Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 24.7 oz butternut squash, cubbed (700 g); 9.2 oz sweet potato, cubbed (260 g); 2 onions, chopped (300 g); 3 garlic cloves, minced; 4 carrots, sliced (450 g); 2 large zucchinis, cubbed (640 g); 4 1/4 cups water (1,02 l); 4 tbsp olive oil; 1/2 tbsp salt

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This butternut squash soup is vegan, healthy, and super creamy. It’s the perfect fall and winter soup recipe!

three bowls with soup, a drizzle of coconut milk, pumpkin seeds, a drizzle of olive oil and chopped coriander on top

Why you will love this recipe

This recipe is:

Vegan
Healthy
Hearty
Creamy
Easy to make
Gluten-free
Delicious

How to make this recipe

Cut and chop the vegetables, throw them into a soup pot, add water, bring it to a boil over medium heat and cook the veggies for approximately 35 minutes. When the vegetables are soft, turn off the heat, add salt, olive oil and blend the soup with a hand blender. And voila, done!

Serve topped with a drizzle of coconut milk, olive oil, black pepper, pumpkin seeds, or chopped coriander.

FAQ

What is the best way to peel a butternut squash?

Peeling a butternut squash may sound like a difficult task! But no worries, we’ve got your back! Here is what you need to do:

First, slice off the ends using a sharpened knife.
Then, slice the butternut squash in half between the thinner and widen part.
Turn each half to stand with the flat part resting on the cutting board and peel off the skin downward with the help of a peeler or a knife.
Slice both halves lengthwise and scoop out the seeds with a spoon.
Cut the halves into slices and then into cubes.

Now you can rinse the butternut squash cubes, and they’re ready to go to your soup pot!

close up of two bowls with soup, a drizzle of coconut milk, pumpkin seeds, a drizzle of olive oil and chopped coriander on top

What vegetable goes well with butternut squash?

Butternut squash acts as a base in soups, so almost all vegetables go well with it.

For this soup, we’ve used vegetables that are mostly available in the fall and winter season, such as:

Sweet potato
Onion
Garlic
Carrots
Zucchini

How to store leftover butternut squash soup?

Here is how you can store your soup:

Store in the fridge: Store it in an airtight container for up to 5 days.

Store in the freezer: You can freeze this soup too! Freeze it in a freezer-safe container for up to 2 months. Reheat this soup on the microwave or the stovetop anytime you want to eat it!

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Butternut Squash Soup

Author: Rita
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Appetizer
Method: Cook
Cuisine: American
Diet: Vegan

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Description

This butternut squash soup is healthy, vegan, and so easy to make! It’s the perfect weeknight meal to eat during the fall season.

Ingredients

Scale

24.7 oz butternut squash, cubbed (700 g)
9.2 oz sweet potato, cubbed (260 g)
2 onions, chopped (300 g)
3 garlic cloves, minced
4 carrots, sliced (450 g)
2 large zucchinis, cubbed (640 g)
4 1/4 cups water (1,02 l)
4 tbsp olive oil
1/2 tbsp salt

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Instructions

Cut and chop the vegetables, throw them into a soup pot and add water.
Bring it to a boil over medium heat and cook the veggies for approximately 35 minutes.
When the vegetables are soft, turn off the heat, add salt, olive oil and blend the soup with a hand blender or a stand blender.
Serve topped with a drizzle of coconut milk, olive oil, black pepper, pumpkin seeds, or chopped coriander.

Notes

Store this soup in the refrigerator in an airtight container for up to 5 days.

Freeze this soup in a freezer-safe container for up to 2 months.

Keywords: butternut squash soup, vegan butternut squash soup