vegan butternut soup

Hot and comforting on those chilly fall days!

Butternut Squash, Apple, Coconut Soup

butternut squash

Tbsp Olive Oil

apple

onion

celery

tsp sage, dried

coconut milk

stock

salt

pepper

Cut squash into small pieces. Saute in olive oil for about 5 minutes, turning often.

Dice onion and celery. Add onion and celery to butternut and saute a few more minutes until soft.

Core apple and cut into small pieces. Add apple and sage to squash and vegetables and saute a few minutes more.

Cover with the coconut milk and about 4 1/2 cups of stock (depends on how thick you want your soup) and cook about 30 minutes until squash is tender.

Puree with an immersion blender or in batches in a blender. Add more warm stock as needed to thin to desired consistency. Makes 8 cups of thick soup. More if you like it thinner. Freezes very well.

Grilled cheese sandwiches are a great to serve with this soup.

A simple recipe for Roasted Butternut Squash Soup with Apple and Sage. Vegan-adaptable and gluten-free.

Roasted Butternut Squash Soup with Apple and Sage

med-large butternut squash (3 pounds -or roughly 4 cups of cooked butternut)

coconut oil, olive oil or butter

apple- gala, honey crisp, diced (more for garnish, optional)

shallots (or 1 onion)- diced

garlic – rough chopped

ginger – rough chopped (or use ginger paste)

sage,

cracked pepper

nutmeg– optional

cayenne -optional, but tasty here.

coconut milk heavy cream stock

maple syrup (optional- see notes)

apple cider vinegar (optional- see notes)

Split the butternut in half lengthwise, place open side down, on a greased or parchment-lined, rimmed sheet pan.  (See notes) Roast 30-35 minutes or until easily pierced with a fork, through the skin at the top, narrow end.

While the butternut is roasting, chop the onion, apple, garlic, and ginger and herbs.

Heat oil in a large heavy bottom pot or dutch oven, over medium heat.

Add onion and apple and cook 6-7 minutes, stirring until golden and tender, then add garlic and ginger, and cook 4-5 more minutes, add the herbs,turning the heat down to med-low for one more minute.  It will smell divine. Turn heat off.

When the butternut is tender, flip them over, let them cool down, enough to handle, then scoop out seeds. Scoop out flesh and place in a bowl, you should have 3 3/4 to 4 cups.

Add the apple onion mixture to the same bowl.

Then, blend in batches with the veggie stock until very smooth, using a blender. (If using hot ingredients, be sure to Hold the lid down tight with a kitchen towel&#8211;  to prevent a blender explosion!) If you prefer a thicker soup, add less water, thinner soup, more water.

Add the blended soup back into the same pot and warm over low heat. Add salt, pepper, nutmeg. Stir in you choice of milk to desired richness.

Taste. If you&#8217;d like more sweetness, a teaspoon or two of maple syrup will help. If you need a little acidity, a few drops of AC vinegar, or squeeze of orange juice is nice. Adjust salt.

To serve, divide among bowls, sprinkle with maple-glazed pumpkin seeds, crispy sage leaves, sautéed apple.

This is the worst butternut soup I ever made.  The proportion of apples to squash is too high and the thyme is too strong and overpowering.  What a waste of ingredients.

This is my first time making and eating butternut squash soup.  It's delicious.  I'm not surprised because every recipe of yours is sooo good.

I'm such a big fan of your recipes but we didn't love this one.  Maybe I added too much vinegar.

Excellent. Some nice options and variations. Well presented. Clearly your culinary experience shines through. I also like the name. Look forward to trying your other posts.

I love all of your recipes and this one was no exception! I used my homemade chicken broth instead of broth and it was perfect! Thank you for your lovely recipes.

What a delicious  fall soup!  Thank you, as always, Sylvia.  I made the soup with homemade veggie broth and added the recommended cayenne and apple cider vinegar (no maple syrup).  I used Nutpods original unsweetened non-dairy creamer and it worked perfectly.  This evening I served it with crispy sage.  Plan to use both the sage and the pumpkin seed brittle with leftovers.  Delightful!

Best butternut squash soup yet! I added a diced carrot to round up a smaller squash, but otherwise used all of the listed ingredients. The pumpkin seed brittle is so easy and truly a wonderful addition (and great snacking / topping), Enjoyed the leftover soup with a handful of regular oats and some chopped kale, reheated for a yum and hearty breakfast treat! I am a giant fan of Sylvia's recipes!! Wonderful seasonings, special topping/ condiment ideas! Thanks for your wonderful site!! Nancy

Finally it’s soup weather and this was perfect. Nicely sweet from the honeycrisp so I didn’t even add any maple syrup. I did add the cayenne and followed the recipe using only 1/2 cup of the coconut milk. Will definitely make this again and again.

Love this soup, super easy to make. Definitely a keeper on the weekly menu.. 

I didn’t add the maple syrup, and I added grated Parmesan cheese in place of apple. 

Thanks for another fabulous dish.

I have yet to make one of your recipes that was not a hit, seriously!  This was delicious!  I did not have enough pumpkin seeds so I subbed in a few walnuts in the topping.  Yummy!

I made this soup for dinner tonight and it’s delicious.  As a reference, I purchased the butternut squash already cut-up and ready to go from Costco.  I sautéed the butternut squash with the shallots, apple, garlic, ginger and sage incrementally.  The butternut squash wasn’t quite soft enough after everything had sautéed for the allotted time, so I let it steam in the pot for about 10 minutes with a small amount of the vegetable broth.  It blended up perfectly in the vitamix.  I added coconut milk and the optional cayenne and apple cider vinegar but not the maple syrup.  It was plenty sweet enough.  This soup is another winner and will be in my soup recipe rotation.

https://content.jwplatform.com/videos/zyXlhv6b.mp4

Cozy up with a bowl of vegan, Roasted Butternut Squash Soup with apple, ginger, coconut milk and sprinkled with pumpkin seeds. A delicious and healthy fall soup! A 60-second video!

Roasted Butternut Squash Soup Video 

Cozy up with a bowl of creamy Roasted Butternut Squash Soup with crispy sage, coconut milk, and pumpkin seed brittle. Vegan and delicious!

Roasted Butternut Squash Soup Recipe

nutmeg- optional

Then, blend in batches with the veggie stock until very smooth, using a blender. (If using hot ingredients, be sure to Hold the lid down tight with a kitchen towel-  to prevent a blender explosion!) If you prefer a thicker soup, add less water, thinner soup, more water.

Lovely fall soup! Well balanced flavors unlike many squash/apple soups — not too sweet at all, a very subtle warmth from the cayenne, and a great flavor boost from fresh sage, nutmeg and roasted pumpkin seeds. Thank you for another fabulous meal!

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