Is there anything better than a warm bowl of soup on a crisp autumn day? This delicious Gluten-Free & Vegan Butternut Squash soup is just what you need to warm you up!
Let's Talk About Soup
While September 22nd marks the autumn equinox, I firmly believe that soup season doesn’t truly begin until October 1st. That first day of October, regardless of the weather outside, signifies the first real day of fall. And with the arrival of fall comes the perfect opportunity for soups to shine in all their glory!
I’m not quite sure what I love most about soup. For starters, you simply can’t beat the drool-worthy aroma that fills the kitchen when you’re crafting a big pot of soup. It’s like a warm hug for your senses! Second, soup is a comfort food that is universally loved, bringing people together around the table. Finally, there’s something magical about a warm bowl of homemade soup—it has the remarkable ability to fix most everything. Whether you’re battling a cold, feeling homesick, or just experiencing a bit of fatigue, soup is truly good for the soul. It warms you from the inside out and wraps you in comfort with every spoonful!
Butternut Squash Soup is the Superior Fall Soup
This Gluten-Free & Vegan Butternut Squash soup is simply irresistible, hearty, and incredibly easy to make! Personally, I believe there’s no better soup that truly captures the essence of fall. Butternut squash boasts a delightful consistency and flavor palette that can easily adapt to various seasonings. With just a hint of thyme and sage, roasted butternut squash transforms, taking on a nutty aroma complemented by rich, earthy flavors.
Combine the roasted squash with sautéed onions, vibrant carrots, crunchy celery, savory vegetable broth, and creamy coconut milk to create a delicious, silky butternut squash soup that is nothing short of heavenly. Plus, by opting for coconut milk instead of heavy cream, this soup recipe remains completely vegan, making it accessible for everyone to enjoy!
But enough talk! It's time to grab a large soup pot and dive into this delectable dish. Get ready to warm your heart and satisfy your taste buds!
It's Thyme To Make This Recipe!
First things first: let's prepare the butternut squash! If you purchase pre-cut butternut squash, this process couldn’t be simpler! If you’re starting from scratch, begin by peeling and chopping the squash into even pieces. Next, preheat your oven to a cozy 350 degrees Fahrenheit and line a baking tray with parchment paper. Season the cut squash with a drizzle of olive oil, a sprinkle of salt and pepper, a touch of honey, and a dash of smoked paprika and thyme. Bake the squash for 30 minutes until it’s perfectly tender and fragrant.
While the squash is cooking, heat a bit of olive oil in a large pot and add half of a diced onion. Sweat the onion for about five minutes until it becomes translucent and aromatic. Then, add in the chopped carrots, crunchy celery, and minced garlic. Cook the vegetables until they’ve softened beautifully, then season with black pepper, salt, smoked paprika, garlic powder, turmeric, and a pinch of cinnamon and cayenne powder to add depth and warmth.
Once the butternut squash is cooked to perfection, add it to the pot along with a can of creamy coconut milk and four cups of savory vegetable broth. Before covering the pot, toss in some fresh sprigs of thyme and sage leaves for that delightful herbal aroma. Then, reduce the heat to low and allow the soup to simmer for 20-30 minutes, letting all those incredible flavors meld together into a comforting bowl of goodness!
Blend & Garnish
After the soup has simmered on low for the allotted time, remove the thyme and sage leaves. Then, use an immersion blender to blend the ingredients until smooth. The soup should have a smooth and silky consistency once done. If you don't have an immersion blender, you can add the soup (in sections) to a blender or food processor.
Finally, it's time to garnish the soup! To keep this recipe gluten-free and vegan, here are a few of my favorites toppings...
- Dairy-free yogurt: Yogurt and butternut squash soup are a great (and highly underrated) combination. The yogurt brings a touch of tang to the creamy soup.
- Mushrooms: This topping is best when air-fried or roasted! The mushrooms are a delicious addition that's not to be missed.
- Chickpeas: If you're looking to add a bit of protein to this soup, try chickpeas!
- Pumpkin Seeds: The seeds enhance the nutty aroma of this soup and add a nice bit of crunch.
- Gluten-Free Bread
No matter the topping, you really can't go wrong! This delicious soup is great with any addition or by itself!
Gluten-Free & Vegan Butternut Squash Soup
Course: Savory Dishes, SoupsDifficulty: Easy8
servings30
minutes40
minutesIngredients
- For the Squash
1 butternut squash, peeled and cubed
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon honey
- For the Soup
1 tablespoon olive oil
½ white onion, diced
1 cup carrots, chopped
1 ½ cup celery, chopped
3 cloves of garlic, minced
1 tablespoon smoked paprika
1 tablespoon garlic powder
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon cayenne powder
1 can of coconut milk
4 cups of vegetable broth
5 fresh sprigs of thyme
4 sage leaves
Directions
- For the Squash
- Preheat the oven to 350 degrees Fahrenheit and line a baking tray with parchment paper
- Peel and cube the butternut squash, then place on the parchment paper
- Season with olive oil, salt, pepper, paprika, dried thyme and honey
- Bake for 30 minutes
- For the Soup
- In a large soup pot or Dutch oven, add the olive oil and diced onion
- Sweat the onion for five minutes over medium heat before adding the carrots, celery, and garlic
- Cook the vegetables down for 10 minutes, then add the butternut squash
- Season with smoked paprika, garlic powder, black pepper, salt, turmeric, cinnamon, and cayenne powder
- Add the coconut milk and vegetable broth, then reduce the heat to low
- Stir to combine, then add the fresh thyme and sage before covering for 30 minutes
- After the soup has simmered on low for 30 minutes, remove the thyme and sage
- Use an immersion blender to puree the butternut squash soup until smooth
- Serve warm with mushrooms, parsley, dairy-free greek yogurt, and enjoy!
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