Vegan Butternut Squash Soup
The soup season is here! And what better way to kick it off than with this mind-blowing vegan butternut squash soup with ginger and turmeric?
One of my favourite things about fall is that I can unapologetically eat soup every single day. Soups come in so many different flavors, you could make a different recipe every week and never get bored! A word of warning, though! Once you try this vegan butternut squash soup, you might not want to move on for a while. It’s just SO GOOD!
Why You’ll Love This Recipe
- This vegan butternut squash utilizes simple seasonal ingredients and is fully compliant with the WFPB lifestyle.
- Ginger and turmeric are a power duo that is primarily known for their soothing effect on digestion. If you ever find that you have some form of abdominal unrest, this vegan butternut squash soup could have a positive effect on your stomach.
- Most of the cooking process is hands-off. You can sit back and relax while the veggies are roasting in the oven!
- This recipe is budget-friendly and is made with widely accessible ingredients! Anyone can enjoy this vegan butternut squash soup!
- You can easily prepare a large batch of this soup and enjoy it throughout the week. Perfect for meal prep!
How to Make This Recipe
The process of cooking this vegan butternut squash soup is very simple. You simply roast your ingredients like squash, thyme, onion and garlic on a sheet pan for about 40 minutes, until everything is soft.
Then transfer to a countertop blender or a pot, and use an immersion blender to combine until smooth. I love to add broth and coconut milk for ultimate creaminess.
Enjoy immediately.
Hack It!
- This is a great meal prep recipe in more ways than one. Firstly, it’s so easy to upscale! Just double the ingredients to get a larger batch. Secondly, it can be refrigerated for 4-5 days, enough for a full work week for most people. And thirdly, it is freezer-friendly! Just split it into portions and enjoy over the course of 3 months.
- If you don’t have any fresh butternut squash, you can use pre-cut frozen squash.
- Some people find the taste of coconut milk overwhelming. Feel free to add some pre-soaked cashews or sunflower seeds for a more neutral flavor.
- This recipe works beautifully with other types of winter squash, including pumpkin!
- If you don’t have an immersion blender, pour all ingredients into a standing blender and add extra broth if necessary.
Other Recipes You’ll Love
- Vegan Chicken Broth
- Vegan Tortellini Soup
- Roasted Garlic Tomato Soup
- Hidden White Bean Tomato Soup
- Dill Pickle Chip Soup
If you love this mind-blowing soup series, check out the PlantYou Planner! This digital meal planner platform has many delicious soup recipes for you to choose from, along with hundreds more healthy vegan recipes. With PlantYou Planner, you can fully customize your weekly menu and enjoy the perks of the tailored grocery list. Plant-based living has never been easier!
And if you enjoy simple and timeless recipes, the PlantYou Cookbook would be a worthy investment! It’s a cookbook aimed at home cooks of all ages, backgrounds, and levels of cooking ability. You don’t have to be a kitchen wizard to enjoy cooking, and this book is proof. Choose any of the 140+ recipes from the PlantYou Cookbook and fall in love with vegan cooking!
The Recipe: Vegan Butternut Squash Soup
Ingredients
- 1 large butternut squash, seeds removed, halved and scored
- 1 yellow onion, peeled and quartered
- 3 heads garlic, tops sliced off
- 3 sprigs thyme
- 1 tsp paprika
- ½ tsp Salt & pepper
- 1 tbsp extra virgin olive oil
- 2 ½ cup vegetable broth
- ½ tsp minced ginger
- ½ tsp turmeric
- 1 cup full fat coconut milk, or vegan heavy cream
Garnish
- Pumpkin seeds
- Thyme sprigs
Equipment
- chopping board
- knife
- Immersion blender
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- Add the squash, onion, garlic and thyme to the baking sheet. Drizzle everything lightly with olive oil and add paprika, salt and pepper. Roast for 40 minutes, until the squash is fully cooked. If the onion and garlic are cooked before the squash, remove them from the sheet pan and allow the squash to cook for an additional 10 to 15 minutes.
- Add the squash, apart from the skin, and remaining ingredients to a large pot. Using an immersion blender, combine until you have a smooth, creamy soup, adjusting the amount of broth to achieve a desired consistency. Enjoy immediately.
Made this yesterday to bring a meal to a friend recovering from surgery, and to feed a dinner guest. Delicious! The flavors are wonderful and so much more delightful than other similar recipes I’ve made. Leftovers for lunch today were a bit thicker and just as good. Will be on our regular fall/winter rotation for sure!! Thank you!
I’m so thrilled!
Instructions say to enjoy immediately. How does this soup keep? I wanted to make it a couple of days before serving at a party. Will the coconut milk curdle if chilled and reheated?
It keeps beautifully! You can store in the fridge for up to 4 days and then reheat on the stove. It does thicken a bit so you might want to add more vegetable broth while reheating.