Butternut Squash Soup

This simple butternut squash soup is made with only seven basic ingredients you can easily get your hands on right now. Thick, creamy and nutritious, it’s the perfect choice for chilly autumn evenings.

How to Make Butternut Squash Soup

Prepare the Squash

Preheat your oven and line a baking sheet with parchment paper. Halve the butternut squash lengthwise, removing the seeds and strings, before placing the halves face down on the baking sheet. Bake for 45 to 50 minutes until the flesh is tender, then allow it to cool before scooping out the flesh.

Sauté the Aromatics

In a large saucepan or pot, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until softened and slightly browned. Reduce the heat and add the roasted butternut squash, along with vegetable broth, coconut milk, and agave syrup. Bring the mixture to a simmer.

Blend to Perfection

Transfer the soup to a blender or use an immersion blender to puree until smooth and creamy. Return the soup to the pot and continue cooking over medium-low heat for 5 to 10 minutes, allowing the flavours to meld together.

Make Kale Topping

Dry toast sesame seeds in a skillet until golden brown, then set aside. Then, in the same skillet, sauté garlic in olive oil until golden brown, then add kale and cook until wilted. Toss in the toasted sesame seeds for a nutty crunch and aromatic finish.

Serve and Enjoy

Ladle the soup into bowls and garnish with your choice of toppings, whether it's a slice of crusty bread or the healthy kale topping for an extra burst of flavour and nutrition.

Tips for Meal Prep

Storage: Store leftover soup in an airtight container in the fridge for up to three days, allowing you to enjoy a comforting bowl whenever hunger strikes.
Freezing: Freeze individual servings of soup in freezer-safe containers for up to a month, ensuring you have a convenient meal option on hand at all times. Simply defrost and reheat in the microwave for a quick and satisfying meal.

More Vegan Soups

If you're looking for a different vegan soup, make sure to check out this tomato soup, split pea soup, creamy broccoli soup or this cream of cauliflower soup.

Click here for a complete listing of vegan soup recipes.

A Fan of Butternut Squash?

If you're a fan of butternut squash, take a look at this butternut squash spinach curry or this vegan Thai green curry with butternut squash.

This simple butternut squash soup is made with only seven basic ingredients you can easily get your hands on right now. Thick, creamy and nutritious, it’s the perfect choice for chilly autumn evenings.

1 large butternut squash ((yields ~ 5 cups or 2lbs puree))
1 tablespoon olive oil
1 medium brown onion, diced
3 cloves garlic, minced
2 cups vegetable broth
1 cup unsweetened coconut milk
2 tablespoons agave syrup
Pinch of salt

Kale Topping (optional)

2 tablespoons sesame seeds
1 tablespoon olive oil
1 cup kale, roughly chopped
1 clove garlic, minced

Preheat oven to 350°F (176°C) and line a baking sheet with baking paper. Using a sharp knife, cut butternut squash in half lengthwise. Scrape out all of the seeds and strings and place the halves face down on the baking paper.
Bake for 45 to 50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then scrape out the flesh using a spoon. Set aside.
Heat 1 tablespoon of olive oil in a large saucepan or pot. Add the diced onion and minced garlic, and cook for 2 to 3 minutes until slightly browned and translucent. Reduce the heat to medium high and add the remaining ingredients, including butternut squash. Bring to a simmer.
Transfer the soup to a blender or use an immersion blender to puree the soup. Pour the soup back into the pot.
Continue cooking over medium-low heat for 5 to 10 minutes. Serve as is, with crusty bread, or Kale Topping (see below).

Kale Topping

In a small skillet over medium heat, dry toast sesame seeds for 2 to 3 minutes, stirring frequently until slightly golden brown. Remove from pan and set aside.
To the still hot pan, add olive oil and garlic, and sauté until golden brown, for about 2 minutes. Add kale and toss, then cover to steam. Cook for another few minutes until kale is wilted and then add the toasted sesame seeds back in.

Dinner, Lunch

Western

gluten-free, lunch, soup, vegan, vegetarian