This Classic Vegan Butternut Squash Soup is ultra creamy and satisfying on a cool Fall eve. I start with all the classic elements of this soup and build in some fun add-ins. If you are interested for more layers of flavor, try them all! I also prefer a vegan version but feel free to use the more traditional substitutions noted. Seve with a chunk of whole wheat bread or side salad.
Classic Vegan Butternut Squash Soup
- 1 whole butternut squash
- 1 white onion , chopped
- 1/2 cup chopped carrots
- 3 stalks celery , chopped
- 1 inch fresh ginger , peeled and minced
- 2 teaspoons maple syrup
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 4 cups low-sodium veggie broth
- 8 oz silken tofu (or sub 1 cup preferred milk)
Optional Ingredients (I use them all!)
- 1/4-1/2 teaspoon cayenne pepper (1/4 tsp for mild, 1/2 for medium)
- 1 teaspoon ground turmeric
- 1 1/2 teaspoons orange zest
- To make squash easier to handle this is my preferred method for breaking it down: Slice in half lengthwise. Remove seeds. Place face-down in microwave-safe dish and add in 1/2 inch water to bottom. Microwave on high until easily pierced with a fork, about 10 minutes. Once cooled enough to handle, remove peel and cut in cubes.
- Add cubed squash and remaining ingredients, except for tofu (or milk) and optional add-ins, to a large soup pot. Bring to boil. Then reduce the heat to low and simmer, covered, 30 minutes.
- Remove from heat. Add in tofu (or milk) and all of the optional add-ins.
- Blend until smooth using an immersion blender or standing blender.
- If using cayenne, start with 1/4 teaspoon and adjust up if desired.
- Seve with a chunk of whole wheat bread or side salad. Enjoy!