Description
This Vegan Butternut Squash Soup is a creamy, flavorful, and comforting dish made with roasted butternut squash, aromatic herbs, and a touch of coconut cream for richness. Perfect for a healthy, dairy-free meal that warms you up on chilly days.
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
- Full-fat coconut cream
- Pepitas (pumpkin seeds)
- Fresh parsley (optional)
Instructions
- Heat Oil: Heat 2 tablespoons of olive oil in a large stock pot or Dutch oven over medium heat.
- Sauté Onion and Garlic: Add the diced onion and sauté for 5 minutes, stirring occasionally until translucent. Add the minced garlic and cook for another minute without burning.
- Add Squash and Seasonings: Add the cubed butternut squash, 4-6 cups of vegetable broth depending on desired consistency, 1 teaspoon salt, 1/2 teaspoon pepper, and the fresh herbs (thyme, rosemary, oregano). Stir well and bring the mixture to a boil.
- Simmer: Cover the pot and reduce heat to low to simmer. Cook until the squash is tender, about 20 to 30 minutes.
- Blend Soup: Use an immersion blender directly in the pot to blend the soup until smooth and creamy.
- Add Coconut Cream: Stir in 1/2 cup of full-fat coconut cream to add richness and smooth texture.
- Season and Serve: Taste the soup and adjust seasoning with additional salt or pepper if needed. Ladle the soup into bowls and garnish with pepitas, a swirl of coconut cream, fresh parsley, or a sprinkle of black pepper as desired.
Notes
- Adjust the vegetable broth quantity to achieve your preferred soup thickness.
- For a nutty flavor, toast the pepitas before garnishing.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
- Use an immersion blender for easier blending directly in the pot; a countertop blender can also be used in batches.
- For extra depth, roast the butternut squash cubes before cooking.
