A spicy vegan butternut squash soup to warm both by temperature and spicy flavor. And a surprising fruit added to celebrate fall.
This flavorful vegan butternut squash soup is the perfect comfort food as the temperatures dip. I add a surprise fruit and makes it the perfect entrée for an ordinary fall dinner, or a holiday entrance. Like my Thai soup and my Soba Noodle soup, this soup is light and my short-cut puts it on the table in 30 minutes.
Why You'll Love This Soup
Warming & spicy. With ginger, cayenne and cinnamon, this soup is warming.
Short ingredient list. For a soup, this ingredient list is manageable, and you probably have the ingredients in your kitchen already. The base is butternut squash, canned coconut milk and vegetable broth, and the flavors are mostly from spices and shallots.
Nutritional hearty soup. Butternut squash is delicious and a huge source of vitamin E, great for skin support, and Vitamin A, perfect for eye health, as well as loads of other nutritional benefits.
Ingredients
- Butternut squash puree, canned or homemade. Here is a quality canned puree.
- Coconut milk, room-temperature, not separated
- Vegetable broth, use organic and low sodium so you can control the salt.
- Maple syrup, sweetener
- Red apple, adds a sweet flavor and a hint of Fall.
- Cinnamon
- Shallots, chopped
- Celery, chopped
- Garlic cloves, chopped
- Ginger, chopped
- Cayenne, ground
Steps to Make
Step 1: Chop the shallots, garlic, ginger and apple. Be sure the can of coconut milk is at room temperature, and not separated. Heat olive oil in a fairly deep pan.
Step 2: Add to the heating oil, the chopped shallots, garlic and ginger and stir for two minutes on low heat.
Step 3: Add 3 cups of butternut squash puree to the mixture. I use store-bought but fresh puree can also be used.
Step 4: Now, stir in the coconut milk, broth, syrup, and cinnamon and bring to a simmer and near-boil for 5-10 min.
Step 5: Taste-test and tweak the taste with salt and pepper.
Step 6: Put the soup directly into a thermal blender or a blender with a vented lid. If you don't have a thermal blender or with a vented lid, let the soup mixture cool first and then blend in any high-speed blender until velvety creamy.
Step 7: Warm again briefly in a pot on the stove before serving.
Step 8: Serve with sprinkle of parsley, and saffron for color!
Recipe Tips
Fresh ginger and fresh garlic is preferable to ground or jarred.
The apple can be substituted for a pear. Neither needs to be peeled, just cored.
The celery is important to add a fresh green flavor to the soup that actually brightens all the other flavors.
If your soup is too thin after you blend, add 1-½ cup of pureed cauliflower. You can buy a bag of riced, microwave it and blend it into your soup. Or you can boil cauliflower for 20 minutes, let it cool, and blend that into a puree.
FAQS
Make Ahead or Freeze
Make this soup ahead of time, and refrigerate it in a sealed container in the refrigerator for up to 4 days. Or freeze for up to 3 months. You can add more coconut milk if needed and re-blend before you serve.
How To Make Butternut Squash Puree
Use your microwave to make butternut squash puree! Here's how:
1. Start with a 3-4 lb butternut squash, rinse it off, and poke holes in the skin all over so it doesn't explode in the microwave. Wrap it loosely in paper towels. Then microwave it for about 8 minutes.
2. Stop and test to see if a knife slides smoothly into it. If not, put it back in the microwave for another 2 minutes.
3. Once you believe it is cooked through, let it cool because it will burn you to handle it right now.
4. Then slice it in half, scoop out the seeds, and then scoop out the squash and put into your high speed blender.
Other Comfort Foods
Buckwheat Soba Noodle Soup
BBQ Jackfruit Burger
Portobello Burger
Chickpea Italian Meatballs
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📖 Recipe
Spicy Vegan Butternut Squash Soup
Ingredients
- 3 cups butternut squash puree canned or homemade
- 1 can full-fat coconut milk room-temperature, not separated
- 1 cup vegetable broth
- 2 shallots chopped
- ½ cup celery chopped
- 2 tablespoon olive oil melted
- 2 fresh garlic cloves chopped
- 1 apple chopped
- 1 teaspoon fresh ginger chopped
- 1 pinch ground cayenne
- 2 tablespoon maple syrup
- 1 teaspoon ground cinnamon
Instructions
Prep
- Use the can of coconut milk out to be room temperature.
Make Soup
- To start, coat a pan with olive oil.2 tablespoon olive oil
- Add to the heating oil, the chopped ingredients and stir for two minutes on low heat.2 shallots, ½ cup celery, 2 fresh garlic cloves, 1 teaspoon fresh ginger, 1 apple
- Add 3 cups of butternut squash puree to the mixture. Use either canned puree or roast your own according to my instructions in the blog post.3 cups butternut squash puree
- Now, stir in the rest of the ingredients and bring to a simmer but not boil for 5 min.1 can full-fat coconut milk, 1 cup vegetable broth, 1 pinch ground cayenne, 2 tablespoon maple syrup, 1 teaspoon ground cinnamon
- Taste-test and tweak the taste with salt and pepper.
- Put the soup directly into a thermal blender or a blender with a vented lid. If you don't have a thermal blender or with a vented lid, let the soup mixture cool first and then blend in any high-speed blender until velvety creamy.
- Warm again briefly in a pot on the stove before serving.
- Serve with sprinkle of parsley, and saffron for color! Enjoy!
Notes
Nutrition
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