Description
This creamy vegan butternut squash soup is a comforting and rich dish perfect for chilly days. Made with roasted or steamed butternut squash, sautéed onion, savory herbs, and blended with plant-based milk, it delivers a luscious texture and subtly sweet flavor. The addition of vegan sour cream adds a delightful tang, making it an ideal dairy-free, vegan-friendly appetizer or light meal.
Ingredients
Squash and Vegetables
- 1 large butternut squash (about 4 cups cubed)
- 1 medium onion
Seasonings and Broth
- 1 tablespoon olive oil (optional)
- 1 teaspoon salt
- 2 teaspoons sage (or poultry seasoning)
- 3-4 cups water (or vegetable broth if not using bouillon cube)
- 1 cube Not Chick’n bouillon cubes
Plant-based Milk and Garnish
- 1 1/2 cups plain soy milk (or any plain plant-based milk, or a can of coconut milk for extra richness)
- Salt and pepper to taste
- 1/4 cup vegan sour cream (for swirling on top)
Instructions
- Precook Squash: Place the whole butternut squash in an oven preheated to 300°F (150°C) for 30 minutes to soften it, or alternatively steam it in an Instant Pot for 8 minutes.
- Prepare Squash: Peel the softened squash and cut it into approximately 1-inch cubes.
- Sauté Onion: Dice the onion finely and sauté it on low heat in a saucepan with olive oil until soft and translucent.
- Season Onion: Sprinkle the sautéed onions with salt and sage or poultry seasoning, cooking slowly to develop flavor.
- Add Liquid and Squash: Pour in enough water to just cover the squash cubes, add the bouillon cube (or vegetable broth), and then add the diced squash to the pot.
- Simmer: Let the mixture simmer gently for about 15 minutes, or until the squash is very tender, adjusting the time depending on precooking and cube size.
- Add Plant-Based Milk: Stir in your choice of plant-based milk, such as plain soy milk or coconut milk, to bring creaminess to the soup.
- Puree Soup: Using an immersion blender, puree the soup until it achieves a smooth and creamy consistency.
- Season and Serve: Taste the soup and add salt and pepper as needed. Serve hot, garnished with a swirl of vegan sour cream and freshly ground black pepper if desired.
Notes
- Roasting the squash before cooking adds a deeper, sweeter flavor to the soup.
- Using coconut milk instead of soy milk will create a richer, creamier texture with a subtle coconut flavor.
- Adjust the amount of water or broth to control soup thickness as per your preference.
- If you prefer a thinner soup, add more broth or water during simmering.
- For a gluten-free version, ensure the bouillon cubes are certified gluten-free.
- This soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
