Vegan Butternut Squash Soup

Vegan Butternut Squash Soup is warm, comforting and delicious. It will warm up holiday guests before the big meal on Thanksgiving!

Vegan Butternut Squash Soup

Thanksgiving is almost here, can you guys believe it? And I am sure everyone must have already started planning out their menus, I mean there’s so much to cook so planning is definitely required.

I attended my first Thanksgiving dinner last year and I was so surprised to see the amount of food cooked by the hosts. Wow I didn’t really see that coming. I lost count but there were so many appetizers, main course and of course desserts! The first thought which came to my find was

1. That’s a lot of food, one can’t be cooking all this in 1 day!

2. How do you store the leftovers? I mean I am pretty sure that no one can finish all the stuff on the table.

Vegan Roasted Butternut Squash Soup

 

Roasted Butternut Squash Soup

I eventually realized that people do a lot of prep beforehand for Thanksgiving and that makes total sense. No matter how much you love cooking, you can’t be doing that all in a single day.

Seriously how much time it saves when you can make things well in advance and then just enjoy the time with your friends and family without having to worry about the food!

With temperature dipping down, soup must very well be on your Thanksgiving menu and if not, I insist you make this Vegan Butternut Squash Soup. It’s delicious, vegan and the best part? You can make it well in advance and freeze it in freezer bags.

How to Make Vegan Butternut Squash Soup

 

I don’t about you guys but for me the easiest way to make butternut squash soup is to roast it. Everything tastes delicious when roasted and also makes the whole process so easy.

Simply toss the squash into the oven and you are done. Once the squash is done, you add it to a pan with onion, garlic and some spices and let it all simmer together and then blend.

So simple!

I also add some coconut milk to make it creamy.

If you are making this soup for Thanksgiving, simply let it cool down and then transfer it to Freezer Bags. I used quart size to freeze individual servings. You can freeze this soup 3 to 4 weeks in advance.

On the day of Thanksgiving, remove the bags from the freezer and place them in simmering water directly. Once the soup is nice and warm, transfer to the serving dish! So easy right?

And that’s not all, there are some amazing tips to store and freeze Thanksgiving leftover.

Hefty Thanksgiving Tips-nocwm

 

Method

Preheat oven to 425 F degrees. Cut squash into half, remove the seeds and then brush the inside and outside with some oil.  Place the squash pieces, cut side down on a baking sheet lined with silicone mat or aluminium foil. Roast for around 45-50 minutes or till it’s nice and soft.

Once roasted, peel the skin (it would come off easily) and remove the flesh in a bowl. Set aside.

To a pan on medium heat, add 2 teaspoons of oil. Once the oil is hot, add onion and garlic and saute for 2 minutes or till the raw smell goes away.

Roasted Butternut Squash Soup Recipe-Step-1

Add the roasted squash pulp and mix. Also add dried rosemary, red chili flakes and salt, pepper to taste. Mix till everything is well combined and cook for 2 minutes.

Add water or vegetable broth and mix. Let the soup simmer for 10 minutes.

Using a immersion blend, puree the soup (or remove soup from heat, let it cool down a bit and then puree in batches using a blender) to desired consistency.Roasted Butternut Squash Soup Recipe-Step-2

Add coconut milk and let it simmer for 5 additional minutes. Serve the vegan butternut squash soup hot!

If you making this for Thanksgiving, simply let it cool down and then transfer the soup to Freezer Bags. I used quart size to freeze individual serving.

Vegan Butternut Squash Soup

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Vegan Butternut Squash Soup

Vegan Butternut Squash Soup is warm, delicious and comforting!
Course Soup
Cuisine American
Keyword vegan butternut squash soup
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 172 kcal
Author: Manali
5 from 1 vote
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Ingredients

  • 1 butter nut squash, medium
  • 2-3 teaspoons olive or canola oil
  • 3 garlic cloves, chopped
  • 1 red onion, roughly chopped
  • ½ teaspoon dried rosemary
  • ½ teaspoon red chili flakes
  • salt, to taste
  • pepper, to taste
  • ½ cup coconut milk, I used canned full fat coconut milk
  • 3-4 cups water or use vegetable broth

Instructions

  1. Preheat oven to 425 F degrees.
  2. Cut squash into half, remove the seeds and then brush the inside and outside with some oil. Place the squash pieces, cut side down on a baking sheet lined with silicone mat or aluminium foil.
  3. Roast for around 45-50 minutes or till it's nice and soft.
  4. Once roasted, peel the skin (it would come off easily) and remove the flesh in a bowl. Set aside.
  5. To a pan on medium heat, add 2 teaspoons of oil.
  6. Once the oil is hot, add onion and garlic and saute for 2 minutes or till the raw smell goes away.
  7. Add the roasted squash pulp and mix.
  8. Also add dried rosemary, red chili flakes and salt, pepper to taste. Mix till everything is well combined and cook for 2 minutes.
  9. Add water or vegetable broth and mix. Let the soup simmer for 10 minutes.
  10. Using a immersion blend, puree the soup to desired consistency (or remove soup from heat, let it cool down a bit and then puree in batches using a blender)
  11. Add coconut milk and let it simmer for 5 additional minutes. Serve the roasted butternut squash soup hot!

Recipe Notes

Adjust the consistency of soup to preference. You can add more water for a thinner consistency.

Nutrition Facts
Vegan Butternut Squash Soup
Amount Per Serving
Calories 172 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Sodium 26mg 1%
Potassium 771mg 22%
Total Carbohydrates 26g 9%
Dietary Fiber 4g 16%
Sugars 5g
Protein 2g 4%
Vitamin A 400.1%
Vitamin C 51.4%
Calcium 11.1%
Iron 12.8%
* Percent Daily Values are based on a 2000 calorie diet.

 Vegan Butternut Squash Soup

Vegan Butternut Squash Soup Collage

18 thoughts on “Vegan Butternut Squash Soup

  1. No lie, I actually store Hefty because their products hold everything with no leaks. I freeze baked goods in their bags all the time!
    I’m crazy about butternut squash soup! This looks perfect, Manali!

  2. Since I recently moved to NC, this will be the first year I don’t have to plan a large Thanksgiving meal. I have to be honest, I am sad. I feel like I’m missing out on all the craziness. Anyways, LOVE butternut squash soup, but I have never tried a vegan version! This looks so delicious, Manali! I have got to try this version, ASAP! Cheers my dear! <3

  3. This soup looks amazing, Manali! It’s been a bit (unseasonably) warm here lately, but the cold weather is coming…and when it does, I’m going to want a big pot of this soup waiting on the oven!

  4. Girl, having leftovers is one of the best parts about Thanksgiving! It’s so cool that last year was your first Thanksgiving! I can only imagine how overwhelming it must have been. This butternut soup would be a perfect addition to any holiday meal! It looks fantastic!

    1. yes frozen squash should work, I would probably just roast it for some extra time since it’s frozen..not sure what would be equivalent to 1 fresh squash since squash are also different in size..this is what I found online: A butternut squash weighing 2 lbs. yields about 3 cups of diced squash after you’ve removed the peel and seeds. A small butternut squash weighs around 1 lb. and yields 1 to 1 1/2 cups diced squash.

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