Butternut Squash Soup (vegan)
Printed from Inclusive Kitchen — Butternut Squash Soup
Butternut squash soup is a beloved autumn staple, celebrated for its creamy texture and sweet, nutty flavor. This vegan version takes the classic recipe and elevates it with fresh sage, creating a warm and inviting dish that’s perfect for cozy evenings. The vibrant orange hue of the soup is not just visually appealing; it also signals the bounty of nutrients packed inside, making it a wholesome choice for any meal.
Historically, butternut squash has roots in the Americas, where it has been cultivated for thousands of years. Native Americans were among the first to grow this versatile vegetable, and it has since become a favorite in kitchens across the globe. The addition of sage, a herb often associated with Thanksgiving and fall flavors, brings a fragrant earthiness that complements the sweetness of the squash beautifully. It’s like a warm hug in a bowl, perfect for those days when you need a little extra comfort.
Making this soup is not only simple but also a delightful way to embrace the flavors of the season. The recipe calls for roasting the squash, which caramelizes its natural sugars and enhances its flavor. Pair that with sautéed onions and garlic, and you have a base that’s bursting with taste. Blending everything together creates a silky smooth texture that’s simply irresistible. And if you’re feeling a bit cheeky, you can always add a dash of cayenne pepper for a little kick—just don’t blame me if your taste buds start dancing!
Serve this soup with a crusty piece of bread or a light salad for a complete meal. It’s perfect for entertaining guests or simply enjoying a quiet night in. Plus, it’s a fantastic way to sneak in some veggies for those who might be a bit picky. So grab your favorite pot, and let’s get cooking!
Ingredients
- 2 pounds butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon fresh sage leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup coconut milk
Instructions
- Preheat your oven to 400°F (200°C). This temperature is perfect for roasting the squash, allowing it to caramelize and develop a rich flavor.
- Prepare the butternut squash by peeling and cubing it into 1-inch pieces. This size ensures even cooking and makes it easier to blend later.
- Toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper in a large bowl. Spread the squash evenly on a baking sheet lined with parchment paper.
- Roast the squash in the preheated oven for about 25-30 minutes, or until it is tender and lightly browned. You’ll know it’s done when a fork easily pierces the flesh.
- While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic and cook for another minute, just until fragrant. Be careful not to let the garlic burn, as it can turn bitter.
- Once the squash is roasted, add it to the pot along with the vegetable broth and chopped sage. Bring the mixture to a gentle simmer over medium heat.
- Let the soup simmer for about 10-15 minutes to allow the flavors to meld together. Stir occasionally and enjoy the delightful aroma wafting through your kitchen.
- Using an immersion blender, carefully blend the soup until it is smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender.
- After blending, return the soup to the pot and stir in the coconut milk. This adds a lovely creaminess and a hint of sweetness.
- Taste the soup and adjust the seasoning with more salt and pepper if needed. If you like a bit of heat, now’s the time to add a pinch of cayenne pepper.
- Serve the soup hot, garnished with additional sage leaves or a drizzle of coconut milk for a touch of elegance. Pair it with crusty bread for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
- Enjoy your delicious, homemade butternut squash soup, and remember: it’s not just soup; it’s a hug in a bowl!
Nutrition (per serving)
- Calories: 250
- Carbs g: 40
- Protein g: 4
- Fat g: 10
- Sugar g: 5
