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My Easy Butternut Squash Soup Recipe is here! I share a clever hack to make this soup quick and easy to prepare with just 10 simple ingredientsand one pot. The butternut squash soup is enhanced with sage, and nutmeg, and optionally add coconut milk for a super creamy, luscious, healthy vegan and gluten-free soup.You'll be ready to savor a bowl of comforting goodness in no time!
Butternut squash soup is like a cozy hug for your taste buds! It's super velvety, giving you this amazing, creamy texture that will warm you up on a chilly night. To make it super easy, skip peeling the squash! Many recipes require peeling the squash before cooking it. Not only is this fussy, slippery, and time-consuming, but it is completely unnecessary. The squash skin is totally edible, and when cooked along with the flesh, it will blend right into the soup, adding extra nutritional benefits. This soup is a delightful mix of the sweet goodness of butternut squash and the simplicity of a one-pot wonder, making every spoonful a happy dance of flavors. Get ready for a bowlful of warming joy!
Common questions:
Do you have to peel butternut squash for soup?No. There is no need to peel the squash. Not only is this a fussy process, but the squash skin is completely edible and will blend into the soup once cooked. It also has added health benefits!
How do you make butternut squash soup less bland?The key is to season it correctly. I use ground sage and nutmeg which both enhance the flavors of butternut squash and bring out its natural sweetness. Stir in full-fat coconut milk to make this soup extra-creamy, and don't forget the salt and pepper!
Butternut squash soup recipe ingredients:
Vegan butter: I love the richness vegan butter adds to this soup, my go-to is always Earth Balance Buttery Spread, but any vegan butter or vegan margarine will work. If you don't have any you could substitute olive oil. If you prefer no oil at all, just omit it completely and instead sauté the onions and garlic with a splash of vegetable broth or water.
Yellow onions and garlic: a staple for any soup base, they add a ton of flavor.
Butternut squash: the key ingredient, use a medium butternut squash which weighs about 3 pounds (1.4kg). Clean it, leave the skin on, cut off and discard the stems, cut in half then scoop out and discard the seeds. Chop up the squash into cubes (they do not have to be perfect). In my recipe I like to leave the skin on the butternut squash. Not only does this make the recipe much quicker and easier as peeling the squash can be a bit of a pain, but the skin gets soft enough to blend, and there are some added nutrition benefits too, the skin contains plenty of fiber, vitamins, minerals, and antioxidants. I recommend using a fresh squash for best flavor and texture but in a pinch pre-cut butternut squash cubes (which you can sometimes find fresh or frozen) will also work.
Vegetable broth:a base for the soup which enhances the vegetable flavors.
Sage and Nutmeg: both of these spices pair beautifully with butternut squash and add a depth of flavor that you will love.
Salt and pepper: brings out the flavors in the soup. You may want to use more or less to taste, but the measurements provided are what tasted best to me.
Coconut milk: I love the flavor and creaminess full-fat coconut milk (the kind in a can) adds to this soup. However, if preferred you can substitute it with unsweetened dairy-free heavy cream, or omit it completely and the soup will still be delicious.
How to Make this Easy Butternut Squash Soup Recipe:
Melt the vegan butter in a large soup pot, add the onions and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes.
Add the cubed squash, vegetable broth, salt, sage, nutmeg, and pepper. Cover and bring to a boil, reduce to simmer and cook until the squash is fork tender, 15 - 25 minutes.
Working in batches, carefully transfer the soup to a blender, being careful not to overfill the blender so that it doesn’t erupt. Blend until completely smooth and creamy. Alternatively, an immersion blender will work in a pinch, but I generally prefer a standing blender as it usually does a better job of making the soup super smooth and creamy.
Return the blended soup to the pot, and bring it back to a gentle simmer. Stir in the coconut milk if using. Serve hot in bowls and garnish with an extra drizzle of coconut milk if desired.
Storage/ Freezing: allow the soup to cool completely then transfer to an airtight container. Store in the fridge for up to 4 days or you can freeze it.
This easy butternut squash soup recipe is...
- easy to make (no peeling, one pot, 10 ingredients)
- super creamy
- delicious and warming
More vegan soup recipes you might enjoy:
4 Heads of Garlic Soup
Vegan Zuppa Toscana
Easy Vegan Cabbage Roll Soup
Vegan Curry Lentil Soup
Vegan Cream of Mushroom Soup
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
Easy Vegan Butternut Squash Soup
My Easy Butternut Squash Soup Recipe is here! I share a clever hack (no peeling the squash needed) to make this soup quick and easy to prepare with just 10 simple ingredients. The butternut squash soup is enhanced with sage, and nutmeg, and optionally add coconut milk for a super creamy, luscious, healthy vegan and gluten-free soup.Ready to savor a bowl of comforting goodness in no time!
Prep: 10 minutes mins
Cook: 35 minutes mins
Total: 45 minutes mins
Prep: 10 minutes mins
Cook: 35 minutes mins
Total: 45 minutes mins
Servings: 8 (makes about 9 cups)
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Ingredients
- 2 tablespoons vegan butter, (or sub olive oil)
- 1 yellow onion, chopped
- 4 cloves garlic, minced or pressed
- 1 medium (about 3 lbs) butternut squash, cleaned, seeded, and cubed (no need to peel it)
- 4 cups vegetable broth
- ¾ teaspoon salt, (or to taste)
- ½ teaspoon ground sage
- ¼ teaspoon nutmeg
- ¼ teaspoon black pepper
- 1 cup full-fat coconut milk, (optional, for extra creaminess)
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Instructions
Melt the vegan butter in a large soup pot, add the onions and garlic and sauté until the onions turn translucent and begin to brown, about 5 minutes.
Add the cubed squash, vegetable broth, salt, sage, nutmeg, and pepper. Cover and bring to a boil, reduce to simmer and cook until the squash is fork tender, 15 - 25 minutes.
Working in batches, carefully transfer the soup to a blender, being careful not to overfill the blender so that it doesn’t erupt. Blend until completely smooth and creamy. Alternatively, an immersion blender will work in a pinch, but I generally prefer a standing blender as it usually does a better job of making the soup super smooth and creamy.
Return the blended soup to the pot, and bring it back to a gentle simmer. Stir in the coconut milk if using. Serve hot with an extra drizzle of coconut milk if desired.
Notes
Storage/ Freezing: allow the soup to cool completely then transfer to an air-tight container. Store in the fridge for up to 4 days or you can freeze it.
Coconut milk substitute: I love the flavor and creaminess full-fat coconut milk (the kind in a can) adds to this soup. However, if preferred you can substitute it with unsweetened vegan heavy cream, or omit it completely and the soup will still be delicious.
For oil-free: simply omit the vegan butter and instead do a water or broth sauté.
Nutrition
Serving: 1 serving (recipe makes 8 servings) | Calories: 171kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 722mg | Potassium: 689mg | Fiber: 4g | Sugar: 5g | Vitamin A: 18333IU | Vitamin C: 37mg | Calcium: 93mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!
Author: Sam Turnbull
Cuisine: American
Course: Soup
Author: Sam Turnbull
Cuisine: American
Course: Soup
