Genius Vegan Butternut Squash Soup
The only downside to making any vegan butternut squash soup is that in most cases, you have to cut it first. Butternut squash is a beast. One I tend to stare down in my kitchen until I can muster the energy and elbow grease to do the work required to tame it. A few weeks ago I hit my breaking point with butternut and decided to try something different. I picked up a squash, set it on a baking sheet, and stuck it in the oven — whole — and then waited to see what would happen.
Easy Vegan Butternut Squash Soup
Here’s what: It roasted up tender and sweet and easily transformed into a perfect pot of soup, all without having to lift much more than a pinky finger. I blended the squash with a roasted onion, full-fat coconut milk, and a splash of maple syrup. The result? One of the tastiest and certainly the easiest squash soup I’ve ever made.
Here’s how to Make this Soup:
1. Roast the squash whole
2. Cook it until tender
When the squash has cooked until it’s soft enough to easily pierce with a knife, pull it from the oven.
3. Scoop out the butternut squash
When it’s cool enough to handle, cut the entire squash in half, spoon out the seeds, and scoop flesh from peel. Toss that in a blender with the rest of your ingredients, run, and you’ve got an easy, vegan butternut squash soup at the ready.
If you like this vegan butternut squash soup, check out:
Creamy Tomato Soup (made without a drop of cream
Fall Farmers’ Market soup made with carrots, parsnips, and leeks
Genius Butternut Squash Soup
Skip the hard work of cutting a butternut squash for soup by roasting it whole and prepping it right in your blender. Feel free to tinker with the flavors here, swapping out the sage and using Indian curry, Middle Eastern spices, or Asian seasonings instead. Top each bowl with a swirl of coconut milk, croutons, toasted pumpkin seeds, crispy bacon, or other favorite ingredients. This soup can be made ahead and refrigerated or frozen, if desired.
- 1 large yellow onion
- 1 large butternut squash (about 3 1/4 pounds)
- 5 ounces full fat coconut milk
- 1 tablespoon pure maple syrup
- 1 1/2 teaspoons kosher salt
- 1/2 to 1 cup low-sodium chicken or vegetable broth
- 1 tablespoon freshly chopped fresh sage (optional)
Preheat oven to 400 degrees F. Cover a baking sheet with parchment paper or a silicone baking mat.
Cut the onion in half (no need to peel). Lay the halves flesh-side down on the baking sheet. Put the butternut squash on the baking sheet. Roast the vegetables until the squash is tender enough that you can easily slide a paring knife into it, testing in several places, 1 to 1 1/2 hours (time varies depending on size and shape of the squash). Remove from oven and set aside until the squash is cool enough to handle.
Using a large knife, cut the squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits; discard. Scoop the flesh of the squash from the skin and put into a blender. Peel off the skin from the onion and add the onion to the blender along with the coconut milk, maple syrup, salt, and 1/2 cup chicken broth. Puree until smooth. Taste and add more salt and more broth as needed for flavor and to reach the desired consistency.
If soup has cooled considerably, transfer to a pot to warm on the stove. Divide into serving bowls and top with a pinch of fresh sage.