Vegan Butternut Squash Soup
Enjoy the velvety-smooth richness of this vegan butternut squash soup, where sweet apples and aromatic spices blend into a thick, creamy, and deeply comforting bowl of healthy fall flavor.
Print TRADITIONAL Recipe
Servings: 6
INGREDIENTS
Main Ingredients
- Drizzle Olive Oil
- 1 Medium Yellow Onion
- t tbsp Minced Garlic
- 1 Apple
- ½ Bag Baby Carrots (16 oz bag) (more or less as desired)
- 2 lb Pre-Cut Butternut Squash (or 1 medium whole squash)
- 1 Can Garbanzo Beans (Chickpeas) (15 oz)
Spices
- 2 tsp Thyme
- 1 Bay Leaf
- 1 tsp Salt
- ½ tsp Black Pepper
- ½ tsp Cinnamon
- ¼ tsp Cayenne Pepper (optional)
Broth
Optional Topping
- Sprinkle Pumpkin Seeds
INSTRUCTIONS
- Heat a generous drizzle of olive oil in a 6-quart stockpot over medium heat.Drizzle Olive Oil
- Dice the onion and sauté for about 5 minutes, stirring often, until soft.1 Medium Yellow Onion
- Add the minced garlic, stir to combine, and cook for another 1–2 minutes, stirring frequently to prevent burning.t tbsp Minced Garlic
- While the onions are cooking, peel, core, and dice the apple.1 Apple
- Cut baby carrots in half or thirds.½ Bag Baby Carrots (16 oz bag)
- Add the apple, carrots, and squash to the pot, and stir to combine. Pre-cut squash makes prep a breeze! If using a whole squash, peel, seed, and cut into 1-inch cubes.2 lb Pre-Cut Butternut Squash
- Drain and rinse the beans, then add them to the pot.1 Can Garbanzo Beans (Chickpeas) (15 oz)
- Add all the spices to the pot and stir well to coat the vegetables evenly.2 tsp Thyme, 1 Bay Leaf, 1 tsp Salt, ½ tsp Black Pepper, ½ tsp Cinnamon, ¼ tsp Cayenne Pepper
- Let the mixture cook for about 5 minutes, allowing the spices to bloom and deepen in flavor.
- Pour in the vegetable broth and coconut milk, stirring to combine.1 Box Vegetable Broth Carton (32 oz ea), 1 Can Lite Unsweetened Coconut Milk
- Bring the mixture to a gentle boil, then reduce heat and simmer for about 30 minutes.
- Turn off the heat and let the soup cool for 5 minutes.
- Remove the bay leaf.
- Carefully blend the soup with an immersion blender until smooth. If you don’t have one, let it cool a bit longer and blend in batches using a regular blender, or mash by hand for a more rustic texture.
- Taste and adjust the seasonings as needed.
- Serve hot, garnished with pumpkin seeds (optional).Sprinkle Pumpkin Seeds
- OPTIONAL INSTANT POT INSTRUCTIONS: Add all ingredients except the coconut milk to the pressure cooker. Set to High Pressure for 8 minutes and start. When cooking is complete, carefully release the pressure. Blend the soup with an immersion blender until smooth, then stir in the coconut milk to finish.