There is a strong chill in the air these days, and I’m feeling the need to make an unnecessary amount of soup, wear oversized sweaters, and start listening to Mariah Carey’s Christmas album. It’s never too early for Mariah right? Well, even if there is some debate on that, there should be zero debate on making this cozy Vegan Butternut Squash Soup. Cozy up in your home and enjoy a warm bowl of this creamy dairy free soup.
I had a huge bag of crunchy Ambrosia apples from the farmers market and a nice looking butternut squash sitting on my counter, and I knew the two of them would complement one another in a dairy free soup. It’s time to embrace all the vegan fall recipes and this soup is a good place to start, Let’s just say they didn’t disappoint! Ambrosia apples are by far my favourite type of apple. They always have that good old crunch and the sweetness is balanced to a tee. In this vegan butternut squash soup, the apple adds a subtle sweetness, and the creamy texture of the butternut squash and the coconut milk are perfect.
This gluten free, dairy free soup is a big favourite in my home and it freezes really nicely. So it’s a great recipe to make if you are into Sunday prep days. Simply, let it cool and then freeze it until the day you want to enjoy it. This soup is Picky Husband Approved, and Adam actually takes it to work most days in his lunch! It energizes him for the remainder of his workday and keeps him toasty warm. This vegan butternut squash soup is crazy EASY to make, is dairy-free, and has so much savory goodness in it- just what Fall ordered.
here are a few reasons why I love this vegan butternut squash soup, so listen up!
- This vegan butternut squash soup used under 10 ingredients. That’s it! Simple ingredients that come together to create a brilliant delicious soup.
- Soups are my favourite go-to recipes in the fall and winter. For one they warm you up if you live in a cold city. And two, you can make them ahead of time and freeze them, so weeknight dinners never looked so easy. I love pairing my soups with a protein-rich salad or a vegan grilled cheese.
- This gluten free dairy free soup uses simple ingredients that you probably have in your pantry and if not, they are very easy to find at a local grocery store. My favourite coconut milk to use is the Thai Kitchen brand. It’s a brand I trust, it’s consistent. I always know what I’m going to get with it. The coconut milk adds additional creaminess to the soup and a slight coconut flavour. That being said, any coconut milk will work in this soup if you have your own fav!
Looking for more cozy vegan fall recipes? Try these!
In conclusion, if you like soup, seasonal ingredients, and you like simple recipes that are flavourful, then this dairy free soup is for you! Less than 10 ingredients to pull it all together. I’m embracing Fall now that this recipe is at my finger tips. I hope this vegan butternut squash soup brings a little warmth to your soul as this chill settles in the air.
| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
people
|
- 1 medium butternut squash (or two small ones- 2 1/2 cups of butternut squash puree)
- 2 tsp oil (1 tsp for the squash/ 1 tsp for the onion and garlic)
- 2 garlic cloves
- 1/2 onion (finely chopped)
- 1 apple (chopped, but doesn't need to be peeled)
- 3 cups vegetable broth
- salt and pepper to taste
- 1 cup - 1 can Coconut Milk (full fat)
Ingredients
|
|
- Preheat the oven to 350°F
- Cut the squash in half and remove all seeds. Lightly coat the inside of the squash with oil and place face down on a lined baking sheet. Roast the squash for 40 minutes, or until you can run a knife through it with ease. Remove from the oven and let cool.
- Add a tablespoon of oil to a pot and sauté the garlic and onion until golden. Add in the chopped apple. Measure out the butternut squash (2 1/2 cups)- scooped out of the skin. Add the butternut squash, vegetable broth, salt and pepper to the pot. Bring to a boil, and then lower to a simmer for 20 minutes.
- Remove the soup from the pot and use a blender to blend the soup until smooth. Add coconut milk to thicken. Top with roasted pumpkin seeds, kale, or parsley and enjoy.
- If freezing the soup, before enjoying, let it thaw and then reheat in a pot over medium low heat.
like this post? pin it!
Gorgeous photography in the beautiful bowls!!