Vegan Butternut Squash Soup Recipe for the Entire Family

Butternut Squash Soup.jpg

Hi Curl Friends! I really cannot believe we’re two weeks from Thanksgiving…like where has time gone?! Alright, I’m going to get right into today’s recipe, Vegan Butternut Squash. I absolutely love Butternut Squash soup; its creamy, can be made thick for filling, and is the perfect comfort soup for a cold fall day. So here’s the recipe!

Enjoy!

Recipe

Prep Time: 30 minutes

Cooking Time: 30 minutes

Yield: 4 servings

My Tips:

  • For a quicker prep time, buy pre-cut butternut squash so you just dump into the pot.

  • I used veggie broth, but you can certainly use a meat-based broth.

  • Try adding coconut milk for a creamier soup.

  • Roast the butternut squash first to cook in seasonings….I like it better this way.

  • Let the soup sit in the refrigerator overnight to lock in flavor (you can eat same day). I love second day soup.

  • Remember I’m not a chef. I just be cooking and adding stuff. LOL!

Ingredients

  • Wegmans Basting Oil or Extra-Virgin Olive oil (EVOO)

  • 2 tablespoons EVOO

  • 1 large yellow onion, chopped

  • Wegmans Garlic and Sea Salt blend (you can use separate garlic and sea salt seasoning)

  • Freshly ground black pepper

  • McCormick Vegetable seasoning

  • Tony Chachere’s Creole seasoning

  • ½ teaspoon sea salt

  • 1 (3-pound) butternut squash, peeled, seeded, and cubed

  • 3 garlic cloves, chopped

  • 1 1/2 tablespoon chopped fresh sage

  • 1 tablespoon minced fresh rosemary

  • 1 to 2 teaspoons grated fresh ginger (use to your liking)

  • 3 cups vegetable broth

  • 1/2 to 1 cup coconut milk

  • Freshly ground black pepper

For serving

  • Chopped parsley

  • Crusty bread

  • Sourdough bread

Instructions

  • Preheat oven to 450 degrees.

  • While oven pre-heats chop or take pre-chopped butternut squash and place on large baking sheet (you many need more than one). Sprinkle squash with Wegmans Basting Oil, Wegmans Garlic and Sea Salt seasoning, McCormick Vegetable seasoning, and Tony Chachere’s Creole seasoning onto squash. You can eyeball seasoning. Place squash in oven and roast for 25 minutes (squash should be tender).

  • Remove squash from oven and heat oil in a large pot over medium heat.

  • Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

  • Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth and 1/2 to 1 cup of coconut milk. Bring to a boil, cover, and reduce heat to a simmer. Simmer on low until squash is tender, 20 to 30 minutes. The consistency should be like a soft, chunky, soup.

  • Let cool slightly and pour the soup into a blender/food processor, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

RecipesShauniece MorrisRecipesComment