Description
This creamy and comforting Vegan Butternut Squash Soup is made with tender butternut squash, aromatic herbs, and a touch of coconut cream for richness. Perfect for a cozy meal, it’s easy to prepare on the stovetop and comes together in just 40 minutes. Serve garnished with crunchy pepitas and fresh herbs for a satisfying vegan-friendly dish.
Ingredients
Scale
Soup Base
- 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 Garnishes
- 1/2 cup full-fat coconut cream (for creaminess)
- Pepitas (pumpkin seeds)
- Fresh parsley
- Black pepper
Instructions
- Heat olive oil: Warm 2 tablespoons of olive oil in a large stock pot or Dutch oven over medium heat to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add the diced yellow onion to the pot and sauté for about 5 minutes, stirring occasionally until softened. Then add the minced garlic and cook for an additional minute, taking care not to let the garlic burn.
- Add squash and broth: Stir in the cubed butternut squash along with 4 to 6 cups of vegetable broth, depending on your preferred soup thickness. Season with 1 teaspoon salt, 1/2 teaspoon pepper, and add the chopped fresh thyme, rosemary, and oregano. Stir well and bring the mixture to a boil.
- Simmer the soup: Once boiling, cover the pot and reduce the heat to low to let the soup simmer gently. Cook until the butternut squash is very tender, which should take about 20 to 30 minutes.
- Blend until smooth: Using an immersion blender, carefully blend the soup in the pot until it reaches a smooth and creamy consistency.
- Optional creaminess: For a richer texture, stir in 1/2 cup of full-fat coconut cream and mix well to combine.
- 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, fresh parsley, extra coconut cream, or freshly ground black pepper as desired before serving.
Notes
- If you don’t have fresh herbs, dried thyme, rosemary, and oregano can be used; reduce quantity to 1 teaspoon each as dried herbs are more potent.
- The thickness of the soup can be adjusted by adding more or less vegetable broth.
- For added texture, reserve some cooked squash cubes before blending and stir them back in at the end.
- This soup reheats well and can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Pepitas and fresh herbs add both flavor and texture as garnishes, but are optional.
