Vegan Butternut Squash Soup Recipes

VEGAN BUTTERNUT SQUASH SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in 1/2 teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chile flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
• Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
• Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

VEGAN BUTTERNUT SQUASH SOUP

Steps:

• Combine butternut squash, vegetable broth, potatoes, onion, carrots, and garlic in a 5-quart pot. Cover and cook over medium-high heat until the diced squash is easily pierced with a fork, about 45 minutes. Remove from heat.
• Use an immersion blender to blend soup thoroughly in the pot. Add coconut milk. Heat over medium-high heat until warmed through, about 5 minutes. Remove from heat and season with salt and pepper.

VEGAN CARROT-BUTTERNUT SQUASH SOUP

Steps:

• Heat olive oil in a soup pot over medium-low heat and saute onion, stirring occasionally, until soft, about 5 minutes. Add butternut squash and carrots; cook and stir for a few minutes. Do not let the onions brown.
• Add water, vegetable bouillon, ginger, and orange zest to the pot. Increase heat to medium and slowly bring to a simmer. Cover and cook until carrots soften, about 20 minutes.
• Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.

SWEET VEGAN BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with olive oil.
• Place butternut squash and sweet potato cut-sides down on the baking sheet.
• Bake in the preheated oven until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and let sit until cool enough to handle.
• While squash and potato are cooking, heat 3 tablespoons oil in a skillet over medium-high heat. Add garlic and fresh sage and cook until garlic is browned and sage is crispy, 3 to 5 minutes. Remove sage to a paper-towel lined plate. Transfer garlic to a blender.
• Scoop out the flesh of the butternut squash and potato using a spoon and transfer to the blender with garlic. Discard squash and potato skins. Add maple syrup and 1 cup vegetable broth to the blender and process until smooth, 1 to 2 minutes.
• Strain through a sieve to remove any lumps and transfer into a large pot. Add remaining 3 cups vegetable broth, bay leaves, cinnamon stick, 1 tablespoon thyme, and salt. Bring to a simmer over medium heat, then reduce heat to low and simmer for 30 minutes. Season with pepper and sprinkle with crushed sage leaves.

VEGAN BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 400°. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a greased 15x10x1-in. baking pan. Bake, uncovered, until tender, 45-60 minutes. Cool slightly. Scoop out flesh; set aside., In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth. , Return pureed mixture to pan; cook and stir until heated through. If desired, serve with additional thyme and black pepper.