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Vegan Butternut Squash Soup
Vegan Butternut Squash Soup
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Indulge in velvety vegan butternut squash soup, irresistibly creamy with roasted squash for extra flavor. Perfect for sharing with everyone, even your meat-loving friends.
Ingredients:
  • 1 (3 to 3 1/2-pound) butternut squash
  • 2 teaspoons kosher salt, divided, or to taste
  • 3/4 teaspoon freshly ground black pepper, divided
  • 6 bushy sprigs fresh thyme, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 3 large cloves garlic, thinly sliced
  • 2 medium carrots, thinly sliced (about 1 cup)
  • 2 bay leaves
  • 1 (13.5-ounce) can light coconut milk
  • 1 cup water, plus more as needed
  • 1 tablespoon lemon juice
  • 1 to 2 tablespoons pure maple syrup, to taste
  • Optional garnishes: homemade croutons , fresh thyme, coconut milk, cayenne pepper and/or black pepper
Instructions:
  • Preheat your oven to 400°F and line a sheet pan with parchment paper. Remove the stem from the squash, then cut it in half lengthwise. Season the inside of each squash half with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Place 1 sprig of thyme on top of the seeds in each squash half. Arrange the squash cut-side-down on the sheet pan and roast for about 1 hour, until the skin wrinkles and browns. Allow the squash to cool before handling.
  • While the squash roasts, prepare the soup base. Heat olive oil in a large saucepan over medium heat. Add onion, garlic, carrot, 4 sprigs of thyme, bay leaves, 1 teaspoon salt, and 1/2 teaspoon pepper. Sauté until the onion is very tender and translucent and the carrot is nearly tender, about 7 to 10 minutes. If the onion starts to brown, reduce the heat slightly to prevent browning. Add coconut milk and water. Let the liquid simmer and infuse the flavors into the broth for approximately 10 minutes. Remove from heat and use tongs to take out and discard the thyme and bay leaves (no need to worry about any small thyme leaves in the broth).
  • Prepare the squash: With a soup spoon, remove the seeds, stringy bits, and peel from the squash halves. Use a sharp knife to assist in peeling, if needed.
  • Combine lemon juice, maple syrup, and 1/2 teaspoon salt in the pot. Use a standard blender for the roasted squash and coconut broth or an immersion blender for a creamier texture. Adjust thickness with water if needed. Season with salt and pepper to taste. Garnish and serve warm. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Let us know what you think by leaving a review!

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