Butternut Soup

This hearty vegan recipe for easy butternut squash soup is full of flavor and excellent for you because it's made with fresh vegetables and toasty spices. For a complete meal, serve it on its own or alongside your favorite soups and sandwiches.

Why We Love This Simple Recipe for Butternut Squash Soup

A tasty soup never gets a no from anyone. Sincerity tells us that this simple butternut squash soup is one of our favorite comfort meals. We could go on and on about why we enjoy it, but we'll just mention a few:

It is quite easy to make. Place it in the slow cooker, then carry on with your day.

Despite being loaded with vegetables, it tastes quite sweet.

It may be paired perfectly or used as a filler on its own.

To meet all of your dietary requirements, it is dairy-free, vegetarian, and vegan.

Ingredients for Vegan Butternut Squash Soup

You won't believe this recipe's 10-ingredient total after only one mouthful! It has depth, sweetness, and savory flavors for an unbeatable recipe. What you'll need is as follows:

Butternut Squash: We enjoy using pre-cut squash to save time.

Onion - Yellow onions are ideal, although white or sweet kinds can well.

You'll need some fresh rosemary, sage, and ginger for your recipe. Your soup will smell and taste better the fresher these are.

Garlic - This will give your butternut squash soup an additional taste that will elevate it to a new level.

Chicken broth is typically called for in simple butternut squash soup recipes. However, we were able to keep this dinner vegan without compromising any flavor by using veggie broth.

Olive oil is a wonderful, neutral oil with a high smoke point that will give your soup an added layer of richness.

Almost any dish pairs well with salt and pepper. As always, season and taste to your preference!

Coconut milk will make your soup become more diluted. For the creamiest texture, we advise selecting the full-fat kind.

How to Prepare Butternut Squash Soup in a Slow Cooker

One of the easiest meals you'll ever prepare is this basic butternut squash soup. Simply place everything in the slow cooker in the morning, and by the time you come home, supper will be ready.

Each fruit and vegetable should be peeled and chopped.

To the slow cooker, add all of the ingredients minus the coconut milk.

Cook for 4 hours on high with a cover.

The mixture should be smooth.

Stir in the coconut milk.

Enjoy after serving!

Advice on Slicing a Pumpkin

Butternut squash may seem challenging to prepare at first. But with the right tools and a little confidence, you will have it cubed up and ready to go in no time. First, you must make sure you have a sharp knife. Second, you need to find a good cutting board or something stable to place the butternut squash. Then, just follow the steps below!

Remove about 14" from either end.

Utilizing a vegetable peeler, remove the skin.

The squash should be split in half across the centre.

Scrape out all of the seeds using a spoon.

Butternut squash should be cut in half once more. Make cubes out of it next.

Optional Storage

Our family eat this soup to the gills. Therefore, we advise cooking a large quantity to have on hand all week long!

Refrigerator: You may keep leftovers for up to a week in an airtight container.

Freezer: You may keep leftovers for up to two months in the freezer by placing them in airtight containers or bags that shut.

Reheat: Put the thawed soup in a saucepan on the stove or in the microwave when you're ready to eat, and heat until the appropriate temperature is attained.

Vegan Butternut Squash Soup Thickening Method

Don't freak out if your soup is overly runny! Just add a tiny bit of flour or cornstarch and whisk until it starts to thicken.

How Can I Fix My Bland Soup?

Feel free to season your soup with more if it appears bland. Alternately, you might add an additional dash of coconut milk broth.

Suggestions for Serving

For a complete dinner, we like to serve this butternut squash soup with breads, salads, and sandwiches. Here are a few of our preferred choices:

Prep Time10 mins

Cook Time4 hrs

Total Time4 hrs 10 mins

                                                 

Keyword: squash soup

Servings: 4

INGREDIENTS

• 4 cups Butternut Squash (approx. 1 large butternut squash)
• 1 medium chopped white onion
• 1 large cored (peeled and chopped granny smith apple (or 2 small ))
• 1 cup chopped carrots
• 6 cloves garlic
• 3 teaspoons sea salt (to taste)
• 1 teaspoons freshly ground black pepper (to taste)
• 3 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 sprig fresh thyme
• 4 cups vegetable broth
• 2 13.5 oz cans of full-fat coconut milk
• 
  

INGREDIENTS

1.Butternut squash, apples, garlic, carrots, and onions should all be peeled and chopped. Pieces should be roughly an inch apart.

2.Butternut squash, apples, onions, carrots, cinnamon, nutmeg, salt, pepper, broth, and a sprig of thyme are placed in a slow cooker.

3.Cover and select a high setting of 4 hours.

4.Blend with an immersion blender until uniform. in the event that you lack an immersion blender. Pour slowly into a typical blender.

5.Blender half full. Cover the blender's top with a cloth. Blender speed should be progressively increased after starting at the lowest setting.

6.Stir in the coconut milk with the soup.