Vegan Butternut Squash Soup

Introduction

There’s something incredibly comforting about a warm bowl of soup, especially as the weather starts to cool down. This Vegan Butternut Squash Soup has quickly become a family favorite in our home. The rich, creamy texture combined with the earthy flavors of herbs makes it a perfect dish for chilly evenings. My kids love the natural sweetness of the butternut squash, and I appreciate that it’s packed with nutrients. Plus, it’s easy to make and can be enjoyed as a hearty lunch or a cozy dinner.

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

Instructions

1. Heat Olive Oil: In a large stock pot or Dutch oven, heat the olive oil over medium heat.
2. Sauté Onion and Garlic: Add the diced onion and sauté for about 5 minutes, stirring occasionally until the onion is translucent. Then, add the minced garlic and cook for an additional minute, being careful not to burn it.
3. Add Squash and Broth: Stir in the cubed butternut squash, vegetable broth, salt, pepper, thyme, rosemary, and oregano. Bring the mixture to a boil.
4. Simmer: Once boiling, cover the pot and reduce the heat to a simmer. Cook until the squash is tender, which should take about 20-30 minutes.
5. Blend: Using an immersion blender, blend the soup until it reaches a smooth consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender.
6. Optional: Add Coconut Cream: For an extra creamy texture, stir in 1/2 cup of full-fat coconut cream.
7. Serve: Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with pepitas, parsley, or an extra swirl of coconut cream if desired.

Nutrition Facts

• Servings: 6
• Calories per serving: Approximately 180
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 0mg
• Sodium: 600mg
• Total Carbohydrates: 26g
• Dietary Fiber: 4g
• Sugars: 3g
• Protein: 3g

Preparation Time

• Total Time: 45 minutes
• Prep Time: 15 minutes
• Cook Time: 30 minutes

How to Serve

• Garnish Options:
• Full-fat coconut cream
• Toasted pepitas (pumpkin seeds)
• Fresh parsley or cilantro
• A sprinkle of red pepper flakes for heat
• Accompaniments:
• Serve with crusty bread for dipping.
• Pair with a side salad for a light meal.

Additional Tips

1. Choosing Squash: Look for a firm butternut squash that feels heavy for its size. A smooth skin is also a good indicator of freshness.
2. Herb Variations: Feel free to experiment with different herbs. Sage or a pinch of nutmeg can add a warm flavor to the soup.
3. Make it Spicy: Add a pinch of cayenne pepper or some diced jalapeños for a spicy kick.
4. Texture Preference: If you prefer a chunkier soup, reserve some of the squash before blending and stir it back in after blending.
5. Cooking Ahead: This soup can be made in advance and stored in the fridge or freezer for quick meals later.

Recipe Variations

• Add Legumes: For added protein, mix in some canned chickpeas or lentils after blending.
• Coconut-Free Option: Replace coconut cream with cashew cream or omit it for a lighter soup.
• Add Greens: Stir in fresh spinach or kale during the last few minutes of cooking for added nutrition and color.

Serving Suggestions

• Pair the soup with a hearty whole-grain bread for dipping.
• Serve alongside a fresh green salad topped with a lemon vinaigrette.
• Complement the meal with roasted vegetables for a complete dinner.

Freezing and Storage

• Freezing: This soup freezes beautifully. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months.
• Reheating: Thaw in the fridge overnight, then reheat on the stove over medium heat, stirring occasionally. Add a splash of vegetable broth if the soup is too thick.

FAQ Section

1. Can I use frozen butternut squash?

• Yes, you can use frozen butternut squash. Just adjust the cooking time as needed.

1. Is this soup gluten-free?

• Yes, the ingredients listed are gluten-free, but always check labels for packaged items like broth.

1. Can I use chicken broth instead of vegetable broth?

• Absolutely! Just be aware that it won’t be vegan if you do.

1. What can I substitute for fresh herbs?

• Use dried herbs, but reduce the amount to about one-third since dried herbs are more concentrated.

1. How can I thicken the soup?

• If you prefer a thicker soup, you can blend in some cooked potatoes or add a cornstarch slurry.

1. What other garnishes can I use?

• Try adding croutons, sunflower seeds, or a drizzle of balsamic reduction.

1. How long does this soup last in the fridge?

• It can last up to 5 days when stored in an airtight container in the fridge.

1. Can I add other vegetables?

• Yes, carrots, sweet potatoes, or parsnips would make great additions.

1. What’s the best way to peel butternut squash?

• A vegetable peeler works well. Alternatively, you can cut it in half and scoop out the seeds before roasting to make peeling easier.

1. Is this soup kid-friendly?
   • Definitely! It has a sweet and mild flavor that kids usually enjoy.

Conclusion

Vegan Butternut Squash Soup is not just a delicious dish; it’s a versatile and comforting recipe that can easily be adapted to your taste preferences. Whether you’re preparing it for a family dinner, a cozy night in, or meal prep for the week ahead, this soup will warm your heart and nourish your body. The combination of fresh herbs and the natural sweetness of butternut squash makes for a delightful bowl of goodness that everyone will love. Enjoy every spoonful!

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