creamy, comforting, and wholesome vegan butternut squash soup that is bound to impress anyone you serve it to!
Butternut Squash Soup Easy Vegan Recipe
Creating a bowl of butternut squash soup is a breeze, even if you’re not a seasoned cook. This simple recipe uses only a handful of ingredients, and with just a bit of patience, you’ll be rewarded with a smooth, satisfying bowl of deliciousness.
Ingredients Needed
- 1 medium-sized butternut squash (about 2 to 3 pounds)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (preferably low-sodium)
- 1 can (14 oz) coconut milk (for creaminess)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon (optional for a sweet kick)
- Salt and pepper to taste
- Fresh parsley or thyme for garnish (optional)
Cooking Instructions
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Prep The Butternut Squash
- Cut the butternut squash in half lengthwise and scoop out the seeds (you can save these for roasting if you’d like).
- Peel the squash skin off using a vegetable peeler or a sharp knife, then chop it into 1-inch cubes. This step might seem tedious, but it’s worth it for the creamy result!
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Sauté The Aromatics
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onions and sauté for about 5-7 minutes until they soften and become translucent.
- Toss in the garlic and cook for another minute until fragrant.
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Cook The Squash
- Add the cubed butternut squash to the pot with the onions and garlic, stirring to coat the squash in the oil and seasonings.
- Sprinkle in the ground cumin, turmeric, cinnamon (if using), and season with salt and pepper. Give everything a good stir to combine.
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Simmer The Soup
- Pour in the vegetable broth and bring everything to a simmer. Reduce the heat and let it cook for about 20-25 minutes or until the squash is tender and easily pierced with a fork.
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Blend The Soup
- Once the squash is cooked, remove the pot from the heat and let it cool slightly.
- Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender, but be careful-it’ll be hot!
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Add The Coconut Milk
- Pour in the coconut milk and stir to combine. This will make your soup luxuriously creamy and give it a subtle sweetness that pairs wonderfully with the earthy squash.
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Taste And Adjust Seasoning
- Taste your soup and adjust the seasoning. Add more salt, pepper, or spices if needed to enhance the flavor.
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Serve And Garnish
- Ladle the soup into bowls, top with fresh parsley or thyme, and serve hot!
Ingredient Insights
Each ingredient in this vegan butternut squash soup plays a crucial role in bringing the dish to life. Let’s break down the key players:
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Butternut Squash
Naturally sweet with a slightly nutty flavor, butternut squash is the star of this soup. It’s rich in vitamins A and C, making it a great immune booster. Plus, its creamy texture once cooked and blended gives the soup a smooth, velvety finish.
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Coconut Milk
The coconut milk adds a creamy richness that elevates the soup to a whole new level of indulgence. It’s a plant-based alternative to dairy, making it perfect for vegan diets. The slight coconut flavor complements the squash, adding depth and complexity.
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Vegetable Broth
A good-quality vegetable broth provides the foundation for the soup, infusing it with savory notes. Opt for low-sodium varieties so you can control the salt level to your taste.
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Spices
Ground cumin and turmeric are the backbone of the flavor profile, giving the soup a warm, earthy base. Cinnamon adds a subtle sweetness and complexity. If you love a spicy kick, you can also include a pinch of cayenne pepper!
Expert Tips
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Roasting The Squash First
For an extra depth of flavor, consider roasting your butternut squash before adding it to the soup. This caramelizes the natural sugars, intensifying the squash’s sweetness and adding a rich, roasted flavor.
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Adding More Veggies
Feel free to sneak in other vegetables like carrots, parsnips, or sweet potatoes for more complexity and nutrition. Just chop them into similar-sized pieces as the squash and cook them along with it.
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Blending Smoothness
The smoother the soup, the better the experience. If you’re looking for an ultra-silky texture, use a high-speed blender for the final blending. Alternatively, you can strain the soup through a fine mesh sieve after blending for an extra-smooth finish.
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For Extra Heat
If you enjoy a bit of spice, add a diced jalapeño or a teaspoon of red pepper flakes along with the garlic. It will complement the sweetness of the squash beautifully.
Recipe Variations
While the base of this recipe is simple and delicious, there are plenty of ways you can put your own spin on it:
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Add Protein
You can easily make this soup more filling by adding some plant-based protein. Consider stirring in cooked lentils, chickpeas, or even tofu for a heartier meal.
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Spicy Butternut Squash Soup
If you love a kick, add fresh chopped ginger or a dash of cayenne pepper. The heat from the spices contrasts beautifully with the sweetness of the squash.
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Nutty Toppings
Top your soup with toasted pumpkin seeds, walnuts, or almonds for a crunchy contrast to the smooth soup. The nuts add texture and an additional flavor layer that pairs wonderfully with the creamy base.
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Swap The Coconut Milk
If you’re not a fan of coconut milk, you can use other non-dairy milks like almond milk or cashew milk for a slightly different flavor profile.
Final Words
Butternut squash soup is a classic, but it’s also incredibly adaptable. You can experiment with spices, add more vegetables, or even play with textures by using different methods of blending or adding crunchy toppings. The versatility and comforting nature of this soup make it a fantastic option for a quick weeknight dinner or a cozy weekend lunch.
Whether you make it exactly as outlined here or decide to tweak it to your taste, this recipe is sure to impress. With minimal ingredients and maximum flavor, you’ll be enjoying a bowl of velvety butternut squash soup in no time.