Food, Recipes

Comforting Vegan Butternut Squash Soup

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With my fiancé recovering from oral surgery and the steady drizzle of Oregon November settling in, now seems like as good a time as any to get creative with soup.

Like many of my favorite recipes, this recipe for butternut squash soup comes from home—with a few vegan tweaks, of course.  Before I was absolutely crazy about vegetables, this mild soup helped my adolescent taste buds realize that maybe veggies weren’t so bad after all. Warm cinnamon and nutmeg complements the natural sweetness of the squash, making for a comforting—though healthy—meal or side.

Comforting Vegan Butternut Squash Soup

1 large butternut squash, cut in half (or whatever you can safely manage!) and seeded

1 yellow onion, diced

1 quart veggie broth

½ cup coconut milk

2 tbls. coconut oil, divided

1 tbls. cinnamon, plus a dash for garnish

pinch of nutmeg

salt and pepper to taste

coconut or soy cream (optional)

1.     Preheat the oven to 400F.  With a large knife, halve the squash.  Mine ended up in thirds.  This works, too. Scoop the seeds out with a spoon. Rub the flesh (the orange part) of the squash with a spoonful of coconut oil.  Place on a baking sheet, flesh side up.  Bake for 60-75 minutes, or until flesh is fork-tender.

Vegan butternut squash soup step 1: cut the squash in half length wise

Be careful when cutting your squash!

2.     While your squash is baking, warm the remaining coconut oil in a large pot.  At a medium-low heat, caramelize the diced onion.  Remove from heat and set aside when perfectly caramelized.

Vegan butternut squash soup step 2: saute the vegetables and add stock

Sweet, caramelized onions.

 

3.     Remove squash from the oven and allow it to cool.  Using a fork and knife—no burning yourself allowed!—scrape the flesh away from the rind and add it to the pot of onions.  Add cinnamon, nutmeg, and veggie broth. Turn your burner to a low heat and allow the soup to simmer for 30-40 minutes.

4.     Stir in coconut milk, and allow soup to cool before blending.  You will likely have to blend the soup in a few batches.

5.     Taste test for salt and pepper.  Ladle into bowls and garnish with cinnamon and cream.

vegan butternut squash soup

Garnish soup with a dash of cinnamon and a few dribbles of coconut or soy cream.

Also from Mary: Spicy Garlic Tofu Stir Fry

The Daily Grind – The Health Benefits of Coffee

My Beauty Detox Journey

More soups: Hearty Autumn Chili

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Photo: Mary Hood

Mary Hood Luttrell

Mary Hood Luttrell

Beauty Editor at Peaceful Dumpling
Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.
  • Juhea Kim

    I made this two nights ago and it was amazing!! I make some mean soup myself (minestrone) but this was out of this world. The only thing I substituted was sugar pumpkin (because that’s what we picked up at the pumpkin patch a month ago–still good!) instead of butternut. I also added 2 Tbsp agave because sugar pumpkin is less sweet.

  • Mary Hood

    Mmmmmm…that sounds wonderful!

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