Vegan Butternut Squash Soup

What's the best way to cook butternut squash?

Slow-roasting butternut squash really brings out its delicate flavor more than sautéing it in a pan. It will soften, caramelize and release its natural, nutty sweetness. I tend to use less seasoning too because the flavor just really shines on its own.

Plus, it's much easier to roast the squash because you don't have to peel and chop it which can be a pain. All you'll have to do is cut the squash in half, and let it roast in the oven for 40-50 minutes. It's worth it!

• Raw Cashews - these are blended with soy milk to make a rich cream. You can replace the cream with full-fat canned coconut milk.
• Soy Milk - any unsweetened plant-based milk will work, or you can just use water.
• Butternut Squash - it's the star of the show, but you can also make this with acorn squash.
• Onion - if you want a milder flavor, you can use shallots instead.
• Carrots - adds a mild sweetness. You can omit them or replace them with a tart apple for a more complex flavor.
• Garlic - fresh is best here!
• Fresh Ginger - this is optional but I love the subtle zest it adds to the soup.
• Cumin - it gives the soup a little more depth. You can omit it or replace it with chili powder or smoked paprika.
• Cinnamon - I love the warmth that it adds, but you can omit it if you don't like it with savory food.
• Nutmeg - you can omit this if you don't have it or add a pinch of all-spice or cardamom,
• Vegetable Broth - I used reduced sodium. If you use regular, you may want to reduce the additional salt in the recipe.
• Bay Leaf - this is optional or you can use a ¼-1/2 teaspoon of dried thyme and add it when the other seasonings go into the pot.

Place the squash on a baking sheet, cut side down and roast for 40-50 minutes or until the squash is easily pierced with a fork. Cool slightly, then scoop out the soft flesh and set it aside.

1. In a large pot, heat oil over medium heat. Now add onion and carrots, then sauté until softened. Add garlic and ginger, then sauté until fragrant. Now add the cumin, nutmeg, and cinnamon, then cook for 30-60 seconds until fragrant.
2. Pour in the broth and add the roasted squash, bay leaf, salt, and pepper. Gently simmer for about 8-10 minutes and remove from heat.
3. Remove the bay leaf and pour in the cashew cream.
4. Using an immersion blender or regular blender, puree soup until it has a smooth consistency.

Serving Suggestions

This vegan butternut squash soup is definitely a meal all on its own but it also pairs nicely with a meal or side dish. It goes well with rice dishes, sandwiches, wraps, and salads, or just serve it up with a handful of crackers or a piece of crusty artisan bread, or vegan cornbread and a pat of vegan butter.

Topping Ideas

• For a little crunch, add roasted butternut squash seeds, raw/roasted pumpkin seeds, air-fried chickpeas, or croutons.
• Add more warmth with a pinch of cinnamon or nutmeg.
• For a little kick add a pinch of crushed red pepper or cayenne pepper. 
• Add a pop of color and fresh flavor with chopped chives, cilantro, or parsley.
• For a hint of smokiness, add a dash of smoked paprika.
• Add extra creaminess with a swirl of cashew cream or a dollop of vegan sour cream.
• For extra zing, add a squeeze of fresh lemon juice.
• Add a little extra protein and savory flavor with browned vegan sausage crumbles or vegan bacon.

Flavor Variation

The flavor of this vegan butternut squash soup is so easy to change so feel free to experiment. Here's another way I like to cook it: Omit the ginger, cumin, and carrots and replace them with ½ cup dry white wine, 1 tablespoon chopped fresh sage, and one diced tart apple. You can omit or leave in the nutmeg and cinnamon.

The diced apple will go into the pot at the same time that the onion does. Once they are softened, add garlic then sauté for 30-60 seconds.

Then add the chopped sage, optional nutmeg, and cinnamon. Cook until fragrant, then add the white wine and reduce for 2-3 minutes. Follow the remaining steps as written.

Can I Freeze Butternut Squash Soup?

YES! It freezes beautifully! Just let it completely cool before transferring it into an airtight container. It'll last for 2-3 months.

You can also store it in individual containers for school or work lunches. Just defrost it in the fridge overnight, then warm it up in the morning and pour it into a Thermos. It'll stay warm until lunch. A quick and satisfying meal!

More Squash Recipes to Enjoy

• Quinoa Stuffed Acorn Squash
• Stuffed Butternut Squash
• Butternut Mac and Cheese by Veggie Inspired. SO delicious!
• Butternut Squash and Sweet Potato Soup