Butternut Squash Soup
This soup is like a warm hug in a bowl, with its creamy texture and comforting flavors. I love how the sweetness of the butternut squash pairs perfectly with the warmth of ginger and spices.
Butternut squash soup has a special place in my heart.
I remember the first time I made it during a chilly fall evening; the aroma filled my kitchen and made the whole house feel cozy.
It’s such a simple dish, yet it’s packed with nourishing ingredients, and I love how it celebrates the flavors of the season.
Plus, it’s a great way to sneak in some veggies when you want something hearty and comforting.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Butternut squash is not just delicious; it's full of nutrients! If you can't find fresh, frozen cubed squash works too. The coconut coconut milk adds a lovely creaminess without any nutritional yeast, and you can adjust the spices to your liking. I sometimes add a pinch of cayenne if I want a little heat.
Tips & Notes
- •I like to keep my butternut squash soup in glass jars for easy storage and reheating.
- •If you want a little crunch, consider topping your soup with some roasted pumpkin seeds before serving.
Recipe Variations
- •Sometimes I’ll add a splash of apple cider for a hint of sweetness.
- •You can also throw in some red lentils while it cooks for added protein and texture.
Storage & Freezing
Store leftovers in an airtight container in the fridge for up to 4 days. If you freeze it, just remember to thaw it in the fridge overnight before reheating. I usually warm it on the stove for the best texture!
Frequently Asked Questions
Can I make this soup ahead of time?
Absolutely! It keeps well in the fridge for about 3-4 days, so you can make a big batch and enjoy it throughout the week.
Can I freeze this soup?
Yes, it freezes beautifully! Just let it cool completely, then store it in airtight containers. It should stay good for about 3 months.
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This soup is like a warm hug in a bowl, with its creamy texture and comforting flavors. I love how the sweetness of the butternut squash pairs perfectly with the warmth of ginger and spices.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion, carrot, and celery.
- 2
Sauté for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- 3
Add the minced garlic and grated ginger to the pot, and cook for another minute until fragrant.
- 4
Next, toss in the cubed butternut squash, cumin, nutmeg, salt, and pepper. Stir everything together.
- 5
Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the squash is tender.
- 6
Once the squash is cooked, use an immersion blender to puree the soup until it's smooth and creamy. Alternatively, carefully transfer it to a blender in batches.
- 7
Stir in the coconut coconut milk and heat the soup gently until warmed through. Adjust seasoning if needed.
- 8
Serve hot, and if you're feeling fancy, garnish with a drizzle of extra coconut coconut milk or some fresh herbs.
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