Vegan Butternut Squash Recipes

When the chill in the air calls for something cozy, there’s nothing quite like wrapping yourself in a bowl of my creamy vegan butternut squash soup—it’s like a hug in a bowl that warms you from the inside out.

My passion lies in creating delicious hearty vegan dishes, and I am especially fond of this Vegan Butternut Squash Soup. It’s creamy base of coconut milk and its depth of flavor from fresh sage, nutmeg, and garlic makes this dish not just comforting but also packed with nutrients.

For a little indulgence, I like to garnish it with toasted pumpkin seeds.

Vegan Butternut Squash Recipes Ingredients

• Butternut Squash: Rich in fiber and vitamin A, adds natural sweetness.
• Olive Oil: Heart-healthy monounsaturated fats, enhances flavor.
• Onion: Boosts immune health, adds depth to soup base.
• Garlic: Contains antioxidants, provides aromatic warmth.
• Sage: Herbal notes, anti-inflammatory properties.
• Coconut Milk: Creamy texture, healthy fats for richness.
• Nutmeg: Adds a warming spice, supports digestion.

Vegan Butternut Squash Recipes Ingredient Quantities

• 1 medium butternut squash, peeled and diced
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• Optional: Toasted pumpkin seeds for garnish
• Optional: Chopped fresh parsley for garnish

How to Make this Vegan Butternut Squash Recipes

1. Heat the oven to 400°F (200°C). Put the minced butternut squash on a baking sheet and splash with 1 tablespoon of olive oil. Bake for 25-30 minutes, or until the squash is tender and just starting to brown. (I think this could be interpreted as: reverse caramelizing the squash.)

2. In a big pot, warm the last tablespoon of olive oil over medium heat. Toss in the chopped onion and cook for about 5 minutes, until the onion is soft and glassy.

3. Combine garlic and sage in the pot and heat until fragrant. Then, mince the garlic and add it with fresh sage to the pot. Sauté for 1-2 minutes; inhale deeply.

4. Mix together the pot’s contents: the butternut squash, after it’s been roasted and chopped, and the broth, which is anything but watery and thin; it’s packed with nutrients and flavor.

5. Heat the mixture until it boils, then lower the heat so that it simmers. Let it bubble gently for about 15 minutes, so that the flavors can all blend nicely.

6. Using an immersion blender, purée the soup until smooth. If you don’t have an immersion blender, you can use a countertop blender instead, but you’ll need to blend the soup in batches.

7. Incorporate the coconut milk, salt, black pepper, and nutmeg. Simmer the soup for a further 5 minutes to heat through.

8. Sample the broth and correct the flavor with added salt or pepper if necessary.

9. Serve the soup piping hot and garnished with toasted pumpkin seeds and, if you like, a sprinkle of fresh, chopped parsley.

10. Savor the scrumptious and creamy vegan butternut squash soup!

Vegan Butternut Squash Recipes Equipment Needed

1. Oven
2. Baking sheet
3. Large pot
4. Wooden spoon or spatula
5. Knives (for chopping and mincing)
6. Cutting board
7. Immersion blender or countertop blender
8. Measuring spoons
9. Measuring cups
10. Serving bowls
11. Ladle (for serving)

FAQ

• Can I use frozen butternut squash instead of fresh?Certainly! It is perfectly alright to utilize butternut squash that has been cubed and frozen. This method might cut down on the necessary cooking time a smidge.
• Is there a substitute for coconut milk in this recipe?You can substitute with any non-dairy milk; however, this might cause slight changes in flavor and creaminess.
• How do I store leftovers?Keep uneaten meals in a sealed container in the refrigerator for up to 3 days. Reheat them on the stovetop or in the microwave.
• Can this soup be made ahead of time?It can be made a day ahead. The flavors often deepen by the next day.
• Is this recipe gluten-free?Indeed, this recipe is naturally gluten-free, as none of the ingredients listed contain gluten.
• Can I add other spices?Certainly! You can modify the spices to your preference. A sprinkle of cayenne pepper can give it a nice “kick.”
• What can I serve with this soup?Accompany it with crusty bread, a side salad, or vegan grilled cheese for a complete meal.

Vegan Butternut Squash Recipes Substitutions and Variations

Coconut oil or avocado oil can be used as substitutes for olive oil.
Shallots may be used in place of onion, yielding a more delicate flavor.
Rosemary or thyme can be used in place of fresh sage.
Almond milk or oat milk can take the place of coconut milk for creating a different kind of creaminess.
If you don’t have vegetable broth, use mushroom broth or water and a bouillon cube.

Pro Tips

1. Roast for Enhanced Flavor Consider spreading the diced butternut squash in a single layer on the baking sheet for even roasting. This will enhance the caramelization, adding depth and sweetness to the soup’s flavor.

2. Coconut Milk Choice For a richer, creamier texture, use full-fat coconut milk. If you prefer a lighter version, opt for lite coconut milk. Both will contribute creaminess but with different levels of richness.

3. Herb Infusion If using fresh sage, bruise the leaves slightly before chopping to release more of their essential oils. This will enhance the flavor infusion in the soup.

4. Blending Safety When using a countertop blender, ensure you allow the soup to cool slightly and blend in small batches to prevent any risks from hot liquid expanding.

5. Custom Garnishes Consider adding a dash of cinnamon or a drizzle of balsamic reduction when serving. These can complement the soup’s flavors and offer a unique twist beyond the standard garnishes.