Butternut Squash Soup
vegan butternut squash soup recipe
Equipment
- 1 Immersion Blender or a high speed blender or food processor, see instructions
- 1 Silicone baking mat optional
Ingredients
- 1350 grams butternut squash 1 large squash
- 26 grams olive oil 2 tbsp
- 115 grams sweet onion, diced 1 cup
- 9 grams garlic, minced or crushed 3 cloves
- 2.5 grams ginger, fresh or ground 1.25 tsp
- 4.5 grams sea salt 1 tsp
- .6 grams cinnamon .25 tsp
- 1 pinch cayenne pepper
- 425 g coconut milk
- 435 grams vegetable broth, more or less for desired thickness 1 cup
- 1 handful cilantro, fresh optional
- 1 handful pepitas optional
Instructions
- Preheat the oven to 425°F
- Roast the Butternut Squash: Slice the butternut squash in half longwise. Scoop out the seeds and strings to gut the butternut squash. Lay flat on a lined baking sheet (I prefer to line mine with silicone baking mats…the squash’s juice and sweetness can make a mess on the baking sheet). Bake the squash at 425°F for around 40 minutes or until squash is tender. Check for tenderness by sticking a fork in the squash. If the fork easily sides in, you’re good to go. If there is any resistance, give it another 5-10 minutes. You do not need to peel the squash at this point, you’ll scoop out the flesh and leave the skins behind once it’s tender.
- Sauté Vegetables: While the squash is baking, heat olive oil in a large stock pot over medium heat. Add the chopped onions and sauté until translucent, then add the minced garlic and ginger, continue cooking for 1-2 minutes. If you choose to omit the oil just use a splash of veggie broth instead of oil.
- Season and Simmer: add salt, cayenne, cinnamon, coconut milk, and broth to the stock pot. Stir to combine ingredients. Cover the skillet with a lid, reduce heat to low, and let ingredients simmer for 5 minutes.
- Blend until Smooth: Once squash is done cooking and cool enough to the touch, remove as much flesh as you can and discard the skin. Do not leave the skin on butternut squash for soup. Add all of the squash to the stock pot and use an immersion blender to blend the soup. Or, add half of the squash and half of the coconut milk mixture to the bowl of a large food processor and process in batches. You could also do this in a high speed blender. Puree for 2-3 minutes, or until the contents are completely smooth.
- Warm Back Up: If you blended in a food processor or blender, pour soup back into the stock pot and reheat over medium-low heat. Stir ingredients in the pot to ensure even mixing.
- Serve: Ladle soup into bowls for serving and immediately with a drizzle of coconut milk and top with fresh cilantro, and pepitas. Enjoy!
Notes
Meal Prep and Storage
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To Prep-Ahead: Roast the squash and store it until you’re ready to make the soup, if desired.
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To Store: This dish will taste amazing after a day or two in the refrigerator. Keep in an airtight container in the refrigerator for up to 4-5 days.
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To Freeze: Place in a freezer-safe container in the freezer for up to 4-6 months.
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To Reheat: The best way to reheat soup is to return it to a pot and heat it up over medium-low heat.
Nutrition
Serving: 300g | Calories: 119kcal | Carbohydrates: 21g | Protein: 1.9g | Fat: 4.5g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Sodium: 365.7mg | Potassium: 521.2mg | Fiber: 5.9g | Sugar: 4.6g | Vitamin A: 1008.6IU | Vitamin C: 26.6mg | Calcium: 104.3mg | Iron: 1.2mg