This Fall I’ve found myself loving all.the.soups. Broccoli Cauliflower Soup and Creamy Wild Rice Soup have been on repeat in our house which both deliver ultimate, cozy vibes. Butternut Squash has a sweet orange flesh that gives a beautiful, vibrant color to this soup. It’s a winter squash, but since this recipe can be made with frozen butternut squash too you can really enjoy it year-round.
This soup is:
Creamy, but without heavy cream Super easy to make Only uses one pot Vegan! Luscious and silky smooth Nutrient rich
This soup with a bug hunk of warm, crusty bread is a meal in itself in my opinion. However, it’s also a delicious appetizer soup for the holiday season or for dinner parties. It’s light, creamy and satisfying!
Butternut Squash: Choose a medium-large butternut squash. Chop cubes in a uniform size so they cook evenly. Onion and olive oil: this soup has a delicate start of onions, olive oil and a hit of salt and pepper. It’s the perfect, delicious base for this velvety vegan soup. Fresh Herbs: I love using fresh thyme, rosemary and oregano here but feel free to use your favorites. Sage is also another great addition here for a cozy vibe that compliments butternut squash well. Vegetable broth: Since this is a vegan butternut squash soup recipe, use a veggie broth for the base. However if you’re not vegan, feel free to use chicken broth. Salt and pepper: always taste and adjust based on your person preferences. My husband always loves to add more salt to my soups so you do you! Optional: coconut cream. Add in 1/2 cup coconut cream to give this soup a luscious finish. If not vegan, feel free to add in heavy cream. Garnish: we love it with pepitas, fresh parsley, fresh black pepper, a drizzle of cream and bread for dunking!
