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If you’re looking for a creamy and hearty fall soup to cozy up during the chilly weather, this recipe is waiting for you. It is loaded with health benefits, provides a high serving of vegetables, and tastes absolutely amazing. Make this delicious and healthy creamy butternut squash soup in under 30 minutes and enjoy with the family (or yourself!).
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What is Butternut Squash?
Blooming in the autumn (fall season) butternut squash grows on a vine and is similar to pumpkin squash. When the fall season rolls around, the USA and many other countries are blessed with varying types of squashes like pumpkin, acorn, spaghetti, and of course the beloved butternut squash. Its taste can be desired as a sweet, slightly nutty, and less starch-y pumpkin.
Not only does butternut squash taste amazing, it holds many health benefits! It’s loaded with fiber, Vitamins A, C, E and may even help to lower blood pressure.
Butternut squashes are quite long in length, kind of resembling a pale, tall (and skinny) pumpkin.
What you’ll need- Butternut Squash Soup
- Butternut Squash
- Onion
- Garlic
- Scallion
- Fresh Thyme
- Bell Pepper
- Tomato
- Celery
- Carrot
- Potato
- Oil
- Veggie Broth/Water
- Coconut Milk
Seasonings you need
- Italian Seasoning
- Nutritional Yeast- One of the best ways to add an umami, “cheesy” flavor. Grab a bottle of your own using this link.
- Curry Powder- I love using Jamaican curry powder. Grab a bottle of my favorite brand using this link.
- All Purpose Seasoning
- Paprika
- Onion/Garlic Powder
- Curry Powder
- Black Pepper
How to make Butternut Squash Soup
Butternut squash is extremely hard to cut with a very tough skin! Be sure to proceed with caution when cutting into this squash and be safe. If you need to, it may be possible to purchase pre-cut butternut squash in the grocery store.
1. Thoroughly wash and roughly chop the fresh produce in rough medium large pieces. Do not cut the fresh thyme. Be cautious when cutting the butternut squash as it can be very hard to maneuver.
2. Heat a deep dish pot of oil and sauté the scallion, onion, garlic, thyme, and bell pepper. Stir for 2 minutes of sautéing or until it becomes fragrant.
3. Add in the carrot, celery, and tomato and stir until well combined. Now, pour in the dry seasonings and sauté for a few minutes.
4. Throw in the butternut squash and potatoes along with the veggie broth/water and coconut milk. Pour the liquids in slowly because you may not need all or may need more. Allow to cook on medium/low heat for at least 15-20 minutes.
5. Once the butternut squash is fork tender, carefully place all of the components in the pot into a blender with extra coconut milk if necessary and blend until the desired consistency has been reached. Be sure to remove the thyme stems before bending.
6. Optional to pour back into the pot and simmer for a few more minutes. Serve hot off the stove with fresh vegan bread and enjoy!
How to store Butternut Squash Coconut Soup
Due to the coconut milk present, this Butternut Squash Coconut soup recipe can last in the fridge for about 3-4 days. If you need it for longer simply store in large ice cubes and plop onto a small sauce pan when ready to re-heat. The soup can last for up to 2 weeks frozen.
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