Butternut Squash Soup Recipe

Name: Butternut Squash Soup Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tsp oil; 4 cloves garlic; 2 tablespoons ginger; 4 cups butternut squash; 1 tbs cilantro; 1/2 tsp Turmeric; 1/8 tsp cinnamon; 1/4 tsp allspice; 3 cups vegetable stock; 1 tsp kosher salt; 1 cup coconut cream; 2 tbs cilantro leaves; 2 tsp parsley leaves; 3 tbs pine nuts

User Reviews

4.7

21 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Additional Time
5 mins
Total Time
25 mins
Servings
4 servings
Calories
349 kcal
Course
Soup
Cuisine
Asian

Butternut Squash Soup Recipe

Quade Maldonado

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This Vegan Butternut Squash Soup Recipe is creamy, heart warming and super delicious! We love the addition of turmeric, ginger and garlic to butternut squash soup, it takes soup to another level!

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Ingredients

Servings

2 tsp oil Sesame, peanut, or any neutral tasting oil
4 cloves garlic minced finely or grated
2 tablespoons ginger fresh and grated
4 cups butternut squash chunks, peeled and deseeded, raw
1 tbs cilantro fresh, minced
1/2 tsp Turmeric
1/8 tsp cinnamon
1/4 tsp allspice
3 cups vegetable stock no salt
1 tsp kosher salt or more to taste
1 cup coconut cream
2 tbs cilantro leaves minced

Garnish

2 tsp parsley leaves minced
3 tbs pine nuts toasted

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Notes

Start off by making sure you peel and deseed the butternut squash with ease. If you feel they're hard to handle while raw, you can prick the squash and microwave it for 5 minutes. Likewise you can roast the squash or steam it in your Instant Pot.
The instant pot option again would be my pick. However feel free to experiment which works best for you.
Try making this in an instant pot, the squash really needs just 2-3 minutes to cook all the way through.
Spice up the soup with some red chillies and more fresh herbs for a more flavor boost. I didn't make a spicy butternut squash soup today because my daughter loves it and she doesn't do spice yet :)
If you prefer roasting the squash or already have some roasted squash in the fridge/freezer, then you can use them in the butternut squash recipe as well. Just allow it to cook in the flavored veggie stock to absorb as much flavor as possible!
This is a totally Vegan butternut squash soup recipe, however if you don't do coconut and want to keep it creamy and vegan soup, I suggest two options. You can use a ratio of half and half veggie stock and cashew milk along with a half a cup of cashews. Once blended, this is just as creamy dreamy as ever!
The other creamy vegan option is to add in a can of white navy beans and also when blended, the beans are super creamy and dreamy in vegan soups! So either way you'll enjoy :)
If you love regular cream, feel free to use it in place of coconut cream.