Description
A creamy, comforting Vegan Butternut Squash Soup made with fresh herbs and blended to a smooth texture. This easy stovetop recipe features sautéed onions and garlic, tender butternut squash simmered in vegetable broth, and optional coconut cream for richness. Perfect for a cozy meal, garnished with pepitas or extra coconut cream.
Ingredients
Scale
Sauté Base
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
Main Soup
- 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
- 1/2 cup full-fat coconut cream
- Pepitas (pumpkin seeds)
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: Add the diced yellow onion to the pot and sauté for 5 minutes, stirring occasionally until the onion softens and becomes translucent.
- Add garlic: Stir in the minced garlic and cook for 1 minute, ensuring it doesn’t burn but releases its fragrant aroma.
- Add squash and broth: Add the cubed butternut squash to the pot along with 4 to 6 cups of vegetable broth, depending on desired soup thickness. Season with 1 teaspoon salt, 1/2 teaspoon pepper, and add fresh thyme, rosemary, and oregano. Stir to combine.
- Bring to boil: Increase the heat to bring the mixture to a rolling boil, ensuring all ingredients heat through.
- Simmer: Reduce heat to low, cover the pot, and let the soup simmer gently for 20 to 30 minutes, or until the butternut squash pieces are tender and easily pierced with a fork.
- Blend soup: Use an immersion blender directly in the pot to puree the soup until completely smooth and creamy. Alternatively, carefully transfer portions to a blender in batches.
- Add coconut cream (optional): For a richer, creamier texture, stir in 1/2 cup of full-fat coconut cream and mix thoroughly.
- Serve and garnish: Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish with pepitas, additional coconut cream, fresh parsley, or a sprinkle of black pepper as desired.
Notes
- Adjust the amount of vegetable broth to get your preferred soup consistency; less broth for thicker soup, more for thinner.
- If fresh herbs are unavailable, use 1 teaspoon each of dried thyme, rosemary, and oregano instead.
- To make the soup spicier, add a pinch of cayenne or smoked paprika while sautéing.
- Use an immersion blender for convenience and safer blending directly in the pot, or a regular blender in small batches, allowing soup to cool slightly before blending.
- Soup stores well in the refrigerator for up to 4 days and can be frozen for 2-3 months.
