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 say soup season doesn’t begin until October 1st. That first day of October, no matter the weather, marks the first real day of fall. And the start of fall means that it’s time for soups to shine!
I’m not sure what I love most about soup. For starters, you can’t beat the drool-worthy aroma that fills the kitchen when you’re making a big pot of soup. Second, soup is a comfort food that is universally loved. Finally, a warm bowl of homemade soup has the ability to fix most everything. Whether you’re suffering from a cold, homesick, or just feeling run down, soup is good for the soul.
Butternut Squash Soup is the Superior Fall Soup
This Gluten-Free & Vegan Butternut Squash soup is irresistible, hearty, and so easy to make! Personally, I think there’s no better soup that captures the true spirit of fall. Butternut squash has a consistency and flavor palette that can easily adapt its seasonings. With a bit of thyme and sage, roasted butternut squash takes on a nutty aroma with rich earthy flavors.
Combine the roasted squash with onions, carrots, celery, vegetable broth, and coconut milk for a delicious, silky butternut squash soup. Plus, by using coconut milk instead of heavy cream, the soup recipe stays vegan!
But enough talk! It’s time to grab a large soup pot and dive into this dish.
It’s Thyme To Make This Recipe!
First things first: preparing the butternut squash. If you purchase pre cut butternut squash, this process couldn’t be more simple! If not, start by peeling and chopping the squash. Then preheat the oven to 350 degrees Fahrenheit and line a baking tray with parchment paper. Season the cut squash with olive oil, salt, pepper, honey, smoked paprika and thyme. Bake the squash for 30 minutes until tender.
While the squash is cooking, add olive oil and half of a diced onion to a large pot. Sweat the onion for five minutes until translucent, then add the chopped carrots, celery, and minced garlic. Cook the vegetables until they’ve softened then add black pepper, salt, smoked paprika, garlic powder, turmeric, and a pinch of cinnamon and cayenne powder. Once the butternut squash is cooked, add that to the pot along with a can of coconut milk and four cups of vegetable broth. Before covering the pot, add fresh sprigs of thyme and sage leaves. Then, reduce the heat to low and allow the soup to simmer for 20-30 minutes.
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 SoupCourse: Savory Dishes, SoupsDifficulty: Easy
- 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
1/2 white onion, diced
1 cup carrots, chopped
1 1/2 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
1/2 teaspoon cinnamon
1/2 teaspoon cayenne powder
1 can of coconut milk
4 cups of vegetable broth
5 fresh sprigs of thyme
4 sage leaves
- 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!