Vegan Butternut Squash Soup

Course: Soup

Cuisine: Gluten-free - Dairy-free - Vegan

Prep Time: 5

Cook Time: 20

Servings:

Calories: 118kcal

Author: Andrea Soranidis

This vegan Butternut Squash Soup is healthy comfort food at its best. Loaded with flavour, this one-pot creamy squash soup is the best I've ever had!

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Ingredients

3 tablespoon extra-virgin olive oil
1 medium red onion (or yellow onion) roughly chopped
1 butternut squash, about 1kg peeled and deseeded
2 garlic cloves
1 teaspoon grated fresh ginger
1 tablespoon fresh thyme leaves
800 ml vegetable stock
sea salt and freshly-cracked black pepper

Instructions

Heat the extra-virgin olive oil in a large pot over medium heat. Add in onions, butternut squash and garlic, and cook, stirring often for 3 minutes (add 1 tablespoon of water if necessary).
Add in ginger and thyme leaves and continue to sautee all the ingredients for a further 1 minute. Season with sea salt and freshly-cracked black pepper to taste.
Pour the vegetable stock into the pot, bring the soup to a boil, then cover with a lid and simmer for 15 minutes, or until the butternut squash is just about soft and tender.
Remove one cup of vegetable broth from the pot, and set aside. Transfer the ingredients into a blender (you might have to do it in batches), and blend until smooth, adding the reserved stock until reaching the desired creamy consistency. Season with sea salt and freshly-cracked black pepper to taste.
Divide the butternut squash soup into bowls, drizzle with extra-virgin olive oil if you like and serve with crunchy toasted bread.

Notes

Does butternut squash soup freeze well? Yes, absolutely! For quick lunch or dinner meal, freeze the soup into individual portions and store in the freezer for up to 2 months.

How long will the butternut squash soup keep in the fridge? It should keep well in the fridge for up to 4 days, make sure you transfer it into an airtight container.

Nutrition