Vegan Butternut Squash Soup
50 min
|
easy
|
lactose-free,
Mediterranean diet,
paleo-friendly,
vegan,
vegetarian
Recipe by Eunice
Introduction
This vegan butternut squash soup is silky and cozy, no bland beige puree on my watch, with garlic, thyme, nutmeg, and a bouillon kick, brightened by Fuji apple and finished with lush coconut milk.
Perfect for chilly weeknights, Thanksgiving starters, or meal prep, it brings big, balanced flavor without dairy or fuss and freezes like a champ.
Ingredients (4 servings)
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Ingredients
- 1 large butternut squash, peeled, seeded, cubed butternut squash 2 lb large
- 1 Tbsp olive oil olive oil
- 1 medium yellow onion, chopped yellow onions 0.21 lb medium
- 2 garlic cloves, minced garlic 0.18 head (for garlic cloves)
- 1 vegetable bouillon cube vegetable bouillon cube 1 ct
- 1 medium carrot, peeled and sliced carrots 0.11 lb medium
- 1 Fuji apple, peeled, diced Fuji apple 1 ct
- 4 cups vegetable broth vegetable broth 2 lb
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
- ½ tsp dried thyme dried thyme 0.01 oz
- ½ cup unsweetened full-fat coconut milk unsweetened full-fat coconut milk 0.5 cup
How to Make Vegan Butternut Squash Soup
-
Prep like a pro
Peel, seed, and cube the butternut squash into 1 inch pieces for even cooking and clean blending.
Chop the onion and carrot medium and dice the Fuji apple small so they soften quickly and melt into the base.
Mince the garlic finely to avoid bitter chunks and get full flavor release.
Warm a heavy 4 to 5 quart pot over medium heat so you control the simmer, not the other way around.
-
Sweat the aromatics
Add the olive oil, onion, carrot, and a pinch of salt to the pot and cook 6 to 8 minutes until translucent with light golden edges.
Stir in the apple and cook 2 minutes to start releasing its juices for natural sweetness.
Add the garlic, dried thyme, and nutmeg, and cook 30 seconds until fragrant to bloom the spices in the oil.
Crumble in the vegetable bouillon and splash in 1 to 2 tablespoons of broth, stirring to dissolve and avoid gritty bits later.
-
Build and simmer
Add the squash, the remaining vegetable broth, salt, and black pepper.
Bring to a steady simmer and partially cover to keep heat consistent without boiling hard.
Cook 18 to 22 minutes until the squash is very tender when pierced with a knife.
Stir once or twice to prevent sticking and to keep the heat even.
-
Blend and finish
Remove from the heat and blend with an immersion blender until completely smooth and glossy.
Stir in the coconut milk, then taste and adjust salt and pepper until the sweetness and savoriness feel balanced.
If the soup is thicker than you like, whisk in hot water or extra broth 1/4 cup at a time until it hits your sweet spot.
Return to low heat for 1 to 2 minutes to marry flavors without boiling.
-
Optional roasted depth
For a deeper caramel note, roast half or all of the squash cubes at 425 F with a little oil and salt for about 25 minutes until browned.
Add the roasted squash to the pot before blending for a naturally sweeter, more complex soup.
Substitutions
- Coconut milk -> Cashew cream
- Blend 1/2 cup raw cashews with 1/2 cup hot water until silky and use 1:1 for coconut milk, which keeps it vegan while giving rich body and a clean, neutral flavor without coconut notes.
- Vegetable bouillon -> White miso
- Stir 1 tablespoon white miso into the soup after blending to avoid boiling it, which adds layered umami and gentle saltiness with a round, mellow finish.
- Fuji apple -> Bosc pear or Golden Delicious apple
- Swap in a diced Bosc pear or a Golden Delicious apple to keep the same golden color and balanced sweetness, giving a soft floral note that plays nicely with thyme.
Tips
- Cube size equals control
- Cut squash into uniform 1 inch cubes so they cook at the same pace and you do not chase hard nuggets in your silky soup.
- Bloom spices in fat
- Hit the thyme and nutmeg briefly in hot oil to wake them up, which builds a deeper backbone of flavor than tossing them into liquid cold.
- Season in layers
- A pinch of salt with the aromatics and another at the simmer keeps sweetness from taking over and lets you finish with confidence instead of chasing blandness.
- Blend safely and smart
- Use an immersion blender right in the pot and keep the head fully submerged to avoid splatters, or vent a countertop blender lid and work in batches if you like it ultra fine.
- Roast for complexity without extra ingredients
- Roasting some of the squash gives caramel tones and thicker body, so you get a richer soup without adding sugar or starch.
- Store like you mean it
- Cool quickly and pack into glass containers to avoid off flavors, then refrigerate up to 4 days or freeze up to 3 months for weeknight security.
Nutrition Facts *
| Energy | 259 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 10 | g |
| Carbohydrates | 42 | g |
| Dietary Fiber | 8 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My soup tastes too sweet, how do I balance it?
- Add a pinch more salt and a few extra twists of black pepper, simmer 2 minutes, and taste again, and if you want more snap stir in a tiny splash of apple cider vinegar or lemon juice to brighten.
- It is too thick or too thin, what now?
- Whisk in hot broth a little at a time if it is too thick or simmer uncovered for a few minutes if it is too thin until the spoon coats lightly.
- Can I use frozen cubed butternut squash?
- Yes, add it straight from the freezer and simmer a few extra minutes, and note it may be slightly less sweet so taste and adjust at the end.
- The coconut flavor is stronger than I like, how do I mellow it?
- Use half coconut milk and half oat milk or cashew cream, and add another pinch of salt and thyme which reins in the coconut and brings the squash forward.
- Why is my soup a little grainy after blending?
- The squash likely needed a few more minutes, so simmer until fully tender next time and blend a bit longer now, and if using a countertop blender strain through a fine mesh for a restaurant smooth finish.
- How should I store and reheat leftovers?
- Cool fast, store in glass, and reheat gently on low until steaming without boiling so the coconut stays smooth and the flavors stay balanced.
Serving Suggestions
Serve with toasted pepitas, a drizzle of coconut milk, and a few crispy sage leaves for crunch, aroma, and contrast that make every spoonful pop.
Pair it with garlicky sourdough croutons or a lemony kale salad, and if you want a twist, stir in a spoon of white miso or a pinch of curry powder for a whole new vibe without losing the velvety comfort.
More pairings:
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